Description
This classic Eggplant Parmesan recipe features crispy baked eggplant slices layered with marinara sauce and melted mozzarella cheese, all seasoned with parmesan and Italian herbs for a comforting, flavorful Italian-inspired dish perfect for a hearty family meal.
Ingredients
Scale
Eggplant Preparation
- 2 large eggplants (cut into ½-inch thick rounds)
- 3 large eggs
- ¼ cup all-purpose flour
- 1 teaspoon salt
- ¾ teaspoon black pepper
- 1 ½ cups breadcrumbs
- 1 cup grated parmesan cheese
- 2 tablespoons Italian seasoning
- Olive oil (for drizzling and greasing)
Assembly
- 5 cups marinara sauce (homemade or store-bought)
- 3 cups shredded mozzarella cheese
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 425°F (220°C). Generously grease two baking sheets with olive oil to prevent sticking and aid in crisping the eggplant slices.
- Make Egg Mixture and Breadcrumb Mixture: In a shallow dish, whisk together the eggs, all-purpose flour, salt, and black pepper until smooth. In a separate dish, combine the breadcrumbs, grated parmesan cheese, and Italian seasoning to create a flavorful coating.
- Coat Eggplant Slices: Dip each eggplant slice into the egg mixture, allowing any excess to drip off. Then transfer the slice to the breadcrumb mixture, pressing gently to coat thoroughly. Place the coated slices on the greased baking sheets.
- Drizzle Olive Oil and Bake Eggplant: Lightly drizzle or spray olive oil over the breadcrumb-coated eggplant slices. Bake in the preheated oven for 34-36 minutes, flipping halfway through to ensure both sides are golden brown and crispy.
- Assemble the Casserole: Spread one-third of the marinara sauce evenly over the bottom of a 9×13-inch casserole dish. Arrange half of the baked eggplant slices on top, overlapping if necessary. Spoon over another third of the marinara sauce, then sprinkle with half of the shredded mozzarella cheese. Repeat these layers with the remaining eggplant, marinara sauce, and mozzarella cheese.
- Bake the Assembled Dish: Bake the assembled casserole uncovered for 12-14 minutes, or until the cheese has fully melted and has turned lightly golden. Remove from oven, let it rest briefly, then serve and enjoy your delicious Eggplant Parmesan.
Notes
- For extra flavor, you can add fresh basil leaves between layers.
- Use gluten-free breadcrumbs if you need to adapt this recipe for gluten-free diets.
- Make sure to flip the eggplant slices halfway during baking for even crispiness.
- This dish can be prepared ahead and refrigerated before baking the final assembly.
- Leftovers store well in the refrigerator for up to 3 days.
