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Eggplant Parmesan with Balsamic Glaze

This dish features tender eggplant slices coated in seasoned breading, layered with rich tomato sauce and melted cheese, then topped with a drizzle of balsamic glaze. The final appearance is crispy-edged, bubbling cheese, and a glossy finish from the sweet-tangy glaze, creating a visually appealing and flavorful vegetarian main course.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium eggplant sliced into 1/4 inch rounds
  • 1 cup all-purpose flour for breading
  • 2 large eggs beaten, for coating
  • 1 cup bread crumbs preferably seasoned
  • 2 cups tomato sauce rich and flavorful
  • 1 1/2 cups shredded mozzarella cheese for layering
  • 1/4 cup fresh basil chopped, for garnish
  • 2 tbsp balsamic glaze for drizzling
  • to taste salt and pepper for seasoning
  • 2 tbsp olive oil for frying

Equipment

  • Baking Sheet
  • Cooking pan

Method
 

  1. Lay the sliced eggplant on a paper towel and sprinkle generously with salt. Let sit for 15 minutes to draw out excess moisture, then pat dry thoroughly.
  2. Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with seasoned bread crumbs.
  3. Dip each eggplant slice first into the flour, then into the beaten eggs, and finally coat evenly with bread crumbs, pressing gently to adhere.
  4. Heat olive oil in a large pan over medium heat until shimmering. Fry the breaded eggplant slices in batches for about 2-3 minutes per side until golden and crispy. Transfer to a paper towel-lined plate to drain.
  5. Preheat your oven to 375°F (190°C). Spread a thin layer of tomato sauce on the bottom of a baking dish.
  6. Arrange a layer of fried eggplant slices over the sauce, then spoon more tomato sauce on top and sprinkle with shredded mozzarella. Repeat layers until all ingredients are used, finishing with a cheese layer on top.
  7. Bake in the preheated oven for 25-30 minutes, until the cheese is bubbly and golden brown around the edges.
  8. Remove from oven and let rest for 5 minutes. Drizzle balsamic glaze over the top for a sweet tangy finish.
  9. Garnish with chopped fresh basil, then serve hot directly from the dish, enjoying the crispy edges, melted cheese, and flavorful layers.

Notes

Ensure eggplant is well drained to prevent sogginess. For extra crispiness, double coat slices with flour and bread crumbs. Adjust baking time for crispness preference.