Name: Classic Eggplant Parmigiana
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 2 large eggplants, sliced into ½-inch rounds; 1 cup all-purpose flour, for dredging; 2 eggs, beaten; 2 cups breadcrumbs, seasoned; Olive oil, for frying; Salt and pepper, to taste; 3 cups tomato sauce (store-bought or homemade); 1 cup Parmesan cheese, grated; 2 cups mozzarella cheese, shredded; 1 teaspoon dried oregano; 1 teaspoon garlic powder; Fresh basil, for garnish (optional)

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Oh boy, have I got a treat for you today! If you’re craving a comforting, cheesy delight that pleases the whole family, look no further than this delightful Classic Eggplant Parmigiana recipe. It’s a fantastic fusion of tender eggplants, zesty tomato sauce, and layers of gooey mozzarella and Parmesan cheese. All of this comes together in a mere 30 minutes! Yes, you heard that right – light yet luscious, this dish is perfect for weeknights when you want something delicious without the delivery fees. And don’t forget, customization is key! Feel free to swap out ingredients and make this dish your own.

What is the Classic Eggplant Parmigiana?

The Classic Eggplant Parmigiana is a delightful one-pan culinary creation that features layers of tender, breaded eggplant swimming in a homemade tomato sauce, topped with creamy mozzarella and Parmesan. It’s served hot and bubbly right from the oven, making it a dreamy dish to serve over pasta or with a crusty piece of bread. With minimal prep and high-heat cooking for crisp results, this is a meal that you can whip up in no time!

Why You’ll Love Classic Eggplant Parmigiana

Let’s dive into the reasons why this Classic Eggplant Parmigiana will be your new go-to meal. Quick, customizable, and downright delicious, here’s why you’ll love it:

Quick & Effortless: No slaving over the stove for hours. With just about 30 minutes from start to finish, you’ll be digging into your cheesy goodness in no time!
Perfect Balance of Flavors: The creamy cheese, tangy sauce, and tender eggplant create a heavenly dish; similar to the flavors found in my [Fresh Tomato Basil Pasta Recipe].
Minimal Cleanup: You won’t need a mountain of dishes after dinner! Most of this is made in one or two pans.
Versatile for Any Night: Pair it with a fresh salad or crusty bread, or serve it alongside a bowl of pasta; options are endless, much like my [Savory Spinach Stuffed Shells Recipe].
Ideal for Weeknight Wins: Perfect for when you need a satisfying dish that comes together quickly.
A Family Favorite Showstopper: Watch your family dig in—which is always music to a cook’s ears! Check out my other family-friendly recipe, [Crispy Baked Zucchini Fries], for more inspiration!

This Classic Eggplant Parmigiana is speedy, savory, and super simple. Perfect for those nights when you need something hearty and delicious!

Meta Info:

Experience the fast, flavorful Classic Eggplant Parmigiana, bursting with cheesy goodness and tangy sauce—ideal for weeknights, family gatherings, or when you just want a taste of Italy.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: Serves 4
Category: Main Dish
Method: Oven
Cuisine: Italian

Note on Ingredients: Clean bulleted checklist, grouped sections, toggle measurements, and bold quantities.
Cook Mode: Prevent your screen from going dark.

Classic Eggplant Parmigiana Ingredients

Before we get cooking, let’s gather our ingredients. You’ll love the simplicity of this list!

Eggplant Ingredients:

2 large eggplants, sliced into ½-inch rounds
1 cup all-purpose flour, for dredging
2 eggs, beaten
2 cups breadcrumbs, seasoned to perfection
Olive oil, for frying
Salt and pepper, to taste

Sauce Ingredients:

3 cups tomato sauce (store-bought or homemade)
1 cup parmesan cheese, grated, for extra flavor
2 cups mozzarella cheese, shredded, for gooey goodness
1 teaspoon dried oregano, for that Italian flair
1 teaspoon garlic powder, because you can never have enough garlic!

Fresh Ingredients:

Fresh basil, for garnish (totally optional but highly recommended)

Instructions

Now that we’ve assembled everything, let’s dive into the simple steps that will get us to that melty, bubbling masterpiece!

Prep Eggplants: Begin by sprinkling sliced eggplants with salt and letting them sit for about 10 minutes. This helps to draw out excess moisture and bitterness. Rinse and pat dry.
Coat Eggplants: Set up a dredging station with flour, beaten eggs, and breadcrumbs. Dip each eggplant slice into flour, then egg, and finally into breadcrumbs, ensuring they’re well coated.
Fry Until Golden: Heat olive oil in a large skillet over medium heat. Fry the eggplant slices until golden brown, about 3-4 minutes per side. Place fried slices on a paper towel-lined plate to absorb excess oil.
Assemble the Dish: In a baking dish, spread a thin layer of tomato sauce at the bottom. Layer half of the fried eggplant, then sprinkle with half of the mozzarella and Parmesan, followed by another layer of sauce. Repeat the process, finishing with the remaining cheeses on top.
Bake to Perfection: Preheat the oven to 375°F (190°C). Bake for 20 minutes, or until the cheese is bubbly and golden. Let it rest for 5 minutes, garnish with fresh basil, and serve!

Nutrition:

Serving Size: 1 serving
Did you make this recipe? Share a photo and tag us—we can’t wait to see your cheesy creation!

How to Make Classic Eggplant Parmigiana

Let’s break this down with some more detailed steps to help you nail this Classic Eggplant Parmigiana.

Prep Eggplants: Salt and dry your eggplant slices for optimal flavor and texture.
Coat & Fry: Dredge the slices in flour, egg, and breadcrumbs. Fry until golden brown, which adds that amazing crunch we all love.
Layer & Bake: In a baking dish, layer with sauce, eggplant, and cheese. Bake until it’s bubbly and beautiful!

How Long Will Classic Eggplant Parmigiana Last?

You’ll want to savor every bit, but leftovers happen! Here’s how to store this mouthwatering dish:

How Long… in the Fridge?

You can store in the fridge for 3-4 days. Just make sure it cools quickly, and reheat in the oven or skillet for optimal crispness.

Can You Freeze…?

Yes! You can freeze Classic Eggplant Parmigiana for up to 2 months. When you’re ready to enjoy, bake straight from frozen, similar to storing lasagna in the [Homemade Veggie Lasagna Recipe].

Signs… Gone Bad:

Slimy texture
Off smells
Discoloration
Mold spots

Which Eggplant is Best for Classic Eggplant Parmigiana?

Choosing the right eggplant will elevate your dish! Here’s the scoop:

Best Type for the Job:

Globe Eggplants: Standard variety; rich flavor and perfect for grilling or baking.
Italian Eggplants: Smaller and sweeter; great for a tender bite.
Avoid overripe eggplants: They can add bitterness to your dish.

How to Prep the Eggplant:

Slice thinly for even cooking.
Pat dry before frying; this helps reduce excess moisture.

Stabilizing with Prep Tips:

Marinating in a little salt before coating can enhance flavors.
Coat with breadcrumbs for added texture.

Other Eggplant Options:

Japanese Eggplants: Long and slender; a great alternative!
Plant-based swaps: Consider using zucchini for a lighter version.

Final thoughts… this Classic Eggplant Parmigiana is a winner! It’s sure to impress everyone at the dinner table.

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Conclusion

So there you have it! This Classic Eggplant Parmigiana combines rich flavors and quick cooking methods, making it a fabulous option for busy weeknights. I encourage you to try this cheesy creation, and share it with your loved ones. Who will you invite to enjoy this flavorful feast? Happy cooking!