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Delicious Eggplant Parmigiana Recipe (Cozy Italian Classic)

Eggplant Parmigiana

There’s something so comforting about the aroma of a bubbling dish of Eggplant Parmigiana wafting through the house. It reminds me of family gatherings and lazy Sunday dinners. This recipe is not only delicious but also incredibly easy to whip up.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Eggplant
  • 2 large eggplants sliced into 1/4-inch thick rounds
  • Salt
  • 2 cups marinara sauce use your favorite store-bought or homemade sauce
  • 2 cups mozzarella cheese shredded
  • 1 cup grated Parmesan cheese
  • 1 cup all-purpose flour essential for breading
  • 3 large eggs beaten
  • 2 cups breadcrumbs seasoned or plain
  • Olive oil
  • Fresh basil leaves

Equipment

  • Large Skillet
  • Baking Dish
  • Shallow bowls

Method
 

  1. Step 1: Preheat the oven to 375°F (190°C).
  2. Step 2: Sprinkle the sliced eggplants with salt and let them sit for about 30 minutes to draw out excess moisture. Rinse and pat dry with paper towels.
  3. Step 3: Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
  4. Step 4: Dredge each eggplant slice in flour, dip into the beaten eggs, and then coat with breadcrumbs.
  5. Step 5: In a large skillet, heat olive oil over medium heat. Fry the breaded eggplant slices in batches until golden brown on both sides, about 3-4 minutes per side. Drain on paper towels.
  6. Step 6: In a baking dish, spread a layer of marinara sauce on the bottom. Arrange a layer of fried eggplant slices on top, followed by a sprinkle of mozzarella and Parmesan cheeses. Repeat the layers until all ingredients are used, finishing with a layer of cheese on top.
  7. Step 7: Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden.
  8. Step 8: Remove from the oven and let cool for a few minutes. Garnish with fresh basil leaves if desired. Serve warm.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for up to 3 months.