Per serving · Approximate values estimated by AI
Classic Eggplant Parmesan
Traditional dish · Italian
A traditional Italian-American layered dish featuring breaded and fried eggplant slices baked with marinara sauce, mozzarella, and Parmesan cheese.
Ingredients
- Eggplant2 large
- All-purpose flour1 cup
- Eggs3 large
- Breadcrumbs (Panko or Italian-style)2 cups
- Parmesan cheese, grated1 cup
- Marinara sauce4 cups
- Fresh mozzarella cheese, sliced8 oz
- Olive oil, for frying1 cup
- Fresh basil leaves, for garnish1/4 cup
- Saltto taste
- Black pepperto taste
Steps
- 1
Slice eggplants into 1/2-inch thick rounds. Salt them and let them sit for 30 minutes to draw out moisture, then pat dry.
- 2
Set up three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs mixed with 1/2 cup Parmesan cheese, salt, and pepper.
- 3
Dredge each eggplant slice first in flour, then in egg, and finally in the breadcrumb mixture, ensuring it's well coated.
- 4
Heat olive oil in a large skillet over medium-high heat. Fry eggplant slices in batches until golden brown on both sides. Drain on paper towels.
- 5
Preheat oven to 375°F (190°C).
- 6
Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish.
- 7
Arrange a layer of fried eggplant slices over the sauce. Top with more marinara sauce, slices of mozzarella, and a sprinkle of Parmesan cheese.
- 8
Repeat the layers until all eggplant is used, ending with sauce, mozzarella, and Parmesan.
- 9
Bake for 25-30 minutes, or until the cheese is melted and bubbly and the sauce is heated through.
- 10
Let it rest for 10 minutes before serving. Garnish with fresh basil leaves.
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