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Eggplant Parmesan with Marinara Sauce Delight

Eggplant Parmesan with Marinara Sauce Delight
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★★★★★

5.1 from 27 reviews

This Eggplant Parmesan with Marinara Sauce Delight is a classic Italian-inspired dish featuring tender, breaded eggplant slices fried to golden perfection, layered with rich marinara sauce and a blend of mozzarella and Parmesan cheeses. Baked until bubbly and topped with fresh basil, it’s a comforting, flavorful vegetarian meal perfect for family dinners or special occasions.

Ingredients

Scale

Eggplant Preparation

  • 2 large eggplants, sliced into 1/4 inch rounds
  • 1 teaspoon salt

Sauce and Cheese

  • 2 cups marinara sauce (store-bought or homemade)
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup fresh basil, chopped
  • Fresh basil leaves for garnish

Breading Station

  • 1 cup all-purpose flour
  • 3 large eggs, beaten
  • 2 cups breadcrumbs (preferably Italian seasoned)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder

Frying

  • Olive oil for frying

Instructions

  1. Prep the Eggplant: Place eggplant slices in a colander and sprinkle salt evenly over them. Let them sit for 30 minutes to draw out moisture and bitterness. Afterward, rinse the slices under cold water and pat dry thoroughly with paper towels to ensure they fry properly.
  2. Bread the Eggplant: Prepare three shallow dishes for dredging: one with all-purpose flour, one with beaten eggs, and one with the breadcrumbs seasoned with garlic powder and onion powder. This setup will allow for an even coating on the eggplant slices.
  3. Coat the Slices: Dredge each eggplant slice in flour, ensuring it’s fully coated. Then dip it into the beaten eggs, allowing excess to drip off. Finally, coat the slice in the seasoned breadcrumbs, pressing gently to make sure the crumbs stick well.
  4. Fry the Eggplant: Heat olive oil in a large skillet over medium heat. Fry the breaded eggplant slices in batches, about 3-4 minutes on each side, or until they turn golden brown and crispy. Transfer the fried slices to paper towels to drain excess oil.
  5. Assemble the Dish: Preheat the oven to 375°F (190°C). Spread a thin layer of marinara sauce on the bottom of a 9×13 inch baking dish. Arrange half of the fried eggplant slices over the sauce. Spoon half of the remaining marinara sauce over the eggplant, then sprinkle half the mozzarella and Parmesan cheeses evenly. Repeat with the remaining eggplant, sauce, and cheeses, finishing with cheese on top.
  6. Bake: Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and continue baking for another 15 minutes, or until the cheese is melted, bubbling, and golden brown.
  7. Serve: Let the Eggplant Parmesan cool for a few minutes before garnishing with fresh basil leaves. Serve warm, optionally with extra marinara sauce on the side for dipping.

Notes

  • Salting the eggplant is key to removing bitterness and moisture; don’t skip this step.
  • For a healthier alternative, you can bake the breaded eggplant slices instead of frying.
  • Use fresh cheese for best melting and flavor.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
  • Italian seasoned breadcrumbs add extra flavor, but plain breadcrumbs with garlic and onion powder work well too.

Nutrition

Keywords: Eggplant Parmesan, Eggplant Parmesan recipe, vegetarian Italian dish, baked eggplant, marinara sauce, mozzarella cheese, Parmesan cheese, Italian recipe

Find it online: https://islawhite.com/eggplant-parmesan-with-marinara-sauce-delight/