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Classic Eggplant Parmesan

Classic Eggplant Parmesan is a beloved Italian dish that features layers of breaded and fried eggplant slices, marinara sauce, and melted cheese, baked to perfection. It's a hearty and satisfying meal, perfect for vegetarians or anyone looking for a delicious Italian comfort food.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine Italian
Servings 4 People
Calories 350 kcal

Equipment

  • 1 baking sheets
  • 3 shallow bowls
  • 1 large skillet
  • 1 slotted spoon
  • 1 9x13 inch baking dish
  • 1 aluminum foil
  • 1 spatula
  • 1 oven

Ingredients
  

  • 2 large eggplants About 1.5 kg.
  • to taste salt For sweating the eggplants.
  • 2 cups all-purpose flour
  • 4 large eggs
  • 2 cups breadcrumbs Preferably seasoned.
  • 2 cups marinara sauce
  • 3 cups shredded mozzarella cheese About 300 g.
  • 1 cup grated Parmesan cheese About 100 g.
  • 1 tablespoon dried oregano
  • to taste fresh basil leaves For garnish, optional.
  • as needed olive oil For frying.

Instructions
 

  • Preheat the oven to 375°F (190°C).
  • Slice the eggplants into ½-inch thick rounds. Place them in a colander and sprinkle salt over the layers. Let them sit for about 30 minutes to draw out moisture.
  • Rinse the eggplant slices under cold water to remove excess salt and pat them dry with paper towels.
  • Set up a breading station: In the first shallow bowl, place the flour. In the second bowl, whisk the eggs. In the third bowl, place the breadcrumbs.
  • Dip each eggplant slice first into the flour, shaking off any excess, then into the egg, and finally coat it with breadcrumbs.
  • Heat olive oil in a large skillet over medium heat. Fry the breaded eggplant slices in batches until golden brown on both sides, about 4-5 minutes per side.
  • Use a slotted spoon to transfer the fried eggplant slices onto paper towels to drain excess oil.
  • In a 9x13 inch baking dish, spread a thin layer of marinara sauce at the bottom. Layer half of the fried eggplant slices over the sauce.
  • Sprinkle a portion of mozzarella and Parmesan cheese on top, along with half of the dried oregano.
  • Repeat the layering process with the remaining marinara sauce, eggplant, and cheeses. Finish with a final layer of cheese on top.
  • Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
  • Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden.
  • Allow the dish to cool for about 10 minutes before serving. Garnish with fresh basil leaves if desired.

Notes

You can prepare the eggplant in advance and store it in the refrigerator for a quicker assembly later.
For a healthier version, consider baking the breaded eggplant slices instead of frying them.
Serve the Eggplant Parmesan with a side salad and crusty bread for a complete meal.