Servings: 6 servings
Calories: 460kcal
Ingredients
- For the Eggplant
- 2 –3 medium eggplants about 2–2.5 lb / 900–1,150 g
- 1 –2 tbsp coarse salt for sweating
- Olive oil for frying or baking
- Breading Station
- 1 cup 125 g all‑purpose flour
- 3 large eggs beaten
- 2 cups 120–150 g breadcrumbs (Italian‑seasoned or plain with herbs)
- ½ cup 45–50 g freshly grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp Italian seasoning or dried oregano
- ½ tsp salt
- ½ tsp black pepper
- Sauce and Cheese Layers
- 4 –5 cups 950–1,200 ml marinara sauce (homemade or good‑quality jarred)
- 1 lb 450 g fresh mozzarella, sliced or torn into pieces
- ¾ –1 cup 70–90 g freshly grated Parmigiano Reggiano
- 2 –3 tbsp extra virgin olive oil for drizzling
- Garnish
- Fresh basil leaves torn or chopped
- Extra grated Parmesan optional
Instructions
- Prep and Sweat the Eggplant
- Slice eggplant into ¼–½‑inch (0.5–1.25 cm) thick rounds or lengthwise slices.
- Lay slices on a tray, sprinkle both sides generously with coarse salt, and let sit 20–40 minutes until beads of moisture form.
- Rinse lightly (optional) and pat very dry with paper towels. This reduces bitterness and prevents sogginess.
- Set Up the Breading Station
- Place flour in one shallow bowl.
- Beat eggs in a second bowl.
- In a third bowl, combine breadcrumbs, grated Parmesan, garlic powder, Italian seasoning, salt, and pepper.
-
- Bread the Eggplant
- Dredge each slice in flour (shake off excess), dip in beaten eggs, then press into breadcrumb mixture until fully coated.
- Place breaded slices on a tray.
- Cook the Eggplant – Choose Baking or Frying
- Baking (Lighter Method)
- Preheat oven to 350°F (175°C).
- Brush 1–2 tbsp olive oil over a large baking sheet or line with parchment and drizzle with oil.
- Arrange breaded slices in a single layer, lightly drizzle or spray with more olive oil.
- Bake 25–30 minutes, flipping once halfway, until golden and cooked through.
- Frying (Crispiest Method)
- Heat a thin layer of olive oil in a large skillet over medium heat.
- Fry eggplant in batches 2–3 minutes per side until golden brown.
- Transfer to a paper‑towel‑lined tray to drain excess oil.
- Assemble the Eggplant Parmesan
- Increase oven temperature to 400°F (200°C).
- Spread about ½ cup marinara sauce over the bottom of a 9×13‑inch (23×33 cm) baking dish.
- Add a single layer of cooked eggplant slices.
- Top with 1–1½ cups marinara, then half of the mozzarella and a sprinkle of Parmesan.
- Repeat: another layer of eggplant, sauce, mozzarella, and Parmesan.
- Finish with a final layer of sauce and a generous sprinkle of remaining Parmesan and any leftover mozzarella.
- Drizzle lightly with olive oil.
- Bake
- Bake uncovered at 400°F (200°C) for 30–35 minutes, until the cheese is melted, bubbly, and golden brown around the edges.
- If needed, broil 1–3 minutes at the end to brown the top (watch closely).
- Rest and Serve
- Let the dish rest 10–15 minutes so it sets and slices cleanly.
- Top with fresh basil and a drizzle of extra virgin olive oil.
- Serve warm with pasta, a green salad, or crusty bread.
Notes
Peeling: You can leave the skin on for a rustic, “meatier” texture; peel if you prefer a softer bite. Fresh, smaller eggplants have more tender skin.
Don’t oversauce: Use enough marinara to coat layers, but not so much that the dish becomes watery; serve extra sauce on the side.
Make‑ahead: Assemble unbaked, cover tightly, and refrigerate up to 24 hours or freeze up to 1 month; bake from chilled, adding extra time as needed.
Leftovers: Many people find eggplant parm even better the next day, as flavors meld.
Nutrition
Calories: 460kcal | Carbohydrates: 34g | Protein: 21g | Fat: 27g | Saturated Fat: 8g | Cholesterol: 86mg | Sodium: 700mg | Fiber: 7g | Sugar: 10g
Tried this recipe?Let us know how it was!
