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Eggplant Parmesan with Marinara Sauce

Elina James
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Course Lunch
Cuisine Italian
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • For the Eggplant:
  • 2 large eggplants (about 2 lbs / 900 g), sliced into ½-inch thick rounds
  • 2 teaspoons salt (for sweating)
  • 1 cup all-purpose flour
  • 3 large eggs, beaten
  • 2 cups Italian-style breadcrumbs
  • ½ cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon black pepper
  • Olive oil, for frying or brushing (if baking)
  • For the Marinara Sauce:
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 can (28 oz / 800 g) crushed tomatoes
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • ½ teaspoon red chili flakes (optional)
  • 1 teaspoon sugar (optional, to balance acidity)
  • Salt and pepper to taste
  • For Assembly:
  • 2 cups shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • ¼ cup fresh basil leaves or parsley (for garnish)

Instructions
 

  • Step 1: Prepare the Eggplant : Slice eggplants into ½-inch thick rounds. Sprinkle both sides generously with salt and lay them on paper towels. Let them rest for 25–30 minutes. This process helps remove bitterness and excess moisture. After resting, rinse the slices with cold water and pat them completely dry with paper towels.
  • Step 2: Set Up the Breading Station : In one shallow bowl, place flour. In a second bowl, beat the eggs. In a third bowl, combine breadcrumbs, Parmesan cheese, oregano, garlic powder, pepper, and a pinch of salt.
  • Step 3: Bread the Eggplant : Dredge each slice in flour, shaking off any excess. Dip into beaten eggs, ensuring even coating. Press into the breadcrumb mixture until fully coated.
  • Step 4: Cook the Eggplant : Option 1 – Frying (Classic Method): Heat ¼ inch of olive oil in a large skillet over medium-high heat. Fry eggplant slices in batches for 2–3 minutes per side until golden brown. Transfer to paper towels to drain excess oil. Option 2 – Baking (Lighter Method): Preheat oven to 400°F (200°C). Arrange breaded slices on a parchment-lined baking sheet. Lightly brush or spray with olive oil. Bake for 20 minutes, flipping halfway through, until crisp and golden.
  • Step 5: Make the Marinara Sauce : Heat olive oil in a saucepan over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Stir in minced garlic and cook for 30 seconds. Add crushed tomatoes, oregano, basil, chili flakes, sugar (if using), and season with salt and pepper. Simmer uncovered for 15–20 minutes, stirring occasionally, until thickened and aromatic.
  • Step 6: Assemble the Eggplant Parmesan : Preheat oven to 375°F (190°C). Spread a thin layer of marinara sauce on the bottom of a 9x13-inch baking dish. Add a layer of eggplant slices. Spoon some marinara sauce over the eggplant and sprinkle mozzarella and Parmesan cheese. Repeat the layers until all ingredients are used, finishing with sauce and a generous topping of cheese.
  • Step 7: Bake the Dish : Cover the baking dish with foil and bake for 25 minutes. Remove foil and bake an additional 10–15 minutes until the top is bubbly and golden. Let it rest for 10 minutes before slicing — this helps the layers set beautifully.