Easy Eggplant Parmesan
I’ve been making this easy eggplant parmesan recipe for many years. It’s crispy, cheesy and incredibly delicious.
Preheat the oven to 350 degrees.
Gently spray a 9x13-inch baking dish with baking spray and set it aside.
Heat your favorite marinara sauce in a sauce pot. Simmer over low heat.
Cut the ends off of the eggplants. Slice the eggplant into ½ inch thick rounds.
Place the sliced eggplant on a baking tray and dust both sides with table salt.
Then, let the eggplant sit at room temperature for 30 - 40 minutes. The salt will extract any bitterness and moisture from the eggplant.
Once the salted eggplant has rested for 30 - 40 minutes, you will rinse each piece off with water in the sink. Place the eggplant on a kitchen towel or paper towel and gently press off any excess water or moisture.
Next, you’ll set up the breading station.
Grab three plates:
Add the AP flour, salt and pepper to one plate and stir it until the salt and pepper are well combined with the AP flour.
On the second plate, add the whisked eggs and milk. Using a fork, stir until well combined.
On the third plate, add the breadcrumbs and parmesan cheese. Stir until the breadcrumbs and cheese are well combined.
Next, you’ll take a piece of the eggplant, dust it in the flour mixture, dredge it through the egg mixture and then coat it in the breading. Make sure both sides are well coated.
Repeat until all the eggplant is breaded.
In a medium sized sauté pan, add vegetable oil. Once the oil hits 375 degrees, begin frying the eggplant.
Only add 2-3 pieces at a time to prevent overcrowding the pan. Fry each side for 1-2 minutes, or until both sides are golden-brown.
Place the golden-brown eggplant on paper towel to absorb any excess oil.
Repeat until all of the eggplant is gently fried.
Now we will assemble the dish:
Add two ladles of red sauce to the bottom of your baking dish. Line the dish with a layer of golden-brown eggplant, mozzarella cheese, and marinara sauce. Repeat until the pan is full.
Top the dish with mozzarella.
Cover with foil and bake for 25-30 minutes. Option to remove the foil and broil for an extra 2-3 minutes so the cheese is extra bubbly and brown.
Serve warm and enjoy!
Serving: 1serving, Calories: 200kcal, Carbohydrates: 26g, Protein: 10g, Fat: 7g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 44mg, Sodium: 1160mg, Potassium: 400mg, Fiber: 4g, Sugar: 6g, Vitamin A: 389IU, Vitamin C: 5mg, Calcium: 188mg, Iron: 2mg