Eggplant Parmigiana Recipe

There’s nothing like the heartwarming scent of Eggplant Parmigiana wafting through the air, filling your home with the promise of a delicious meal. This recipe is a celebration of family gatherings, where layers of crispy eggplant mingle harmoniously with rich marinara sauce and a blanket of gooey, melted mozzarella and Parmesan cheese. Perfect for a cozy weekend dinner, this dish invites creativity and fosters connections over a shared love of comforting, homemade food. It’s a versatile dish that will quickly become a cherished favorite, and it’s well-worth the effort for the joy it brings to the table.

Prep Time: 25 minutes

Cook Time: 45 minutes

Total Time: 1 hour 10 minutes

Servings: 6

Skill Level: Intermediate

Ingredients

• 2 large eggplants, sliced into 1/4-inch thick rounds
• Salt, for sweating the eggplant
• 2 cups all-purpose flour
• 4 large eggs, beaten
• 2 cups breadcrumbs
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/4 cup grated Parmesan cheese
• Vegetable oil, for frying
• 4 cups marinara sauce
• 3 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• Fresh basil leaves, for garnish

Instructions

1. Preheat the oven to 375°F (190°C).
2. Lay the eggplant slices on a baking sheet and sprinkle both sides with salt. Let them sit for about 30 minutes to sweat out excess moisture. Pat dry with paper towels.
3. Prepare three shallow bowls: one with the flour, one with the beaten eggs, and one with breadcrumbs mixed with oregano, garlic powder, black pepper, and 1/4 cup grated Parmesan cheese.
4. Dredge each eggplant slice in the flour, dip in the beaten eggs, then coat with the breadcrumb mixture. Ensure each slice is thoroughly covered.
5. In a large skillet, heat about 1/4 inch of vegetable oil over medium-high heat. Fry the eggplant slices in batches, about 2-3 minutes per side until golden brown. Transfer to a paper towel-lined plate to drain excess oil.
6. In a 9×13 inch baking dish, spread a thin layer of marinara sauce on the bottom. Arrange a layer of fried eggplant slices over the sauce.
7. Spoon more marinara sauce over the eggplant, and sprinkle with shredded mozzarella and Parmesan cheese.
8. Repeat the layers until all ingredients are used, ending with a generous topping of mozzarella and Parmesan.
9. Bake in the preheated oven for 30-35 minutes until the cheese is melted and golden brown on top.
10. Allow the dish to cool for a few minutes before serving. Garnish with fresh basil leaves for a lovely finish.

Helpful Tips

• For a lighter version, bake the breaded eggplant slices at 375°F for 20 minutes, flipping halfway through.
• Make the dish gluten-free by using gluten-free breadcrumbs and flour.
• You can prepare the dish ahead of time and refrigerate it. Simply bake it when you’re ready to serve.

Storage Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warm.

Pairings

This Eggplant Parmigiana pairs beautifully with a simple mixed green salad, some crispy breadsticks, and a glass of red wine. For non-alcoholic options, a refreshing glass of sparkling grape juice works wonderfully.

At Zynahz, our mission is to bring families together through the joy and creativity of cooking. We hope you’ll try this Eggplant Parmigiana Recipe and experience the magic it brings to your table. Share your culinary creations with us and spread the love with your friends and family. Explore more of our delicious recipes, follow us on social media, and sign up for our newsletter for the latest inspirations and tips.