Eggplant Parmesan (Printable)

Crispy breaded eggplant with marinara and melted mozzarella, baked until golden and bubbly.

# Ingredient List:

→ Vegetables

01 - 2 large eggplants, sliced into 1/2-inch rounds
02 - 1 teaspoon salt (for sweating eggplants)

→ Breading

03 - 1 cup all-purpose flour
04 - 2 large eggs, beaten
05 - 1 1/2 cups Italian-style breadcrumbs
06 - 1/2 cup grated Parmesan cheese
07 - 1 teaspoon dried oregano
08 - 1/2 teaspoon freshly ground black pepper

→ Sauce

09 - 2 cups marinara sauce
10 - 2 cloves garlic, minced
11 - 1 tablespoon olive oil

→ Cheeses

12 - 2 cups shredded mozzarella cheese
13 - 1/2 cup grated Parmesan cheese (for layering)

→ Garnish

14 - 1/4 cup fresh basil leaves, chopped

# How-To Steps:

01 - Preheat oven to 400°F. Line two baking sheets with parchment paper.
02 - Lay eggplant slices on a rack or paper towels. Sprinkle both sides with salt and let sit for 20 minutes to draw out moisture. Pat dry with paper towels.
03 - Place flour in one shallow dish, beaten eggs in a second, and combine breadcrumbs, 1/2 cup Parmesan, oregano, and pepper in a third dish.
04 - Dredge each eggplant slice in flour, then dip in egg, then coat with breadcrumb mixture. Arrange on prepared baking sheets.
05 - Bake eggplant slices for 20 minutes, flipping halfway, until golden and crisp.
06 - Heat olive oil in a saucepan over medium heat. Add minced garlic and cook for 1 minute. Stir in marinara sauce and simmer for 5 minutes.
07 - Spread 1/2 cup of sauce in the bottom of a 9x13-inch baking dish. Layer half the baked eggplant slices over the sauce. Top with half the remaining sauce, half the mozzarella, and a sprinkle of Parmesan. Repeat layers with remaining eggplant, sauce, and cheeses.
08 - Bake uncovered for 25 minutes, until cheese is bubbly and golden. Let rest 10 minutes before serving.
09 - Garnish with fresh basil if desired.

# Expert Advice:

01 -
  • The contrast between the incredibly crispy exterior and the tender, creamy eggplant inside creates pure comfort food magic
  • Despite looking impressive, this recipe comes together with simple ingredients you probably already have in your pantry
  • The leftovers, if they last that long, actually taste better the next day as the flavors meld together
02 -
  • Never skip the sweating step unless you want watery, spongy eggplant that ruins the whole texture of the dish
  • Crowding the baking sheets while the eggplant initially bakes will make them steam instead of crisp, so work in batches if needed
  • The resting period after final baking is not optional, it allows the cheese to set so you get neat squares instead of a sloppy mess
03 -
  • Room temperature eggplant will absorb less oil during baking, so let it sit out for 30 minutes before starting
  • Use a microplane to grate the Parmesan, it melts more evenly than pre-grated cheese
  • If your sauce seems too acidic, add a pinch of sugar to balance the flavors
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