Crispy Breaded Eggplant Parmesan (Printable View)
Golden-baked breaded eggplant layered with savory sauce and melted cheeses for a satisfying meal.
# Ingredient List:
→ Eggplant
01 - 2 large eggplants, sliced into 1/2-inch rounds
02 - 1 tablespoon salt
→ Breading
03 - 1 cup all-purpose flour
04 - 3 large eggs
05 - 2 tablespoons milk
06 - 2 cups Italian-style breadcrumbs
07 - 1/2 cup grated Parmesan cheese
08 - 1/2 teaspoon black pepper
→ Sauce
09 - 3 cups marinara sauce
10 - 2 cloves garlic, minced
11 - 1 tablespoon olive oil
12 - 1 teaspoon dried oregano
→ Cheese
13 - 2 cups shredded mozzarella cheese
14 - 1/2 cup grated Parmesan cheese
→ For Frying
15 - 1/2 cup vegetable oil
→ Garnish
16 - 2 tablespoons chopped fresh basil (optional)
# How to Prepare:
01 - Arrange eggplant slices in a single layer on a baking sheet. Sprinkle salt on both sides and let sit for 30 minutes to draw out moisture. Rinse and pat dry with paper towels.
02 - Set oven temperature to 375°F.
03 - Place flour in one shallow bowl, whisk eggs with milk in a second bowl, and combine breadcrumbs, Parmesan cheese, and black pepper in a third bowl.
04 - Coat each eggplant slice with flour, dip into egg mixture, then cover with breadcrumb mixture evenly.
05 - Heat vegetable oil over medium heat in a large skillet. Fry eggplant slices in batches until golden brown, about 2 to 3 minutes per side. Drain on paper towels.
06 - In a small saucepan, heat olive oil over medium heat. Sauté garlic for about 1 minute until fragrant. Add marinara sauce and oregano, simmer for 5 minutes.
07 - Spread a thin layer of sauce in a 9x13-inch baking dish. Arrange half of the fried eggplant slices in a single layer. Layer half of the remaining sauce, half of the mozzarella, and a sprinkle of Parmesan cheese. Repeat layers with remaining ingredients.
08 - Cover loosely with foil and bake for 25 minutes. Remove foil and bake for another 15 to 20 minutes until bubbly and golden on top.
09 - Allow to cool for 10 minutes before garnishing with fresh basil and serving.
# Expert Suggestions:
01 -
- Crispy-on-the-outside, tender-on-the-inside eggplant that even skeptics will devour
- Layers of melted cheese and homemade marinara create pure comfort in every bite
- It actually tastes better the next day, making it perfect for meal prep or bringing to a potluck
02 -
- Don't skip the eggplant sweating step—I learned this the hard way with a watery, soggy casserole. That 30 minutes of waiting is what separates good from unforgettable.
- Make sure the oil is hot enough before frying. If it's not hot enough, the eggplant absorbs oil instead of crisping. A quick sizzle test with a tiny piece of breadcrumb tells you everything you need to know.
03 -
- If you want a lighter version without frying, bake your breaded eggplant slices at 425°F (220°C) for 20 minutes instead. It's healthier but still delicious, just slightly less indulgent.
- Toast your breadcrumbs with a little olive oil in a dry skillet before breading for extra flavor and crispness—this small step changes everything.