Easy Eggplant Parmesan

The aroma of frying eggplant fills the kitchen, evoking warm memories of family gatherings and hearty meals. This Easy Eggplant Parmesan is a perfect blend of crispy, golden eggplant layered with rich marinara and melted cheese. With a cook time of just over an hour, this dish impresses through its comforting texture and delightful flavor.

This recipe is ideal for anyone craving a classic Italian dish, from novice cooks to seasoned chefs. It’s perfect for a weeknight dinner or a special occasion. You can prepare many of the components ahead of time, making it easy to store and assemble when ready to bake.

Why You’ll Love This Recipe

• It features crispy, golden-brown eggplant layered with savory marinara and gooey cheese.
• Creating the perfect texture is easy with the dredging technique.
• The rich flavors meld beautifully as it bakes, resulting in a comforting dish.
• It’s a great vegetarian option that satisfies even the meat lovers at the table.

What You’ll Need

Gather your ingredients to create this delicious dish.

For the Eggplant

• 1 pound eggplant, sliced
• 1 teaspoon kosher salt

For the Sauce

• 2 cups marinara sauce, jarred or homemade

For the Dredging

• 1 cup flour
• 2 large eggs, beaten
• 1 cup Italian style breadcrumbs
• 1 cup canola or vegetable oil for frying

For Topping

• ½ cup shredded parmesan
• ½ cup shredded mozzarella

Tip: Prefer fresh marinara for enhanced flavor.

Substitutions & Swaps

• Use zucchini for a lighter version.
• Swap breadcrumbs for panko for extra crunch.
• Opt for olive oil instead of canola for frying.
• Try mozzarella di bufala for a gourmet twist.

How to Make It

Follow these simple steps to prepare your dish.

Preheat the oven

Preheat oven to 400 degrees.

Slice and salt the eggplant

Slice the top and bottom off the eggplant and slice the remainder into six evenly thick slices. Line a baking sheet with a clean dish towel or paper towels, and place the eggplant on the baking sheet. Use the kosher salt to salt both sides of the eggplant slices. Place another clean towel or paper towels over the top of the eggplant and place another baking sheet on top to weigh it down. Let it sit for 20 minutes.

Prepare the baking dish

Pour 1 cup of marinara sauce into the bottom of a 9 x 13 baking pan or casserole dish and spread it to cover the bottom. Set aside.

Set up the dredging station

Prepare your dredge by placing three separate bowls or shallow plates nearby. In the first bowl, add the flour; in the second bowl, add the beaten eggs; and in the third bowl, add the breadcrumbs. Heat the oil in a large skillet over medium-high heat.

Fry the eggplant

When the eggplant is ready, dip the individual slices in the flour, then egg, and finally the breadcrumb mixture. Carefully place each slice in the hot oil and fry for 2-3 minutes per side, or until golden brown. Place the fried eggplant in the casserole dish and repeat with the remaining slices.

Assemble and bake

Top each eggplant slice with equal amounts of the remaining marinara sauce, parmesan, and mozzarella. Bake for 20 minutes, until the cheese is melted and the sauce is bubbly.

How to Store It

Fridge: Store in an airtight container for 3-4 days.
Freezer: Yes, can freeze for up to 3 months.
Reheat: Bake at 350°F for 15-20 minutes.

Tips for Best Results

• Salt the eggplant and let it rest to draw out moisture, resulting in a crispier texture.
• Ensure the oil is hot enough to prevent greasy eggplant slices.
• Use fresh herbs in the marinara for additional freshness.
• Let the dish cool slightly before serving for optimal slicing.

Serving Suggestions

• Serve with a side of garlic bread for a complete meal.
• Pair with a fresh green salad to balance flavors.
• Offer a glass of red wine to enhance the dining experience.