Ingredients
For the Eggplant
- 2 large eggplants, sliced into ¼-inch rounds
- 2 teaspoons kosher salt
- 1 cup all-purpose flour
- 3 large eggs
- 2 tablespoons milk
- 2 cups Italian-style breadcrumbs
- 1 cup grated Parmesan cheese, divided
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon black pepper
- Vegetable oil, for frying
For Assembly
- 3 cups marinara sauce
- 16 ounces fresh mozzarella, sliced or shredded
- 1 cup shredded mozzarella cheese
- ¼ cup chopped fresh basil
- Extra grated Parmesan, for serving
Instructions
1. Salt the Eggplant
Arrange the eggplant slices on baking sheets or a wire rack. Sprinkle both sides with kosher salt and let them rest for 30 minutes to draw out excess moisture and bitterness. Rinse briefly and pat completely dry with paper towels.
2. Prepare the Breading Station
Place the flour in one shallow bowl. In a second bowl, whisk together the eggs and milk. In a third bowl, combine the breadcrumbs, ½ cup of the Parmesan cheese, garlic powder, Italian seasoning, and black pepper.
3. Bread the Eggplant
Coat each eggplant slice in flour, dip into the egg mixture, then press into the breadcrumb mixture until evenly coated. Place the breaded slices on a baking sheet.
4. Fry Until Golden
Heat about ½ inch of vegetable oil in a large skillet over medium heat. Fry the eggplant in batches for 2–3 minutes per side until crisp and golden brown. Transfer to a paper towel-lined plate to drain.
5. Build the Layers
Preheat the oven to 375°F. Spread a thin layer of marinara sauce in the bottom of a 9×13-inch baking dish. Arrange a layer of fried eggplant over the sauce, then top with more marinara, slices of fresh mozzarella, a sprinkle of shredded mozzarella, some of the remaining Parmesan cheese, and a little basil. Repeat the layers until all the ingredients are used, finishing with sauce and cheese on top.
6. Bake to Perfection
Bake uncovered for 35–40 minutes, or until the cheese is melted, bubbly, and lightly browned around the edges.
7. Rest Before Serving
Let the eggplant Parmesan rest for 10–15 minutes before slicing. This helps the layers hold together.
8. Garnish and Enjoy
Sprinkle with additional Parmesan cheese and fresh basil before serving. Pair with spaghetti, garlic bread, or a crisp Caesar salad.