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Eggplant Parmesan

Eggplant Parmesan is a hearty dish featuring breaded and fried eggplant slices layered with tangy tomato sauce and gooey melted cheese. The process involves frying, layering, and baking, resulting in a crispy, bubbling, and golden final appearance that’s both comforting and visually appealing.
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Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 6
Course: Main Course
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large eggplants long, slender preferred
  • 2 cups panko breadcrumbs seasoned with garlic powder and herbs
  • 1/2 cup Parmesan cheese grated
  • 2 cups tomato sauce bright and tangy
  • 16 oz mozzarella cheese shredded
  • 3 eggs eggs beaten
  • 2 tablespoons olive oil for frying
  • to taste salt for salting eggplant

Equipment

  • Baking dish (9x13 inch)
  • Large skillet
  • Cooling rack or paper towels
  • Mixing bowls
  • Sharp knife
  • Tongs

Method
 

  1. Slice the eggplants into 1/2-inch thick rounds, then generously sprinkle with salt and let sit for 20 minutes to draw out moisture and bitterness.
  2. Rinse the salted eggplant slices under cold water, then pat dry thoroughly with paper towels or a clean cloth.
  3. Set up a breading station with beaten eggs in one bowl, seasoned panko breadcrumbs mixed with Parmesan cheese in another, and a plate for breaded slices.
  4. Dip each eggplant slice into the beaten eggs, ensuring it’s coated evenly, then transfer to the breadcrumb mixture and press gently to coat thoroughly.
  5. Heat the olive oil in a large skillet over medium heat until it shimmers and sizzles when a breadcrumb is added.
  6. Fry the breaded eggplant slices in batches, about 3-4 minutes per side, until golden brown and crispy. Transfer to a cooling rack or paper towels to drain excess oil.
  7. Preheat your oven to 200°C (390°F). Spread a thin layer of tomato sauce in the bottom of the baking dish.
  8. Layer the fried eggplant slices over the sauce, then spoon more sauce over each layer, followed by a generous sprinkle of shredded mozzarella and a little Parmesan.
  9. Repeat the layering process until all eggplant slices are used, finishing with a layer of sauce and a final topping of mozzarella and Parmesan.
  10. Bake uncovered in the preheated oven for about 30 minutes, until the cheese is bubbly and golden, and the edges are slightly crispy.
  11. Remove from the oven, let sit for 5 minutes, then serve hot, enjoying the crispy top, tender eggplant, and rich sauce.

Notes

For extra flavor, sprinkle fresh basil or herbs on top before serving. To make it lighter, bake without frying and use a baking sheet with parchment paper.