If you’ve ever walked into a home where dinner is just about to be served and the warm, inviting aroma of baked cheese and marinara sauce fills the air, you know you’re in for something special. Mom’s Best Eggplant Parmesan is not just a meal; it’s a cherished memory, a culinary hug, and an irresistible treat that brings everyone to the table. This dish is the ultimate comfort food, and today, I’m excited to share my mom’s beloved recipe that’s sure to become a favorite in your kitchen too!
What Makes This Eggplant Parmesan So Special?
Mom’s Best Eggplant Parmesan is a celebration of flavors and textures. The eggplant is tender and perfectly seasoned, layered with rich marinara sauce, and crowned with a generous topping of gooey, melted cheese. This dish is perfect for weeknight dinners, special occasions, or simply when you’re craving something hearty and delicious. Plus, it’s a great way to enjoy more vegetables while still indulging in the comforting flavors of Italian cuisine!
Ingredients
To whip up Mom’s Best Eggplant Parmesan, gather the following ingredients:
For the Eggplant Parmesan:
- 2 medium eggplants, sliced into 1/4-inch rounds
- 2 cups marinara sauce (homemade or store-bought)
- 3 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 large eggs
- 1 cup breadcrumbs (preferably Italian-seasoned)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh basil leaves for garnish (optional)
- Olive oil for frying
Serving Size
Serves: 6
Serving Size: 1 cup
Prep and Cook Time
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
Instructions
Prepare the Eggplant
- Slice and Salt the Eggplant
Start by slicing the eggplants into 1/4-inch rounds. Place the slices in a colander, sprinkle them with salt, and let them sit for about 20 minutes. This helps draw out excess moisture and bitterness, ensuring a tender, flavorful dish. - Rinse and Dry
After 20 minutes, rinse the eggplant slices under cold water and pat them dry with paper towels.
Bread and Fry
- Set Up a Breading Station
In a shallow bowl, beat the eggs. In another bowl, combine the breadcrumbs, garlic powder, onion powder, oregano, salt, and pepper. - Coat the Eggplant
Dip each eggplant slice into the beaten eggs, allowing excess to drip off, then coat it in the breadcrumb mixture. - Fry the Eggplant
Heat olive oil in a large skillet over medium heat. Fry the breaded eggplant slices in batches until golden brown on both sides, about 3–4 minutes per side. Transfer the fried slices to a paper towel-lined plate to absorb excess oil.
Assemble the Dish
- Layer the Ingredients
Preheat your oven to 375°F (190°C). In a 9×13-inch baking dish, spread a thin layer of marinara sauce on the bottom. Layer half of the fried eggplant slices over the sauce, then sprinkle with a third of the mozzarella cheese and a third of the Parmesan cheese. Repeat the layers with the remaining eggplant, sauce, and cheeses, finishing with a final layer of marinara sauce and a generous topping of mozzarella and Parmesan.
Bake and Serve
- Bake the Eggplant Parmesan
Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbling and golden. - Garnish and Enjoy
Let the eggplant parmesan sit for about 10 minutes before slicing. Garnish with fresh basil leaves and serve warm with a side of crusty bread or a fresh salad.
Final Thoughts
Mom’s Best Eggplant Parmesan is more than just a dish; it’s a comforting experience that brings family and friends together. Each bite is a delightful blend of flavors and textures that will leave everyone asking for seconds. So, roll up your sleeves, channel your inner Italian chef, and treat yourself and your loved ones to this incredible meal that’s sure to warm hearts and fill bellies!