Traditional Eggplant Parmesan

🕒 Prep: 30 min
🔥 Cook: 35 min
🍽 Serves: 6
★★★★★
2 Reviews

Traditional Eggplant Parmesan is an Italian-American classic that brings comfort and flavor to your table. With layers of crispy fried eggplant, gooey mozzarella, and aromatic marinara sauce, it's a dish that never fails to impress. Perfect for weeknight dinners or a cozy weekend meal.

Ingredients for Traditional Eggplant Parmesan

Eggplants: These are the star of the dish, providing a hearty, meaty texture. Salting them helps to remove excess moisture and reduce any bitterness.

Salt: Used to draw out moisture from the eggplants, ensuring they fry to a perfect crisp.

All-purpose flour: Creates the first layer of the breading, helping the egg wash to stick.

Eggs: Act as the glue between the flour and the breadcrumbs for a sturdy coating.

Italian-style breadcrumbs: Offer a seasoned, crispy coating that enhances the flavor of the eggplant.

Vegetable oil: Used for frying, giving the eggplant slices their golden, crispy exterior.

Marinara sauce: Adds a rich, tangy base that complements the creamy cheese and crispy eggplant.

Fresh mozzarella cheese: Provides a gooey, melty layer that ties the dish together.

Parmesan cheese: Adds a salty, nutty flavor that balances the dish.

Fresh basil: Offers a fresh, aromatic finish that brightens the final dish.

Tips & Tricks

  • Use a sharp knife for slicing eggplant to ensure even cooking.
  • Don't overcrowd the pan when frying; work in batches for the best results.
  • For a lighter alternative, bake the breaded eggplant slices instead of frying.

Serving Suggestions

Eggplant Parmesan pairs wonderfully with a simple green salad dressed with lemon vinaigrette. A side of crusty garlic bread is also a great choice to soak up all that delicious marinara sauce. For something different, try serving it over a bed of spaghetti for a heartier meal.

Frequently Asked Questions

Can I make this dish ahead of time?
Yes, assemble the dish up to the baking step, then cover and refrigerate for up to a day. Bake when ready to serve.
Can I freeze Eggplant Parmesan?
Absolutely! Freeze before baking for best results. Thaw in the refrigerator before baking.
What's the best way to reheat leftovers?
Reheat in a 350°F (175°C) oven until warmed through, about 15-20 minutes.

Traditional Eggplant Parmesan Recipe Walkthrough

Start by preheating your oven to 375°F (190°C), which allows you to jump right into baking once everything is assembled. Slice the eggplants into 1/4-inch rounds, then sprinkle them generously with salt on both sides. This step is crucial as it draws out excess moisture, preventing sogginess. Let them sit for about 30 minutes.

Once the eggplants have released their moisture, rinse each slice thoroughly and pat them dry with paper towels. Set up your breading station: one bowl with flour, another with beaten eggs, and a third with breadcrumbs. Coat each eggplant slice in flour, dip in the eggs, then coat with breadcrumbs, ensuring each piece is fully covered.

Heat vegetable oil in a large skillet over medium-high. Fry the eggplant slices until they're a beautiful golden brown on each side, which should take about 3 minutes per side. Transfer them to paper towels to drain excess oil.

In a baking dish, spread a layer of marinara sauce on the bottom. Lay half of the fried eggplant slices over the sauce, then top with half of the mozzarella slices, half of the Parmesan cheese, and a portion of chopped basil. Repeat these layers: sauce, eggplant, mozzarella, Parmesan, and basil.

Cover the dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for another 10 minutes until the cheese is bubbly and slightly golden. Let it cool slightly before serving, and if desired, garnish with additional basil.

Why You'll Love This Recipe

  • Crispy, golden-brown eggplant slices that aren't soggy
  • Rich layers of melted mozzarella and tangy Parmesan cheese
  • Easy to make ahead and perfect for leftovers
  • A great way to enjoy seasonal eggplant

Ingredients

2 large eggplants
1 tablespoon salt
2 cups all-purpose flour
4 large eggs, beaten
3 cups Italian-style breadcrumbs
2 cups vegetable oil, for frying
4 cups marinara sauce
1 pound fresh mozzarella cheese, sliced
1 cup grated Parmesan cheese
1/2 cup fresh basil leaves, chopped

Step-by-step Instructions

1. Preheat your oven to 375°F (190°C).
2. Slice the eggplants into 1/4-inch thick rounds and sprinkle both sides with salt. Let them sit for 30 minutes to draw out moisture.
3. Rinse the eggplant slices and pat them dry with paper towels.
4. Prepare a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
5. Dredge each eggplant slice in flour, dip in the beaten eggs, and coat with breadcrumbs.
6. In a large skillet, heat vegetable oil over medium-high heat. Fry the eggplant slices until golden brown on both sides, about 3 minutes per side. Drain on paper towels.
7. Spread a layer of marinara sauce on the bottom of a baking dish. Layer half of the fried eggplant slices over the sauce.
8. Top the eggplant with half of the mozzarella slices, half of the Parmesan cheese, and a portion of the chopped basil.
9. Repeat the layers, starting with the marinara sauce, then the remaining eggplant slices, mozzarella, Parmesan, and basil.
10. Cover the dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
11. Let the dish cool slightly before serving. Garnish with additional basil if desired.

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