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Easy Eggplant Parmesan

Layers of crispy eggplant, rich marinara, and gooey mozzarella come together in this easy Italian-inspired eggplant parmesan that's perfect for weeknight dinners.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 medium eggplants sliced into 1/4-inch rounds
  • Salt for sweating the eggplant
  • 1 cup all-purpose flour
  • 2 large eggs beaten
  • 1 cup breadcrumbs preferably Italian-style
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 3 cups marinara sauce homemade or store-bought
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • Fresh basil leaves for garnish (optional)

Equipment

  • Large baking sheet
  • Two shallow bowls
  • Frying pan
  • Oven-safe baking dish
  • Spatula
  • Knife
  • Cutting board

Method
 

  1. Slice the eggplants into 1/4-inch rounds and sprinkle both sides generously with salt.
  2. Let the salted eggplant slices sit for 30 minutes to sweat, then rinse under cold water and pat dry with paper towels.
  3. Preheat the oven to 375°F (190°C).
  4. Set up three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with dried oregano and garlic powder.
  5. Dip each eggplant slice first into the flour, then into the egg, and finally into the breadcrumb mixture, pressing to coat well.
  6. Heat 1/4 inch of oil in a frying pan over medium heat. Fry the breaded eggplant slices until golden brown, about 3-4 minutes per side.
  7. Spread a thin layer of marinara sauce on the bottom of an oven-safe baking dish.
  8. Arrange half of the fried eggplant slices in the dish, spoon over more sauce, and sprinkle with half of the mozzarella and Parmesan cheese.
  9. Repeat the layering with the remaining eggplant, sauce, and cheeses.
  10. Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden on top.
  11. Remove from oven and let the dish rest for 10 minutes before slicing and serving.

Notes

Let the dish rest for 10 minutes after baking for easier slicing and serve with a side salad or garlic bread.