Name: Eggplant Parmesan (Melanzane alla Parmigiana)
Prep time: 45 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium eggplants (about 1.5 lbs), sliced into 1/2-inch rounds; 1 teaspoon kosher salt; 2 cups marinara sauce (use high-quality or homemade); 2 cups shredded mozzarella cheese; 1/2 cup grated Parmigiano Reggiano cheese; 1 cup Italian-style breadcrumbs; 2 large eggs; 1/4 cup all-purpose flour; 2 tablespoons olive oil, plus extra for drizzling; 1/4 cup fresh basil leaves, torn

Eggplant Parmesan (Melanzane alla Parmigiana)

MintyTomato4280

Eggplant Parmesan is a beloved Italian classic that makes a perfect vegetarian centerpiece, especially alongside caprese salad and garlic bread. Salting and draining the eggplant ensures a tender texture, while baking instead of frying keeps the dish lighter without sacrificing crispiness. Layering crisp eggplant with a robust marinara and two cheeses creates savory, melty perfection in every bite. A shower of fresh basil brings brightness, tying the meal together with aromatic flair. Serve this satisfying casserole hot from the oven for an Italian dinner that feels both comforting and elegant.

Ingredients

Instructions

Lay eggplant slices in a colander and sprinkle both sides with kosher salt. Let sit for 20 minutes to draw out moisture. Rinse and pat dry.
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly oil it.
Set up a breading station: Place flour in one shallow bowl, beat eggs in a second bowl, and put breadcrumbs in a third.
Dredge each eggplant slice in flour, dip in egg, then coat with breadcrumbs. Arrange on the prepared baking sheet. Drizzle lightly with olive oil.
Bake eggplant slices for 20 minutes, flipping halfway, until golden and crisp.
Spread 1/2 cup marinara sauce in the bottom of an 8x8 baking dish. Layer half of the baked eggplant, half of the remaining sauce, and half of both cheeses. Repeat layers, finishing with cheese.
Bake uncovered for 20-25 minutes, until bubbly and golden. Let rest 10 minutes. Top with torn basil before serving.