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Per serving
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- 1
Prepare eggplant
Arrange eggplant slices on paper towels, sprinkle both sides with salt. Let sit 20 minutes to draw out moisture. Pat dry.
- 2
Set up breading station
Place flour in one shallow dish, beaten eggs in another, and mix breadcrumbs with 1/2 cup Parmesan in a third dish.
- 3
Bread eggplant
Dredge each slice in flour, dip in egg, then coat thoroughly in breadcrumb mixture.
- 4
Fry eggplant
Heat 1/4 inch of oil in a large skillet over medium-high heat. Fry eggplant slices in batches until golden brown, 3-4 minutes per side. Drain on paper towels.
- 5
Assemble and bake
Preheat oven to 375°F. Spread 1 cup marinara in a 9x13-inch baking dish. Layer half the eggplant, half the remaining sauce, half the mozzarella, and half the remaining Parmesan. Repeat layers. Bake 30 minutes until bubbly. Garnish with fresh basil.
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Eggplant Parmesan
Created by: Gather
Ingredients
- 2 large eggplants, sliced into 1/4-inch rounds
- 2 tbsp salt for sweating eggplant
- 1 cup all-purpose flour
- 4 large eggs, beaten
- 2 cup Italian breadcrumbs
- 1 cup grated Parmesan cheese
- 1 cup olive oil for frying
- 4 cup marinara sauce
- 1 lb fresh mozzarella, sliced
- 1/4 cup fresh basil leaves
Instructions
- Prepare eggplantArrange eggplant slices on paper towels, sprinkle both sides with salt. Let sit 20 minutes to draw out moisture. Pat dry.
- Set up breading stationPlace flour in one shallow dish, beaten eggs in another, and mix breadcrumbs with 1/2 cup Parmesan in a third dish.
- Bread eggplantDredge each slice in flour, dip in egg, then coat thoroughly in breadcrumb mixture.
- Fry eggplantHeat 1/4 inch of oil in a large skillet over medium-high heat. Fry eggplant slices in batches until golden brown, 3-4 minutes per side. Drain on paper towels.
- Assemble and bakePreheat oven to 375°F. Spread 1 cup marinara in a 9x13-inch baking dish. Layer half the eggplant, half the remaining sauce, half the mozzarella, and half the remaining Parmesan. Repeat layers. Bake 30 minutes until bubbly. Garnish with fresh basil.
Notes & Tips
Salting the eggplant removes bitterness and excess moisture. For a lighter version, you can bake the breaded eggplant at 400°F for 20 minutes instead of frying.