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Rustic Eggplant Parmesan

Eggplant Parmesan is a forgiving, hearty dish featuring tender, flavor-absorbing eggplant slices layered with marinara sauce and melted cheese. The dish is assembled with rustic layers, breaded and fried eggplant, and baked until bubbly and golden, resulting in a comforting, slightly charred crust and gooey cheese interior. It invites improvisation, making each version uniquely satisfying and imperfect in the best way.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large eggplants firm, shiny, heavy
  • 2 cups breadcrumbs panko preferred
  • 2 cups marinara sauce thick and vibrant
  • 2 cups mozzarella cheese shredded or sliced
  • 0.5 cup Parmesan cheese freshly grated
  • 1 bunch fresh basil optional, for garnish
  • 2 large eggs beaten
  • 1 cup olive oil extra virgin preferred
  • to taste salt for salting eggplant
  • to taste black pepper optional, for seasoning

Equipment

  • Shallow baking dish
  • Frying pan
  • Tongs
  • Wire rack
  • Baking sheet

Method
 

  1. Slice the eggplants into 1 cm thick rounds, then sprinkle generously with salt on both sides. Let sit for 15 minutes to draw out moisture and bitterness. Pat dry with paper towels to remove excess water.
  2. Prepare two shallow dishes: one with beaten eggs and the other with seasoned breadcrumbs. Toast the breadcrumbs lightly in a dry skillet until golden for extra flavor, then set aside.
  3. Dip each eggplant slice into the beaten eggs, letting the excess drip off. Then coat thoroughly in the toasted breadcrumbs, pressing gently to adhere. Place the breaded slices on a wire rack.
  4. Heat a generous layer of olive oil in a large frying pan over medium heat until shimmering. Fry the breaded eggplant slices in batches for about 2-3 minutes per side, until golden brown and crispy. Listen for a sizzling sound and watch for a deep amber color.
  5. Transfer the fried eggplant slices to a paper towel-lined plate to drain excess oil. Repeat until all slices are fried, maintaining the oil temperature for even crispiness.
  6. Spread a thin layer of marinara sauce at the bottom of your baking dish. Layer the fried eggplant slices over the sauce, then spoon more sauce on top. Repeat the layering process until all ingredients are used, finishing with a layer of sauce and a generous sprinkle of mozzarella and Parmesan cheese.
  7. Bake the assembled dish in a preheated oven at 200°C (390°F) for 25-30 minutes, until bubbling and cheese is golden. The aroma of melted cheese and garlic will fill your kitchen.
  8. Remove from the oven and let rest for about 10 minutes to allow the layers to set. Meanwhile, tear fresh basil leaves for garnish if using.
  9. Slice into squares and serve hot, garnished with fresh basil and an extra drizzle of marinara sauce if desired. The crust should be crispy, the cheese gooey, and the eggplant tender with a smoky flavor.

Notes

For extra crunch, use panko breadcrumbs and toast them before coating. Drying the eggplant slices thoroughly helps achieve a crispy crust. Resting the dish after baking makes slicing neater and layers more cohesive.