Classic Crispy Eggplant Parmesan Recipe

Learn how to make the ultimate Italian Classic Eggplant Parmesan. This recipe features crispy baked eggplant slices layered with rich marinara sauce, melted mozzarella, and sharp parmesan cheese. Perfectly seasoned and family-approved!

Recipe Overview

Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 60 minutes
Servings: 6 servings
Category: Main Course
Cuisine: Italian
Keywords: eggplant parmesan, baked eggplant parmigiana, crispy eggplant recipe

Nutritional Information (Per Serving)

Calories: 340 kcal
Total Fat: 16g
Carbohydrates: 28g
Protein: 18g
Sodium: 680mg

Ingredients

For the Eggplant:

2 large eggplants (sliced into 1/2-inch rounds)
1 tbsp kosher salt (for sweating the eggplant)
1 cup all-purpose flour
3 large eggs (beaten)
2 cups Italian seasoned breadcrumbs (or Panko for extra crunch)
1/2 cup grated Parmesan cheese
1 tsp garlic powder

For the Layering:

3 cups high-quality Marinara sauce
2 cups shredded Mozzarella cheese
1/2 cup fresh basil leaves (chopped)
1/4 cup grated Parmesan cheese

Step-by-Step Instructions

Step 1: Sweat the Eggplant

Place eggplant slices on paper towels and sprinkle both sides with kosher salt. Let sit for 15-20 minutes to draw out excess moisture and bitterness. Rinse well and pat completely dry.

Step 2: Set Up the Dredging Station

Prepare three shallow bowls.

Bowl 1: All-purpose flour.
Bowl 2: Beaten eggs.
Bowl 3: Mix breadcrumbs, garlic powder, and 1/2 cup of Parmesan cheese.

Step 3: Bread and Bake the Eggplant

Preheat your oven to 400°F (200°C). Dip each eggplant slice into the flour, then the egg, and finally coat thoroughly with the breadcrumbs mixture. Place the slices in a single layer on a baking sheet lined with parchment paper. Bake for 20 minutes (flip halfway through) until golden and crispy.

Step 4: Assemble the Layering

In a 9x13 inch baking dish, spread 1 cup of marinara sauce on the bottom. Arrange a single layer of baked eggplant slices. Top with another cup of sauce, a handful of mozzarella, fresh basil, and a sprinkle of Parmesan. Repeat the layers, ending with a generous layer of mozzarella and Parmesan on top.

Step 5: Bake and Serve

Bake at 400°F (200°C) for 15-20 minutes, or until the cheese is melted, bubbly, and slightly golden. Let rest for 10 minutes before slicing. Garnish with more fresh basil and enjoy!

Video Tutorial

https://youtu.be/QNxUqC0f1Tk?si=tq6IM5MMm9g-lV4G

Frequently Asked Questions (FAQ)

Can I make Eggplant Parmesan ahead of time?

Yes! You can assemble the entire dish (without baking), cover it tightly with foil, and refrigerate it for up to 24 hours before baking.

How do I prevent my Eggplant Parmesan from getting soggy?

The secret is Step 1 (Sweating). Salting the eggplant removes the internal water, ensuring the slices stay crispy under the sauce instead of turning mushy.

Stuffed Zucchini Squash Recipes

Easy Shrimp Taco Recipe | Quick, Healthy & Flavorful Tacos