Eggplant Parmesan
A beloved Italian classic that never goes out of style: crispy breaded eggplant slices layered with fragrant herb tomato sauce and blanketed in melted mozzarella. Simple to make and deeply satisfying, this golden bake is pure comfort food for the whole family.
🛒 Ingredients
10 servings
- 2 medium eggplants
- 400 g sliced mozzarella
- 300 ml herb-seasoned tomato sauce
- 1 egg, lightly beaten
- All-purpose flour for breading
- Fine breadcrumbs for breading
- Oil for frying
- Salt
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Directions
- 1
Slice eggplants lengthwise. Sprinkle generously with salt and let rest 15 minutes to draw out bitterness. Rinse and pat thoroughly dry.
- 2
Coat each slice in flour, dip in beaten egg, then press firmly into breadcrumbs to form an even crust.
- 3
Heat oil in a skillet over high heat. Fry the breaded slices until deep golden on both sides. Drain on paper towels.
- 4
Preheat oven to 200 °C (400 °F). Spread a layer of herb tomato sauce over the bottom of a baking dish.
- 5
Layer the eggplant slices over the sauce, then spoon more sauce on top and cover with mozzarella slices. Repeat if you have more slices.
- 6
Finish with a final layer of mozzarella and bake 15–20 minutes until the cheese is bubbling and lightly golden. Serve immediately.
💡 Chef's Tip
Tuck fresh basil leaves between layers before baking for extra fragrance. You can assemble the dish a day ahead and reheat at 180 °C for 10 minutes.
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