Description
This Eggplant Parmesan recipe features crispy, golden-baked eggplant slices layered with rich marinara sauce, fresh mozzarella, and parmesan cheese. Perfectly seasoned and baked until bubbly and golden, it’s a comforting Italian classic that’s both flavorful and satisfying.
Ingredients
Scale
Eggplant Preparation
- 2 large eggplants (2 1/4 lbs), cut into 1/3-inch thick slices
Breading Mixture
- 2 large eggs, beaten
- 1/4 cup milk or water
- 3/4 teaspoon sea salt
- 3/4 teaspoon pepper
- 1/2 teaspoon chili flakes (optional)
- 1 1/4 cups panko breadcrumbs
- 1 1/4 cups parmesan cheese, divided
Other Ingredients
- Spray olive oil or olive oil for drizzling
- 28 ounces marinara sauce (about 3 cups, can be store-bought or homemade)
- 1 tablespoon fresh oregano (optional)
- 12 ounces fresh mozzarella balls or 1 1/2 cups grated mozzarella
- Basil leaves, cracked black pepper, and chili flakes for garnish
Instructions
- Preheat and Prepare Eggplant: Preheat your oven to 400°F. Slice the eggplants into 1/3-inch thick round slices, ensuring even thickness for uniform baking.
- Prepare Breading Stations: In a wide, shallow bowl, whisk together the eggs, milk (or water), salt, pepper, and optional chili flakes. In a separate wide, shallow bowl, combine the panko breadcrumbs with 1 1/4 cups of parmesan cheese.
- Bread the Eggplant: Line two large baking sheets with parchment paper and spray or brush with olive oil. Dip each eggplant slice first into the egg mixture, then dredge both sides in the panko and parmesan mixture. Place the coated slices on the prepared baking sheets. After all slices are coated, sprinkle any leftover breadcrumb-parmesan mixture over the top and spray or drizzle generously with olive oil.
- Bake Eggplant Slices: Bake in the preheated oven for 20 to 25 minutes until the eggplant is golden and crispy. Ovens may vary, so use the broiler at the end if needed for extra crispiness, but watch carefully to avoid burning.
- Prepare Marinara Sauce: Mix 1/2 cup water into the marinara sauce to make approximately 3 cups total. This adjustment ensures a good sauce consistency for assembling the dish.
- Assemble the Eggplant Parmesan: Grease a 9×13-inch baking dish. Spread 3/4 cup of marinara sauce on the bottom. Layer half of the crispy baked eggplant slices over the sauce, reserving the best pieces for the top. Drizzle with 1 cup of marinara sauce, then add half of the mozzarella and half of the parmesan cheese. If using, sprinkle fresh oregano on top.
- Add Final Layers: Add the remaining eggplant slices over this layer. Cover with the remaining marinara sauce, sprinkle with the remaining parmesan cheese, and top with the remaining mozzarella. Season with additional salt and pepper to taste.
- Bake the Assembled Dish: Bake uncovered at 400°F for 20 to 25 minutes until the top is golden and bubbly and the edges are browned.
- Garnish and Serve: Remove from the oven and garnish with fresh basil, cracked black pepper, and optional chili flakes. Let it cool slightly before serving to enhance the flavors.
Notes
- For best results, slice the eggplant evenly into 1/3-inch thick rounds to ensure uniform baking and crispiness.
- Panko breadcrumbs provide a lighter, crispier coating compared to traditional breadcrumbs.
- Adjust chili flakes to taste for a mild or spicy kick.
- You can substitute fresh mozzarella balls with grated mozzarella if preferred.
- If time allows, salting the eggplant slices and letting them sit for 30 minutes before baking can reduce bitterness and moisture, though this step is optional.
- Utilize the broiler cautiously if the eggplant needs extra crisping after baking.
Nutrition
- Serving Size: 1 serving (about 1/8 of recipe)
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 18 g
- Cholesterol: 65 mg
