Eggplant Parmesan Recipe: Hearty and Classic
Hearty Eggplant Parmesan with crispy eggplant and cheesy layers.
Ingredients
- 2 large eggplants sliced 1/4-inch thick
- 1 tsp kosher salt
- 1 cup all-purpose flour
- 2 large eggs beaten
- 2 cups Italian-style breadcrumbs
- ½ cup grated Parmesan for breading
- ¼ cup olive oil
- 3 cups marinara sauce
- 2 cups shredded mozzarella
- 1 cup grated Parmesan for layering
- ¼ cup fresh basil chopped
- Optional: Extra basil Parmesan
- Suggested Pairings: Spaghetti red wine
Instructions
- Salt eggplant slices; let sweat for 30 minutes, and pat dry.
- Set up flour, egg, and breadcrumb-Parmesan stations.
- Dip eggplant in flour, egg, and breadcrumbs.
- Fry in oil for 2-3 minutes per side; drain.
- Layer sauce, eggplant, and cheese in a 9x13 dish; repeat. Bake at 375°F for 25-30 minutes.
- Serve in a white ceramic dish with basil, spaghetti, and wine.
Notes
- Sweat eggplant for crispiness.
- Store in the fridge for 3-4 days; freeze for 2 months.
- Try a baked variation.
- Pair with a green salad.