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A serving of savory eggplant parmesan with melted cheese and fresh basil.

Proven way to grow the perfect Eggplant Parmesan

This recipe provides a proven method to cultivate the perfect Eggplant Parmesan, ensuring a delicious and satisfying dish every time.
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Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Servings: 6 servings
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 medium Eggplant
  • 3 cups Tomato Sauce
  • 1 lb Fresh Mozzarella sliced
  • 1/2 cup Parmesan Cheese grated
Breading
  • 1 cup Breadcrumbs
  • 2 large Eggs beaten
  • 1/2 cup All-purpose Flour
  • 1/4 cup Olive Oil for frying
Seasoning
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 1/4 cup Fresh Basil chopped

Equipment

  • Baking dish
  • Large skillet
  • Mixing bowls
  • Cutting board
  • Knife

Method
 

Preparation
  1. Slice the eggplants into 1/4-inch thick rounds, sprinkle with salt, and let them sit for 30 minutes to drain excess moisture. Pat them dry with paper towels.
Cooking
  1. Dredge each eggplant slice in flour, then dip in beaten eggs, and finally coat with breadcrumbs. Fry in olive oil until golden brown on both sides.
  2. Preheat your oven to 375°F (190°C). In a baking dish, spread a thin layer of tomato sauce, then arrange a layer of fried eggplant slices.
  3. Top the eggplant with mozzarella and Parmesan cheese, then spoon more tomato sauce over the cheese.
  4. Repeat the layering process until all ingredients are used, ending with a generous layer of cheese on top.
  5. Bake for 30-40 minutes, or until the cheese is bubbly and golden brown. Let it rest for 10 minutes before serving.

Notes

For best results, use fresh, firm eggplants. Don't be afraid to experiment with different cheeses.