Classic Eggplant Parmesan Recipe – Crispy, Cheesy & Delicious
Classic Eggplant Parmesan is a beloved Italian dish that combines layers of tender, breaded eggplant with rich marinara sauce and gooey melted cheese. It's a comforting meal that's perfect for any night of the week, offering a satisfying blend of textures and flavors that will have everyone coming back for seconds.
Ingredients
- 1 large eggplant, sliced into 1/2-inch rounds
- Salt (for salting the eggplant)
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs
- 2 tablespoons olive oil (for drizzling)
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
Instructions
- Prepare the Eggplant: Sprinkle salt generously on the sliced eggplant and let sit for 30 minutes to draw out moisture. Rinse and pat dry.
- Bread the Eggplant: Set up a breading station with flour, beaten eggs, and breadcrumbs. Dredge each eggplant slice in flour, dip in egg, and coat with breadcrumbs.
- Bake the Eggplant: Preheat the oven to 375°F (190°C). Place breaded eggplant slices on a baking sheet, drizzle with olive oil, and bake for 20-25 minutes until golden and crispy.
- Assemble the Dish: In a baking dish, spread a layer of marinara sauce, followed by a layer of baked eggplant, mozzarella, and Parmesan. Repeat layers until ingredients are used, finishing with sauce and cheese on top.
- Bake and Serve: Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 15 minutes until cheese is bubbly and golden. Let cool slightly before serving.
Cook’s tips
- Salt the eggplant slices and let them sit for 30 minutes to draw out excess moisture, which prevents sogginess and helps achieve a crispy texture.
- Use a light hand when breading – shake off excess flour and breadcrumbs to avoid a thick, clumpy coating.
- Bake the eggplant on a wire rack set over a baking sheet to allow air circulation and ensure even crispness.
- Let the assembled dish rest for 10 minutes before serving to allow the layers to set and make slicing easier.
Substitutions
- Use gluten-free breadcrumbs for a gluten-free version.
- Substitute almond flour for all-purpose flour to make it low-carb.
- Use vegan mozzarella and Parmesan to make it dairy-free.
- Swap marinara sauce with your favorite tomato-based sauce, such as arrabbiata for a spicy kick.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes, or microwave in 30-second intervals until heated through.
FAQ
Can I make Eggplant Parmesan ahead of time?
Yes, you can assemble the dish up to 24 hours in advance and refrigerate it. When ready to bake, add an extra 10 minutes to the covered baking time.
Do I need to peel the eggplant?
No, the skin is edible and adds texture. However, if you prefer a softer texture, you can peel it before slicing.
Can I fry the eggplant instead of baking?
Absolutely! For a richer flavor, pan-fry the breaded eggplant slices in oil until golden brown before assembling the dish.
How do I prevent the eggplant from becoming too oily?
After breading, let the slices rest on a wire rack for a few minutes before baking. Also, use a light drizzle of oil rather than submerging them.
