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Easy Eggplant Parmesan

Eggplant Parmesan

Learn how to make classic Eggplant Parmesan with crispy fried eggplant slices layered with marinara sauce and melted cheese. Perfect Italian comfort food.
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Prep Time 45 minutes
Cook Time 40 minutes
40 minutes
Total Time 2 hours 5 minutes
Course Dinner
Cuisine Italian
Servings 6 servings
Calories 580 kcal

Equipment

  • wire rack
  • baking sheet
  • paper towels
  • oven
  • large heavy-bottomed skillet
  • shallow dishes
  • whisk
  • 9x13-inch baking dish
  • measuring cups
  • measuring spoons
  • knife
  • cutting board

Ingredients
  

For the Eggplant

  • 2 large eggplants about 2 pounds total
  • 1 tablespoon kosher salt
  • 3 cups Italian-style breadcrumbs
  • 1 cup all-purpose flour
  • 4 large eggs
  • 1/4 cup whole milk
  • 1.5 cups grated Parmesan cheese divided
  • 1 teaspoon black pepper
  • 2 cups vegetable oil for frying

For Assembly

  • 32 ounces marinara sauce
  • 16 ounces whole milk mozzarella cheese shredded
  • 1/4 cup fresh basil leaves chopped

Instructions
 

  • Arrange the eggplant slices in a single layer on a wire rack set over a baking sheet and sprinkle both sides evenly with kosher salt; let them sit for 30 minutes to draw out excess moisture, then pat each slice completely dry with paper towels.
  • Preheat your oven to 375°F and pour the vegetable oil into a large, heavy-bottomed skillet until it reaches a depth of 1/2 inch, then heat it over medium-high heat until it shimmers.
  • Set up a breading station with three shallow dishes: one with flour, one with eggs whisked with milk, and one with breadcrumbs mixed with 1 cup of Parmesan cheese and black pepper; dredge each dried eggplant slice in flour, dip in the egg mixture, then press into the breadcrumb mixture to coat fully.
  • Fry the breaded eggplant in batches for 2 to 3 minutes per side until golden brown and crispy, transferring finished slices to a paper towel-lined plate to drain any excess oil.
  • Spread 1 cup of marinara sauce in the bottom of a 9x13 inch baking dish, then layer half of the fried eggplant slices over the sauce, top with half of the remaining sauce, and sprinkle with half of the mozzarella cheese; repeat the layers with the remaining eggplant, sauce, and mozzarella, then top with the remaining 1/2 cup of Parmesan cheese.
  • Bake uncovered for 25 to 30 minutes until the cheese is melted and bubbly and the edges are lightly browned; let the dish rest for 10 minutes before sprinkling with fresh basil and serving.

Notes

Let the dish rest for 10 minutes before serving to allow it to set.
Keyword Eggplant Parmesan