Flavorful Eggplant Parmesan
Enjoy layers of baked eggplant, marinara, and cheese in a classic eggplant parmesan that fills your home with delicious aroma and satisfies with rich Mediterranean flavors. Perfect for cozy family dinners or entertaining friends.
Equipment
- Large frying pan
- Baking dish (9x13 inches)
- Three shallow dishes for breading
- Baking sheet
- Paper towels
Ingredients
For the Sauce
- 2 cups marinara sauce homemade or store-bought
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
For the Filling
- 2 medium eggplants sliced into 1/4-inch rounds
- 1 cup all-purpose flour
- 2 large eggs beaten
- 2 cups breadcrumbs preferably Italian-style
- 2 cups fresh mozzarella cheese sliced
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil chopped
- Olive oil for frying
Instructions
Step 1: Prepare the Eggplant
- Lay eggplant slices on a paper towel, sprinkle with salt, and let sit for about 30 minutes.
Step 2: Make the Marinara Sauce
- In a saucepan, heat olive oil and sauté minced garlic until fragrant. Add marinara sauce, oregano, salt, and pepper. Simmer for 10 minutes.
- Tip: Feel free to add a pinch of red pepper flakes for a little kick.
Step 3: Bread the Eggplant
- Pat eggplant slices dry and set up breading station: flour, beaten eggs, and breadcrumbs. Dredge each slice in flour, dip in eggs, and coat with breadcrumbs.
Step 4: Fry the Eggplant
- In a large frying pan, heat olive oil over medium heat. Fry breaded eggplant slices until golden brown, 3-4 minutes per side. Drain on paper towels.
Step 5: Assemble the Dish
- Preheat oven to 375°F (190°C). Spread marinara sauce in baking dish, followed by eggplant, mozzarella, and basil layers. Repeat layering, finishing with marinara and a sprinkle of Parmesan.
Step 6: Bake
- Cover with foil and bake for 30 minutes. Remove foil and bake an additional 15 minutes until cheese is bubbly and golden.
- Tip: Let dish sit for 10-15 minutes before serving to allow layers to set.
Notes
Pro tips