How To Make Eggplant Parmesan
This Eggplant Parmesan pays homage to Italy's rich traditions —a dish that any Italian grandma would wholeheartedly approve of. This timeless classic combines the humble eggplant with layers of rich tomato sauce, melted mozzarella, and Parmesan cheese, resulting in a hearty, soul-satisfying meal. I'll guide you through the steps to achieve that perfect, golden, and crispy crust, as well as a velvety, cheesy interior that captures the essence of Italian comfort food. With every bite, you'll taste the love and heritage that generations of Italian nonnas have poured into their kitchens. Let's honor their culinary wisdom and create an Eggplant Parmesan that's nothing short of a masterpiece.
Ingredients
- 2 medium sized eggplants peeled and sliced into 1/2” thick rounds
- 3 C dried breadcrumbs plain
- 3 T Italian seasoning
- 2 C flour
- 5 eggs beaten with a splash of milk
- 5-6 C marinara my recipe or your favorite
- 2/3 C pecorino romano cheese grated (divided)
- 2 C mozzarella shredded
- Light Olive Oil
- Kosher salt and ground black pepper
Instructions
- Preheat your oven to 400 degrees.
- Set up your dredging station. I use three same size pie dishes. You just want something with a lip on it. Place your flour in one with 2 tsp of kosher salt and 1/2 tsp ground black pepper. Place your eggs in another dish with a pinch of kosher salt and ground black pepper. Place your breadcrumbs in another dish with the Italian seasoning and 1/3 C pecorino romano, mix together.
- Place approximately ¼ C of light olive oil (or any light oil) on your baking sheet and spread evenly. Dredge your eggplant in the flour, then egg mixture, then breadcrumbs and place directly on your baking sheet. Bake the eggplant for 20-25 minutes, flipping halfway through the cooking time. Take out of the oven, the eggplant should be nice and browned on both sides. Now, you’re ready to create your dish.
- Cover the bottom of a 9” x 13” casserole dish with your marinara sauce. You just don’t want the eggplant to stick to the pan. Place a layer of eggplant down, cover each with marinara, sprinkle with ½ of the pecorino romano and ½ of the mozzarella.. Repeat this with the second layer, topping with the mozzarella. Bake for 35-40 minutes.
- Enjoy!
- Tip: If the top is starting to brown too much for your liking, just cover with foil and finish cooking.