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A freshly baked Eggplant Parmesan, golden brown and bubbly.

Proven way to grow the perfect Eggplant Parmesan

This recipe provides a proven method for preparing delicious eggplant parmesan, focusing on key steps to ensure a flavorful and satisfying dish.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 medium eggplant
  • 1 cup all-purpose flour
  • 2 eggs, beaten
  • 2 cups Panko breadcrumbs
  • 1.5 cups Parmesan cheese, grated
  • 2 cups mozzarella cheese, shredded
  • 24 oz marinara sauce
  • 0.25 cup fresh basil, chopped
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 cup olive oil

Equipment

  • baking sheets
  • shallow dishes
  • 9x13 inch baking dish

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and slice the eggplants into 1/4-inch thick rounds.
  2. Arrange the eggplant slices on baking sheets, sprinkle with salt, and let them sit for 30 minutes to draw out moisture.
  3. Pat the eggplant dry with paper towels to remove excess moisture and salt.
Breading and Baking
  1. Set up a breading station with three shallow dishes: one for flour, one for beaten eggs, and one for Panko breadcrumbs mixed with 1/2 cup Parmesan cheese, salt, and pepper.
  2. Dredge each eggplant slice in flour, then dip in egg, and finally coat with the breadcrumb mixture.
  3. Place the breaded eggplant slices on baking sheets, drizzle with olive oil, and bake for 15-20 minutes per side until golden brown and tender.
Assembly and Final Bake
  1. In a 9x13 inch baking dish, spread a thin layer of marinara sauce.
  2. Arrange a single layer of baked eggplant slices over the sauce, then top with marinara sauce, mozzarella, and the remaining Parmesan cheese.
  3. Repeat these layers until all ingredients are used, finishing with a generous layer of mozzarella and Parmesan.
  4. Bake the eggplant parmesan for 25-30 minutes, or until the cheese is bubbly and golden brown.
Serving
  1. Let the dish cool for 10 minutes before serving, then garnish with fresh basil.

Notes

For best results, do not overcrowd the baking sheets when baking eggplant. You may need to work in batches. You can also prepare this dish a day in advance and reheat it before serving for enhanced flavor.