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Classic Eggplant Parmesan

Classic Eggplant Parmesan

This Classic Eggplant Parmesan features tender eggplant, homemade breadcrumbs, and layers of melted cheese & rich marinara. A family favorite!
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Prep Time 50 minutes
Cook Time 30 minutes
Total Time 1 hour 20 minutes
Course Main Course
Cuisine American, Italian
Servings 6 servings
Calories 403 kcal

Equipment

  • skillet pan
  • Food processor
  • Casserole Dish
  • baking sheet

Ingredients
  

Eggplant

  • 2 medium to large eggplants
  • ½ cup all-purpose flour (see notes)
  • 3 large eggs or 4 smaller eggs
  • ¼ cup olive oil (for fried eggplant method)

Homemade Breadcrumbs

  • 6 slices bread (about 1 ½ cups - see notes)
  • ½ cup parmesan cheese shredded
  • 2 teaspoons Italian herb blend
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper

Toppings

  • 1 ½ cups marinara if you like a lot of sauce you can aim for 2 to 2 ½ cups of sauce
  • 1 lb mozzarella cheese
  • ⅓ cup parmesan cheese shredded
  • 1-2 Tablespoons fresh basil chopped
  • 1 teaspoon fresh oregano chopped

Instructions
 

Preparation

  • Slice eggplant: remove stem from eggplant then slice into ¼-1/2 inch thick slices.
  • Sweat eggplant: arrange slices on a pan and sprinkle with a pinch of coarse salt on both sides. Let sit and 'sweat' excess moisture for 10 minutes. Pat firmly with paper towels to dry eggplant thoroughly (wipe off salt as well).
  • Breadcrumbs: toast slices of bread. Then chop in food processor until consistency is crumbs. Mix breadcrumbs in a bowl with garlic powder, salt & pepper, Italian herbs, and shredded parmesan cheese.
  • Bread eggplant: arrange three bowls containing whisked eggs, flour, and breadcrumb mixture. Coat eggplant in flour, then dip into eggs, and then breadcrumbs. Repeat for all slices.
  • Pan frying method: in a skillet pan, add oil and cook breaded eggplant for 2-3 minutes on each side until golden brown. Lay on paper towels to soak up excess oil.
  • Baking method: preheat oven to 350F, arrange breaded slices onto sheet pan brushed with olive oil. Bake for 25 minutes until golden.
  • Assemble: in a large casserole dish, spread a layer of marinara, then layer: eggplant slices, mozzarella, marinara, and shredded parmesan. Repeat an additional layer.
  • Bake: then bake at 400F uncovered for 30 minutes until cheese is browned and melted. Top with chopped fresh basil & oregano, and serve!

Notes

Various types of bread can be used for breadcrumbs, including gluten-free options. Use a gluten-free flour blend for dredging if desired.

Nutrition

Serving: 1eggplant parmesan stackCalories: 403kcalCarbohydrates: 36.6gProtein: 25.4gFat: 17.5gCholesterol: 109.1mgSodium: 980mgSugar: 6.7gVitamin A: 17IUVitamin C: 2mg
Keyword best eggplant parmesan, eggplant parmesan, fried eggplant parmesan
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