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Classic Eggplant Parmesan

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A comforting and flavorful Eggplant Parmesan layered with crispy eggplant, marinara sauce, and gooey cheese.

Ingredients

Scale
  • 2 medium eggplants, sliced into rounds
  • Salt
  • 2 cups marinara sauce
  • 2 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 1 cup all-purpose flour
  • 3 large eggs, beaten
  • 1 cup breadcrumbs
  • Fresh basil leaves
  • Olive oil

Instructions

  1. Preheat the oven to 375°F (190°C) to get it nice and hot for that perfect bake.
  2. Sprinkle salt on the eggplant slices and let them sit for about 30 minutes to draw out moisture. Rinse and pat dry once they’ve rested.
  3. Set up a breading station: dredge each eggplant slice in flour, dip it into the beaten eggs, then coat it generously with breadcrumbs.
  4. Heat olive oil in a skillet over medium heat. Fry the eggplant slices until they’re golden brown on both sides, about 3-4 minutes per side.
  5. Spread a layer of marinara sauce at the bottom of a baking dish. Add a layer of fried eggplant, followed by a sprinkle of mozzarella and Parmesan cheese. Repeat the layers until all ingredients are used, finishing with cheese on top.
  6. Place the assembled dish in the preheated oven and bake for about 25-30 minutes or until the cheese is melted and bubbly.
  7. Let it cool for a few minutes before cutting and garnish with fresh basil leaves.

Notes

For a lighter version, bake the eggplant slices instead of frying them. Store leftovers in an airtight container for 3-4 days.

Nutrition

Find it online: https://doughgirlbylea.com/eggplant-parmesan-recipe/

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