The Classic Eggplant Parmesan I Make for Family Dinners
- Prep
- 50 min
- Cook
- 30 min
- Total
- 80 min
- Serves
- 6
- Calories
- 403 kcal
- Carbs
- 36.60 g
Ingredients
- 2 medium to largeeggplants
- 1/2 cupall-purpose flour
- 3 largeeggs
- 1/4 cupolive oil
- 6 slicesbread
- 1/2 cupparmesan cheese, shredded
- 2 teaspoonsItalian herb blend
- 1 teaspoongarlic powder
- 1/2 teaspoonsalt
- 1/2 teaspoonblack pepper
- 1 1/2 cupsmarinara sauce
- 1 lbmozzarella cheese
- 1/3 cupparmesan cheese, shredded
- 1-2 tablespoonsfresh basil, chopped
- 1 teaspoonfresh oregano, chopped
Instructions
- 1
Slice eggplant: remove stem from eggplant then slice into 1/4-1/2 inch thick slices.
- 2
Sweat eggplant: arrange slices on a pan and sprinkle with a pinch of coarse salt on both sides. Let sit and 'sweat' excess moisture for 10 minutes. Pat firmly with paper towels to dry eggplant thoroughly.
- 3
Breadcrumbs: toast slices of bread. Then chop in food processor until consistency is crumbs. Mix breadcrumbs in a bowl with garlic powder, salt & pepper, Italian herbs, and shredded parmesan cheese.
- 4
Bread eggplant: coat each eggplant slice in flour, then dip into eggs, and finally into breadcrumbs.
- 5
Pan frying method: in a skillet, cook the breaded eggplant for 2-3 minutes on each side until golden brown. Alternatively, bake the eggplant at 350°F for 25 minutes on an oiled sheet pan.
- 6
Assemble: in a large casserole dish, layer marinara, eggplant, mozzarella, and parmesan. Repeat for additional layers.
- 7
Bake at 400°F uncovered for 30 minutes until cheese is browned and melted. Top with chopped fresh basil & oregano, and serve!