Description
This classic Eggplant Parmesan recipe features breaded and baked eggplant slices layered with marinara sauce and a melty combination of mozzarella and Parmesan cheeses. A comforting vegetarian Italian dish perfect for a family dinner.
Ingredients
Scale
Eggplant Preparation
- 3 medium eggplants, peeled and sliced into ½-inch thick rounds
- 1½ teaspoons kosher salt (plus extra for sweating)
Breading Mixture
- 3¾ cups Panko breadcrumbs
- 1½ teaspoons kosher salt
- 1½ teaspoons Italian seasoning
- ¼ teaspoon ground black pepper
Coating and Cooking
- 2 large eggs, beaten
- Olive oil cooking spray or olive oil for drizzling
Assembly
- 25 ounces marinara sauce (1 jar)
- 2½ cups freshly shredded mozzarella cheese, divided
- 1 cup freshly grated Parmesan cheese, divided
Instructions
- Salt and Sweat the Eggplant: Place the eggplant slices in a colander and sprinkle generously with kosher salt. Let them sit for 30 minutes so they can release their excess moisture, which helps reduce bitterness and improve texture.
- Press and Dry: Transfer the eggplant slices onto a plate or baking sheet lined with paper towels. Use a kitchen towel or additional paper towels to firmly press and absorb the moisture from the eggplant slices.
- Preheat Oven: Set your oven to 400°F (200°C) to prepare for baking the breaded eggplant slices.
- Prepare Breading Mix: In a shallow dish, combine the Panko breadcrumbs, kosher salt, Italian seasoning, and black pepper. Mix well to evenly distribute the seasonings.
- Bread the Eggplant: Dip each eggplant slice into the beaten eggs, allowing excess to drip off. Then coat thoroughly with the breadcrumb mixture. Set the breaded slices aside on a parchment-lined baking sheet.
- Bake Eggplant Slices: Spray or drizzle the breaded eggplant slices with olive oil to promote browning. Bake in the preheated oven for about 15 minutes until they turn golden brown and crisp.
- Prepare Casserole Dish: Lightly spray a 9×13-inch casserole dish with cooking spray. Spread one-third of the marinara sauce evenly over the bottom.
- Layer Ingredients: Add a layer of baked eggplant slices over the sauce, then spread another one-third of marinara sauce on top. Sprinkle 1½ cups of shredded mozzarella and ¼ cup grated Parmesan cheese evenly over the layer.
- Repeat Layers: Add another layer of eggplant slices, followed by the remaining one-third of marinara sauce. Top with the remaining 1½ cups mozzarella and ¼ cup Parmesan cheese.
- Bake the Casserole: Place the casserole in the oven and bake for 15-20 minutes until the cheese is melted, bubbly, and slightly golden on top. Remove from oven and let cool slightly before serving.
Notes
- Salting the eggplant is crucial for removing bitterness and excess moisture.
- You can substitute regular breadcrumbs for Panko if unavailable, but Panko gives a crispier texture.
- For added flavor, sprinkle fresh basil or parsley between layers before baking.
- Let the casserole rest for 5-10 minutes after baking to help it set and make serving easier.
