Eggplant Parmesan Recipe
A classic and comforting Eggplant Parmesan recipe that features crispy baked eggplant slices layered with tangy marinara sauce and melted mozzarella cheese. This dish is perfect for a hearty vegetarian dinner and combines Italian flavors with a straightforward baking method for a satisfying meal.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Eggplant Preparation
- 2 large eggplants (cut into ½-inch thick rounds)
- 3 large eggs
- ¼ cup all-purpose flour
- 1 teaspoon salt
- ¾ teaspoon black pepper
- 1 ½ cups breadcrumbs
- 1 cup grated parmesan cheese
- 2 tablespoons Italian seasoning
- Olive oil (for drizzling)
Assembly & Baking
- 5 cups marinara sauce
- 3 cups shredded mozzarella cheese
Instructions
- Preheat and prepare baking sheets: Preheat your oven to 425°F and generously grease two baking sheets with olive oil to prevent sticking and ensure even baking of the eggplant slices.
- Prepare eggplant coating mixtures: In a shallow dish, whisk together the eggs, flour, salt, and black pepper to create a smooth egg wash mixture. In another separate dish, combine the breadcrumbs, grated parmesan cheese, and Italian seasoning for the crispy coating.
- Dredge eggplant slices: Dip each eggplant slice into the egg wash, allowing any excess to drip off. Then, coat the slice thoroughly with the breadcrumb mixture. Place each coated slice onto the greased baking sheets carefully.
- Drizzle and bake eggplant: Lightly drizzle or spray olive oil over the coated eggplant slices to help them crisp up in the oven. Bake in the preheated oven for 34-36 minutes, flipping the slices halfway through, until they turn golden brown and achieve a crispy texture.
- Assemble the casserole: Spread one-third of the marinara sauce evenly on the bottom of a 9×13-inch casserole dish. Lay half of the baked eggplant slices in a single layer, overlapping slightly if necessary. Spoon over another third of the marinara sauce and sprinkle half of the shredded mozzarella cheese on top. Repeat the layering with the remaining eggplant, marinara sauce, and mozzarella cheese.
- Bake the assembled dish: Bake the casserole uncovered in the oven for 12-14 minutes or until the cheese is melted and lightly golden. Allow it to rest briefly before serving to enjoy the rich flavors fully.
Notes
- For a gluten-free option, substitute all-purpose flour and breadcrumbs with gluten-free varieties.
- Use a good quality marinara sauce or homemade for best flavor.
- Flipping the eggplant halfway through baking ensures even crispiness.
- Let the eggplant slices drain on a paper towel before breading if they feel too moist to reduce sogginess.
- This recipe serves 8 but can be easily doubled for larger gatherings.
Find it online: https://cozyplatter.com/eggplant-parmesan-recipe/