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Eggplant Parmesan with Marinara and Mozzarella

Elina James
Savor the rich, comforting flavors of this Eggplant Parmesan with Marinara and Mozzarella Crispy, golden slices of eggplant layered with savory marinara sauce and melted mozzarella, then baked until bubbly and perfectly cheesy.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Course Dinner
Cuisine American
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • For the Eggplant
  • 2 large eggplants, sliced into 1/4-inch rounds
  • 1 tablespoon salt (for sweating the eggplant)
  • 1 cup all-purpose flour
  • 3 large eggs, beaten
  • 2 cups breadcrumbs (Italian seasoned preferred)
  • 1 cup grated Parmesan cheese (divided)
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • Olive oil, for frying
  • For the Assembly
  • 4 cups marinara sauce (homemade or store-bought)
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese (remaining from above)
  • Fresh basil leaves (optional, for garnish)

Instructions
 

  • Step 1: Prepare the Eggplant : Lay eggplant slices on a baking sheet in a single layer. Sprinkle with salt on both sides.Let them sit for 30 minutes to draw out moisture (this reduces bitterness and sogginess). Pat dry with paper towels.
  • Step 2: Set Up Breading Station : Place flour in one shallow dish.Beat eggs in a second shallow dish. In a third dish, mix breadcrumbs, 1/2 cup Parmesan cheese, oregano, garlic powder, and black pepper.
  • Step 3: Bread and Fry the Eggplant : Dredge each eggplant slice in flour, shaking off excess.Dip into beaten eggs, then coat with breadcrumb mixture.Heat olive oil in a large skillet over medium heat.Fry eggplant slices in batches for 2–3 minutes per side, until golden brown. Transfer to paper towels to drain.
  • Step 4: Assemble the Dish : Preheat oven to 375°F (190°C). Spread 1/2 cup marinara sauce on the bottom of a 9x13-inch baking dish.Arrange a layer of fried eggplant slices.Top with marinara sauce, mozzarella cheese, and a sprinkle of Parmesan.Repeat layers until all ingredients are used, ending with sauce and cheese on top.
  • Step 5: Bake : Cover with foil and bake for 25 minutes.Remove foil and bake for another 15–20 minutes, until cheese is bubbly and golden.
  • Step 6: Serve : Let rest for 10 minutes before slicing. Garnish with fresh basil leaves.Serve warm with garlic bread or a side salad.
Keyword Eggplant Parmesan with Marinara and Mozzarella