Description
This Eggplant Parmesan features crisp breaded eggplant layered with marinara sauce, mozzarella, and Parmesan cheese. It is a comforting Italian American main dish with a tender center, golden coating, and rich cheesy flavor.
Ingredients
2 pounds eggplant, about 2 medium eggplants
Salt, as needed
1/2 cup all-purpose flour
3 large eggs
2 cups panko breadcrumbs
1 cup grated Parmesan cheese, divided
1 tablespoon Italian seasoning
4 cups marinara sauce
3 cups shredded mozzarella cheese
Fresh chopped basil, for garnish
Instructions
1. Slice the eggplant into 1/2-inch rounds and arrange the slices on a baking sheet.
2. Sprinkle the eggplant with salt and let it rest for 30 to 45 minutes to release excess moisture.
3. Pat the eggplant slices thoroughly dry with paper towels.
4. Preheat the oven to 375°F.
5. Place the flour in one shallow bowl.
6. Whisk the eggs in a second shallow bowl.
7. Combine the panko breadcrumbs, 3/4 cup Parmesan cheese, and Italian seasoning in a third shallow bowl.
8. Coat each eggplant slice first in flour, then egg, and finally the panko mixture.
9. Arrange the breaded eggplant on a parchment-lined baking sheet.
10. Bake for 25 to 30 minutes, turning the slices halfway through, until crisp and golden.
11. Spread 1/2 cup marinara sauce across the bottom of a 9 x 13-inch baking dish.
12. Arrange half of the baked eggplant over the sauce.
13. Top with part of the remaining marinara sauce and 1 cup mozzarella cheese.
14. Repeat with the remaining eggplant, marinara sauce, and mozzarella.
15. Sprinkle the remaining 1/4 cup Parmesan cheese over the top.
16. Bake for 20 to 25 minutes, or until the cheese is melted and the sauce bubbles around the edges.
17. Let the casserole rest for about 10 minutes before serving.
18. Garnish with fresh chopped basil if desired.
Notes
Salting the eggplant before breading helps remove excess moisture and reduces the chance of a soggy casserole.
Do not use too much marinara between the layers if you want the breaded eggplant to stay firmer.
Freshly grated Parmesan gives the best flavor and melting texture.
You do not need to peel the eggplant unless you prefer a softer texture.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze cooled portions in freezer-safe containers for up to 3 months.
Thaw frozen Eggplant Parmesan overnight in the refrigerator before reheating.
For the best texture, reheat larger portions in a 350°F oven until hot throughout.
- Prep Time: 45 minutes
- Cook Time: 55 minutes
- Category: Dinner, Main Course
- Method: Baking
- Cuisine: Italian American
Nutrition
- Serving Size: 1 serving
- Calories: 472
- Sugar: 14 g
- Sodium: 1647 mg
- Fat: 21 g
- Saturated Fat: 11 g
- Unsaturated Fat: 8 g
- Trans Fat: 1 g
- Carbohydrates: 43 g
- Fiber: 9 g
- Protein: 29 g
- Cholesterol: 152 mg