Classic Eggplant Parmesan: A Comfort Food Favorite
This Classic Eggplant Parmesan is a delightful Italian dish that layers tender eggplant with rich marinara sauce, gooey mozzarella, and savory Parmesan cheese.
Equipment
- Baking sheets
- Three shallow bowls
- Large skillet
- Sharp knife
- Cutting board
- Microwave or saucepan
- Casserole dish (9x13 inches)
Ingredients
- 2 medium eggplants (about 1.5 pounds or 680 grams)
- 2 teaspoons salt
- 1 cup all-purpose flour (120 grams)
- 2 large eggs beaten
- 1 cup Italian-style breadcrumbs (100 grams)
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon black pepper
- 3 cups marinara sauce (about 720 milliliters)
- 2 cups shredded mozzarella cheese (about 8 ounces or 225 grams)
- ½ cup grated Parmesan cheese (about 50 grams)
- ¼ cup fresh basil chopped (optional for garnish)
Instructions
- Slice eggplants into ½ inch thick rounds. Sprinkle with salt and set aside for 30 minutes to draw out moisture.
- Preheat the oven to 375°F (190°C).
- Rinse eggplant slices and pat dry. Set up the breading station: flour in one bowl, beaten eggs in another, and breadcrumbs mixed with garlic powder, paprika, and black pepper in the third. Dip each eggplant slice in flour, then egg, finally coating with breadcrumbs.
- Heat oil in a skillet over medium heat. Fry breaded eggplant slices in batches until golden brown on both sides (about 3-4 minutes each). Drain on paper towels.
- In a casserole dish, spread a layer of marinara sauce. Arrange a layer of fried eggplant, followed by mozzarella and Parmesan. Repeat layers, finishing with a layer of cheese on top.
- Bake in the oven for 30 minutes until cheese is bubbly and golden brown. Let cool for 10 minutes before serving.
- Sprinkle with fresh basil before serving.
Notes
Remember to salt the eggplant and let it sit; this step reduces bitterness and moisture. For extra crunch, you can double-bread the slices.