Eggplant Parmesan is an exquisite Italian comfort food staple, beloved for its rich flavors and satisfying textures. This recipe is designed to achieve the crispiest, crunchiest exterior paired with a delectably soft interior, and topped with the classic combination of marinara, mozzarella, and parmesan. Perfect for a family meal, this dish is sure to impress!
Ingredients:
- 3 medium eggplants
- Salt, for drawing out moisture from eggplants
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 large eggs
- 1 cup Italian style bread crumbs
- 1 cup Panko bread crumbs
- 1 teaspoon garlic powder
- Grated parmesan cheese, as needed for sprinkling
- Cooking spray or oil, for greasing baking sheets and dish
- 2 tablespoons + more marinara sauce, as needed
- 8 ounces fresh mozzarella cheese, sliced
- Fresh basil, chopped, for garnish
Prep Time: 1 hour 15 minutes (includes draining time for the eggplants)
Cook Time: 40-45 minutes
Total Time: ~2 hours
Servings: 6 to 8 servings
Equipment:
- Baking sheets
- Paper towels
- 3 shallow dishes or bowls
- 9x13 baking dish
Instructions:
1. Begin by cutting off the ends of the eggplants and slicing them into 1/4 inch slices. Line a baking sheet with paper towels and lay out the eggplant slices in an even layer.
2. Sprinkle approximately 1 to 2 teaspoons of salt over the eggplant slices and let them sit for 1 hour to draw out the bitter moisture. Afterward, you'll notice brown liquid on the surface, which you will rinse off in the sink and then pat the slices dry with paper towels.
3. Preheat your oven to 400 degrees Fahrenheit and prepare three dredging stations:
- In the first shallow dish, stir together the flour, 1 teaspoon of salt, and pepper.
- In the second dish, whisk the eggs until frothy.
- In the third dish, combine the Italian bread crumbs, Panko, and garlic powder.
4. Grease a baking sheet lightly. Start dredging the eggplant slices by coating them in the flour mixture, followed by the egg, and finally in the bread crumb mixture. Place each coated slice onto the greased baking sheet.
5. Sprinkle a little grated parmesan cheese on top of each slice. Bake in the oven for 20 minutes, flipping them halfway through to ensure even crispiness.
6. Grease a 9x13 baking dish and spread about 2 tablespoons of marinara sauce on the bottom. Layer half of the baked eggplant slices in the dish.
7. Drizzle additional marinara sauce on top, place a slice of fresh mozzarella on each eggplant slice, and sprinkle with grated parmesan cheese and chopped basil. Layer the remaining eggplant slices, top with more marinara sauce, the rest of the parmesan cheese, and basil.
8. Bake in the oven for another 20 to 25 minutes, until the cheese is melted, bubbly, and slightly browned.
9. Your Best Baked Eggplant Parmesan is now ready to enjoy!
Cooking Tips:
- Make sure to salt the eggplant slices and let them sit to draw out moisture; it's key for reducing bitterness and improving texture.
- Flipping the slices halfway through the first baking process ensures they crisp up nicely.
- Layering the flavors with each step adds depth to the dish.
Be sure to check out The Stay At Home Chef’s YouTube channel for more details and other restaurant-quality recipes: https://www.youtube.com/@Thestayathomechef
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Eggplant Parmesan – Baked eggplant with marinara and cheese.