Crispy Layered Eggplant Parmesan with Rich Tomato Sauce
Eggplant Parmesan – Authentic Italian Recipe features breaded eggplant slices layered with marinara sauce and melted cheese, baked to golden perfection for a classic Italian comfort dish.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
Ingredients
Scale
2 large eggplants, sliced into 1/2-inch rounds
1 1/2 cups all-purpose flour
3 large eggs, beaten
2 cups Italian-style bread crumbs
1 cup grated Parmesan cheese, divided
2 cups shredded mozzarella cheese, divided
2 cups marinara sauce
2 cloves garlic, minced
2 tablespoons olive oil
Salt and black pepper, to taste
2 tablespoons chopped fresh basil, for garnish
Optional: 1/2 teaspoon crushed red pepper flakes
Instructions
- Preheat oven to 375°F. Sprinkle eggplant slices with salt for 20–30 minutes. Rinse and pat dry.
- Set up breading station: flour, eggs, bread crumbs mixed with 1/2 cup Parmesan. Dredge eggplant slices through flour, egg, and bread crumbs.
- Fry slices in olive oil 2–3 minutes per side until golden. Drain on paper towels.
- Spread a thin layer of sauce in a baking dish. Layer eggplant, mozzarella, and Parmesan, repeating until all is used. Top with remaining sauce and cheese.
- Cover with foil and bake 25–30 minutes. Remove foil for last 10 minutes to brown cheese. Garnish with fresh basil before serving.
Notes
Salt eggplant to remove bitterness. Avoid over-saucing to prevent sogginess. Can be baked for a lighter version.