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Elevated Eggplant Parmesan

This eggplant Parmesan features tender, breaded eggplant slices layered with a rich, savory tomato sauce and melted cheese. The dish is baked until golden and bubbling, showcasing a combination of crispy textures and gooey cheese with a vibrant, hearty appearance.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large eggplants sliced into 1/4 inch rounds
  • 1 cup bread crumbs preferably panko
  • 1/2 cup grated Parmesan cheese for coating and topping
  • 2 cups tomato sauce homemade or store-bought
  • 2 cups shredded mozzarella cheese for layering and topping
  • 2 large eggs beaten
  • 1 cup all-purpose flour for dredging
  • to taste olive oil for drizzling and sautéing
  • to taste salt for seasoning
  • to taste black pepper freshly ground

Equipment

  • Baking sheet
  • Shallow dishes for breading
  • Large skillet
  • Cooking tongs or spatula

Method
 

  1. Slice the eggplants into 1/4 inch rounds and sprinkle lightly with salt. Let sit for 15 minutes to draw out moisture, then pat dry with a paper towel.
  2. Prepare three shallow dishes: one with flour, one with beaten eggs, and one mixed with bread crumbs and Parmesan cheese.
  3. Dredge each eggplant slice in flour, then dip into the beaten eggs, and finally coat thoroughly with the bread crumb mixture.
  4. Arrange the breaded eggplant slices on a baking sheet lined with parchment paper. Drizzle lightly with olive oil and bake at 375°F (190°C) for about 20 minutes, turning halfway, until golden brown and crispy.
  5. While the eggplant bakes, heat a skillet with a splash of olive oil over medium heat. Add the tomato sauce and simmer for 10 minutes to deepen the flavor.
  6. Once the eggplant is ready, layer it in a baking dish, covering the bottom with a spoonful of tomato sauce. Repeat with remaining slices, then sprinkle shredded mozzarella and extra Parmesan on top.
  7. Finish by spreading the remaining sauce over the top layer and adding the final layer of cheese. Bake the assembled dish at 375°F (190°C) for another 20 minutes until bubbly and browned.
  8. Remove from the oven and let rest for a few minutes. Garnish with fresh herbs if desired, then serve hot, slices showing the gooey cheese, layered sauce, and crispy edges.

Notes

For extra flavor, add minced garlic to the tomato sauce or sprinkle fresh basil over the finished dish.