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Eggplant Parmesan

Eggplant Parmesan features tender slices of eggplant coated lightly with breadcrumbs and Parmesan cheese, pan-fried to crispy perfection. Layers of rich tomato sauce and melty cheese are baked until bubbly and golden, creating a comforting, rustic dish with a satisfying crunch and hearty texture.
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Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium eggplants firm and shiny
  • 1 cup panko breadcrumbs or seasoned breadcrumbs
  • 1/2 cup Parmesan cheese grated
  • 2 cups tomato sauce rich and tangy
  • 2 eggs beaten
  • 2 tablespoons olive oil extra virgin preferred
  • 1/4 cup fresh basil optional, chopped

Equipment

  • Large skillet
  • Baking dish
  • Wire rack
  • Mixing bowls

Method
 

  1. Slice the eggplants into 1/2-inch thick rounds and set aside.
  2. Sprinkle salt over the slices and let sit for 20 minutes to draw out excess moisture, then pat dry with a paper towel.
  3. Prepare your breading station: whisk the eggs in one bowl and mix breadcrumbs with Parmesan cheese in another.
  4. Dip each eggplant slice into the beaten eggs, ensuring it’s coated evenly, then transfer to the breadcrumb mixture and press gently to coat.
  5. Heat olive oil in a large skillet over medium heat until shimmering and slightly fragrant.
  6. Fry the breaded eggplant slices in batches, about 3-4 minutes per side, until golden brown and crispy, listening for a gentle sizzle.
  7. Drain the fried slices on a wire rack or paper towels to remove excess oil.
  8. Preheat your oven to 200°C (390°F) and spread a thin layer of tomato sauce in the bottom of a baking dish.
  9. Layer fried eggplant slices over the sauce, then spoon more sauce and sprinkle with cheese on top; repeat layers as desired.
  10. Finish with a final layer of sauce and cheese, then bake for 25-30 minutes until bubbling and golden on top.
  11. Garnish with chopped fresh basil if using, and let rest for 10 minutes to set before serving.

Notes

For extra crunch, use panko breadcrumbs. To make it dairy-free, omit cheese and use plant-based alternatives. Be careful during frying to keep the oil at a steady medium heat for even browning.