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Classic Homemade Eggplant Parmesan Recipe

A hearty slice of 37-layer eggplant parmesan topped with melted mozzarella and rich tomato sauce.
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Follow this straightforward recipe to make a comforting, restaurant style Eggplant Parmesan at home. This layered cheesy eggplant casserole uses crispy breaded eggplant and is perfect for a family favorite weeknight meal.

Ingredients

Scale
  • 2 large eggplants (about 3 lbs total)
  • 1 cup all-purpose flour
  • 4 large eggs, lightly beaten
  • 2 cups plain breadcrumbs
  • 1/2 cup grated Parmesan cheese, for breading
  • 1 teaspoon dried oregano, for breading
  • 1/2 teaspoon garlic powder, for breading
  • Salt and black pepper, to taste
  • 1 cup olive oil, for frying (or less for shallow frying)
  • 24 ounces marinara sauce (use your favorite quality store-bought or homemade)
  • 1 pound fresh mozzarella cheese, thinly sliced or shredded
  • 1/2 cup grated Parmesan cheese, for topping
  • Fresh basil leaves, for garnish

Instructions

  1. Prepare the eggplant: Slice the eggplants crosswise into 1/4-inch thick rounds. Lay the slices on paper towels and sprinkle both sides generously with salt. Let them sit for 30 minutes to draw out moisture. Pat the slices completely dry with fresh paper towels. This step helps prevent a soggy final dish.
  2. Set up the breading station: In three shallow dishes, place the flour, the beaten eggs, and a mixture of breadcrumbs, 1/2 cup Parmesan, oregano, and garlic powder. Season the flour and breadcrumb mixture lightly with salt and pepper.
  3. Bread the eggplant: Dredge each eggplant slice first in the flour, shaking off excess. Dip it into the egg mixture, allowing excess to drip off. Finally, press firmly into the breadcrumb mixture to coat completely.
  4. Cook the eggplant: Heat about 1/2 inch of olive oil in a large skillet over medium-high heat. Fry the breaded eggplant slices in batches until golden brown and crisp, about 2-3 minutes per side. You may need to adjust the heat to keep the breading from burning before the eggplant cooks through. Place the cooked slices on a wire rack set over a baking sheet to drain excess oil.
  5. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  6. Assemble the casserole: Spread a thin layer of marinara sauce on the bottom of the prepared dish. Arrange a single layer of the fried eggplant slices over the sauce. Top the eggplant with a layer of mozzarella, a sprinkle of Parmesan, and a layer of marinara sauce. Repeat the layers: eggplant, mozzarella, Parmesan, sauce.
  7. Create the final layer: Finish with a layer of eggplant, the remaining marinara sauce, and a generous topping of the remaining mozzarella and Parmesan cheese.
  8. Bake: Bake for 25 to 30 minutes, or until the cheese is melted, bubbly, and lightly browned. Let the dish rest for 10 minutes before slicing and serving. Garnish with fresh basil.

Notes

  • For a healthier, low-fat option, you can bake the breaded eggplant slices instead of frying. Arrange them on a baking sheet sprayed with cooking oil and bake at 400 degrees Fahrenheit until golden, flipping halfway through.
  • This dish freezes well. Cool completely, cover tightly, and freeze for up to three months. Thaw overnight in the refrigerator and reheat, covered with foil, at 350 degrees Fahrenheit until heated through.
  • If you prefer a stronger cheese flavor, use Pecorino Romano in place of some of the Parmesan in the topping.

Nutrition

Find it online: https://cookingbyjade.com/eggplant-parmesan-recipe-best-homemade/