Eggplant Parmesan

Eggplant Parmesan is the dish I use to judge the quality of any Italian restaurant. Here is my version of this classic Italian dish. Enjoy it as a main course or as a side dish alongside your favorite Mediterranean-inspired meal. Buon appetito!


  • 2 medium-sized eggplants (sliced into 1/4 inch rounds)
  • Salt (for sweating the eggplant)
  • 2 cups breadcrumbs (you can use Italian seasoned breadcrumbs for extra flavor)
  • 1 cup grated Parmesan cheese
  • 3 large eggs (beaten)
  • 2 cups marinara sauce
  • 2 cups shredded mozzarella cheese
  • Fresh basil leaves (for garnish)
  • Olive oil (for frying)


  1. Lay out the eggplant slices on a large baking sheet and sprinkle both sides generously with salt. Let them sit for about 30 minutes to draw out excess moisture. This step helps to reduce bitterness and improve the texture of the eggplant.
  2. After 30 minutes, rinse the eggplant slices under cold water and pat them dry with paper towels.
  3. In a shallow dish, mix together the breadcrumbs and grated Parmesan cheese.
  4. In another shallow dish, beat the eggs.
  5. Dip each eggplant slice into the beaten eggs, then coat it in the breadcrumb mixture, pressing gently to adhere the breadcrumbs.
  6. Heat olive oil in a large skillet over medium heat.
  7. Working in batches, fry the breaded eggplant slices until golden brown on both sides, about 2-3 minutes per side. Transfer the fried eggplant slices to a paper towel-lined plate to drain any excess oil.
  8. Preheat your oven to 375°F (190°C).
  9. Spread a thin layer of marinara sauce on the bottom of a baking dish.
  10. Arrange a layer of fried eggplant slices over the marinara sauce.
  11. Spoon more marinara sauce over the eggplant slices, then sprinkle with shredded mozzarella cheese.
  12. Repeat the layers until all the eggplant slices are used, finishing with a layer of marinara sauce and shredded mozzarella cheese on top.
  13. Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
  14. Remove the foil and bake for an additional 5-10 minutes, or until the cheese is golden brown and bubbly
  15. Remove the Eggplant Parmesan from the oven and let it cool for a few minutes before serving.
  16. Garnish with fresh basil leaves and serve hot.

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