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Eggplant Parmesan

Eggplant Parmesan

Eggplant parmesan with crispy breaded eggplant, marinara, and mozzarella. Vegetarian Italian classic.
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Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Italian
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 2 large eggplants sliced 1/2 inch rounds
  • 2 tsp salt for drawing moisture
  • 1 cup all purpose flour
  • 3 large eggs beaten
  • 2 cups panko breadcrumbs
  • 1 cup grated parmesan divided
  • 1 tbsp italian seasoning
  • 1/4 cup olive oil
  • 3 cups marinara sauce
  • 16 oz fresh mozzarella sliced
  • 1/4 cup fresh basil torn
  • salt and pepper to taste

Method
 

  1. **Salt.** Lay eggplant slices in a colander. Sprinkle with salt. Let sit 30 minutes. Pat very dry.
  2. **Breading.** Heat oven to 425F. Set up three bowls: flour, beaten eggs, and panko mixed with 1/2 cup parmesan and italian seasoning. Dredge each slice in flour, egg, then panko.
  3. **Bake.** Arrange slices on a wire rack set over a sheet pan. Drizzle with olive oil. Bake 25 minutes, flipping halfway, until deeply golden.
  4. **Layer.** Reduce oven to 375F. Spread 1 cup marinara in a 9x13 baking dish. Layer eggplant, marinara, mozzarella, parmesan. Repeat twice.
  5. **Bake.** Cover with foil. Bake 20 minutes. Remove foil. Bake 15 more minutes until bubbly and golden.
  6. **Rest.** Rest 10 minutes. Top with torn basil. Serve with pasta or crusty bread.

Notes

Salt and drain eggplant 30 minutes. Skipping makes a watery bitter dish. Vegan swap: use a flax egg, vegan mozzarella, and nutritional yeast to make it vegan. Store leftovers in the fridge for up to 4 days.