Eggplant Parmesan Recipe
A simple yet delicious Eggplant Parmesan recipe, perfect for a comforting family dinner or a weekend meal. Crispy eggplant slices layered with rich tomato sauce and gooey mozzarella make this dish irresistible.
Equipment
- Baking dish
- Frying pan (optional)
- Baking sheet
- Knife and cutting board
- Paper towels
Ingredients
- 2 large eggplants
- 1 tbsp salt
- 2 cups breadcrumbs
- 1 cup grated Parmesan cheese
- 1 tsp dried oregano
- 1 tsp garlic powder
- 3 large eggs (beaten)
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- Fresh basil leaves (for garnish)
- Olive oil (for frying or baking)
Instructions
- Slice the eggplants into ½-inch thick rounds. Sprinkle with salt and let them sit for 20 minutes to remove excess moisture. Pat dry with paper towels.
- Preheat the oven to 375°F (190°C).
- Set up a breading station: Combine breadcrumbs, Parmesan, oregano, and garlic powder in one bowl. In another bowl, beat the eggs.
- Dip each eggplant slice into the beaten eggs, then coat it with the breadcrumb mixture.
- Fry the breaded slices in olive oil until golden brown, or arrange them on a baking sheet and bake for 20 minutes, flipping halfway.
- In a baking dish, spread a thin layer of marinara sauce. Add a layer of eggplant slices, followed by marinara, mozzarella, and Parmesan. Repeat until all ingredients are used, finishing with cheese on top.
- Bake for 25-30 minutes until the cheese is bubbly and golden.
- Let the dish cool for 10 minutes. Garnish with fresh basil before serving.
Notes
- For a gluten-free version, use gluten-free breadcrumbs.
- This dish pairs well with garlic bread or a fresh green salad.
- Store leftovers in the refrigerator for up to 3 days.
