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Classic Baked Eggplant Parmesan

This Classic Baked Eggplant Parmesan Recipe is a warm, saucy, and cheesy dish that feels like pure comfort from the first bite, perfect for chilly nights and family dinners.
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Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 large eggplants, sliced into 1/2-inch rounds Choose firm and heavy eggplants for best results.
  • 1 tsp salt Used to draw out moisture from the eggplants.
  • 1 cup all-purpose flour For breading the eggplants.
  • 3 large eggs, beaten For the breading station.
  • 2 cups Italian-style breadcrumbs For coating the eggplant.
  • 1/2 cup olive oil, for frying Use more if needed, but monitor the frying process.
  • 3 cups marinara sauce Rich and flavorful sauce for layering.
  • 2 cups shredded mozzarella cheese For the cheesy topping.
  • 1/2 cup grated parmesan cheese Adds a nice savory flavor.
  • 2 tbsp fresh basil, chopped, for garnish Garnish just before serving.

Method
 

Preparation
  1. Start by laying the eggplant slices on paper towels and sprinkling both sides with salt. Let them sit for 30 minutes to draw out moisture, then pat them dry very well.
  2. Prepare three shallow dishes: put the flour in one, the beaten eggs in the second, and the breadcrumbs in the third.
Breading and Frying
  1. Dredge each eggplant slice in flour, then in beaten egg, and finally in breadcrumbs. Ensure the coating sticks well.
  2. Heat olive oil in a large skillet over medium heat and fry the breaded eggplant slices in batches for about 3 minutes per side until golden brown. Move to a paper-towel-lined plate.
Layering and Baking
  1. Preheat the oven to 375°F (190°C). Spread 1/2 cup marinara sauce on the bottom of a 9x13-inch baking dish.
  2. Layer half of the fried eggplant slices, then top with 1 cup marinara sauce, 1 cup mozzarella, and 1/4 cup parmesan.
  3. Repeat with the remaining eggplant, the rest of the marinara sauce, and the rest of the cheeses.
  4. Bake uncovered for 30 to 35 minutes until the top is bubbly and golden. Let rest for 10 minutes before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, wrap portions well and store in a freezer-safe container for up to 2 months.