Classic eggplant Parmesan is the ultimate comfort food: crispy eggplant nestled in tomato sauce and plenty of cheese!
Mom used to make eggplant Parmesan when I was a kid. She would patiently fry the eggplant, layer it with homemade sauce and lots of cheese. It smelled amazing as it cooked. It was about time I tried it myself. Breading and frying the eggplant is a labor of love, but well worth it. So pour yourself a glass of wine, put on some good music and start frying.
While delicious, eggplant Parmesan is not the healthiest eggplant dish around, but every once in a while, it will be making an appearance on my table. And one of these days, my kids will like it 🙂 If you’re looking for a healthier way to use eggplant, try ratatouille or this easy Lebanese eggplant soup (I’m making a batch this week, too!)
And word to the wise: this makes a big dish of eggplant Parmesan. So invite some friends over for dinner. Or use the leftovers to make sandwiches. My recipe for the best eggplant sandwich coming soon…
- 3 medium eggplant (1 lb. each) peeled and sliced ½-inch thick
- 2 cups flour
- 4 eggs beaten
- 2 cups seasoned breadcrumbs
- 2 cups olive oil, plus more as needed
- 4 cups marinara sauce
- 1 cup shredded mozzarella
- ½ cup shredded Parmesan
- 1 small bunch fresh basil
- Preheat oven to 400F.
- Heat the oil in a pan over medium-high heat. Dredge eggplant slices in flour, then egg, then breadcrumbs. Fry until golden brown, about 2 minutes per side. Drain on paper towels.
- Spread 1 cup of the marinara in the bottom of a a 12-inch round baking dish (or something of a similar size). Top with a layer of eggplant. Sprinkle with ⅓ of the cheeses and ⅓ of the basil. Repeat with remaining eggplant, cheese and sauce. For the top layer, put the sauce and basil on top of the eggplant and the cheese last.
- Bake for about 30 minutes until the eggplant Parmesan is bubbly and cheese is golden brown.
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