Description
A classic Eggplant Parmesan recipe featuring pan-fried eggplant slices layered with marinara sauce, mozzarella, and parmesan cheese, then baked to bubbly, golden perfection. This comforting Italian dish is perfect for a hearty family dinner and garnished with fresh basil for an added burst of flavor.
Ingredients
Eggplant Preparation
- 1 large eggplant (sliced into 1/2″ thick slices)
- 2 tablespoons kosher salt (DO NOT USE TABLE SALT)
Breading
- 1 1/2 cup Italian seasoned breadcrumbs
- 2 eggs
- 1/2 cup milk
Cooking
- 4 tablespoons vegetable oil (for lightly pan-frying)
Assembly & Baking
- 3 cups marinara sauce (homemade or store-bought)
- 2 cups whole milk mozzarella (shredded)
- 1 cup parmesan cheese (shredded)
- Handful of fresh basil leaves (chopped, for garnish (optional))
Instructions
- Salt the Eggplant: Salt the top side of your eggplant slices and place them on a wire rack on a baking sheet. Let the salt draw out moisture for 45 minutes to 1 hour to prevent sogginess and bitterness.
- Rinse and Dry Eggplant: After draining, brush off the excess salt with a damp paper towel carefully to avoid oversalting the slices.
- Prepare Breading Station: In two shallow plates, place the Italian seasoned breadcrumbs in one and whisk together the eggs and milk in the other. This setup will allow for proper breading of the eggplant slices.
- Bread the Eggplant: Dip each eggplant slice first into the egg and milk mixture to coat both sides, then press into the breadcrumbs, covering completely. Shake off any excess crumbs. Place the breaded slices on a plate or large baking sheet.
- Preheat Oven: Set the oven to 375 °F (191 °C) to prepare for baking the assembled dish.
- Pan-Fry Eggplant: Heat a skillet over medium-high heat and add 1 tablespoon of vegetable oil. Once hot, fry two eggplant slices at a time until both sides are golden brown. Transfer the fried slices onto a plate lined with paper towels to drain excess oil. Repeat for all slices, adding more oil as needed.
- Assemble the Casserole: Spread 1 cup of marinara sauce on the bottom of a large casserole dish. Layer a portion of fried eggplant slices (about 3 per layer) over the sauce. Dollop approximately 1/4 cup of marinara on the slices, then sprinkle generously with mozzarella and parmesan cheese. Repeat layering until all eggplant slices are used, topping the final layer with extra cheese.
- Bake the Dish: Bake the assembled casserole for 20-25 minutes, until the cheese is bubbly and golden.
- Broil for Browning (Optional): For a browned, crispy cheese topping, use the broiler for about 5 minutes, watching carefully to avoid burning.
- Serve: Remove from oven and garnish with chopped fresh basil if desired. Serve hot and enjoy your homemade Eggplant Parmesan!
Notes
- Using kosher salt is essential for drawing out moisture without oversalting.
- Allowing eggplant slices to drain helps reduce bitterness and sogginess in the final dish.
- Pan-frying the eggplant before baking adds a crispy texture.
- You can substitute whole milk with a non-dairy milk if desired, but it may affect flavor.
- Monitor carefully when broiling to prevent burning the cheese.
- Fresh basil garnish adds a fragrant and fresh contrast to the rich dish.
