Classic Eggplant Parmesan Bake

This classic eggplant parmesan became my go-to for cozy Sunday dinners when I craved a comfort meal without meat. Tender eggplant slices are layered with rich tomato sauce and melty cheese for a satisfying centerpiece everyone loves.

This dish first saved dinner after a long work week when I realized how easily the eggplant took on all the cheesy saucy flavors my family loves

Ingredients

• Eggplant slices: choose firm glossy eggplants for fewer seeds and less bitterness
• Salt: draws out moisture and removes bitterness so the eggplant bakes up soft not soggy
• Breadcrumbs: add crispiness and structure opt for fine Italian style for best crunch
• Grated parmesan cheese: brings salty umami depth use fresh grated if possible for punchiest flavor
• Dried oregano: gives a warm herby note use a fresh dried blend for fragrance
• Garlic powder: infuses flavor into the coating look for bright white powder with no clumps for best taste
• Eggs: help the breading stick to the eggplant use fresh large eggs for best texture
• Olive oil: fries the slices golden pick extra virgin for rich flavor and a hint of fruitiness
• Marinara sauce: is the heart of the dish use homemade or a thick high quality jarred option for a burst of tomato
• Garlic cloves: deepen the sauce’s savory notes use firm unblemished cloves for the best flavor
• Fresh basil or parsley: adds freshness at the finish chop just before using for brighter color and taste
• Shredded mozzarella cheese: gives that signature gooey melt choose whole milk mozzarella for extra stretchiness
• Fresh basil leaves: provide a pop of color and bright herbal aroma for garnish

Step-by-Step Instructions

Sweat the Eggplant:

Arrange eggplant slices on paper towels and sprinkle both sides with salt. Let them sit for thirty minutes to draw out excess moisture and reduce bitterness. Afterward blot them dry to remove liquid. This keeps your parmesan from getting watery.

Bread the Eggplant Slices:

Crack eggs into a shallow bowl and whisk until smooth. In a separate dish combine breadcrumbs grated parmesan oregano and garlic powder thoroughly. Dip each eggplant slice in egg to coat completely then dredge in breadcrumb mix using your hands to pat the coating on. This will ensure crunchy flavorful crust.

Fry the Eggplant:

Pour olive oil into a large skillet and set over medium heat. When hot add eggplant slices in a single layer. Cook each side until deep golden brown about three to four minutes per side. Work in batches and add more oil as needed. Drain fried slices on paper towels to absorb extra oil.

Make the Sauce:

Warm olive oil in a saucepan on medium low heat and sauté the minced garlic for one minute until fragrant but not browned. Add marinara sauce and let it simmer for ten minutes stirring occasionally. Finish with a handful of chopped basil or parsley to brighten it up.

Layer and Assemble:

Preheat your oven to three seventy five degrees Fahrenheit. In a baking dish spoon enough sauce to cover the base. Add a layer of fried eggplant slices followed by a handful of mozzarella. Repeat layers eggplant followed by sauce then cheese using all slices. Top with the remaining mozzarella and grated parmesan for a bubbly golden finish.

Bake to Perfection:

Place the dish in the oven uncovered. Bake for about twenty five to thirty minutes until the cheese is melted and bubbling with crispy edges. Let the pan cool for a few minutes then scatter fresh basil leaves on top before serving so the herbs stay vibrant.

Save

I always look forward to the freshly torn basil because it instantly lifts the flavors and reminds me of the little garden we kept on our first apartment balcony This dish was our all time favorite way to use up that fragrant summer basil It made our kitchen feel like an Italian trattoria

Storage Tips

Eggplant parmesan keeps well in the fridge for up to four days Store in a sealed container for best results When reheating cover loosely so the cheese does not dry out For longer storage wrap portions securely in foil and freeze up to two months It reheats easily in the oven straight from the freezer

Ingredient Substitutions

Swap mozzarella for a part skim version or an Italian cheese blend if preferred For a gluten free version use gluten free breadcrumbs and double check your sauce For richness you can use a splash of cream in the sauce

Serving Suggestions

Eggplant parmesan shines on its own or with a simple green salad For hearty meals serve with spaghetti or freshly baked crusty bread I like to add a splash of extra marinara sauce on the plate and sprinkle with extra parmesan

Cultural Notes

Eggplant parmesan originated in Southern Italy where eggplants are a summer staple While it is considered Italian American comfort food today the essence of layering fried eggplant with sauce and cheese dates back centuries It is frequently served at family gatherings and holidays

Recipe FAQs

→ How do I prevent soggy eggplant layers?

Salt the eggplant slices before cooking to draw out excess moisture, pat dry, and fry until golden brown for the best texture.

→ Can I use store-bought marinara sauce?

Yes, store-bought sauce works well, but enhancing it with sautéed garlic and fresh herbs can boost the flavor.

→ What type of mozzarella is best?

Low-moisture shredded mozzarella offers a melt-friendly texture that browns nicely on top.

→ Is it necessary to bake after frying the eggplant?

Baking allows the layers to meld together, cheese to melt, and the top to become golden and bubbly.

→ Can this dish be prepared in advance?

Yes, assemble and refrigerate ahead of time, then bake just before serving for best results.