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Cheesy Layered Eggplant Parmesan Recipe

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4.4 from 2 reviews

  • Author: Sara
  • Total Time: 3 hours 20 minutes
  • Yield: 8 servings

Description

This Cheesy Layered Eggplant Parmesan recipe features tender, fried eggplant slices layered with rich marinara sauce, fresh mozzarella, Parmesan cheese, and aromatic basil. Baked to perfection, this classic Italian-American dish offers a hearty, comforting meal that’s perfect for family dinners or gatherings. The preparation involves dredging and frying eggplant slices before layering and baking, creating a deliciously crispy and cheesy casserole with vibrant flavors.

Ingredients

Marinara Sauce

  • 4 cups (32 oz) marinara sauce – homemade or store-bought (we recommend Rao’s)

Eggplant Preparation

  • 2 to 2½ lbs purple eggplant (2-3 large eggplants)
  • Kosher salt, divided

Dredging Station

  • 6 large eggs
  • 1½ cups (180 g) all-purpose flour
  • 1 Tbsp dried oregano
  • 3 cups breadcrumbs
  • ½ cup grated Parmesan cheese, divided
  • 1 tsp Kosher salt
  • ¼ tsp freshly ground black pepper

Frying and Assembly

  • Neutral oil, about 3 cups (for frying)
  • 1½ cups grated Parmesan cheese (divided)
  • 1½ fresh mozzarella cheese, hand ripped into small pieces (about 4 cups)
  • 15-20 fresh basil leaves

Instructions

  1. Make marinara sauce: Prepare your homemade marinara sauce or use a high-quality store-bought one like Rao’s to ensure rich flavor.
  2. Sweat the eggplant: Slice the eggplant, place on a wire rack, and sprinkle evenly with a few teaspoons of Kosher salt on both sides. Let it sit and sweat for 10-15 minutes, then flip and sweat for another 10-15 minutes. Gently wipe off any excess moisture from the slices with a paper towel.
  3. Set up the dredging station: In three shallow bowls, whisk 6 large eggs with ½ tsp Kosher salt; combine 1½ cups flour with 1 Tbsp dried oregano; and mix 3 cups breadcrumbs with ½ cup grated Parmesan, 1 tsp Kosher salt, and ¼ tsp black pepper.
  4. Heat the oil: Pour neutral oil into a large heavy-bottom skillet to a depth of about ½ inch. Heat over medium-high until the oil reaches approximately 375°F, preparing for frying.
  5. Dredge the eggplant: Coat each eggplant slice first in the flour mixture, shaking off excess, then dip into the egg mixture, allowing excess to drip off before pressing firmly into the breadcrumb mixture to coat evenly on both sides. Repeat for all slices.
  6. Cook the eggplant: Fry the breaded eggplant slices in the hot oil in batches to avoid overcrowding, cooking each side for 2-3 minutes until golden brown. Transfer to a wire rack and lightly sprinkle with Kosher salt. Let the eggplant slices cool completely for 30 minutes before assembling.
  7. Assemble the eggplant Parmesan: Spread about 1 cup of marinara sauce on the bottom of a 9×13 inch baking dish. Layer fried eggplant slices, then 1 cup of sauce, ⅓ of the remaining grated Parmesan, and some torn basil leaves. Repeat layering with eggplant, sauce, Parmesan, basil, then half of the mozzarella. Create 2 more layers following this pattern, reserving all remaining mozzarella for the top layer. Let the assembled dish rest for 30 minutes.
  8. Bake the eggplant: Preheat the oven to 375°F (190°C). Cover the casserole tightly with foil, avoiding contact with the cheese by spraying foil with nonstick spray if necessary. Bake covered for 40 minutes, then remove foil and bake an additional 15 minutes until cheese is bubbly and slightly golden.
  9. Rest and serve: Allow the baked eggplant Parmesan to cool and set for 30 minutes before slicing to prevent sliding layers. Serve with extra grated Parmesan and fresh basil leaves for garnish. Enjoy!

Notes

  • Sweating the eggplant removes excess moisture, preventing sogginess during frying.
  • Maintaining oil temperature around 375°F ensures crispy, not greasy, fried eggplant.
  • Allowing the assembled dish to rest before baking and again after baking helps the layers set for cleaner slices.
  • If unable to make homemade marinara, use a high-quality store-bought sauce for best flavor.
  • Use a wire rack for frying to drain excess oil and keep slices crisp.
  • Nonstick spray on foil prevents cheese from sticking to the covering during baking.
  • Prep Time: 1 hour 20 minutes
  • Cook Time: 2 hours
  • Category: Main Course
  • Method: Frying
  • Cuisine: Italian-American

Find it online: https://sarabaking.com/cheesy-layered-eggplant-parmesan-recipe/