Breaded Eggplant Parmesan Classic (Printer-Friendly)
A savory casserole with crispy eggplant, tomato sauce, and melted cheeses baked until golden.
# What You'll Need:
→ Eggplant
01 - 2 large eggplants, sliced into 1/2-inch rounds
02 - 1 tablespoon salt
→ Breading
03 - 1 cup all-purpose flour
04 - 3 large eggs
05 - 2 tablespoons milk
06 - 2 cups Italian-style breadcrumbs
07 - 1/2 cup grated Parmesan cheese
08 - 1/2 teaspoon black pepper
→ Sauce
09 - 3 cups marinara sauce
10 - 2 cloves garlic, minced
11 - 1 tablespoon olive oil
12 - 1 teaspoon dried oregano
→ Cheese
13 - 2 cups shredded mozzarella cheese
14 - 1/2 cup grated Parmesan cheese
→ For Frying
15 - 1/2 cup vegetable oil
→ Garnish
16 - 2 tablespoons chopped fresh basil (optional)
# How to Make It:
01 - Arrange eggplant slices in a single layer on a baking sheet, sprinkle both sides with salt, and let sit for 30 minutes to draw out moisture. Rinse and pat dry with paper towels.
02 - Preheat the oven to 375°F.
03 - Place flour in one shallow bowl. In a second bowl, whisk eggs with milk. In a third bowl, combine breadcrumbs, grated Parmesan, and black pepper.
04 - Dredge each eggplant slice in flour, dip into the egg mixture, then coat thoroughly with the breadcrumb mixture.
05 - Heat vegetable oil in a large skillet over medium heat. Fry eggplant slices in batches until golden brown on both sides, approximately 2 to 3 minutes per side. Drain on paper towels.
06 - In a small saucepan, heat olive oil over medium heat. Sauté garlic until fragrant, about 1 minute. Stir in marinara sauce and oregano, then simmer for 5 minutes.
07 - Spread a thin layer of sauce in the bottom of a 9x13-inch baking dish. Arrange half of the fried eggplant in a single layer. Top with half of the remaining sauce, half the mozzarella, and a sprinkle of Parmesan. Repeat the layering process.
08 - Cover loosely with aluminum foil and bake for 25 minutes. Remove foil and bake an additional 15 to 20 minutes until the top is bubbly and golden.
09 - Allow to cool for 10 minutes before garnishing with fresh basil and serving.
# Expert Advice:
01 -
- It's the kind of comfort food that feels fancy enough for guests but simple enough for a weeknight dinner with your family
- Once you master the breading technique, you'll feel like a real Italian cook, and your kitchen will smell absolutely incredible
- Leftovers taste even better the next day, making this perfect for meal prep or feeding a crowd
02 -
- Don't skip the salting and resting step for the eggplant, it's the difference between a waterlogged dish and one that's perfectly tender with just the right moisture balance
- Make sure your oil is truly hot before you start frying, otherwise you'll end up with oil-soaked eggplant instead of crispy slices
- If you forget to let the finished dish cool for 10 minutes, it will fall apart when you try to serve it, so set a timer and be patient
03 -
- Make this dish a day ahead, refrigerate it unbaked, and bake it fresh when you're ready to serve, which actually allows the flavors to deepen and develop
- If you're cooking for someone with dietary restrictions, the baked version using 425°F (220°C) is your secret weapon for a lighter, gluten-free breadcrumb version that still tastes incredible