Best Eggplant Parmesan
This eggplant parmesan recipe is a classic for good reasons. You can't go wrong with layers of eggplant, cheese and marinara sauce. Learn how to make this eggplant casserole with this easy tutorial (including a special tip that makes this dish special!) and how-to video.
- Prep time
- 20 min
- Cook time
- 1 hr 10 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 Italian eggplants
- 2 eggs (lightly whisked)
- 1 1/2 cup Italian breadcrumbs
- 1/4 cup olive oil
- 2 cups marinara sauce
- 1/2 cup parmesan cheese
- 16 oz fresh mozzarella (sliced)
Instructions
- 1
Wash and dry the eggplants. Slice them into 1/4 inch thick pieces.
- 2
Place the eggplant slices on a baking sheet and generously sprinkle with salt on both sides. Let it sit for 30 to 45 minutes. The eggplant slices will start to "sweat".
- 3
After 45 minutes, pat dry the eggplants on both sides. You can also rinse and then dry them.
- 4
In a shallow bowl, whisk the eggs and place the breadcrumbs in another shallow bowl.
- 5
Dredge the eggplant slices in the eggs first and then in the breadcrumbs.
- 6
Heat olive oil in a non stick pan and Fry the eggplants for about 4 minutes on each side until golden and cooked. Place the fried slices on a paper towel to absorb the excess oil.
- 7
Preheat the oven to 350°F. Spread about 1/4 cup marinara sauce on the bottom of a baking dish.
- 8
Place the eggplant slices in the baking dish to cover the bottom. Top with marinara sauce, mozzarella cheese and parmesan. Repeat the layers until you run out of ingredients. The last layer should be cheese.
- 9
Bake in the oven for about 40 minutes until the cheese is melted.
- 10
Let eggplant parmesan cool for 15 minutes before slicing it. Top with basil leaves.