Eggplant Parmesan

Why You’ll Love This Recipe

Eggplant Parmesan is the ultimate comfort food. The crispy, golden-brown eggplant slices are paired with tangy marinara sauce and topped with mozzarella and Parmesan cheeses for a flavor-packed bite. This dish is satisfying, filling, and full of flavor, yet surprisingly light compared to other breaded and fried meals. It’s a great vegetarian option that doesn’t compromise on taste or texture. Whether you’re cooking for a family dinner or entertaining guests, Eggplant Parmesan is sure to impress.

Ingredients

• 2 medium eggplants, sliced into 1/2-inch rounds

• 1 cup all-purpose flour

• 2 large eggs, beaten

• 1 1/2 cups breadcrumbs (preferably Italian-style)

• 1 cup grated Parmesan cheese

• 2 teaspoons dried oregano

• 2 teaspoons dried basil

• 1/2 teaspoon garlic powder

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 3 cups marinara sauce

• 2 cups shredded mozzarella cheese

• 1/4 cup fresh basil (optional, for garnish)

• Olive oil (for frying)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the eggplant: Slice the eggplant into 1/2-inch rounds. Lay the slices on a paper towel-lined surface and sprinkle with salt. Let them sit for 30 minutes to draw out excess moisture. After 30 minutes, blot the eggplant slices with a paper towel to remove any liquid.

2. Set up the breading station: In one shallow dish, place the flour. In another, beat the eggs. In a third dish, combine the breadcrumbs, Parmesan cheese, oregano, basil, garlic powder, salt, and pepper.

3. Bread the eggplant: Dip each eggplant slice into the flour, coating it evenly, then dip it into the beaten eggs, and finally coat it with the breadcrumb mixture. Press gently to ensure the breadcrumbs stick well.

4. Fry the eggplant: Heat about 1/4-inch of olive oil in a large skillet over medium-high heat. Fry the eggplant slices in batches, cooking for 2-3 minutes per side or until golden brown and crispy. Remove the eggplant from the skillet and place it on a paper towel-lined plate to drain any excess oil.

5. Assemble the dish: Preheat the oven to 375°F (190°C). In a baking dish, spread a thin layer of marinara sauce on the bottom. Layer the fried eggplant slices on top of the sauce. Spoon more marinara sauce over the eggplant, then sprinkle with shredded mozzarella cheese. Repeat the layers until all the eggplant slices are used, finishing with a layer of sauce and mozzarella.

6. Bake the Eggplant Parmesan: Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly, and the top is lightly golden brown.

7. Garnish and serve: Remove the dish from the oven and let it rest for a few minutes. Garnish with fresh basil leaves if desired. Serve with pasta, garlic bread, or on its own.

Servings and Timing

• Servings: 4-6

• Prep Time: 45 minutes (including resting time)

• Cook Time: 30 minutes

• Total Time: 1 hour 15 minutes

Variations

• Gluten-free version: Use gluten-free breadcrumbs and a gluten-free flour blend to make this recipe gluten-free.

• Baked Eggplant Parmesan: If you prefer to avoid frying, you can bake the breaded eggplant slices. Place them on a baking sheet lined with parchment paper, and bake at 375°F (190°C) for 20-25 minutes, flipping halfway through until they’re golden brown and crispy.

• Cheese variations: You can swap the mozzarella for provolone or use a combination of cheeses like ricotta and mozzarella for a creamier texture.

• Extra vegetables: For a heartier dish, you can add sautéed spinach, mushrooms, or bell peppers to the layers.

• Vegan version: To make this dish vegan, substitute the mozzarella with a plant-based cheese and use a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) instead of regular eggs.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.

• Reheating: Reheat the Eggplant Parmesan in the oven at 350°F (175°C) for about 10-15 minutes until heated through. You can also microwave individual servings for 1-2 minutes, though the crust may lose its crispiness.

FAQs

1. Can I use a different type of cheese?

Yes, you can use other cheeses like provolone, ricotta, or a blend of Italian cheeses. Ricotta will give a creamier texture, while provolone offers a slightly sharper taste.

2. Can I make this dish ahead of time?

Yes, you can assemble the Eggplant Parmesan in advance and store it in the fridge for up to 24 hours before baking. Just bake it when you’re ready to serve.

3. Can I freeze Eggplant Parmesan?

Yes, you can freeze it. Assemble the dish, then cover it tightly with plastic wrap and foil. Freeze for up to 3 months. When ready to bake, thaw in the fridge overnight and then bake as usual.

4. Can I skip the frying step?

Yes, you can bake the breaded eggplant slices instead of frying them. Baking them in the oven makes the dish a bit lighter, though it might not be as crispy as the fried version.

5. What should I serve with Eggplant Parmesan?

Eggplant Parmesan pairs wonderfully with a side of pasta, a simple green salad, or garlic bread for a complete meal.

6. Can I make this recipe without breadcrumbs?

If you don’t have breadcrumbs, you can substitute them with crushed cornflakes or panko for a similar texture. For a gluten-free option, try gluten-free breadcrumbs or crushed gluten-free crackers.

7. How can I make this dish spicier?

You can add red pepper flakes to the marinara sauce or sprinkle some on top before serving for an extra kick of heat.

8. Can I use frozen eggplant?

Frozen eggplant can be used, but fresh eggplant will have a better texture. If using frozen, make sure to thaw and drain it well before breading.

9. How can I make this recipe dairy-free?

To make it dairy-free, use a plant-based mozzarella cheese, and substitute the Parmesan with a dairy-free cheese or nutritional yeast for a cheesy flavor.

10. Can I make this in a slow cooker?

Yes, you can assemble the dish in a slow cooker and cook on low for 3-4 hours until the cheese is melted and bubbly. Just skip the frying step and layer the ingredients directly in the slow cooker.

Conclusion

Eggplant Parmesan is a comforting, flavorful, and satisfying dish that is perfect for any occasion. Whether you make it for a weeknight dinner or a special family meal, its crispy eggplant layers and gooey cheese will make it a hit. This dish offers a delicious twist on classic Italian flavors, and it’s an excellent vegetarian option that even meat lovers will enjoy. With a few simple steps, you can make a meal that’s both hearty and healthy, and perfect for sharing with friends and family.