Eggplant Parmesan Recipe: Easy & Delicious
This easy eggplant parmesan recipe delivers all the cheesy, saucy goodness of the classic dish without the fuss. Perfect for a weeknight meal or a weekend gathering, this recipe is sure to become a new family favorite. We've streamlined the process to minimize prep time, making it accessible even for beginner cooks.
Ingredients You'll Need:
- Eggplants: 2 large eggplants, sliced lengthwise into 1/4-inch thick rounds
- Salt: Generous amount for salting the eggplant (this helps draw out moisture)
- Flour: 1 cup all-purpose flour
- Eggs: 2 large eggs, beaten
- Breadcrumbs: 2 cups Italian-seasoned breadcrumbs
- Olive Oil: Enough for frying the eggplant
- Marinara Sauce: 2 (24-ounce) jars of your favorite marinara sauce
- Mozzarella Cheese: 2 cups shredded mozzarella cheese
- Parmesan Cheese: 1/2 cup grated Parmesan cheese
- Fresh Basil: A handful, chopped (optional, for garnish)
Step-by-Step Instructions:
1. Prepare the Eggplant:
- Salt the Eggplant: Generously salt both sides of the eggplant slices and place them on a wire rack set over a baking sheet. Let them sit for at least 30 minutes to an hour. This crucial step draws out excess moisture, preventing soggy eggplant parmesan.
- Pat Dry: After salting, thoroughly pat the eggplant slices dry with paper towels. This is essential for achieving a crispy texture.
2. Bread the Eggplant:
- Set up your breading station: Have three shallow dishes ready: one with flour, one with beaten eggs, and one with breadcrumbs.
- Bread each slice: Dredge each eggplant slice in flour, then dip in the beaten eggs, and finally coat thoroughly in breadcrumbs.
3. Fry (or Bake!) the Eggplant:
- Frying: Heat about 1/2 inch of olive oil in a large skillet over medium-high heat. Carefully fry the eggplant slices in batches until golden brown and tender, about 2-3 minutes per side. Remove and place on a paper towel-lined plate to drain excess oil.
- Baking (healthier alternative): Preheat oven to 400°F (200°C). Arrange breaded eggplant slices on a baking sheet lined with parchment paper. Lightly brush with olive oil and bake for 20-25 minutes, flipping halfway through, until golden brown and tender.
4. Assemble and Bake the Parmesan:
- Layer it up: In a large baking dish, spread a thin layer of marinara sauce on the bottom. Arrange a layer of fried (or baked) eggplant slices, overlapping slightly if necessary. Top with another layer of marinara sauce, followed by half of the mozzarella and Parmesan cheese. Repeat the layers: eggplant, marinara sauce, remaining mozzarella and Parmesan cheese.
- Bake to Perfection: Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the cheese is melted, bubbly, and golden brown.
5. Serve and Enjoy!
- Garnish: Let it cool slightly before slicing and serving. Garnish with fresh basil leaves, if desired. Serve hot with a side salad or crusty bread for a complete meal.
Tips for the Best Eggplant Parmesan:
- Don't skip the salting step! This is key to preventing soggy eggplant.
- Use good quality marinara sauce. The flavor of your sauce will significantly impact the overall taste of the dish.
- Don't overcrowd the pan when frying. This will lower the oil temperature and result in soggy eggplant.
- Feel free to add other vegetables! Mushrooms, zucchini, or bell peppers would be delicious additions.
This easy eggplant parmesan recipe is a crowd-pleaser, guaranteed to satisfy your cravings for a comforting and flavorful Italian-American classic. Enjoy!
