Prep Time: 1 hr 15 mins | Cook Time: 20 mins | Total Time: 1 hr 35 mins | Servings: 4
The best eggplant recipe I’ve made! It’s super cheesy, seriously delicious, and incredibly easy to make. Serve this with pasta for an impressive meal that even your fussiest eaters will love!
1 large eggplant, sliced into 1/2-inch thick slices
1 ½ c. Italian seasoned bread crumbs
½ c. milk
3 c. marinara sauce, homemade or store-bought
2 tbsp kosher salt, (DO NOT USE TABLE SALT)
1 c. Parmesan cheese, shredded
2 c. whole milk mozzarella, shredded
A handful of fresh basil leaves, chopped, for garnish (optional)
4 tbsp vegetable oil, for lightly pan-frying
How to make Eggplant Parmesan
Step 1: Sprinkle salt on the top side of the eggplant slices. Place the eggplant slices on a wire rack on a baking sheet. Set aside for 45 minutes to 1 hour.
Step 2: Brush the excess salt off the eggplants using a damp towel.
Step 3: Place the breadcrumbs in the first shallow bowl. In the second shallow bowl, whisk the eggs and milk.
Step 4: Into the milk-egg mixture, dip all sides of the eggplant slice and coat in breadcrumbs, shaking the excess off. Place the breaded eggplant slice on a plate or large baking sheet. Do the same with the rest of the eggplant slices.
Step 5: Prepare the oven. Preheat it to 375 degrees F.
Step 6: Into a hot skillet over medium-high heat, drizzle 1 tbsp olive oil. Then, add two eggplant slices at a time and cook until both sides are golden brown. On a large plate lined with paper towels, transfer the pan-fried eggplant slices. Repeat with the remaining eggplant slices.
Step 7: Pour 1 c marinara sauce into a large casserole dish. Top with a layer of eggplant slices. On top, add the dollop (1/4 c.) of marinara sauce and sprinkle with mozzarella and Parmesan cheese. Do the same layers until you have used up all the eggplant slices, ending with more cheese on top.
Step 8: Place in the preheated oven and bake for about 20 to 25 minutes or until the top is bubbly and golden. To get the cheese nice and brown, broil for about 5 minutes.
Step 9: Serve the eggplant Parmesan immediately, garnished with some chopped basil. Enjoy!
Serving: 1 SERVING | Calories: 723 KCAL | Carbohydrates: 47 G | Protein: 39 G | Fat: 44 G | Fiber: 6 G | Sugar: 9 G
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