Description
This Eggplant Parmesan recipe features perfectly breaded and baked eggplant slices layered with rich marinara sauce, mozzarella, and parmesan cheese. Crispy on the outside and tender on the inside, this dish is a classic Italian comfort food, baked to golden perfection and garnished with fresh basil for a fresh herby finish.
Ingredients
Scale
Eggplant Preparation
- 2 large eggplants (2 1/4 lbs) cut into 1/3-inch thick slices
Breading Mixture
- 2 large eggs, beaten
- 1/4 cup milk or water
- 3/4 teaspoon sea salt
- 3/4 teaspoon pepper
- 1/2 teaspoon chili flakes (optional)
- 1 1/4 cups panko breadcrumbs
- 1 1/4 cups parmesan cheese (for breading mix)
Other Ingredients
- Spray olive oil or olive oil for drizzling
- 28 ounces marinara sauce (store-bought or homemade), plus 1/2 cup water to mix
- 1 tablespoon fresh oregano (optional)
- 12 ounces fresh mozzarella balls (2 balls thinly sliced) or 1 1/2 cups grated mozzarella
- 1/2 cup parmesan cheese (reserved for assembly)
- Garnish: fresh basil, cracked black pepper, and chili flakes
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the eggplant slices.
- Slice Eggplant: Slice the eggplants into 1/3-inch thick rounds, ensuring even thickness for uniform baking.
- Prepare Egg Mixture: In a wide, shallow bowl, whisk together the eggs, milk (or water), sea salt, pepper, and chili flakes (if using) to create the dredging liquid.
- Mix Breading: In another shallow bowl, combine equal parts panko breadcrumbs and parmesan cheese (use 1 1/4 cups panko and 1 1/4 cups parmesan).
- Bread the Eggplant: Dip each eggplant slice into the egg mixture, then dredge each side in the panko-parmesan mixture until fully coated. Place the breaded slices on two parchment-lined baking sheets sprayed with olive oil.
- Spray and Bake Eggplant: Spray or drizzle the breaded eggplant slices generously with olive oil. Bake for 20-25 minutes until golden and crispy, turning or checking for evenness. Use the oven broiler if necessary to enhance crispiness.
- Prepare Sauce: Mix 1/2 cup water into the marinara sauce to make a total of 3 cups of sauce for layering.
- Assemble the Dish: Grease a 9×13-inch baking dish. Spread 3/4 cup of marinara sauce on the bottom. Layer half of the crispy eggplant slices over the sauce, drizzle with 1 cup marinara sauce, add half of the mozzarella and half of the parmesan cheese, and sprinkle fresh oregano if desired.
- Finish Assembly: Add the remaining eggplant layer, cover with the remaining marinara sauce, sprinkle with the remaining parmesan cheese, and top with the rest of the mozzarella. Season with salt and pepper to taste.
- Bake the Assembled Dish: Bake uncovered at 400°F (200°C) for 20-25 minutes until the top is beautifully golden and the edges are bubbling.
- Garnish and Serve: Remove from oven and garnish with fresh basil leaves, cracked black pepper, and chili flakes if desired. Serve warm and enjoy!
Notes
- Make sure to slice the eggplant to uniform thickness (1/3 inch) for even cooking.
- If you prefer a spicier kick, increase chili flakes according to taste.
- You can use grated mozzarella instead of sliced fresh mozzarella for easier layering.
- Use a broiler if the eggplant is not crispy enough after baking.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For a gluten-free version, substitute panko breadcrumbs with gluten-free breadcrumbs.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 620 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 7 g
- Protein: 15 g
- Cholesterol: 55 mg
