Classic Eggplant Parmesan
Eggplant salted and dried first, breaded with Parmesan in the crumbs, fried, then layered with mozzarella and marinara and baked. The salting step is what keeps it from going watery.
Ingredients
Eggplant
- 2 medium to large eggplants
- ½ cup all-purpose flour
- 3 large eggs, or 4 smaller
- ¼ cup olive oil, for frying
Homemade breadcrumbs
- 6 slices bread (about 1 ½ cups crumbs)
- ½ cup shredded Parmesan
- 2 teaspoons Italian herb blend
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
Toppings
- 1 ½ cups marinara (2 to 2 ½ cups if you like it saucier)
- 1 pound mozzarella
- 1/3 cup shredded Parmesan
- 1 to 2 tablespoons fresh basil, chopped
- 1 teaspoon fresh oregano, chopped
Instructions
Trim the stems and slice the eggplant ¼ to ½ inch thick.
Lay the slices on a pan and sprinkle both sides with coarse salt. Let them sweat 10 minutes, then pat firmly with paper towels until dry, wiping off the salt as you go.
Toast the bread and pulse it in a food processor to crumbs. Mix the crumbs with the garlic powder, salt, pepper, Italian herbs, and shredded Parmesan. Store-bought crumbs work too — use 1 ½ cups.
Set out three bowls: flour, whisked eggs, seasoned breadcrumbs. Coat each slice in flour, dip in egg, then press into the crumbs and shake off the excess. Wipe your hands on a paper towel between batches so the coating stays loose.
Heat 1 to 2 tablespoons oil in a skillet and fry the slices 2 to 3 minutes per side until golden. Drain on paper towels and repeat, adding oil as needed.
Spread a generous layer of marinara in the bottom of a large casserole dish. Layer eggplant, mozzarella, a spoonful of marinara, and shredded Parmesan. Repeat for a second layer.
Bake uncovered at 400°F for 30 minutes, until the cheese is melted and browned. Top with chopped basil and oregano before serving.
Notes
Baked instead of fried, for less oil: heat the oven to 350°F, brush a sheet pan with 1 to 2 tablespoons olive oil, arrange the breaded slices on it, and bake 25 minutes until golden. Then assemble and bake as in steps 6 and 7.
Any bread makes decent crumbs — grain, white, Ezekiel, or a gluten-free loaf. For dredging, any finely ground flour works: all-purpose, white whole wheat, oat, or a gluten-free blend.
Nutrition
- Serving size
- 1 serving
- Calories
- 403 kcal
- Fat
- 17.5 g
- Cholesterol
- 109.1 mg
- Sodium
- 980 mg
- Carbohydrates
- 36.6 g
- Sugar
- 6.7 g