Eggplant Parmesan

Eggplant Parmesan is a timeless Italian favorite, featuring layers of tender eggplant, rich marinara sauce, and gooey melted cheese. It’s hearty, flavorful, and perfect for a cozy dinner or a special gathering. Whether you’re a vegetarian or just love a good comfort meal, this dish will win over your taste buds. Let’s dive into the recipe!

Ingredients

1. Eggplant (2 large)
   The star of the dish! Look for firm, smooth eggplants. Slice them into ½-inch rounds for even cooking.
2. Salt (for prepping the eggplant)
   Draws out moisture and reduces bitterness in the eggplant.
3. Breadcrumbs (1½ cups)
   Forms a crispy coating. Use Italian-seasoned breadcrumbs for extra flavor.
4. All-Purpose Flour (½ cup)
   Helps the breadcrumbs stick to the eggplant.
5. Eggs (3, beaten)
   Acts as the glue for the breadcrumb coating.
6. Olive Oil (for frying)
   Use a neutral olive oil for frying the eggplant to golden perfection.
7. Marinara Sauce (3 cups)
   Rich and flavorful, it’s the base of the layers. Use homemade or high-quality store-bought marinara.
8. Mozzarella Cheese (2 cups, shredded)
   Melts beautifully for that irresistible gooey layer.
9. Parmesan Cheese (½ cup, grated)
   Adds a sharp, nutty flavor to complement the mozzarella.
10. Fresh Basil (a handful, chopped)
    Brings brightness and a fresh aroma to the dish.
11. Black Pepper (to taste)
    Enhances the seasoning in each layer.

How to Make Eggplant Parmesan

Step 1: Prepare the Eggplant Slice the eggplants into ½-inch rounds and lay them on a baking sheet. Sprinkle both sides with salt and let them sit for 20–30 minutes. This draws out excess moisture. Pat them dry with a paper towel.

Step 2: Bread the Eggplant Set up a dredging station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Dip each eggplant slice into the flour, then the egg, and finally the breadcrumbs, pressing gently to coat.

Step 3: Fry the Eggplant Heat olive oil in a large skillet over medium heat. Fry the breaded eggplant slices in batches until golden brown, about 2–3 minutes per side. Drain them on a plate lined with paper towels.

Step 4: Assemble the Layers Preheat your oven to 375°F (190°C). Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish. Arrange a layer of fried eggplant slices over the sauce. Top with more marinara, a sprinkle of Parmesan, and a layer of mozzarella. Repeat the layers until all ingredients are used, finishing with mozzarella on top.

Step 5: Bake the Eggplant Parmesan Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.

Step 6: Serve and Garnish Let the dish rest for 10 minutes before serving. Garnish with fresh basil and extra Parmesan. Enjoy it with a side of pasta or a crisp green salad!

Equipment Needed

• Large skillet for frying the eggplant.
• Baking sheet for prepping the eggplant.
• 9×13-inch baking dish for assembling the layers.
• Shallow bowls for the dredging station.
• Paper towels to pat the eggplant dry and absorb excess oil.

Frequently Asked Questions

Can I bake the eggplant instead of frying? Yes! Arrange breaded eggplant slices on a baking sheet lined with parchment paper, spray lightly with oil, and bake at 400°F (200°C) for 20 minutes, flipping halfway through.

How do I keep the breading crispy? Make sure the eggplant is fully dry before breading, and don’t overcrowd the frying pan. This ensures even cooking and crispiness.

Can I make this dish ahead of time? Absolutely. Assemble the layers, cover, and refrigerate for up to 24 hours. Bake it just before serving, adding an extra 10 minutes to the bake time.

Is it freezer-friendly? Yes! You can freeze baked Eggplant Parmesan. Let it cool completely, then wrap tightly in foil and freeze for up to 3 months. Reheat in the oven until warmed through.

What can I serve with Eggplant Parmesan? It pairs perfectly with spaghetti, garlic bread, or a fresh Caesar salad.

Can I make this gluten-free? Use gluten-free breadcrumbs and substitute the flour with a gluten-free alternative like almond or rice flour.

What if my eggplant is still bitter? Salting the eggplant is key to removing bitterness. If it’s still bitter, make sure to let the slices sit with salt longer and pat them dry thoroughly.

Conclusion

Eggplant Parmesan is a dish that brings comfort, flavor, and a touch of elegance to your table. Its rich layers of eggplant, sauce, and cheese make it a true crowd-pleaser. I hope this recipe becomes a favorite in your home! If you loved it, don’t forget to share it on Facebook or save it on Pinterest for future dinners. Buon appetito! 🍆✨