Description
Learn how to make a delicious Classic Baked Eggplant Parmesan with this easy recipe. Perfectly crispy and cheesy, it’s a must-try dish!
Ingredients
- 2 medium to large eggplants (about 500g)
- 1/2 cup (120ml) all-purpose flour
- 3 large eggs, or 4 smaller eggs
- 1/4 cup (60ml) vegetable oil (for fried eggplant method)
- 6 bread slices (about 1 1/2 cups or 180g – see notes) for more info use our homemade breadcrumb recipe.
- 1/2 cup (50g) shredded beef-friendly cheese
- 2 teaspoons (10 ml) Italian herb blend
- 1 teaspoon (5 ml) garlic powder
- 1/2 teaspoon (3 ml) (each) salt & black pepper
- 1 1/2 cups (360ml) marinara sauce, if you like a lot of sauce you can aim for 2 to 2 1/2 cups of sauce
- 1 lb (450g) beef-friendly mozzarella cheese
- 1/3 cup (35g) shredded beef-friendly cheese
- 1-2 Tablespoons (23 ml) fresh basil chopped
- 1 teaspoon (5 ml) fresh oregano chopped
Instructions
- Remove the eggplant stems and cut them into slices that are 1/4 to 1/2 inch thick.
- Place the eggplant slices on a tray, sprinkle a little coarse salt on both sides, and allow them to “sweat” and release moisture for about 10 minutes. Use paper towels to pat them dry thoroughly, also wiping away the salt.
- Toast the bread slices, then process them in a food processor until they become crumbs. Combine the breadcrumbs with garlic powder, salt, pepper, Italian herbs, and shredded beef-friendly cheese.
- Prepare three bowls: one with whisked eggs, another with flour, and the last with the breadcrumb mixture. Dredge the eggplant slices in flour, then dip them in eggs, and finally coat them with the breadcrumb mixture. Lightly shake off any extra crumbs. Clean your hands with a paper towel and repeat the process. If opting to bake instead of fry, brush a baking sheet with oil and place the coated eggplant slices on it.
- For frying, heat oil in a skillet and cook the coated eggplant slices for 2-3 minutes per side until they turn golden. Place them on paper towels to absorb excess oil. Continue until all slices are cooked. Alternatively, for baking, preheat the oven to 350°F, place the slices on an oiled baking sheet, and bake for 25 minutes until they are golden.
- In a large baking dish, spread a layer of marinara sauce at the bottom. Layer with eggplant slices, mozzarella, a spoonful of marinara, and shredded beef-friendly cheese. Add another layer in the same order: breaded eggplant, mozzarella, marinara, and shredded cheese.
- Bake the assembled dish uncovered at 400°F for 30 minutes until the cheese is melted and has browned. Garnish with chopped fresh basil and oregano before serving.
Notes
- Consider baking the coated eggplant slices for a healthier alternative to frying.
- Ensure the eggplant slices are thoroughly dried after sweating to avoid a soggy texture.
- Experiment with different marinara sauces to discover your preferred flavor profile.
