Description
Classic eggplant parmigiana made with layers of breaded eggplant, rich tomato sauce, and melted cheese, baked until bubbly and golden.
Ingredients
- 2 large eggplants, sliced into 1/2-inch rounds
- 1 tsp salt
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 3 cups marinara sauce
- Olive oil for frying
- Fresh basil leaves (optional)
Instructions
- Sprinkle eggplant slices with salt and let sit for 30 minutes; rinse and pat dry.
- Set up three bowls with flour, beaten eggs, and breadcrumbs mixed with Parmesan.
- Dredge eggplant slices in flour, dip in egg, then coat with breadcrumbs.
- Heat olive oil in a skillet and fry eggplant until golden on both sides.
- Preheat oven to 375°F (190°C).
- Spread a thin layer of marinara sauce in a baking dish.
- Layer fried eggplant, marinara sauce, and mozzarella cheese.
- Repeat layers, finishing with cheese on top.
- Bake for 30–35 minutes until bubbly and golden.
- Let rest 10 minutes, garnish with basil, and serve.
Notes
- Salting eggplant reduces bitterness.
- Can be assembled ahead and baked later.
- Serve with pasta or crusty bread.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian