Description
This Authentic Eggplant Parmesan recipe features tender slices of eggplant coated in homemade garlic-herb breadcrumbs, layered with rich marinara sauce and a blend of melted mozzarella and parmesan cheeses. You can choose to either pan-fry the eggplant for a golden crust or bake it for a lighter version, making it a versatile and delicious classic Italian comfort food.
Ingredients
Scale
Eggplant and Breading
- 2 medium to large eggplants
- 1/2 cup all-purpose flour
- 3 large eggs (or 4 smaller eggs)
- 1/4 cup olive oil (for fried eggplant method)
- 6 bread slices (for breadcrumbs)
- 1/2 cup parmesan cheese, shredded
- 2 teaspoons Italian herb blend
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Assembly
- 1 1/2 cups marinara sauce (can use up to 2 to 2 1/2 cups if you prefer more sauce)
- 1 lb mozzarella cheese
- 1/3 cup parmesan cheese, shredded
- 1-2 tablespoons fresh basil, chopped
- 1 teaspoon fresh oregano, chopped
Instructions
- Slice Eggplant: Remove the stem from the eggplants and slice them into 1/4 to 1/2 inch thick slices for even cooking.
- Sweat Eggplant: Arrange slices on a pan and sprinkle both sides with a pinch of coarse salt. Let them sit for 10 minutes to draw out excess moisture. Then, pat the slices thoroughly dry with paper towels, wiping off the salt as well.
- Prepare Breadcrumbs: Toast the bread slices until golden, then pulse in a food processor until crumb consistency. In a bowl, combine these homemade breadcrumbs with garlic powder, salt, black pepper, Italian herb blend, and shredded parmesan cheese. Alternatively, use 1 1/2 cups of store-bought breadcrumbs.
- Bread Eggplant: Set up three bowls—one with flour, one with whisked eggs, and one with breadcrumb mixture. Coat each eggplant slice first with flour on both sides, then dip in the eggs, and finally coat with the breadcrumb mixture pressing gently to adhere. Shake off any excess crumbs.
- Cook Eggplant (Choose Method):
– Pan Frying: Heat 1-2 tablespoons olive oil at a time in a skillet over medium heat. Cook the breaded eggplant slices for 2-3 minutes on each side until golden brown. Drain on paper towels to remove excess oil. Repeat for all slices.
– Baking: Preheat the oven to 350°F. Brush a sheet pan lightly with 1-2 tablespoons olive oil. Arrange breaded eggplant slices on the pan and bake for 25 minutes until golden. - Assemble Casserole: Spread a generous layer of marinara sauce on the bottom of a large casserole dish. Layer with fried or baked eggplant slices, mozzarella cheese, a spoonful of marinara, and shredded parmesan. Repeat to create a second layer of eggplant, mozzarella, marinara, and parmesan.
- Bake the Dish: Preheat the oven to 400°F and bake the assembled casserole uncovered for 30 minutes, until the cheese is melted and browned.
- Garnish and Serve: Top the baked eggplant parmesan with freshly chopped basil and oregano. Serve hot and enjoy this classic comfort dish!
Notes
- This recipe offers flexibility: choose frying for a crispier texture or baking for a lighter dish with less oil.
- Using homemade breadcrumbs toasted from bread slices adds excellent flavor, but store-bought can be used as a convenient alternative.
- Sweating the eggplant removes bitterness and helps prevent a soggy texture.
- Adjust the amount of marinara sauce to your liking; more sauce will yield a moister casserole.
- Fresh herbs on top enhance the flavor and presentation.
Nutrition
- Serving Size: 1 eggplant parmesan stack
- Calories: 403 kcal
- Sugar: 6.7 g
- Sodium: 980 mg
- Fat: 17.5 g
- Saturated Fat: 7.8 g
- Unsaturated Fat: 8.7 g
- Trans Fat: 0 g
- Carbohydrates: 36.6 g
- Fiber: 7 g
- Protein: 25.4 g
- Cholesterol: 109.1 mg
