Eggplant Parmesan

• 1 large eggplant, sliced into 1/2-inch rounds
• 1 teaspoon salt
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup Italian-seasoned breadcrumbs
• 2 cups marinara sauce, store-bought or homemade
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh basil, chopped
• Olive oil for frying
• Optional: 1/4 teaspoon black pepper

Steps

1. 1 Preheat oven to 375°F. Line a baking dish with parchment paper.
2. 2 Salt eggplant slices and let sit for 15 minutes to draw out moisture, then rinse and pat dry.
3. 3 Set up a breading station with flour, beaten eggs, and breadcrumbs. Dredge each eggplant slice in flour, dip in egg, then coat with breadcrumbs.
4. 4 Heat olive oil in a large skillet over medium heat. Fry eggplant slices until golden brown, about 2-3 minutes per side, and place on a paper towel-lined plate.
5. 5 Spread a thin layer of marinara sauce in the bottom of the baking dish. Layer half the eggplant slices, more sauce, mozzarella, and Parmesan.
6. 6 Repeat layers, finishing with cheese on top.
7. 7 Bake uncovered for 25-30 minutes until cheese is bubbly and golden.
8. 8 Garnish with fresh basil before serving.

Nutrition

Tips

• For a lighter version, bake the breaded eggplant slices instead of frying them.
• Make ahead: Assemble the casserole and refrigerate for up to 24 hours before baking.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Serving Suggestions

• Serve with a fresh green salad and warm garlic bread.
• Pair with a glass of Chianti for a classic Italian experience.

FAQ