Our Eggplant Parmesan starts with salting the eggplant to remove some of the liquid, resulting in crisper eggplant layers. Layer in melty cheese and delicious marinara, and you have a savory, comforting meal that even those who aren’t eggplant fans will love.
Line a baking sheet with paper towels. Lay eggplant slices in a single layer on the paper towels, then sprinkle with some of the salt. Place another layer of paper towels on top, followed by more eggplant. Sprinkle with more of the salt. Repeat with remaining eggplant, remaining salt, then lay a final layer of paper towels on top. Press gently, then let sit on the counter for 1 to 2 hours, pressing occasionally, to remove some of the liquid.
Place flour in a shallow bowl. In another bowl, whisk eggs together with 2 tablespoons water. Pour breadcrumbs into another shallow bowl. Coat each eggplant slice in flour, then egg, then breadcrumbs. Set aside on a plate.
Heat about an inch of oil in a wide skillet over medium heat. Fry breaded eggplant in the oil until golden brown all over, about 3 minutes per side. Transfer to a paper towel-lined plate. Repeat with remaining eggplant.
In a 2-quart baking dish, spread ¾ cup marinara sauce. Lay a few eggplant slices in a single layer, either slightly overlapping or cutting some to fill large gaps. Spread ½ cup more marinara, then sprinkle 1 cup cheese. Repeat with eggplant, ½ cup sauce, 1 cup cheese, then a final layer of eggplant.
Spread ½ cup sauce on top, but leave eggplant edges exposed for crisp edges. Sprinkle ½ cup cheese, then the Parmesan. Bake for 20 to 25 minutes, until cheeses are melted and the top is golden brown. Let sit for 5 minutes, then serve.
Eggplant Parmesan
Serves 4 to 5
INGREDIENTS
1 ¼ pounds eggplant (about 2 small), sliced into ¼-inch thick slices
1 teaspoon salt
½ cup flour
2 eggs
1 ½ cups seasoned Italian breadcrumbs
Vegetable oil, for shallow frying
2 ¼ cups prepared marinara sauce
2 ½ cups shredded mozzarella cheese
2 tablespoons shredded Parmesan cheese
DIRECTIONS
Line a baking sheet with paper towels. Lay eggplant slices in a single layer on the paper towels, then sprinkle with some of the salt. Place another layer of paper towels on top, followed by more eggplant. Sprinkle with more of the salt. Repeat with remaining eggplant, remaining salt, then lay a final layer of paper towels on top. Press gently, then let sit on the counter for 1 to 2 hours, pressing occasionally, to remove some of the liquid.
Place flour in a shallow bowl. In another bowl, whisk eggs together with 2 tablespoons water. Pour breadcrumbs into another shallow bowl. Coat each eggplant slice in flour, then egg, then breadcrumbs. Set aside on a plate.
Heat about an inch of oil in a wide skillet over medium heat. Fry breaded eggplant in the oil until golden brown all over, about 3 minutes per side. Transfer to a paper towel-lined plate. Repeat with remaining eggplant.
Preheat oven to 425°F.
In a 2-quart baking dish, spread ¾ cup marinara sauce. Lay a few eggplant slices in a single layer, either slightly overlapping or cutting some to fill large gaps. Spread ½ cup more marinara, then sprinkle 1 cup cheese. Repeat with eggplant, ½ cup sauce, 1 cup cheese, then a final layer of eggplant. Spread ½ cup sauce on top, but leave eggplant edges exposed for crisp edges. Sprinkle ½ cup cheese, then the Parmesan.
Bake for 20 to 25 minutes, until cheeses are melted and the top is golden brown. Let sit for 5 minutes, then serve.
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