Eggplant Parmesan: 3 Classic Italian Layers
Eggplant Parmesan is a classic baked Italian-style casserole made with breaded eggplant slices layered with tomato sauce, mozzarella, and Parmesan cheese, then baked until golden and tender.
Ingredients
2 large eggplants sliced into rounds
1 cup all purpose flour
3 eggs beaten
2 cups Italian style breadcrumbs
½ cup grated Parmesan cheese
3 tablespoons olive oil
3 cups marinara sauce
2 cups shredded mozzarella cheese
2 cloves garlic minced
1 teaspoon dried oregano
Salt and black pepper to taste
Fresh basil for garnish
Instructions
-
Preheat oven to 400°F or 200°C.
-
Slice eggplants into rounds and sprinkle with salt. Let rest for 15 minutes then pat dry.
-
Prepare breading bowls with flour, beaten eggs, and breadcrumbs mixed with Parmesan.
-
Dip each slice in flour, then egg, then breadcrumbs.
-
Arrange slices on a baking sheet and brush lightly with olive oil.
-
Bake for about 20 minutes, flipping halfway, until golden.
-
Spread marinara sauce in a baking dish and add a layer of eggplant slices.
-
Top with more sauce, mozzarella, and Parmesan.
-
Repeat layers and finish with cheese on top.
-
Bake at 375°F or 190°C for about 30 minutes until hot and bubbly.
Notes
Roasting breaded eggplant instead of frying keeps the dish lighter while maintaining a crisp coating.