Featuring layers upon layers of flavorful eggplant, fresh mozzarella cheese and tomato sauce, this Eggplant Parmesan is a classic (and delicious) recipe!
Prep Time45mins
Cook Time30mins
Resting Time2hrs
Total Time3hrs15mins
Course: Main Course
Cuisine: American, Italian
Keyword: eggplant, parmesan
Servings: 6servings
Calories: 643kcal
Author: David
Ingredients
For the Eggplant Parmesan
2medium eggplants~1 pound each
2Tbspkosher salt
2cupsItalian seasoned breadcrumbs
3large eggs
½cupmilk
¾cupvegetable oilfor frying
16oz.fresh mozzarella cheesecut into thin slices
¾cupgrated Parmesan cheese
{garnish} fresh basilchopped
{garnish} Parmesan cheesegrated
For the Sauce
2Tbspolive oil
1medium white oniondiced
2tspgarlicminced
128-oz. can crushed tomatoes
1½Tbspfresh basilminced
¾tspsalt
½tspblack pepper
Instructions
For the Eggplant Parmesan
Trim eggplants and slice crosswise into ½” thick pieces. Layer the slices in a colander in the sink, sprinkling each layer with kosher salt. Let sit for 1-2 hours. (Note: This step removes extra liquid from the eggplant. It’s important! While the eggplant is draining is a good time to go ahead and make the sauce.)
Rinse the eggplant slices and pat each dry with a paper towel.
Spread breadcrumbs onto a large plate; set plate aside.
Using a shallow bowl, add eggs and milk; whisk together until well combined.
Dip both sides of eggplant slices into egg mixture and then into the breadcrumb mixture. Place eggplant slices on a separate plate or large baking tray.
Preheat oven to 350°F.
Spray a 9”x13” baking dish with nonstick baking spray; set dish aside.
Line a large plate with paper towels; set plate next to stovetop.
Using a large frying pan, add vegetable oil and place over medium-high heat. Once oil is hot, add 5-6 eggplant slices and fry for 3-4 minutes per side, or until golden brown. Transfer cooked eggplant slices to the paper-towel lined plate. Repeat process with the remaining eggplant slices.
Spread 1 cup of sauce onto bottom of baking dish.
Spread ⅓ of the eggplant slices on top, overlapping slightly as necessary. Spread ⅓ of the mozzarella cheese and ⅓ of the Parmesan cheese on top. Repeat process two more times, using the remaining ingredients.
Bake for 25-30 minutes, or until sauce is bubbling and cheese has browned slightly on top.
{Optional: Turn on broil for 2-3 minutes at the end to help brown the cheese. Watch closely at this stage to prevent cheese from burning!}
Garnish with chopped basil and additional Parmesan cheese before serving.
For the Sauce
Using a medium saucepan, add olive oil and place over medium-high heat. Once hot, add onions and cook for 5 minutes, stirring occasionally.
Add the garlic, crushed tomatoes, basil, salt and pepper; stir until well combined. Reduce heat to medium-low and continue cooking for 20 more minutes, stirring occasionally.
Cover and reduce heat to low until sauce is needed to assemble the Eggplant Parmesan.
Notes
If you prefer to use jarred sauce here, you’ll need 3 cups total.