Classic Eggplant Parmesan with Marinara Sauce

Eggplant Parmesan is a beloved Italian dish that brings together layers of tender eggplant, rich marinara sauce, and melted cheese. Perfect for a comforting dinner or a special occasion, this recipe is sure to impress anyone at your table. If you’re looking for a dish that marries simplicity with flavor, look no further.

This classic Eggplant Parmesan features crispy breaded eggplant slices, smothered in savory marinara and topped with gooey mozzarella and grated Parmesan. The combination of textures and the depth of flavor will make your taste buds dance. Plus, it’s a fantastic way to enjoy more vegetables in your meals!

Delicious and Cheesy Eggplant Parmesan

Baked Eggplant Parmesan with layers of eggplant, marinara sauce, and melted cheese, garnished with basil leaves.

This Eggplant Parmesan is a delightful blend of tender eggplant, tangy marinara sauce, and a melty cheese topping. The dish is both hearty and satisfying, offering a wonderful balance of flavors that will have you coming back for seconds.

Ingredients

2 medium eggplants, sliced into 1/4-inch thick rounds
1 teaspoon salt
2 cups marinara sauce
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 cup all-purpose flour
3 large eggs, beaten
2 cups breadcrumbs
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
Olive oil for frying
Fresh basil leaves for garnish (optional)

Instructions

Prepare Eggplant: Sprinkle salt over the eggplant slices and let them sit for about 30 minutes to draw out moisture. Rinse and pat dry.
Bread the Eggplant: Set up a breading station with flour, beaten eggs, and breadcrumbs in separate bowls. Dip each eggplant slice in flour, then in the eggs, and finally in the breadcrumbs.
Fry Eggplant: In a large skillet, heat olive oil over medium heat. Fry the breaded eggplant slices until golden brown on both sides, about 3-4 minutes per side. Drain on paper towels.
Assemble the Dish: Preheat the oven to 375°F (190°C). In a baking dish, spread a layer of marinara sauce, followed by a layer of fried eggplant, mozzarella cheese, and a sprinkle of Parmesan. Repeat layers until all ingredients are used, finishing with cheese on top.
Bake: Cover the dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
Serve: Allow the dish to cool for a few minutes before serving. Garnish with fresh basil leaves if desired.