This Eggplant Parmesan recipe is a delicious and satisfying dish perfect for a cozy dinner for two. Layers of breaded and baked eggplant are combined with rich marinara sauce and melted cheese, creating a comforting meal.
The recipe is simple and can be prepared in about an hour, making it ideal for a weeknight dinner or a special occasion.
Preparing the Eggplant
Start by selecting a medium-sized eggplant, which will serve as the star of this dish. Slice it into 1/4-inch rounds, ensuring even cooking throughout.
To enhance the flavor and texture, sprinkle the slices with salt and allow them to sit for about 30 minutes. This process draws out excess moisture, resulting in a firmer and more flavorful eggplant.
Breading the Eggplant
Setting up a breading station is essential for achieving that perfect crispy coating. Prepare three shallow dishes: one with all-purpose flour, another with beaten eggs, and the last with breadcrumbs mixed with dried oregano, salt, and pepper.
Coat each eggplant slice in flour, dip it in the egg, and finally cover it with the breadcrumb mixture. This three-step process ensures a delightful crunch once baked.
Baking the Eggplant
Once breaded, arrange the eggplant slices on a baking sheet lined with parchment paper. A light drizzle of olive oil will help them achieve that golden-brown finish.
Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, flipping them halfway through. The goal is to achieve a crispy exterior while maintaining a tender interior.
Assembling the Dish
Now comes the fun part—layering! Begin by spreading a thin layer of marinara sauce on the bottom of a rustic baking dish.
Layer half of the baked eggplant slices, followed by half of the remaining marinara sauce, and then sprinkle half of the shredded mozzarella and grated Parmesan cheese. Repeat these layers for a hearty and satisfying dish.
Baking the Assembled Eggplant Parmesan
After assembling, place the dish back in the oven for an additional 20-25 minutes. This final bake allows the flavors to meld and the cheese to become bubbly and golden.
Once done, let it cool for a few minutes before serving. This resting period helps the layers set, making it easier to serve.
Serving Suggestions
For an appealing presentation, garnish the Eggplant Parmesan with fresh basil leaves. This adds a pop of color and a hint of freshness to the dish.
Pair it with a small bowl of marinara sauce on the side for those who enjoy an extra dip. Serve alongside a simple green salad or crusty bread for a complete meal that’s perfect for a cozy dinner.
Classic Eggplant Parmesan Recipe
This dish features slices of eggplant that are breaded, baked until golden, and layered with marinara sauce and mozzarella cheese. It serves 2 people and takes approximately 60 minutes from start to finish.
Ingredients
- 1 medium eggplant, sliced into 1/4-inch rounds
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon olive oil for drizzling
- Fresh basil leaves for garnish (optional)
Instructions
- Prep the Eggplant: Sprinkle the eggplant slices with 1/2 teaspoon of salt and let them sit for about 30 minutes to draw out moisture. Rinse and pat dry.
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Bread the Eggplant: Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs mixed with oregano, salt, and pepper. Dip each eggplant slice in flour, then in egg, and finally coat with breadcrumbs.
- Bake the Eggplant: Place the breaded eggplant slices on a baking sheet lined with parchment paper. Drizzle with olive oil and bake for 25-30 minutes, flipping halfway through, until golden brown.
- Assemble the Dish: In a baking dish, spread a thin layer of marinara sauce on the bottom. Layer half of the baked eggplant slices, followed by half of the marinara sauce, and half of the mozzarella and Parmesan cheeses. Repeat the layers.
- Bake: Bake the assembled Eggplant Parmesan for an additional 20-25 minutes, or until the cheese is bubbly and golden.
- Serve: Let it cool for a few minutes before serving. Garnish with fresh basil leaves if desired.
Cook and Prep Times
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 60 minutes
- Servings: 2 servings
- Calories: 450kcal
- Fat: 25g
- Protein: 20g
- Carbohydrates: 40g