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Eggplant Parmesan
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Easy Eggplant Parmesan Recipe

A delicious traditional Eggplant Parmesan casserole made with pan fried crispy eggplant, marinara, mozzarella, Parmesan, and fresh basil.
Course main meal vegetarian
Cuisine Italian
Keyword baked eggplant parmesan, eggplant parm, fried eggplant parmesan, how to make eggplant parmesan
Prep Time 30 minutes
Cook Time 40 minutes
Servings 8 servings
Calories 351kcal
Author Beth Pierce

Ingredients

  • 2 medium to large eggplant
  • 2 tablespoons coarse sea salt
  • 2 eggs
  • 2 tablespoons milk
  • 1 ½ cups breadcrumbs
  • 1 tablespoon fresh thyme
  • 1 ½ teaspoons dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ¼ teaspoon fresh ground black pepper
  • 1 cup shredded parmesan cheese
  • ¼ cup vegetable oil
  • 32 ounces marinara sauce or tomato sauce
  • 1 cup thin sliced mozzarella
  • 1 cup shredded mozzarella
  • Fresh basil cut in ribbons or chopped fresh parsley

Instructions

  • Slice the eggplant 1/2 inch thick.  Sprinkle with coarse salt and place it on a rack over a sink to sweat for 1 hour.  Wipe the moisture and excess salt off the eggplant with paper towels.
  • Whisk the eggs and milk in a bowl. In a separate shallow bowl add the panko breadcrumbs, thyme, oregano, garlic powder, onion powder, black pepper, and 1/4 cup Parmesan Cheese. Dry the eggplant well, dip it in the egg mixture, and then into the breadcrumb mixture. Preheat oven to 275 degrees.
  • Add 1 tablespoon vegetable oil to a skillet over medium heat. Cook the eggplant on both sides until golden brown working in batches.  Keep the fried eggplant crispy and warm in the oven while you work in batches.
  • Remove the eggplant from the oven. Raise the oven to 375 degrees.  Place a single layer of eggplant slices in a 9x13 inch baking dish.  Spread a layer of marinara over the top of the eggplant. Layer with more fried eggplant in a single layer, then more marinara, along with thin slices of mozzarella, and the remaining shredded Parmesan. Finish with one more layer of eggplant, marinara, and shredded mozzarella.
  • Bake for 20 minutes or until the cheese is melted.  Turn on the broiler the last 2 minutes or so to lightly brown the top of the cheese.  Stay close by as broilers are unpredictable especially in older ovens.
  • Top with basil ribbons.  Serve promptly.

Notes

  • Eggplant should be stored in the fridge until ready to use.  Try to use it within a few days as it has a short life.  They bruise easily so handle with care
  • Don't skip the salting step as it takes some of the moisture out of the eggplant creating a creamy texture and helps to keep the breading crisp.
  • Frying in vegetable oil makes the crispiest crust but canola or olive oil can be used as well.
  • Use your favorite jarred marinara or if you have time take it over the top with homemade marinara.
  • Whole milk mozzarella and freshly grated Parmesan Cheese are key to the best recipe.
  • Fresh oregano can quickly over power a dish so I use dried oregano which is milder and sweeter.
  • Eggplant Parmesan is best enjoyed promptly. However I have appreciated leftovers reheated in the microwave although the eggplant will no longer be crisp.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • I do not recommend freezing this dish.

Nutrition

Calories: 351kcal | Carbohydrates: 30g | Protein: 18g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 72mg | Sodium: 2826mg | Potassium: 710mg | Fiber: 6g | Sugar: 10g | Vitamin A: 918IU | Vitamin C: 12mg | Calcium: 376mg | Iron: 3mg