Description
Classic Homemade Eggplant Parmesan is a comforting Italian-American dish featuring layers of tender fried eggplant, rich marinara sauce, melted mozzarella, and savory Parmesan cheese, baked to golden perfection and garnished with fresh basil. This recipe balances crispy, cheesy, and flavorful elements for a hearty meal perfect for family dinners or special occasions.
Ingredients
Scale
Vegetables
- 2 medium Eggplants (Sliced into 1/4-inch rounds)
- 1 handful Fresh Basil (Chopped, for layering and garnish)
Sauces and Dairy
- 3 cups Marinara Sauce (Store-bought or homemade)
- 2 cups Mozzarella Cheese (Shredded)
- 1 cup Parmesan Cheese (Grated)
Other Ingredients
- 1/2 cup Olive Oil (For frying)
- 1 cup Bread Crumbs (Seasoned)
- Salt (to taste)
- Pepper (to taste)
Instructions
- Prepare Eggplant: Slice the eggplants into 1/4-inch thick rounds and sprinkle with salt. Let sit for 30 minutes to draw out moisture, which prevents sogginess during cooking.
- Preheat Oven: Set your oven to 375°F (190°C) for baking later.
- Dry Eggplant Slices: Rinse the salted eggplant slices thoroughly to remove excess salt and moisture, then pat dry with paper towels to ensure they fry properly.
- Fry Eggplant: Heat olive oil in a skillet over medium heat. Fry the eggplant slices until they turn golden brown, about 3-4 minutes on each side, to develop a crispy exterior.
- Drain Excess Oil: Transfer the fried eggplant slices to a paper towel-lined plate to absorb any excess oil and maintain crispiness.
- Assemble Base Layer: Spread a thin layer of marinara sauce at the bottom of a baking dish to prevent sticking and add flavor.
- First Layer of Ingredients: Layer half of the fried eggplant slices over the sauce, then sprinkle with mozzarella cheese, grated Parmesan, and chopped fresh basil to build rich layers.
- Repeat Layers: Add the remaining eggplant slices and top again with mozzarella, Parmesan, and basil, finishing with a cheesy topping for a golden crust.
- Bake Covered: Cover the baking dish with foil and bake for 25 minutes to allow the flavors to meld and cheeses to melt.
- Finish Baking Uncovered: Remove the foil and bake for an additional 15-20 minutes until the top is golden and bubbly, signaling a perfectly cooked casserole.
- Rest and Serve: Let the dish rest for 10 minutes to set before serving. Garnish with fresh basil for added freshness and color.
Notes
- Salting the eggplant helps reduce bitterness and excess moisture.
- Use a heavy skillet for even frying of eggplant slices.
- For a lighter version, eggplant slices can be baked instead of fried.
- Letting the dish rest before serving helps it hold its shape when cut.
- Store leftovers covered in the refrigerator for up to 3 days.
