Easy Eggplant Parmesan Recipe

Cheesy, saucy, and baked until perfectly bubbly

From the image, this dish appears to be classic Eggplant Parmesan — layers of tender eggplant slices baked in rich tomato sauce, topped with melted mozzarella, Parmesan, and fresh basil. It’s comforting, vegetarian, and perfect for a weeknight dinner.

 Ingredients (Serves 4)

Eggplant

• 2 medium eggplants, sliced into ½-inch rounds
• 1 tsp salt (for sweating eggplant)
• ½ cup all-purpose flour
• 2 large eggs
• 1 cup breadcrumbs (regular or panko)
• ½ cup grated Parmesan cheese
• 1 tsp Italian seasoning
• Olive oil spray or 3–4 tbsp olive oil

Sauce & Cheese

• 2½ cups marinara sauce (store-bought or homemade)
• 2 cups shredded mozzarella cheese
• ¼ cup grated Parmesan (extra for topping)
• Fresh basil leaves (for garnish)
• Black pepper, to taste

 Instructions

Step 1: Prepare the Eggplant

1. Lay eggplant slices on a tray and sprinkle lightly with salt.
2. Let sit 20 minutes, then pat dry with paper towels (removes bitterness).

Step 2: Bread the Eggplant

1. Set up 3 bowls:
   • Flour
   • Beaten eggs
   • Breadcrumbs mixed with Parmesan + Italian seasoning
2. Dip each slice into flour → egg → breadcrumb mixture.

Step 3: Cook the Eggplant

• Oven method (lighter):
  • Preheat oven to 200°C / 400°F.
  • Place slices on a lined tray, spray or brush with olive oil.
  • Bake 20–25 minutes, flipping halfway, until golden.

(You may also pan-fry if preferred.)

Step 4: Assemble

1. Spread a thin layer of marinara in a baking dish.
2. Add a layer of eggplant slices.
3. Spoon sauce over top, sprinkle mozzarella and Parmesan.
4. Repeat layers, finishing with cheese on top.

Step 5: Bake

• Bake at 190°C / 375°F for 25–30 minutes, until bubbly and lightly browned.
• Rest 10 minutes before serving.
• Garnish with fresh basil.

 Serving Suggestions

• With spaghetti or penne
• Alongside a green salad
• With crusty bread or garlic bread

 Q & A

Q: Is this dish vegetarian?
Yes, completely vegetarian.

Q: Can I make it gluten-free?
Yes — use gluten-free flour and breadcrumbs.

Q: How do I stop it from being soggy?
Bake or fry eggplant until golden before layering, and don’t overload with sauce.

Q: Can I make it ahead?
Yes. Assemble, cover, and refrigerate up to 24 hours before baking.

Q: Can I freeze Eggplant Parmesan?
Yes, freeze baked or unbaked (wrapped well) for up to 2 months.

 Tip for Extra Flavor

Mix a little ricotta or cream cheese into the middle layer for a richer texture, or add a pinch of chili flakes for heat.

• Author
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Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.

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