Eggplant Parmesan
This easy Eggplant Parmesan features thin slices of eggplant that are breaded, fried until golden brown, and then layered with rich tomato sauce, herbs, and melted cheese.
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INGREDIENTS
- 1 medium eggplant
- 3/4 cup flour – I used all-purpose flour.
- 1 cup Italian-style breadcrumbs
- 2 eggs
- 1 24oz jar marinara sauce – use your favorite sauce or even homemade! I kept it simple and used a jar of garlic marinara.
- 1 cup shredded mozzarella
- 1 cup shredded parmesan
- Dried basil, dried oregano, & red pepper flakes to taste
- 4oz fresh mozzarella (optional)
- Olive oil for frying
While you’re here, be sure to check out my Crispy Sweet Potato Cakes!
Eggplant Parmesan
Servings
4
servingsPrep time
45
minutesCooking time
20
minutes
Cook Mode
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Ingredients
1 medium eggplant
3/4 cup flour
1 cup Italian-style breadcrumbs
2 eggs
1 24oz jar marinara sauce
1 cup shredded mozzarella
1 cup shredded parmesan
Dried basil, dried oregano, & red pepper flakes to taste
4oz fresh mozzarella (optional)
Olive oil for frying
Directions
- Thinly slice the eggplant. Lay the slices flat on a plate or baking sheet and sprinkle with salt. Let the salt sit for about 15 minutes to draw out the moisture and pat dry with a paper towel.
- Place the flour, bread crumbs, and eggs (whisked), in 3 separate bowls.
- Coat each eggplant slice well in the flour, followed by the eggs, then the bread crumbs. Add a little olive oil to a pan, heat over medium heat, and fry the eggplant (in several batches) for a few minutes on each side until golden brown.
- Preheat the oven to 400F.
- Spread a thin layer of marinara sauce in the bottom of a 9×9 baking dish. Add a layer of eggplant slices then top with 1/3 of the shredded parmesan and mozzarella. Top with a light layer of dried basil, dried oregano, and red pepper flakes. Continue this process until you have 3 layers.
- Bake for 20 minutes. If desired, top with fresh mozzarella at the 15-minute mark and continue baking for the remaining 5 minutes until melted.
- Serve over pasta and enjoy!