Classic Eggplant Parmesan Recipe

Salt eggplant rounds to extract excess moisture and reduce bitterness. Allow 30 minutes for liquid extraction, then thoroughly rinse and blot completely dry with clean kitchen towels.

Create three separate shallow containers for breading process: first with flour, second with whisked eggs, third with seasoned breadcrumbs. Carefully coat each eggplant slice sequentially through flour, egg wash, and breadcrumb layers.

Warm olive oil in a large skillet over medium-high heat around 350F. Carefully fry eggplant slices until achieving a rich golden-brown color, approximately 2-3 minutes per side. Transfer fried pieces onto paper towel-lined plates to absorb excess oil.

Prepare baking dish by spreading thin marinara sauce layer across bottom. Construct alternating layers: eggplant slices, marinara sauce, mozzarella cheese, and grated Parmesan. Repeat layering technique for complete coverage.

Position oven rack in middle position and preheat to 375F. Cover baking dish with aluminum foil, ensuring tight seal. Bake covered for 20 minutes, then remove foil and continue baking additional 15 minutes until cheese melts and turns slightly golden.

Remove from oven and allow dish to rest 5-7 minutes for easier serving. Optionally garnish with fresh chopped basil leaves. Cut into generous portions and serve immediately while warm.