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Eggplant Parmesan

Eggplant parmesan in a black cast iron casserole with a large serving spoon scooping out a serving of eggplant parmesan
  • Serves:  8
  • Prep Time:  30 min
  • Cook Time:  1 hr 10 min

Ingredients

  • 2 large eggplants, cut into ¼-inch-thick slices
  • 3 teaspoons kosher salt
  • ½ cup all-purpose flour
  • 4 large eggs
  • 3½ cups panko breadcrumbs
  • 1½ teaspoons garlic powder
  • 1½ teaspoons onion powder
  • 2 teaspoons Italian seasoning
  • 2 tablespoons extra-virgin olive oil
  • 3 cups marinara sauce, homemade or store bought
  • 16 ounces fresh mozzarella, thinly sliced
  • 1 cup freshly grated Parmesan cheese

Method

  1. Preheat the oven to 400°F with the racks in the upper third and lower third. Line 2 sheet pans with parchment paper.

  2. Arrange eggplant slices on the prepared baking sheet and sprinkle with 1½ teaspoons of the salt. Set aside for 10 minutes. Pat dry with a paper towel.

  3. Place the flour in a shallow bowl or pie pan. In a separate shallow bowl, beat the eggs. Place the panko, garlic powder, onion powder, Italian seasoning, and remaining 1 teaspoon of salt in a third shallow bowl. Dip each eggplant slice into the flour, then into the beaten egg, allowing the excess to drip off. Press each slice into the panko mixture to coat and return to the sheet pans. Drizzle the slices with olive oil.

  4. Bake the eggplant for 30 minutes, rotating the baking sheets halfway through, or until golden. Reduce heat to 375°F.

  5. Add ¼ cup of the marinara sauce to a 9x13-inch baking dish. Spread out into an even layer. Transfer half of the eggplant slices to the sauce in an even layer, slightly overlapping if needed. Cover the eggplant with ½ of the remaining marinara sauce. Top with half of the mozzarella slices and ½ cup of the Parmesan. Repeat with remaining ingredients, finishing with the remaining ½ cup Parmesan sprinkled on top. Bake until the cheese is golden brown, about 35-40 minutes.

  6. Serve immediately.