Classic Eggplant Parmesan
This comforting Eggplant Parmesan features tender, breaded eggplant slices layered with rich tomato sauce and melted mozzarella and Parmesan cheeses. It's a satisfying vegetarian main course that's perfect for a family meal.
An original recipe by Forkin
- Total time
- 1 hr 25 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 800 kcal
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 2 pcseggplant, sliced into 1/2-inch (1.3 cm) rounds
- 0.5 cupolive oil, for frying
- 2.5 cupmarinara sauce, store-bought or homemade
- 2 cupmozzarella cheese, shredded
- 0.5 cupParmesan cheese, grated, for layering
eggplant prep
- 1 tspsalt
breading
- 0.5 cupall-purpose flour
- 2 pcsegg, beaten
- 1.5 cupbread crumb, plain or panko
- 0.25 cupParmesan cheese, grated, for breading
- 0.25 tspblack pepper
garnish
- 0.25 cupfresh basil, chopped, for garnish(optional)
Equipment
large skillet · paper towels · baking dish · shallow dishes
The method
Step by step
- 1
Lay the eggplant slices on paper towels and sprinkle with salt. Let them sit for 15-20 minutes to draw out moisture, then pat them dry with more paper towels.
About 20 min
Cook’s note: Salting helps remove bitterness and prevents the eggplant from absorbing too much oil during frying.
- 2
Set up a breading station with three shallow dishes: one for all-purpose flour, one for beaten egg, and one for a mixture of bread crumb, grated Parmesan cheese (for breading), and black pepper.
About 5 min
- 3
Dredge each eggplant slice first in the flour, shaking off any excess, then dip into the egg mixture, and finally coat thoroughly in the bread crumb mixture.
About 10 min
Cook’s note: Press the breadcrumbs gently onto the eggplant to ensure good adhesion.
- 4
Heat olive oil in a large skillet over medium heat.
About 2 min
Cook’s note: Ensure the oil is hot enough before adding eggplant to prevent it from becoming greasy.
- 5
Fry the breaded eggplant slices in batches for 2-3 minutes per side, until golden brown and tender. Transfer the fried eggplant to a plate lined with paper towels to drain excess oil.
About 15 min
Cook’s note: Do not overcrowd the pan; this helps maintain oil temperature and ensures even browning.
- 6
Preheat your oven to 190°C (375°F).
About 5 min
- 7
Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish.
About 1 min
- 8
Arrange a single layer of fried eggplant slices over the sauce. Top with about one-third of the remaining marinara sauce, followed by a layer of shredded mozzarella cheese and grated Parmesan cheese (for layering).
About 3 min
- 9
Repeat the layering process two more times, ending with a generous top layer of mozzarella and Parmesan cheese.
About 2 min
- 10
Bake for 25-30 minutes, or until the cheese is bubbly and golden brown.
About 25 min
Cook’s note: If the cheese browns too quickly, you can loosely cover the dish with foil.
- 11
Remove from the oven and let it rest for 10 minutes before serving.
About 10 min
Cook’s note: Resting allows the layers to set, making it easier to slice and serve.
- 12
Garnish with fresh basil, if desired, and serve hot.
Per serving
Nutrition
- Calories
- 800kcal
- Protein
- 30.9g
- Carbs
- 57.7g
- Fat
- 50.8g
- Fibre
- 11g
- Sugar
- 16.8g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Eggplant Parmesan in an airtight container in the refrigerator.
Reheat in the oven at 175°C (350°F) until warmed through, or in the microwave for individual portions.
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