Eggplant Parmesan Recipe
Layers of breaded eggplant, marinara sauce, and melted cheese.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation Steps
- 1
Prepare the Eggplant
Slice the eggplants into 1/4 inch thick rounds. Sprinkle salt on both sides of the slices and let them sit for 30 minutes to draw out moisture. Rinse and pat dry.
- 2
Bread the Eggplant
Preheat the oven to 375°F (190°C). Set up a breading station with one bowl for beaten eggs, one for breadcrumbs mixed with Parmesan cheese, and one for a baking sheet lined with parchment paper. Dip each eggplant slice first in the egg, then coat in the breadcrumb mixture.
- 3
Fry the Eggplant
In a large skillet, heat olive oil over medium heat. Fry the breaded eggplant slices for about 3-4 minutes on each side, until golden brown. Transfer to the prepared baking sheet.
- 4
Layer the Ingredients
Spread a thin layer of marinara sauce on the bottom of a baking dish. Layer half of the fried eggplant slices, followed by half of the remaining marinara sauce, half of the mozzarella cheese, and half of the remaining Parmesan cheese. Repeat the layers.
- 5
- 6
Serve
Let the dish cool for 10 minutes before slicing. Serve warm and enjoy!