Description
This Easy Baked Eggplant Parmesan recipe features tender, golden-fried eggplant slices layered with rich marinara sauce and melted mozzarella cheese. The eggplant is first salted to remove excess moisture, then breaded and pan-fried before baking to a bubbly, cheesy finish. Garnished with fresh basil, this classic Italian-American dish serves as a comforting and crowd-pleasing main course perfect for any occasion.
Ingredients
Scale
Eggplant Preparation
- 2 lbs eggplant (3 medium), cut into 1/3” thick rounds
- 2 tsp fine sea salt, divided
Breading Ingredients
- 3/4 cup all-purpose flour
- 1/2 tsp freshly ground black pepper
- 3 large eggs
- 1 1/2 cups seasoned Italian bread crumbs
- 1/2 cup grated parmesan cheese
Frying
- Extra light olive oil or vegetable oil, about 1/3” deep for frying
Assembly
- 32 oz good quality marinara sauce (store-bought or homemade)
- 16 oz shredded mozzarella cheese (whole milk or low moisture part-skim)
- Fresh basil, chopped, for garnish
Instructions
- Prepare the Eggplant: Slice the eggplant into 1/3” thick rounds and sprinkle with 1 teaspoon of sea salt. Set aside for 30-60 minutes to allow the eggplant to sweat and release excess moisture.
- Prepare Breading Bowls: Preheat the oven to 375°F. In three separate shallow bowls, combine the coating ingredients: the first bowl with flour, remaining 1 teaspoon salt, and black pepper; the second with beaten eggs; and the third with seasoned Italian bread crumbs mixed with grated parmesan cheese.
- Bread the Eggplant: Thoroughly pat the eggplant rounds dry with paper towels to remove moisture. Dip each slice first in the flour mixture, shaking off excess, then in the beaten eggs, letting excess drip off. Finally, coat completely in the breadcrumb and parmesan mixture, pressing gently to adhere.
- Fry the Eggplant: Heat oil in a skillet to a depth of about 1/3 inch over medium heat. Fry the eggplant slices in batches without overcrowding, cooking each side for about 3 minutes or until golden brown and crisp. Transfer fried slices to a paper towel-lined plate to drain excess oil.
- Assemble the Casserole: Spread 1/2 cup of marinara sauce in the bottom of a 9×13 inch casserole dish. Arrange half of the fried eggplant slices on top, overlapping if needed. Spoon half of the remaining sauce over the eggplant, then sprinkle half of the mozzarella cheese. Repeat layering with remaining eggplant, sauce, and cheese.
- Bake the Dish: Bake uncovered at 375°F for 30-35 minutes until the cheese is golden, bubbly, and the sauce is hot throughout.
- Garnish and Serve: Remove from oven and let rest briefly. Garnish with chopped fresh basil and serve warm for best flavor and texture.
Notes
- Salting the eggplant removes bitterness and excess water, resulting in a better texture.
- Use a high-quality marinara sauce to enhance flavor.
- Do not overcrowd the skillet when frying to maintain crispiness.
- Letting the dish rest after baking helps set the layers for easier serving.
- This dish can be prepared ahead by frying the eggplant slices in advance and assembling before baking.
