Eggplant Parmesan
Eggplant Parmesan is a comforting Italian dish made by layering breaded and fried eggplant slices with marinara sauce, mozzarella, and Parmesan cheese.Baked until golden and bubbly, this dish offers a perfect balance of crispy, cheesy, and savory flavors. It’s a satisfying vegetarian main course that works wonderfully for dinner gatherings or a cozy family meal.Whether baked or fried, Eggplant Parmesan is a crowd-pleaser that’s full of flavor and rich in tradition.
Equipment
- 1 Baking Dish (9x13 inches)
- 2 Shallow Bowls (for breading)
- 1 Large Skillet (for frying, if frying)
- 1 Baking Sheet (if baking)
- 1 Parchment Paper (for baking, optional)
- 1 Colander (for salting eggplant)
- 1 Knife & Cutting Board (for slicing eggplant)
- 1 Paper Towels (for drying eggplant)
- 1 Grater (for Parmesan cheese, optional)
Ingredients
- 2 large eggplants about 2 pounds
- 1 cup all-purpose flour
- 2 large eggs
- 2 cups Italian-style breadcrumbs
- 3 cups marinara sauce store-bought or homemade
- 1 ½ cups shredded mozzarella cheese
- ¾ cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Olive oil for frying or baking (if frying, about 2 cups)
Instructions
Prepare the Eggplant:
- Slice the eggplants into 1/4-inch thick rounds. Sprinkle both sides of the slices with salt and place them in a colander for 30 minutes to draw out excess moisture. Pat the slices dry with paper towels.
Bread the Eggplant:
- In one shallow bowl, place the flour. In a second shallow bowl, beat the eggs.In a third shallow bowl, add the breadcrumbs and season with oregano, basil, garlic powder, salt, and pepper.
- Dip each eggplant slice first in the flour, then the beaten egg, and finally coat in the breadcrumbs, pressing gently to adhere.
Fry or Bake the Eggplant:
- For frying: Heat about 1/2 inch of olive oil in a large skillet over medium heat. Fry the breaded eggplant slices in batches, about 2-3 minutes per side, until golden brown. Transfer to paper towels to drain excess oil.
- For baking: Preheat the oven to 375°F (190°C). Arrange the breaded eggplant slices on a baking sheet lined with parchment paper. Lightly spray the slices with cooking spray and bake for 20–25 minutes, flipping halfway through, until crispy and golden.
Assemble the Dish:
- Spread a thin layer of marinara sauce at the bottom of a 9x13-inch baking dish. Layer the fried or baked eggplant slices over the sauce.Top with more marinara sauce and a mix of mozzarella and Parmesan cheese. Repeat the layers until all eggplant slices are used, finishing with a top layer of cheese.
Bake:
- Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and golden. If you prefer a crispier top, broil for 2-3 minutes at the end.
Rest and Serve:
- Let the Eggplant Parmesan rest for 10 minutes before slicing and serving. Garnish with fresh basil or parsley, if desired.
Notes
- Salting the Eggplant: While salting eggplant is optional, it helps draw out excess moisture and bitterness. If you're short on time, you can skip this step, but your eggplant may be slightly more watery.
- Make Ahead: You can prepare Eggplant Parmesan in advance by assembling it and storing it in the fridge for up to 24 hours before baking. You can also freeze it for up to 3 months and bake it directly from frozen.
- Vegan Option: For a vegan version, use dairy-free mozzarella and Parmesan substitutes. Replace the eggs with a flax or chia egg.
- Baking vs. Frying: Baking is a healthier alternative to frying but won’t give you the same crispy texture. If you're looking for a lighter option, baking is the way to go. For extra crispiness, consider double-breading the eggplant.