Classic Eggplant Parmesan (Print Version)
# Ingredients:
→ For the eggplant
01 -
2 medium to large eggplants
02 -
1/2 cup all-purpose flour
03 -
3 large eggs (or 4 smaller eggs)
04 -
1/4 cup olive oil (for fried eggplant method)
→ For the homemade breadcrumbs
05 -
6 bread slices (about 1 1/2 cups)
06 -
1/2 cup parmesan cheese, shredded
07 -
2 teaspoons Italian herb blend
08 -
1 teaspoon garlic powder
09 -
1/2 teaspoon each salt & black pepper
→ For the assembly and topping
10 -
1 1/2 cups marinara sauce (up to 2 1/2 cups if you prefer more sauce)
11 -
1 lb mozzarella cheese
12 -
1/3 cup parmesan cheese, shredded
13 -
1-2 tablespoons fresh basil, chopped
14 -
1 teaspoon fresh oregano, chopped
# Instructions:
01 -
Remove stems from eggplants, then slice into 1/4-1/2 inch thick rounds. Arrange slices on a pan and sprinkle with a pinch of coarse salt on both sides. Let sit and "sweat" excess moisture for 10 minutes. Pat firmly with paper towels to dry eggplant thoroughly and wipe off excess salt.
02 -
Toast the bread slices, then chop in a food processor until you have a crumb consistency. In a bowl, mix the breadcrumbs with garlic powder, salt, pepper, Italian herbs, and shredded parmesan cheese. (If using store-bought breadcrumbs instead, use 1 1/2 cups and mix with the seasonings and cheese.)
03 -
Set up a breading station with three bowls: one with whisked eggs, one with flour, and one with the breadcrumb mixture. First, coat each eggplant slice in flour on both sides, then dip into eggs, and finally into breadcrumbs - pressing gently to adhere and then shaking off excess. Wipe hands with paper towel between slices to keep breading clean.
04 -
In a skillet, add 1-2 tablespoons of oil at a time, and cook breaded eggplant for 2-3 minutes on each side until golden brown. Place on paper towels to absorb excess oil. Repeat with remaining slices, adding more oil as needed.
05 -
Alternatively, for a lighter version, preheat oven to 350°F (175°C) and arrange breaded eggplant slices on a sheet pan brushed with 1-2 tablespoons of olive oil. Bake for 25 minutes until golden brown.
06 -
In a large casserole dish, spread a generous layer of marinara sauce on the bottom. Then create layers in this order: cooked eggplant slices, mozzarella cheese, a spoonful of marinara, and shredded parmesan. Repeat with another layer using the remaining ingredients.
07 -
Bake the assembled casserole at 400°F (200°C) uncovered for 30 minutes until the cheese is browned and melted. Top with freshly chopped basil and oregano before serving.
# Notes:
01 -
You can make this recipe gluten-free by using gluten-free bread for the breadcrumbs and a gluten-free flour blend for dredging the eggplant.
02 -
For the homemade breadcrumbs, you can use any type of bread including grain bread, white bread, or your favorite gluten-free brand.
03 -
This dish freezes well - assemble completely, cover tightly, and freeze before the final baking step. When ready to eat, thaw overnight in the refrigerator and then bake as directed.