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Eggplant ParmesanRecipe Card

Eggplant Parmesan
Recipe card - step by step recipe instructions

1Bread the eggplant slices by first dipping into egg and then coating on both sides with Italian breadcrumbs. Shake off any excess
2Over medium high heat, pan-fry breaded eggplant slices until golden brown on each side. Use two pans if you have a large quantity
3Drain on paper towels and set aside
4Mix ricotta, 2 cups of mozzarella and 1 cup of Parmesan cheese
5Add in egg and basil to the cheese mixture and mix thoroughly
6Preheat the oven to 350 degrees F
7In a 9x13" casserole dish, spread a thin layer of 1½ cups marinara sauce
8Arrange a single layer of eggplant slices on sauce layer
9Top the layers with half the cheese mixture, spreading the cheese layer evenly
10Repeat layering process until all eggplant and cheese mixture is used
11Pour remaining sauce over all layers and top with remaining mozzarella and Parmesan cheese
12Bake for 30 minutes until the sauce is bubbly
13Broil at 450 degrees F for 3 minutes or until cheese has browned
14Transfer to cooling rack and allow to set for 10 minutes before serving

Eggplant Parmesan
Recipe Card - ingredients

1 medium eggplant, sliced
1 cup Italian breadcrumbs
2 cups ricotta cheese
4 cups shredded mozzarella, divided
2 cups Parmesan cheese, divided
1 egg, beaten for cheese mixture
1 egg beaten, for breading
½ cup fresh basil, chopped / 2 tablespoons dried basil
4 cups
marinara sauce