Crowd-Pleasing Eggplant Parmesan Recipe
This eggplant Parmesan is a family favorite, crafted from my mom’s original recipe. Saucy, cheesy, and delicious, it’s been my go-to dish every August for almost 15 years!
Why I Love This Eggplant Parmesan Recipe
- Crispy Eggplant: The eggplant is baked, not fried, which means you can use less oil. It’s also easier—you simply place all the eggplant on a sheet pan and pop it into the oven.
- Fresh Mozzarella: The creaminess of fresh mozzarella beautifully complements the tangy tomato sauce.
- Herbs for Flavor: Thyme and oregano in the breading, plus a sprinkle of basil on top, add a delightful freshness to this comforting dish.
If you’re seeking a show-stopping dish using August produce, this eggplant Parmesan is a must-try! As one satisfied reader, Hector, attested, “Wow! Just as you said, this is sure to be a family favorite. Baking the eggplant and using your homemade marinara made all the difference—it was absolutely delicious!”
Recipe Ingredients
| Ingredient | Quantity |
|---|---|
| Eggplant | 2 medium, sliced |
| Fresh Mozzarella | 2 cups, shredded |
| Marinara Sauce | 3 cups |
| Bread Crumbs | 1 cup |
| Parmesan Cheese | ½ cup, grated |
| Thyme | 1 teaspoon, dried |
| Oregano | 1 teaspoon, dried |
| Olive Oil | 3 tablespoons |
Recipe Instructions
- Preheat your oven to 400°F (200°C).
- Prepare the eggplant by slicing and optionally sweating it for 30 minutes (not mandatory).
- Mix breadcrumbs, Parmesan, thyme, and oregano in a shallow dish.
- Dip each eggplant slice in olive oil, then coat with the breadcrumb mixture.
- Arrange the eggplant slices on a baking sheet and bake for 25-30 minutes, flipping once until golden brown.
- In a baking dish, layer baked eggplant, marinara sauce, and mozzarella. Repeat until ingredients are used, finishing with mozzarella on top.
- Bake for an additional 20 minutes until the cheese is bubbly and golden.
Tips for Making the Best Eggplant Parmesan
- Sweating the Eggplant: You may choose to sweat the eggplant to reduce bitterness. If so, use less salt in the breading.
- Marinara Sauce: Both homemade and store-bought marinara work well; my personal favorite is Rao’s.