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eggplant parmesan

34 Pinches 1 Photo
smalltownwoman avatar
Ofallon, MO
Updated on Aug 16, 2021

Classic Eggplant Parmesan with pan fried breaded eggplant layered with marinara sauce and plenty of fresh mozzarella and parmesan. This scrumptious Italian casserole always gets rave reviews from friends and family. It is a hearty meal by itself but for a complete company worthy meal I like to serve it with Italian Chopped Salad and Cheese Garlic Bread.

prep time 30 Min
cook time 40 Min
method Bake
yield 8 serving(s)

Ingredients

  • 2 medium to large eggplant
  • 2 tablespoons coarse sea salt
  • 2 eggs
  • 2 tablespoons milk
  • 1 1/2 cups breadcrumbs
  • 1 tablespoon fresh thyme
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/4 teaspoon fresh ground black pepper
  • 1 cup shredded parmesan cheese
  • 1/4 cup vegetable oil
  • 32 ounces marinara sauce
  • 1 cup thin sliced mozzarella
  • 1 cup shredded mozzarella
  • fresh basil cut in ribbons

How To Make eggplant parmesan

  • Step 1
    Slice the eggplant 1/2 inch thick. Sprinkle with coarse salt and place it on a rack over a sink to sweat for 1 hour. Wipe the moisture and excess salt off the eggplant with paper towels.
  • Step 2
    Whisk the eggs and milk in a bowl. In a separate bowl add the panko breadcrumbs, thyme, oregano, garlic powder, onion powder, black pepper, and 1/4 cup Parmesan Cheese. Dry the eggplant well, dip it in the egg mixture, and then into the bread crumb mixture. Preheat oven to 275 degrees.
  • Step 3
    Add 1 tablespoon vegetable oil to a skillet over medium heat. Brown the eggplant on both sides working in batches. Keep the fried eggplant crispy and warm in the oven while you work in batches.
  • Step 4
    Remove the eggplant from the oven. Raise the oven to 375 degrees. Place a single layer of eggplant in a 9×13 inch casserole dish. Spread a layer of marinara over the top of the eggplant. Layer with more fried eggplant, then more marinara, along with thin slices of mozzarella, and the remaining shredded Parmesan. Finish with one more layer of eggplant, marinara, and shredded mozzarella.
  • Step 5
    Bake for 20 minutes or until the cheese is melted. Turn on the broiler the last 2 minutes or so to lightly brown the top of the cheese. Stay close by as broilers are unpredictable especially in older ovens.
  • Step 6
    Top with basil ribbons. Serve promptly.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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