Eggplant Parmesan with Marinara (Print Version)
Crispy breaded eggplant layered with marinara and melty mozzarella, baked until bubbly and golden brown.
# Ingredients:
→ Main Ingredients
01 -
2 large eggplants, sliced into 1/4 inch rounds
02 -
1 teaspoon salt
03 -
2 cups marinara sauce
04 -
2 cups shredded mozzarella cheese
05 -
1/2 cup grated Parmesan cheese
06 -
1 cup all-purpose flour
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3 large eggs, beaten
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2 cups breadcrumbs, Italian seasoned
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1/4 cup fresh basil, chopped
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1 teaspoon garlic powder
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1 teaspoon onion powder
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Olive oil for frying
13 -
Fresh basil leaves for garnish
# Steps to Follow:
01 -
Place eggplant slices in a colander, sprinkling salt over them. Let them sit for 30 minutes to draw out moisture and bitterness. Rinse under cold water and pat dry with paper towels.
02 -
Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs seasoned with garlic powder and onion powder.
03 -
Dredge each eggplant slice in flour, dip it in the beaten eggs, and finally coat it in breadcrumbs, pressing gently to adhere.
04 -
In a large skillet, heat olive oil over medium heat. Fry the breaded eggplant slices in batches until golden brown and crispy, about 3-4 minutes on each side. Drain on paper towels.
05 -
Preheat your oven to 375°F (190°C). In a 9x13 inch baking dish, spread a thin layer of marinara sauce on the bottom. Layer half of the fried eggplant slices, half of the remaining marinara sauce, and top with half of the mozzarella and Parmesan cheese. Repeat the layers, finishing with the cheeses on top.
06 -
Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbling and golden.
07 -
Allow the dish to cool for a few minutes before garnishing with fresh basil leaves. Serve warm with additional marinara sauce on the side if desired.
# Additional Notes:
01 -
Salting the eggplant removes bitterness and prevents excess moisture that could make the dish soggy.