Classic Homemade Eggplant Parmesan
A timeless dish celebrating the rich flavors of eggplant, marinara sauce, and melty cheese.
Servings: 6 servings
Equipment
- Baking Dish
- Skillet
- Colander
- Mixing Bowl
Ingredients
Ingredients
- 2 medium Eggplants Sliced into 1/4-inch rounds.
- 3 cups Marinara Sauce Store-bought or homemade.
- 2 cups Mozzarella Cheese Shredded.
- 1 cup Parmesan Cheese Grated.
- 1/2 cup Olive Oil For frying.
- 1 cup Bread Crumbs Seasoned.
- 1 handful Fresh Basil Chopped, for layering and garnish.
- to taste Salt
- to taste Pepper
Instructions
- 1. Slice the eggplants into 1/4-inch thick rounds and sprinkle with salt. Let sit for 30 minutes to draw out moisture.
- 2. Preheat the oven to 375°F (190°C).
- 3. Rinse the eggplant slices and pat dry with paper towels.
- 4. Heat olive oil in a skillet over medium heat. Fry eggplant slices until golden brown, about 3-4 minutes per side.
- 5. Transfer fried eggplant to a paper towel-lined plate to absorb excess oil.
- 6. In a baking dish, spread a thin layer of marinara sauce on the bottom.
- 7. Layer half of the fried eggplant, followed by mozzarella, Parmesan, and basil.
- 8. Repeat layers with remaining ingredients, finishing with mozzarella and Parmesan on top.
- 9. Cover with foil and bake for 25 minutes, then remove foil and bake for an additional 15-20 minutes until golden and bubbly.
- 10. Let rest for 10 minutes before serving. Garnish with fresh basil.
Notes
For variations, consider adding sautéed spinach, crushed red pepper, or different cheeses.