Get ready to transform the humble eggplant into a crispy, cheesy masterpiece that will have everyone at your dinner table begging for seconds! This isn't just another eggplant Parmesan recipe - this is a culinary adventure that elevates a classic Italian dish to mouthwatering perfection. With a golden, crunchy exterior, layers of melted cheese, and a burst of fresh basil, this recipe will turn even the most skeptical eggplant doubters into true believers.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 large eggplants, sliced
- 1 cup all-purpose flour
- 3 large eggs, beaten
- 2 cups breadcrumbs
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1/4 cup fresh basil, chopped
- Salt and pepper to taste
Instructions
- Prepare the eggplant by washing and patting dry with paper towels. Slice eggplants into 1/4-inch thick rounds, ensuring uniform thickness for even cooking.
- Set up a breading station with three shallow dishes: one with all-purpose flour seasoned with salt and pepper, second with beaten eggs, and third with breadcrumbs mixed with half of the grated Parmesan cheese.
- Dredge each eggplant slice first in flour, shaking off excess, then dip into beaten eggs, and finally coat thoroughly with seasoned breadcrumb mixture, pressing gently to ensure complete coverage.
- Heat olive oil in a large skillet over medium-high heat. Fry eggplant slices in batches until golden brown and crispy, approximately 2-3 minutes per side. Place fried slices on paper towels to drain excess oil.
- Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with olive oil or cooking spray.
- Begin layering in baking dish: spread a thin layer of marinara sauce, arrange a single layer of crispy eggplant slices, sprinkle mozzarella and remaining Parmesan cheese, and repeat layers.
- Cover the baking dish with aluminum foil and bake for 25 minutes. Remove foil and bake an additional 10-15 minutes until cheese is melted and bubbly.
- Remove from oven and let rest for 10 minutes. Garnish with fresh chopped basil before serving.
- Serve hot as a main course or side dish, accompanied by additional marinara sauce if desired.
Tips
- Salt and drain your eggplant slices before breading to remove excess moisture and reduce bitterness. Let them sit for 30 minutes and pat dry.
- Use fresh breadcrumbs if possible for an extra crispy texture. Panko breadcrumbs work wonderfully for additional crunch.
- Maintain consistent oil temperature (around 350-375°F) when frying to ensure even, golden-brown coating without absorbing too much oil.
- Don't overcrowd the pan when frying eggplant slices - this helps maintain crispy texture and even cooking.
- Let the dish rest for 10 minutes after baking to allow cheese to set and flavors to meld together.
- For a lighter version, you can bake the breaded eggplant slices instead of frying, using a light spray of olive oil.
- Fresh basil is key - add it just before serving to maintain its bright, aromatic flavor.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
