Name: Eggplant Parmesan Recipe – Pasta.com
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 5
Cuisine: American, Italian
Ingredients: 2 cups Marinara Sauce; 2 cups Mozzarella Cheese (shredded); Basil Leaves (for garnish); 4 Eggs (beaten); 2 cups Breadcrumbs (preferably Italian-style); ½ cup Parmesan Cheese (grated); ½ teaspoon Oregano (dried); ½ teaspoon Basil (dried); ½ teaspoon Garlic Powder; Vegetable Oil (for frying)

Eggplant Parmesan is a classic Italian dish featuring eggplants, layered with tangy tomato sauce, melted cheese, and aromatic herbs. This vegetarian delight is perfect for those looking for a hearty and flavorful meal and goes great with a side of pasta, garlic bread, or salad.

Eggplant Parmesan Recipe

A luxurious Eggplant Parmesan recipe that pairs fried eggplants with a decadent marinara sauce topped with melted cheese.

5 from 1 vote

Print Recipe

Prep Time 30 mins

Cook Time 45 mins

Total Time 1 hr 15 mins

Course Side Dish

Cuisine American, Italian

Servings

Calories 556 kcal

Ingredients

2 Eggplants, large
Salt, for sweating the eggplant
1 cup Flour, all-purpose
4 Eggs, beaten
2 cups Breadcrumbs, preferably Italian-style
½ cup Parmesan Cheese, grated
½ teaspoon Oregano, dried
½ teaspoon Basil, dried
½ teaspoon Garlic Powder
Vegetable Oil, for frying
2 cups Marinara Sauce
2 cups Mozzarella Cheese, shredded
Basil Leaves, for garnish

Instructions

Preheat your oven to 375°F (190°C).
Slice the eggplants into ½-inch thick rounds. Sprinkle salt on both sides of the slices and place them in a colander.
Let them sit for about 20 minutes to allow the salt to draw out excess moisture. Rinse the eggplant slices under cold water and pat them dry with paper towels.
In three separate shallow bowls, prepare your breading station. One with flour, one with eggs, and one with breadcrumbs, grated Parmesan cheese, dried oregano, dried basil, and garlic powder.
Dip each eggplant slice into the flour, shaking off any excess. Then dip it into the beaten eggs, allowing any excess to drip off. Finally, coat the slice with the breadcrumb mixture, pressing to make sure it sticks.
Heat vegetable oil in a large skillet over medium-high heat. Fry the breaded eggplant slices in batches until golden brown and crispy on both sides, about 3-4 minutes per side. Place the fried slices on a paper towel-lined plate to drain excess oil.
In a baking dish, spread a thin layer of marinara sauce on the bottom. Arrange a layer of fried eggplant slices on top of the sauce.
Spoon more marinara sauce over the eggplant and sprinkle shredded mozzarella cheese evenly. Repeat the layers until all the eggplant slices are used, finishing with a layer of sauce and cheese on top.
Bake the Eggplant Parmesan in the oven for about 25-30 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let it cool for a few minutes before serving. Garnish with fresh basil leaves.