Eggplant Parmesan

Eggplant Parmesan is a classic Italian-American dish made by layering slices of breaded and fried eggplant with rich marinara sauce and a combination of mozzarella and Parmesan cheese, then baking it until golden and bubbly. This hearty, comforting recipe is a delicious vegetarian alternative to meat-based casseroles and is beloved for its savory, cheesy layers.

Why You’ll Love This Recipe

• Rich and Savory Flavor: Layers of crispy eggplant, flavorful sauce, and gooey cheese make every bite indulgent.
• Vegetarian-Friendly: A satisfying dish that even meat lovers will enjoy.
• Perfect for Make-Ahead Meals: Great for prepping in advance and reheating throughout the week.
• Freezer-Friendly: Stores well for future meals, making it a convenient option.
• Customizable: Easily adaptable with additional herbs, spices, or vegetables.
• Family Favorite: A great choice for feeding a crowd or for a comforting family dinner.
• Versatile Dish: Can be served as a main course or a side.
• Classic Italian Comfort Food: Brings the taste of traditional Italian cuisine to your table.
• No Meat, No Problem: Full of flavor without any meat required.
• Great for Entertaining: A reliable dish that pleases guests and works for various occasions.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 2 large eggplants, cut into ¼-inch slices
• Salt (for sweating the eggplant)
• 2 large eggs, beaten
• 1 cup all-purpose flour
• 2 cups Italian-style breadcrumbs
• 1½ cups grated Parmesan cheese
• 2 cups marinara sauce
• 1½ cups shredded mozzarella cheese
• Fresh basil leaves (optional, for garnish)
• Olive oil (for frying)

Directions

1. Prep the Eggplant: Lightly salt both sides of the eggplant slices and let them sit for 30 minutes to release moisture. Rinse and pat dry with paper towels.
2. Bread the Slices: Dredge each eggplant slice in flour, dip in beaten egg, then coat with breadcrumbs mixed with ½ cup of the Parmesan cheese.
3. Fry the Eggplant: In a skillet, heat olive oil over medium heat. Fry eggplant slices until golden on both sides. Set on paper towels to drain.
4. Assemble the Dish: Preheat the oven to 375°F (190°C). In a baking dish, spread a thin layer of marinara sauce. Layer with eggplant, mozzarella, Parmesan, and more sauce. Repeat layers until ingredients are used, finishing with cheese on top.
5. Bake: Cover the dish with foil and bake for 25 minutes. Remove the foil and bake uncovered for 10-15 minutes, or until the cheese is golden and bubbly.
6. Cool and Serve: Allow to rest for 10 minutes before serving. Garnish with fresh basil if desired.

Servings and Timing

This recipe serves 6 people. Preparation time is approximately 30 minutes, with an additional 40 minutes for baking and resting. Total time: about 1 hour and 10 minutes.

Variations

• Gluten-Free Option: Use gluten-free breadcrumbs and flour.
• Low-Carb Version: Skip the breading and roast or grill the eggplant slices instead.
• Add Protein: Include layers of cooked ground meat or sausage.
• Extra Veggies: Add sautéed spinach, mushrooms, or zucchini for additional texture and flavor.
• Cheese Options: Try ricotta or provolone for a different twist.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place a portion in a preheated oven at 350°F (175°C) until warmed through, or microwave individual servings for 1–2 minutes. To freeze, assemble the dish and freeze before baking; thaw overnight in the fridge before baking as directed.

FAQs

How do I keep eggplant from getting soggy?

Salting the eggplant and letting it rest helps draw out moisture, which prevents sogginess when frying and baking.

Can I bake the eggplant instead of frying?

Yes, baking the breaded slices at 400°F (200°C) for about 20 minutes is a healthier alternative to frying.

Do I need to peel the eggplant?

Peeling is optional. The skin softens during cooking and adds texture, but you can peel it for a smoother bite.

Can I make Eggplant Parmesan ahead of time?

Yes, assemble the dish a day ahead, cover, and refrigerate. Bake when ready to serve.

Can I freeze Eggplant Parmesan?

Absolutely. Freeze before or after baking. If already baked, reheat in the oven for best results.

What’s the best type of eggplant to use?

Globe eggplants work best due to their size and firm texture.

Can I use store-bought marinara sauce?

Yes, a good-quality jarred sauce works well, though homemade sauce will add more depth of flavor.

How do I prevent the breadcrumbs from falling off?

Ensure each slice is dry before breading and press the coating firmly onto the eggplant.

Can I make this dish vegan?

Yes, use plant-based cheese and a vegan egg substitute like flaxseed or aquafaba.

What can I serve with Eggplant Parmesan?

It pairs well with garlic bread, a fresh salad, or pasta for a complete meal.

Conclusion

Eggplant Parmesan is a timeless dish that delivers rich flavor and comfort in every bite. Whether you’re serving it for a weeknight dinner or a special occasion, it’s a satisfying and versatile meal that’s sure to impress. With its golden, cheesy layers and savory tomato sauce, it remains a beloved favorite among vegetarians and meat-eaters alike.

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