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I have a confession.

Eggplant is not my fave vegetable. I’ve never really found a great way to cook it and help it not be so… eggplant-y. UNTIL NOW. This eggplant parmesan is a tiny bit involved but so so worth it. Layers of crispy breaded eggplant, marinara, melty cheese, fresh herbs. Oomph. Definitely recommend!

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Eggplant Parmesan

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  • Author: Erica
  • Prep Time: 45 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings 1x
  • Category: Main Dish
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Description

Crispy, homemade breadcrumb-coated slices of eggplant layered with marinara and gooey cheese. This is a foolproof way to prepare eggplant and a wonderfully delicious vegetarian main dish!

Ingredients

Scale

EGGPLANT

  • 2 large eggplants
  • 1/2 cup all-purpose flour
  • 3 eggs
  • 1/4 cup olive oil

HOMEMADE BREADCRUMBS

  • 6 bread slices (see notes)
  • 1/2 cup parmesan cheese shredded
  • 2 teaspoons Italian herb seasoning
  • 1 teaspoon garlic powder
  • 1/2 teaspoon each salt & black pepper

ASSEMBLY

  • 20oz good quality marinara sauce
  • 8oz mozzarella cheese, grated
  • 1/3 cup parmesan cheese, grated
  • fresh basil leaves

Instructions

Slice and sweat eggplant

Remove stem from eggplant then slice into 1/4-1/2 inch thick slices. Arrange slices on pan and sprinkle with kosher or sea salt on both sides. Let sit and “sweat” excess moisture for 10 minutes. Pat firmly with paper towels to dry eggplant thoroughly (wipe off salt as well).

Breadcrumbs

Toast slices of bread. Then chop in food processor until consistency is crumbs. Add garlic powder, salt & pepper, Italian herbs, and shredded parmesan cheese. Tip: If you are not making your own breadcrumbs, use 1 1/2 cups of store-bought breadcrumbs instead.

Bread eggplant

Arrange three bowls containing whisked eggs, flour, and breadcrumb mixture. First, coat eggplant in flour on both sides, then dip into eggs, and then dip into breadcrumbs – pack onto eggplant and then gently shake off excess crumbs.

Pan fry

In a skillet pan, add 1-2 Tablespoons of oil at a time, and cook breaded eggplant for 2-3 minutes on each side until golden brown. Lay on paper towels to soak up excess oil. Repeat until all eggplant has been fried.

Assemble

In a large casserole dish, spread a generous layer of marinara on the bottom. Then layer: eggplant slices, mozzarella, a spoonful of marinara, and shredded parmesan. Repeat an additional layer on top.

Bake

Bake at 400F uncovered for 30 minutes until cheese is browned and melted. Top with chopped fresh basil & oregano, and serve!

Notes

Breadcrumbs: In the video you’ll see me actually using homemade croutons. Use about 2 cups croutons if you do this method. If you choose to make your own breadcrumbs, choose whatever bread you like- whole grain, Italian, sourdough, French bread, etc. You can also use storebought Italian seasoned breadcrumbs.

In the video I also use leftover egg whites instead of whole eggs, you can do either! (It’s about 5 egg whites)

Baking method: instead of pan frying you can also bake the eggplant to use less oil. Preheat oven to 350F and arrange breaded slices onto sheet pan that is brushed with 1-2 Tablespoons of olive oil. Bake for 25 minutes until golden.

This recipe is slightly adapted from A Simple Palate

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