Eggplant Parmesan with Marinara Sauce Recipe
This classic Eggplant Parmesan recipe features crispy fried eggplant slices layered with rich marinara sauce and a blend of mozzarella and Parmesan cheeses, baked to golden perfection. A satisfying Italian comfort dish that’s perfect for a hearty family dinner.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Frying
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Units
Scale
Eggplant and Breading
- 2 large eggplants, sliced into 1/4 inch rounds
- 1 teaspoon salt
- 1 cup all-purpose flour
- 3 large eggs, beaten
- 2 cups breadcrumbs (preferably Italian seasoned)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Olive oil for frying
Cheese and Sauce
- 2 cups marinara sauce (store-bought or homemade)
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil, chopped
- Fresh basil leaves for garnish
Instructions
- Prep the Eggplant: Place eggplant slices in a colander and sprinkle with salt. Let them sit for 30 minutes to draw out moisture and bitterness. Rinse under cold water and pat dry thoroughly with paper towels.
- Bread the Eggplant: Set up a breading station with three shallow dishes—one with flour, one with beaten eggs, and one with breadcrumbs mixed with garlic powder and onion powder.
- Coat the Slices: Dredge each eggplant slice first in the flour, then dip in beaten eggs, and finally press into the breadcrumb mixture until fully coated.
- Fry the Eggplant: Heat olive oil in a large skillet over medium heat. Fry the breaded eggplant slices in batches, about 3-4 minutes per side, until golden brown and crispy. Drain excess oil on paper towels.
- Assemble the Dish: Preheat the oven to 375°F (190°C). Spread a thin layer of marinara sauce on the bottom of a 9×13 inch baking dish. Layer half the fried eggplant slices, half the remaining marinara sauce, and half the mozzarella and Parmesan cheeses. Repeat the layering, finishing with cheeses on top.
- Bake: Cover the dish with aluminum foil and bake for 25 minutes. Remove foil and bake an additional 15 minutes until cheese is bubbly and golden brown.
- Serve: Let the dish cool for a few minutes, garnish with fresh basil leaves, and serve warm with extra marinara sauce if desired.
Notes
- Salting the eggplant helps remove bitterness and extra moisture for a better texture.
- Use Italian seasoned breadcrumbs for extra flavor or add your own seasonings.
- Frying the eggplant ensures a crispy texture that baking alone might not achieve.
- Use fresh mozzarella if possible for a creamier melt.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
