Eggplant Parmesan Recipe
Thick slices of breaded eggplant baked in marinara and covered with melted cheese
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Ingredients
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Eggplant Preparation
Breading Mixture
Assembly
Method
Eggplant Preparation
- 1
Cut Eggplant
Slice the eggplants into 1/2-inch thick rounds. Place the slices in a single layer on a baking sheet.
- 2
Salt Eggplant
Sprinkle salt over the eggplant slices, allowing them to sit for 30 minutes to draw out moisture and bitterness.
- 3
Rinse and Dry
After 30 minutes, rinse the eggplant slices under cold water and pat them dry with paper towels.
- 4
Preheat Oven
Preheat the oven to 375°F (190°C) and prepare a baking sheet lined with parchment paper.
Breading Mixture
- 5
Prepare Breading Station
Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs, Parmesan cheese, oregano, basil, and garlic powder.
- 6
Bread Eggplant
Dip each eggplant slice first into the flour, coating both sides, then into the egg, and finally into the breadcrumb mixture, pressing gently to adhere.
- 7
Fry Eggplant
Heat olive oil in a large skillet over medium heat. Fry the breaded eggplant slices in batches until golden brown, about 3-4 minutes per side.
- 8
Transfer Eggplant
Transfer the fried eggplant to the prepared baking sheet.
Assembly
- 9
Layer Sauce
Spread 1 cup of marinara sauce on the bottom of a 9x13 inch baking dish.
- 10
Layer Eggplant and Cheese
Arrange half of the fried eggplant slices in a single layer over the sauce. Top with half of the remaining marinara sauce and half of the mozzarella cheese.
- 11
Repeat Layers
Repeat the layers with the remaining eggplant, marinara sauce, and mozzarella cheese.
- 12
Top with Parmesan
Sprinkle any remaining Parmesan cheese on top.
- 13
- 14
Cool Before Serving
Let the dish cool for 10 minutes before serving.