Vegetarian Eggplant Parmesan (Print Version)
Golden baked eggplant layered with marinara sauce and bubbling mozzarella and Parmesan cheese. An irresistible Italian comfort classic.
# What You Need:
→ Eggplant
01 - 2 large eggplants, sliced into 1/2-inch rounds
02 - 1 tablespoon salt for sweating
→ Breading
03 - 1 1/2 cups Italian-style breadcrumbs
04 - 1 cup grated Parmesan cheese
05 - 1 teaspoon dried oregano
06 - 1/2 teaspoon black pepper
07 - 3 large eggs
08 - 1/4 cup whole milk
09 - 1/2 cup all-purpose flour
→ Marinara Sauce
10 - 2 1/2 cups marinara sauce
→ Cheeses
11 - 2 cups shredded mozzarella cheese
12 - 1/2 cup grated Parmesan cheese for topping
13 - 2 tablespoons fresh basil leaves, chopped
→ Olive Oil
14 - 1/4 cup extra virgin olive oil
# How to Make It:
01 - Preheat oven to 400°F. Line two large baking sheets with parchment paper or lightly grease them.
02 - Arrange eggplant slices in a single layer. Sprinkle both sides lightly with salt and let sit for 20 minutes to draw out moisture and bitterness. Rinse and pat dry thoroughly with paper towels.
03 - Prepare three shallow bowls: flour in the first, whisked eggs and milk in the second, and a mixture of breadcrumbs, 1 cup Parmesan, oregano, and black pepper in the third.
04 - Dredge each eggplant slice in flour, dip in egg mixture, then coat thoroughly in breadcrumb mixture.
05 - Arrange coated eggplant slices on prepared baking sheets. Brush or drizzle with olive oil. Bake for 25 minutes, flipping halfway through, until golden and crisp.
06 - Reduce oven temperature to 375°F.
07 - In a 9x13-inch baking dish, spread a thin layer of marinara sauce. Layer half the baked eggplant over the sauce. Spoon more marinara over eggplant and sprinkle with half the mozzarella. Repeat with remaining eggplant, sauce, and mozzarella. Top with 1/2 cup Parmesan.
08 - Bake uncovered for 25 minutes, until cheese is melted and sauce is bubbling.
09 - Let rest for 10 minutes before slicing. Garnish with fresh basil if desired.
# Expert Hints:
01 -
- The eggplant gets perfectly crispy on the outside while remaining tender inside without any hint of bitterness that sometimes plagues other versions.
- The layers meld together during baking, creating pockets of melted cheese and rich sauce that make each bite a perfect balance of textures and flavors.
02 -
- Never skip the salting step, as I once did in a rush, or youll end up with bitter, watery eggplant that ruins the texture of the entire dish.
- Allowing the finished dish to rest for the full 10 minutes before cutting is crucial, otherwise youll end up with a soupy mess instead of beautiful, distinct layers.
03 -
- Pressing the breadcrumbs onto the eggplant firmly with the back of a spoon creates a more even coating than simply tossing them around in the mixture.
- Adding a very thin layer of sauce to the bottom of your baking dish before the first eggplant layer prevents sticking without making the bottom soggy.