Authentic Eggplant Parmesan

A white dinner plate with a square serving of eggplant parmesan sitting in thin layer of marinara sauce.

Course: Entree

Cuisine: Italian, Italian / American

Prep Time: 45

Cook Time: 1

Total Time: 1 45

Servings: people

Calories: 420kcal

Author: Kris Longwell

This authentic eggplant Parmesan is pure Italian-American comfort food in a single dish. The eggplant makes for the perfect vehicle for the gooey mozzarella cheese and homemade marinara sauce. You can make it up to 24 hours in advance and then bake just before serving!

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Equipment

10"x10" baking dish, or 9"x13" baking dish

Ingredients

4 cups homemade marinara sauce divided
2 medium eggplants
Kosher salt
vegetable oil for frying, or heat your deep fryer
2 cups all-purpose flour
6 large eggs
2 cups Parmesan cheese grated
1 tablespoon flat-leaf parsley fresh, chopped, plus extra for garnish
½ teaspoon black pepper freshly ground
3 cups mozzarella cheese fresh, sliced, or grated - divided

Instructions

Prepare the marinara sauce (can be done up to 2 days in advance)
4 cups homemade marinara sauce
Cut the ends off the eggplant and discard them. Cut each eggplant into ¼-inch round slices and sprinkle salt over each of the rounds.
2 medium eggplants, Kosher salt
Place in a colander for 30 to 40 minutes.
Rinse eggplant rounds under cool water to remove salt. Dry with paper towels.
Next, in a deep, heavy saucepan, heat the oil to 350°F, or heat your deep fryer to 350°F. (If you don't have a deep-frying thermometer, the oil will be hot enough when it creates a sheen and a small piece of bread sizzles when tossed in the oil.)
vegetable oil
Meanwhile, spread the flour out on a large platter or in a pan.
2 cups all-purpose flour
In a shallow bowl, whisk the eggs together with ½ cup of the grated Parmesan cheese, the parsley, 1 teaspoon salt, and pepper (½ tsp).
6 large eggs, 2 cups Parmesan cheese, 1 tbsp flat-leaf parsley, ½ tsp black pepper
Coat each slice of eggplant with flour and shake off the excess.
Dip the eggplant, a slice at a time, in the egg mixture and let any excess drip off.
Fry the eggplant slices, 3 to 4 at a time, for about 3 to 5 minutes, or until they are golden brown and tender.
Remove them with a slotted spoon and place them on paper towels to drain and cool.
Preheat oven to 350°F.
Spread 1 cup of marinara sauce over the bottom of a large baking dish.
Arrange a layer of eggplant slices over the sauce (they can slightly overlap, if necessary).
Spread a thin layer of marinara sauce over the eggplant.
Sprinkle ½ cup of the mozzarella and a thin layer of Parmesan cheese over the sauce.
3 cups mozzarella cheese
Repeat, layer the eggplant, marinara sauce, mozzarella, and Parmesan cheese to top the pan.
End with a layer of eggplant and about ¼ cup marinara sauce spread over the top of it.
Sprinkle a good handful of Parmesan cheese on top of the sauce.
Bake the eggplant for about 45 to 50 minutes, or until bubbly and lightly browned on top.
Let the pan sit for 15 to 30 minutes until cool enough to serve.
Cut into slices and serve with warm marinara sauce and grated Parmesan on the side.

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

The marinara sauce can be made several days in advance. Keep covered in the fridge until ready to use. It can also be frozen for several months.

If you prefer, you can bake the battered eggplant at 375°F for 20 minutes. You can air-fry them for 6 minutes at 350°F, then open the basket, flip them over, and air-fry for another 2 to 3 minutes.

The dish can be prepared up to 24 hours in advance of baking. Keep covered in the fridge. Let sit out on the counter for 30 minutes to an hour before baking.

Leftovers will keep in the fridge (covered) for up to 5 days. Reheat in the oven at 350°F for about 20 minutes or cook on HIGH in your microwave in 1-minute intervals until hot and bubbly.

Nutrition