Eggplant Parmesan with Fresh Mozzarella

by

Here’s a beautiful recipe for Eggplant Parmesan with Fresh Mozzarella—crispy golden eggplant layered with tangy marinara, creamy mozzarella, and plenty of Parmesan, baked until bubbling and irresistible.

Eggplant Parmesan with Fresh Mozzarella

Ingredients

  • 2 medium eggplants, sliced into ½-inch rounds

  • 1 tbsp salt (for drawing out moisture)

  • 1 ½ cups all-purpose flour

  • 3 large eggs, beaten with 2 tbsp water

  • 2 cups Italian breadcrumbs (or plain breadcrumbs mixed with 1 tbsp Italian seasoning)

  • 1 cup grated Parmesan cheese, divided

  • 1 ½ cups olive oil (for frying, or more as needed)

  • 4 cups marinara sauce (homemade or good-quality jarred)

  • 12 oz fresh mozzarella, sliced into rounds or torn into pieces

  • ½ cup fresh basil leaves

  • ½ tsp black pepper

  • ½ tsp red pepper flakes (optional)

Instructions

1. Prepare the Eggplant

  1. Arrange eggplant slices on a baking sheet and sprinkle generously with salt on both sides.

  2. Let them sit for 30 minutes to draw out excess water and bitterness.

  3. Pat dry with paper towels.

2. Bread the Eggplant

  1. Set up three shallow bowls: flour in one, eggs in another, and breadcrumbs mixed with ½ cup Parmesan in the third.

  2. Dredge each eggplant slice in flour, then dip into egg wash, then coat in breadcrumbs. Press lightly to help coating stick.

3. Fry the Eggplant

  1. Heat olive oil in a large skillet over medium heat until shimmering.

  2. Fry eggplant in batches, about 2–3 minutes per side, until golden brown.

  3. Transfer to a paper towel–lined tray to drain excess oil.

(For a lighter version, you can bake the slices at 425°F / 220°C for 20–25 minutes, flipping halfway, until golden and crisp.)

4. Assemble the Dish

  1. Preheat oven to 375°F (190°C).

  2. Spread a thin layer of marinara sauce in a 9×13-inch baking dish.

  3. Arrange a layer of fried eggplant slices.

  4. Spoon marinara sauce over the eggplant, then add mozzarella pieces and sprinkle with Parmesan.

  5. Repeat layers until all ingredients are used, finishing with marinara, mozzarella, and Parmesan on top.

5. Bake

  1. Cover loosely with foil and bake for 25 minutes.

  2. Remove foil and bake another 15 minutes until cheese is bubbling and golden.

6. Rest and Serve

  • Let sit for 10 minutes before serving to help layers set.

  • Garnish with fresh basil and an extra sprinkle of Parmesan.

Serving Suggestions

  • Serve with spaghetti aglio e olio or a simple buttered pasta.

  • A crisp green salad with balsamic vinaigrette pairs beautifully.

  • Garlic bread or focaccia makes it even more indulgent.

Leave a Comment