Teresa's Recipes
Classic Eggplant Parmesan
Experience the rich, comforting flavors of Italy with this Classic Eggplant Parmesan. This dish features tender, breaded eggplant slices that are lightly fried to golden perfection, layered with a robust marinara sauce, and topped with gooey mozzarella and sharp Parmesan cheese. Each bite offers a delightful contrast of textures and an explosion of flavors that will transport you straight to a rustic Italian kitchen. Perfect for a cozy family dinner or an impressive gathering with friends!
Ingredients
- 2 large, sliced into 1/2-inch thick rounds Eggplant
- to taste Salt
- to taste Black pepper
- for frying Olive oil
- 4 cups (store-bought or homemade) Marinara sauce
- 2 cups, shredded Mozzarella cheese
- 1 cup, grated Parmesan cheese
- 2 cups, preferably Italian-style Breadcrumbs
- 2, beaten Eggs
- 1 cup All-purpose flour
- for garnish Fresh basil
Dietary Notes
- Servings: 6-8
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Calories: 450
- Fat: 25g
- Carbs: 45g
- Protein: 20g
- Sodium: 800mg
- Sugar: 8g
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the eggplant into 1/2-inch thick rounds and season with salt. Let sit for 10 minutes to draw out excess moisture.
- Pat the eggplant slices dry with paper towels to remove the moisture and excess salt.
- Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with half of the grated Parmesan cheese.
- Dip each eggplant slice into the flour, shaking off any excess, then into the beaten eggs, and finally into the breadcrumb mixture, pressing gently to ensure the crumbs adhere.
- Heat olive oil in a large skillet over medium heat. Fry the breaded eggplant slices in batches until they are golden brown on both sides, about 2-3 minutes per side.
- Transfer the fried eggplant slices to a paper towel-lined plate to drain excess oil.
- Spread a thin layer of marinara sauce on the bottom of a baking dish (9x13-inch is ideal).
- Arrange a layer of fried eggplant slices on top of the sauce, followed by a sprinkle of shredded mozzarella cheese.
- Repeat the layers until all the eggplant slices are used, finishing with a layer of marinara sauce and a generous topping of shredded mozzarella and the remaining Parmesan cheese.
- Cover the baking dish with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh basil leaves before serving.
Tips
- For an extra layer of flavor, try adding sautéed spinach or mushrooms between the layers.
- If you prefer a healthier version, you can bake the breaded eggplant in the oven instead of frying: place them on a baking sheet, drizzle with olive oil, and bake at 375°F for about 25-30 minutes, flipping halfway through.