Classic Eggplant Parmesan Recipe
Total Time
1 hr 5 mins
Prep Time
30 mins
Cook Time
35 mins
Rating
5 out of 5 stars
(7)
Ingredients
8 servings
- 2 lbs eggplant, 3 medium, cut into 1/3” thick rounds
- 2 tsp fine sea salt, divided
- 3 large eggs
- 3/4 cup all-purpose flour
- 1/2 tsp freshly ground black pepper
- 1 1/2 cup seasoned Italian bread crumbs
- 1/2 cup grated parmesan cheese
- Extra light olive oil, or vegetable oil for frying
- 32 oz good quality marinara sauce, store-bought or homemade
- 16 oz shredded mozzarella cheese, whole milk or low moisture part-skim
- fresh basil, chopped, to garnish
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Preparation
Step 1
Slice eggplant into 1/3” thick rounds. Season with 1 tsp salt and set aside to sweat for 30-60 minutes.
Step 2
Preheat the oven to 375°F. Set up 3 shallow bowls. In the first, whisk together flour, 1 tsp salt and pepper. In the second bowl, beat the eggs. In the third bowl, stir together bread crumbs and parmesan cheese.
Step 3
Pat dry the eggplant thoroughly with paper towels. Dip a slice into the flour, tapping off the excess, then using a fork to keep your hands from getting gummed up, dip in egg wash, letting the excess drip back into the bowl. Finally, transfer to the breading and turn to coat, pressing down on the eggplant helps to adhere the eggplant.
Step 4
Add oil to a skillet, about 1/3” deep and set over medium heat. Fry the eggplant in batches in a single layer. The eggplant should sizzle when it touches the oil. Fry for 3 minutes per side or until golden brown. Transfer to a paper towel lined plate or baking sheet to drain excess oil.
Step 5
Add 1/2 cup marinara to the bottom of your 9×13 inch casserole dish. Add half of the eggplant slices, overlapping as needed. Pour over half of your sauce, and sprinkle half of your cheese over the eggplant slices. Add the second layer of eggplant, followed by your remaining sauce and cheese. Bake uncovered at 375°F for 30-35 minutes until the top is golden and the sauce is bubbling. Garnish with basil to serve.
Step 6
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Chef's notes
Older eggplants can also taste more bitter and salting the eggplant helps draw out the bitter flavor.
Eggplants also have a high water content, which can sometimes lead to a mushy texture when cooked. You should remove the excess water by salting it.
After letting the eggplant sweat, make sure to thoroughly pat the eggplant slices dry with paper towels. This will help avoid splatter during cooking and prevent a soggy bread crumb coating.
While frying the eggplant is the traditional method of making this dish, you can try our Baked Eggplant Parmesan recipe for a lower-calorie alternative.
