Crispy, cheesy, and packed with flavor, this Eggplant Parmigiana is the ultimate comfort dish. Perfectly pan-fried slices topped with marinara sauce and gooey mozzarella cheese—simple, rustic, and absolutely irresistible!
Prep Time: 30 mins | Total Time: 50 mins | Serves: 6
Ingredients
2 medium eggplants, sliced lengthwise into ½-inch thick pieces
Salt, for sweating the eggplants
1 cup all-purpose flour, or gluten-free flour
2 large eggs, beaten
1 cup breadcrumbs, preferably panko or Italian-style
½ cup olive oil, for frying, use as needed
2 cups marinara sauce
2 cups shredded mozzarella cheese
Fresh basil leaves, for garnish
Instructions
Step 1
Lay the slices on a tray, sprinkle with salt, and let them sweat for 20 minutes to remove excess moisture. Pat dry with a paper towel.
Step 2
Dredge each slice in flour, dip in beaten eggs, then coat in breadcrumbs.
Step 3
Heat a small amount of olive oil in a large pan over medium heat. Fry the eggplant slices until golden brown and crispy, about 3-4 minutes per side. Work in batches and avoid overcrowding the pan. Drain on paper towels.
Step 4
Spoon a little marinara sauce over each fried slice. Sprinkle with mozzarella cheese.
Step 5
Place the slices under the broiler or in a hot oven until the cheese is melted and bubbling.
Step 6
Garnish with fresh basil and serve immediately.
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