Crispy, cheesy, and comforting Eggplant Parmigiana delight.
This Eggplant Parmigiana is a classic Italian dish featuring breaded and fried eggplant slices layered with marinara sauce and melted mozzarella cheese. This hearty, flavorful meal is perfect for Meatless Monday, offering a rich, cheesy experience that satisfies even the most dedicated meat lovers. To complement this dish, serve it with a side of garlic bread and a fresh green salad dressed with a light vinaigrette. For a complete Italian-inspired meal, consider adding a side of spaghetti aglio e olio or roasted vegetables. Finish with a simple tiramisu or gelato for dessert.
Ingredients
- 2 large eggplants, sliced into 1/2-inch rounds
- Salt
- 2 cups breadcrumbs (use gluten-free if needed)
- 1/2 cup grated Parmesan cheese (or a vegan alternative)
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese (or a vegan alternative)
- 1/2 cup all-purpose flour (use gluten-free if needed)
- 3 eggs, beaten (or flax eggs for a vegan option)
- Olive oil for frying
- Fresh basil, chopped (optional, for garnish)
Directions
- Prepare the Eggplant: Lay the eggplant slices on a baking sheet and sprinkle both sides with salt. Let them sit for about 30 minutes to draw out excess moisture. Rinse and pat dry with paper towels.
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Bread the Eggplant: Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with Parmesan cheese. Dredge each eggplant slice in flour, dip in the egg, and coat with the breadcrumb mixture.
- Fry or Air Fry the Eggplant
- Fry the Eggplant (option 1): Heat a generous amount of olive oil in a large skillet over medium heat. Fry the eggplant slices in batches until golden brown on both sides, about 2-3 minutes per side. Drain on paper towels. or
- Air Fry the Eggplant (option 2): Spray both sides of the breaded eggplant slices with olive oil spray. Place them in a single layer in the air fryer basket (you may need to do this in batches). Air fry for 8-10 minutes, flipping halfway through, until golden brown and crispy.
- Assemble the Dish: Spread a thin layer of marinara sauce in the bottom of a baking dish. Arrange a layer of fried eggplant slices over the sauce. Top with more marinara sauce and a layer of mozzarella cheese. Repeat the layers until all the eggplant is used, finishing with a layer of cheese on top.
- Bake: Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
- Serve: Let the Eggplant Parmesan cool for a few minutes before serving. Garnish with fresh basil if desired.