Eggplant Parmesan Recipe with Mozzarella and Basil
Crisp breaded eggplant layered with tomato sauce, mozzarella and Parmesan, baked until bubbling.
Eggplant Parmesan layers breaded eggplant, tomato sauce and mozzarella with a savoury Parmesan finish. The source fries the slices but stops before giving a complete oven time, so this version finishes the assembled casserole until hot and bubbling. Salt the eggplant briefly and dry it well; this reduces surface moisture and helps the crumbs adhere. Shallow-fry in batches or bake the breaded slices for a lighter option. Let the casserole stand before cutting so the layers settle. Serve with pasta or a fresh salad. Sprinkle eggplant slices with salt and rest 20 minutes. Pat dry thoroughly. Place flour in one shallow dish, beaten eggs in a second, and breadcrumbs with pepper in a third. Coat slices in flour, egg and crumbs. Shallow-fry in batches 2 to 3 minutes per side until golden, or bake on oiled trays at 220°C (425°F) until browned.
Recipe card
Eggplant Parmesan Recipe with Mozzarella and Basil
Equipment: Baking trays, shallow dishes, skillet if frying, casserole dish, instant-read thermometer optional
Ingredients
Instructions
Prepare eggplant
Sprinkle eggplant slices with salt and rest 20 minutes. Pat dry thoroughly.
Set up breading
Place flour in one shallow dish, beaten eggs in a second, and breadcrumbs with pepper in a third.
Bread and cook
Coat slices in flour, egg and crumbs. Shallow-fry in batches 2 to 3 minutes per side until golden, or bake on oiled trays at 220°C (425°F) until browned.
Layer casserole
Heat oven to 190°C (375°F). Spread a thin layer of tomato sauce in a baking dish. Add eggplant, sauce, mozzarella and Parmesan in layers; finish with cheese.
Bake
Bake 25 to 30 minutes until sauce bubbles and cheese is melted and golden.
Rest and serve
Rest 10 minutes, scatter basil and slice.
How to tell when it is ready
Eggplant is tender, sauce bubbles around the edges and cheese is melted and browned.
Tips
- Dry salted eggplant before breading.
- Use separate hands for wet and dry breading.
- Cook slices in a single layer.
- Rest casserole before cutting.
Troubleshooting
- If the mixture is too thick, add liquid a little at a time.
- If cooking too quickly, lower the heat and check doneness.
Substitutions
- Use a similar neutral cooking oil.
- Choose a suitable alternative that preserves the recipe’s texture.
Variations
- Adjust the seasoning to taste.
- Add a seasonal ingredient that suits the cooking time.
Serving suggestions
- Serve with spaghetti.
- Add a green salad.
- Pair with garlic bread.
- Offer extra Parmesan and basil.
Make ahead
Prepare suitable components ahead and store them safely. Refrigerate up to 3 days; reheat covered in the oven until hot.
Storage
Refrigerate up to 3 days; reheat covered in the oven until hot.
Food safety
Contains eggs, dairy and gluten. Refrigerate leftovers within 2 hours; reheat until hot throughout. Use care around hot oil if frying eggplant.
Frequently asked questions
Can I prepare this ahead?
Prepare suitable components in advance and store them safely as described.
How should I store baked eggplant parmesan?
Refrigerate up to 3 days; reheat covered in the oven until hot.
Serve with spaghetti. Refrigerate up to 3 days; reheat covered in the oven until hot.
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