Eggplant Parmigiana

A comforting Eggplant Parmigiana with crispy breaded eggplant, rich tomato sauce, and melted cheese. An easy baked vegetarian dish full of flavor.

Eggplant Parmigiana is a classic oven-baked dish made with slices of eggplant, a flavorful tomato sauce, and layers of melted cheese. This version is golden, comforting, and perfect as a main vegetarian dish or a hearty side. It is ideal for family meals, special dinners, or anytime you want a satisfying recipe with simple ingredients and rich flavor.

Ingredients

• 2 medium eggplants, sliced into 1/2-inch rounds
• 1 tablespoon salt, for sweating the eggplant
• 2 cups all-purpose flour
• 3 large eggs
• 2 cups breadcrumbs
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 1/2 cup grated Parmesan cheese
• 1/4 cup olive oil, plus more as needed
• 3 cups tomato sauce
• 2 cups shredded mozzarella cheese
• 1/4 cup fresh basil leaves, torn
• 1 tablespoon chopped parsley, optional

Instructions

1. Place the eggplant slices in a colander, sprinkle with salt, and let them sit for 20 to 30 minutes to draw out excess moisture. Rinse briefly and pat dry with paper towels.
2. Set up three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with garlic powder, oregano, black pepper, and Parmesan cheese.
3. Dredge each eggplant slice in flour, dip into the eggs, then coat well in the seasoned breadcrumb mixture.
4. Heat olive oil in a large skillet over medium heat. Fry the breaded eggplant slices in batches until golden on both sides, adding more oil as needed. Transfer to a paper towel-lined plate.
5. Preheat the oven to 375 F, 190 C. Spread a thin layer of tomato sauce in a baking dish.
6. Arrange a layer of fried eggplant over the sauce, top with more sauce and a portion of mozzarella. Repeat the layers until all ingredients are used, finishing with sauce and mozzarella on top.
7. Bake for 20 to 25 minutes, or until the cheese is melted, bubbling, and lightly browned.
8. Let rest for 10 minutes before serving. Garnish with fresh basil and parsley, if desired.