Description
Crispy, cheesy, and layered with rich marinara and fresh herbs, this Eggplant Parmesan is a comforting classic taken to the next level. With golden-fried eggplant rounds, melty mozzarella, and a touch of fresh basil, it’s the kind of dish that makes the whole kitchen smell like home.
Ingredients
2 large eggplants
5 large eggs
3 tbsp whole milk
4 cups Italian-style breadcrumbs
1 tbsp dried oregano
1 tbsp fresh thyme leaves
Vegetable oil for frying (about 1½ to 2 cups)
2 jars marinara sauce
1½ lbs mozzarella cheese, thinly sliced
½ cup grated Parmesan
1 lb fontina cheese, shredded
2 handfuls fresh basil leaves
Instructions
Prep the Eggplant: Slice eggplant into ½-inch rounds. Set up a dredging station with whisked eggs and milk in one bowl, and breadcrumbs mixed with oregano and thyme in another.
Bread & Fry: Dip eggplant slices in egg mixture, then coat in breadcrumbs. Heat oil in a skillet over medium heat and fry eggplant in batches until golden and crisp. Drain on paper towels.
Layer the Dish: In a large baking dish, spread a layer of marinara. Add a layer of eggplant, then mozzarella, fontina, and a sprinkle of Parmesan. Repeat until ingredients are used, ending with cheese on top.
Bake: Preheat oven to 375°F (190°C). Bake uncovered for 30–35 minutes, until bubbly and golden on top.
Finish & Serve: Let rest 10 minutes. Top with fresh basil before serving.
- Prep Time: 30 minutes
- Cook Time: 35 minutes