Description
Eggplant Parmesan is a classic Italian-American comfort food that features crispy breaded eggplant slices layered with marinara sauce and melted mozzarella cheese. This vegetarian dish is hearty, flavorful, and satisfying, making it a great alternative to traditional chicken Parmesan. Perfect for weeknight dinners or special occasions, Eggplant Parmesan can be served with pasta, garlic bread, or on its own, offering a delightful twist on Italian flavors that everyone will love.
Ingredients
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2 medium eggplants, sliced into 1/2-inch rounds
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1 cup all-purpose flour
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2 large eggs, beaten
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1 1/2 cups breadcrumbs (preferably Italian-style)
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1 cup grated Parmesan cheese
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2 teaspoons dried oregano
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2 teaspoons dried basil
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1/2 teaspoon garlic powder
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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3 cups marinara sauce
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2 cups shredded mozzarella cheese
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1/4 cup fresh basil (optional, for garnish)
- Olive oil (for frying)
Instructions
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Prepare the Eggplant:
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Slice eggplant into 1/2-inch rounds. Lay the slices on a paper towel-lined surface, sprinkle with salt, and let them sit for 30 minutes to draw out excess moisture. After 30 minutes, blot the eggplant slices with a paper towel.
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Set up the Breading Station:
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In one shallow dish, place flour. In another, beat the eggs. In a third dish, combine breadcrumbs, Parmesan, oregano, basil, garlic powder, salt, and pepper.
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Bread the Eggplant:
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Dip each eggplant slice into the flour, coating it evenly. Then dip it into the beaten eggs, followed by the breadcrumb mixture. Press gently to ensure breadcrumbs stick well.
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Fry the Eggplant:
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Heat about 1/4-inch of olive oil in a large skillet over medium-high heat. Fry the eggplant slices in batches for 2-3 minutes per side until golden brown and crispy. Remove from the skillet and place on a paper towel-lined plate to drain excess oil.
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Assemble the Dish:
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Preheat oven to 375°F (190°C). Spread a thin layer of marinara sauce in the bottom of a baking dish. Layer fried eggplant slices on top, spoon more marinara sauce over, and sprinkle with shredded mozzarella. Repeat layers until all eggplant slices are used, finishing with a layer of sauce and mozzarella.
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Bake the Eggplant Parmesan:
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Bake for 25-30 minutes, or until cheese is melted, bubbly, and the top is lightly golden brown.
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Garnish and Serve:
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Remove from the oven and let rest for a few minutes. Garnish with fresh basil leaves if desired. Serve with pasta, garlic bread, or on its own.
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Notes
Gluten-Free Version: Use gluten-free breadcrumbs and a gluten-free flour blend.Baked Eggplant Parmesan: Skip the frying by baking the breaded eggplant slices at 375°F (190°C) for 20-25 minutes, flipping halfway through.Cheese Variations: Swap mozzarella for provolone, or use a ricotta-mozzarella combo for a creamier texture.Vegan Version: Use plant-based cheese and a flax egg (1 tbsp flaxseed meal + 3 tbsp water) instead of regular eggs.Extra Vegetables: Add sautéed spinach, mushrooms, or bell peppers between layers for added texture and flavor.
