Eggplant Parmesan
Crispy breaded eggplant layered with marinara and melted cheese, baked until bubbly and golden. The version August reaches for when someone says they don't like eggplant.
Recipe
Panko matters. Regular breadcrumbs will work, but panko gives the crust that golden crunch.
Let it rest before cutting. The layers set up and slice cleanly.
Prepare the eggplant
Slice the eggplant into 1/2-inch rounds. Lay them on a wire rack set over a baking sheet, sprinkle both sides with salt, and let sit for 30 minutes to draw out moisture. Pat dry with paper towels.
Timer: 30 min
Breading station
Set up three shallow dishes. Place the flour in the first. Beat the eggs in the second. Mix the panko, 1/2 cup of the Parmesan, oregano, and garlic powder in the third.
Dredge each eggplant slice in flour, then egg, then the breadcrumb mixture.
Fry
Heat the olive oil in a large skillet over medium-high heat. Fry eggplant slices in batches until golden, about 3 minutes per side. Drain on a paper-towel-lined plate.
Timer: 3 min
"Salting the eggplant is non-negotiable — skip it and the dish turns soggy."
Assemble & bake
Preheat the oven to 375°F / 190°C. Spread 1 cup of tomato sauce on the bottom of a 9×13 baking dish.
Layer half the eggplant slices, top with 1 cup of tomato sauce, 1 cup of shredded mozzarella, and 1/4 cup of grated Parmesan.
Repeat with the remaining eggplant, 1 cup of tomato sauce, 1 cup of mozzarella, and the last 1/4 cup of Parmesan.
Bake uncovered for 25 minutes until the cheese is melted and bubbly.
Timer: 25 minLet rest for 10 minutes before serving. Garnish with fresh basil leaves.
Timer: 10 min