Eggplant Parmesan
Crispy, saucy, and gloriously cheesy. Layers of golden fried eggplant, rich marinara, and melty mozzarella. This is Italian comfort food at its absolute best.
Main Dish · Prep 30 min · Cook 40 min · Serves 6 · Medium · By Tina · Published
Ingredients
- 2 large eggplant, sliced 1cm thick
- 500 ml marinara sauce
- 300 g mozzarella, sliced
- 100 g parmesan, grated
- 200 g breadcrumbs
- 3 large eggs, beaten
- 100 g flour
- 1 bunch fresh basil
Italian Comfort at Its Peak
There are some dishes that just make everything feel better, and eggplant parm is at the very top of that list. Crispy on the outside, melty in the middle, swimming in the best marinara. It's a hug on a plate.
How to Make It
Salt the eggplant slices and let them sit for 20 minutes — this draws out moisture and prevents sogginess. Pat dry.
Set up your breading station: flour, beaten eggs, breadcrumbs mixed with grated parmesan. Dredge each slice through all three, pressing the crumbs on firmly.
Fry in olive oil until golden on both sides — about 2 minutes per side. Drain on paper towels.
Layer in a baking dish: sauce, eggplant, mozzarella, basil. Repeat. Top with extra parmesan and bake at 190°C/375°F for 25-30 minutes until bubbly and golden.
Tina's Tips
- Salting is not optional — it's the difference between crispy and soggy
- Fresh mozzarella makes this extraordinary, but regular works too
- Make extra sauce — you'll want it for dipping bread
- This feeds a crowd and everyone always goes back for seconds
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