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Delicious homemade Eggplant Parmesan with layers of eggplant, marinara, and cheese.

Eggplant Parmesan

A comforting dish featuring layers of tender eggplant, rich marinara sauce, and gooey melted cheese, perfect for a satisfying meatless meal.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course, Vegetarian
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Eggplant Preparation
  • 2 large large eggplants Salted to reduce bitterness
Sauce and Cheese
  • 3 cups marinara sauce Use a high-quality brand for the best flavor
  • 2 cups shredded mozzarella cheese Can substitute with other types of cheese if desired
  • 1 cup grated Parmesan cheese
Breading
  • 1 cup all-purpose flour Can be substituted with gluten-free flour
  • 3 large eggs Beaten for dipping
  • 1 cup breadcrumbs Consider double-breading for extra crispiness
  • Olive oil for frying olive oil For frying the eggplant slices
Garnish
  • to taste Fresh basil leaves For garnish before serving

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. Slice the eggplants into 1/2-inch rounds and sprinkle with salt. Let them sit for about 30 minutes to draw out moisture.
  3. Rinse and pat dry the eggplant slices.
  4. Set up a breading station with flour, beaten eggs, and breadcrumbs. Dip each eggplant slice in flour, then in the eggs, and finally coat with breadcrumbs.
Frying and Baking
  1. In a large skillet, heat olive oil over medium heat. Fry the eggplant slices until golden brown on both sides.
  2. In a baking dish, spread a layer of marinara sauce, followed by a layer of eggplant. Sprinkle with mozzarella and Parmesan. Repeat layers until all ingredients are used, finishing with cheese on top.
  3. Bake in the preheated oven for 25-30 minutes until the cheese is bubbly and golden.
  4. Garnish with fresh basil before serving.

Notes

Serve hot and bubbly, ideal with a crisp salad or crusty bread. Leftovers can be refrigerated for up to 3 days or frozen for 2 months.
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