Recipe Details
- Prep Time
- 45 mins
- Cooking Time
- 45 mins
- Total Time
- 90 mins
- Servings
- 8
- Difficulty
- medium
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mediumComing soon...
Classic Eggplant Parmesan
A comforting and flavorful Italian-American dish featuring layers of breaded eggplant, tomato sauce, and melted cheese.
Prep: 45 min
Cook: 45 min
Serves: 8
medium
- 2 large eggplants, peeled and sliced into 1/4-inch thick rounds
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups Italian breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 1/2 cup olive oil, plus more for greasing
- 2 (28 ounce) cans crushed tomatoes
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound mozzarella cheese, shredded
- 1Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
- 2Place eggplant slices on a baking sheet lined with paper towels. Sprinkle with salt and let sit for 30 minutes to draw out excess moisture. Pat dry with paper towels.
- 3In a shallow dish, place the flour. In another shallow dish, place the beaten eggs. In a third shallow dish, combine the breadcrumbs, Parmesan cheese, oregano, basil, garlic powder, salt, and pepper.
- 4Dredge each eggplant slice in the flour, then dip in the egg, and finally coat with the breadcrumb mixture, pressing to adhere.
- 5Heat olive oil in a large skillet over medium heat. Fry eggplant slices in batches until golden brown on both sides, about 2-3 minutes per side. Remove eggplant slices and place on a paper towel-lined plate to drain excess oil.
- 6In a saucepan, combine the crushed tomatoes, sugar, salt, and pepper. Bring to a simmer and cook for 15 minutes, stirring occasionally.
- 7Spread a thin layer of tomato sauce on the bottom of the prepared baking dish. Arrange a layer of eggplant slices over the sauce, overlapping slightly.
- 8Sprinkle with mozzarella cheese and a little Parmesan cheese. Repeat layers of sauce, eggplant, and cheese until all ingredients are used, ending with a layer of sauce and mozzarella cheese.
- 9Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly and the eggplant is tender.
- 10Let stand for 10 minutes before serving.