Description
A classic Eggplant Parmesan recipe featuring crispy, breaded eggplant slices layered with rich marinara sauce, mozzarella, and parmesan cheese, then baked to bubbly perfection. This comforting Italian-American dish makes a delicious vegetarian main course, perfect for family dinners or special occasions.
Ingredients
Scale
Eggplant Preparation
- 2 small eggplants (about 1 ½ lbs. total)
- 1 teaspoon salt
Breading Mixture
- ½ cup all-purpose flour
- ½ teaspoon onion powder
- ½ teaspoon paprika
- 3 large eggs (whisked well)
- 1 teaspoon Dijon mustard
- 1 tablespoon heavy cream (optional)
- 2 cups Panko breadcrumbs
- 1 cup grated Parmesan cheese
- 3 tablespoons freshly chopped parsley
- ¾ teaspoon garlic salt
- Vegetable oil (enough to cover the slices by half)
Assembly & Baking
- 24 oz. marinara sauce (see notes for brand recommendations)
- 3 cups shredded mozzarella (divided)
- ½ cup grated Parmesan cheese (divided)
Instructions
- Prepare the Eggplants: Slice the eggplants into approximately ¼-inch thick rounds. Sprinkle both sides with 1 teaspoon of salt and let them sit for about 20-30 minutes to draw out excess moisture and bitterness. After this time, rinse the slices thoroughly under cold water and pat dry with paper towels.
- Make the Breading Station: In one shallow bowl, combine the all-purpose flour with onion powder and paprika. In a second bowl, whisk together the eggs, Dijon mustard, and heavy cream until smooth. In a third bowl, mix the Panko breadcrumbs, grated Parmesan cheese, chopped parsley, and garlic salt.
- Bread the Eggplant Slices: Heat enough vegetable oil in a large skillet over medium heat so that it covers the eggplant slices halfway when frying. Dredge each eggplant slice first in the flour mixture, shaking off excess, then dip into the egg mixture, and finally coat thoroughly with the breadcrumb mixture. Fry the slices in batches until golden brown and crisp on both sides, about 2-3 minutes per side. Remove and drain on paper towels to absorb excess oil.
- Assemble and Bake: Preheat your oven to 375°F (190°C). Spread a thin layer of marinara sauce evenly on the bottom of a baking dish. Arrange a single layer of fried eggplant slices over the sauce. Spoon more marinara sauce over the eggplant, sprinkle with a portion of mozzarella and Parmesan cheese. Repeat these layers until all ingredients are used, finishing with a top layer of cheese. Bake uncovered for 40-50 minutes, until the casserole is bubbly and golden brown on top. Let it cool slightly before serving.
Notes
- Using small eggplants helps ensure tender slices that cook evenly and absorb flavors well.
- Salting the eggplants removes bitterness and moisture, preventing soggy breading.
- For the marinara sauce, choose a high-quality brand like Rao’s, Muir Glen, or make homemade sauce for best results.
- Heavy cream in the egg wash is optional but adds richness and helps the breading adhere better.
- The dish can be assembled a few hours ahead and baked just before serving.
- Leftovers keep well refrigerated for 2-3 days and reheat nicely in the oven.
