Ingredients
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2 (approx. 2 lbs or 500gm) Eggplants
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2 tsp Kosher Salt
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2 cups Marinara Saucesee recipe link for easy homemade marinara sauce
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11/2 cups (Italian, plain or panko) Breadcrumbs
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1 1/2 cups, divided Parmesan Cheese
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1 cup All-Purpose Flour
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4 Large eggs
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Approx. 1 1/2 lbs (680 gm), fresh Mozzarella Cheese
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1 Bunch, optional Fresh Basil
Directions
Steps
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1
Done
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Prepare the EggplantSlice the eggplant in to round discs - not too thick. Lay the eggplant slices on a rack or on towels or paper towels. Sprinkle with 2 tsp salt and let sit for a good hour. The salt will extract the extra water from the eggplant, which is essential if you do not want soggy eggplant Parmesan. |
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2
Done
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Make the Marinara SauceIf making your own marinara sauce, you can use this simple 20-min. recipe here: Basic Marinara Sauce with Fresh Plum Tomatoes. |
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3
Done
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Bread the EggplantPreheat the oven to 425°F / 218°C. Line 2 baking sheets with parchment paper. Set up the breading station: plate or bowl of flour, 1 with the eggs (whisk them well), and 1 with the breadcrumbs and 1/3 cup of the Parmesan cheese, mixed well. Dip each eggplant slice into the flour - covering both sides, then the egg - both sides, then the breadcrumb mixture. Place each dredged slice onto your baking sheets. Bake for 18-20 minutes or until golden and crispy. Depending on your baking sheet (I use ones with a rack) you may want to flip them half way through to make sure they are crunchy on both sides. |
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4
Done
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Turn down the oven to 350°F / 176°C. Add a bit of marinara sauce to the bottom of a deep casserole dish so the eggplant will not stick. Layer the eggplant, sauce, Parmesan and mozzarella cheese. Add fresh chopped basil if desired throughout. If you want extra crunchiness, split the casserole dish half and half, and add the sauce only to the one half with the layers, and add cheese just to the other half of the breaded eggplant so they do not all soak up the marinara sauce. Bake (uncovered) for about 30-35 minutes. Remove from oven and let sit for about 10 minutes to cool down before serving. |
