Easy Eggplant Parmesan Recipe

A delicious traditional Eggplant Parmesan casserole made with pan fried crispy eggplant, marinara, mozzarella, Parmesan, and fresh basil.

Coursemain meal vegetarian

CuisineItalian

Keywordeggplant parmesan recipe, eggplant with parmesan recipe, how do you make eggplant parmesan, how to make eggplant parmesan

Prep Time30minutes minutes

Cook Time40minutes minutes

Servings8 servings

Calories351kcal

AuthorBeth Pierce

Ingredients

• 2 medium to large eggplant
• 2 tablespoons coarse sea salt
• 2 eggs
• 2 tablespoons milk
• 1 ½ cups breadcrumbs
• 1 tablespoon fresh thyme or 1 teaspoon dried
• 1 ½ teaspoons dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ¼ teaspoon fresh ground black pepper
• 1 cup shredded parmesan cheese
• ¼ cup vegetable oil
• 32 ounces marinara sauce or tomato sauce
• 2 cup shredded mozzarella
• Fresh basil cut in ribbons or chopped fresh parsley

Instructions

• Slice the eggplant 1/2 inch thick.  Sprinkle with coarse salt and place it on a rack over a sink to sweat for 1 hour.  Wipe the moisture and excess salt off the eggplant with paper towels.
• Whisk the eggs and milk in a bowl. In a separate shallow bowl add the panko breadcrumbs, thyme, oregano, garlic powder, onion powder, black pepper, and 1/4 cup Parmesan Cheese. Dry the eggplant well, dip it in the egg mixture, and then into the breadcrumb mixture. Preheat oven to 275 degrees.
• Add 1 tablespoon vegetable oil to a skillet over medium heat. Cook the eggplant on both sides until golden brown working in batches.  Keep the fried eggplant crispy and warm in the oven while you work in batches.
• Remove the eggplant from the oven. Raise the oven to 375 degrees.  Place a single layer of eggplant slices in a 9×13 inch baking dish.  Spread a layer of marinara over the top of the eggplant. Layer with more fried eggplant in a single layer, then more marinara, along with thin slices of mozzarella, and the remaining shredded Parmesan. Finish with one more layer of eggplant, marinara, and shredded mozzarella.
• Bake for 20 minutes or until the cheese is melted.  Turn on the broiler the last 2 minutes or so to lightly brown the top of the cheese.  Stay close by as broilers are unpredictable especially in older ovens.
• Top with basil ribbons.  Serve promptly.

Notes

• Eggplant should be stored in the fridge until ready to use. Its short life means you should try to use it within a few days. Eggplants bruise easily, so handle them with care.
• Don’t skip the salting step. It removes some moisture from the eggplant, creating a creamy texture and helping to keep the breading crisp.
• Use your favorite jarred marinara. If you have time, take it over the top with homemade marinara.
• Whole milk mozzarella and freshly grated Parmesan Cheese are critical to the best recipe.
• Eggplant Parmesan is best enjoyed promptly.

Nutrition

Calories: 351kcal | Carbohydrates: 30g | Protein: 18g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 72mg | Sodium: 2826mg | Potassium: 710mg | Fiber: 6g | Sugar: 10g | Vitamin A: 918IU | Vitamin C: 12mg | Calcium: 376mg | Iron: 3mg