Eggplant Parmesan—what a classic, right? It’s like a warm hug on a chilly day.
Imagine layers of tender, golden-baked eggplant, swimming in rich marinara sauce, all blanketed by gooey, bubbling cheese. Just thinking about it takes me back to that tiny Italian bistro I stumbled upon last summer—where the aroma of basil was as captivating as a catchy tune.
But hey, let’s not get lost in nostalgia—this recipe brings that same magic straight to your kitchen!
Steps
- Begin by slicing the eggplant into 1/4 to 1/2-inch thick pieces and sprinkle each slice with coarse salt. Allow the eggplant to sit for 10 minutes to draw out excess moisture.
- Use paper towels to pat the eggplant slices dry and remove any excess salt. This step helps ensure a better texture for the finished dish.
- Prepare three separate bowls for the breading process: one with flour, one with whisked eggs, and one with a mixture of breadcrumbs, garlic powder, Italian herbs, and parmesan cheese.
- Coat each eggplant slice first in flour, ensuring all sides are covered. Then dip them into the whisked eggs, again covering all sides.
- Press the eggplant slices into the breadcrumb mixture, ensuring they are thoroughly coated. Shake off any excess breadcrumbs before placing the slices on a sheet pan.
- For the baking method, preheat your oven to 350°F. Arrange the breaded eggplant slices on an oiled sheet pan and bake for 25-30 minutes until golden brown.
- If frying, heat a skillet with 1-2 tablespoons of oil and brown the breaded eggplant slices for 2-3 minutes on each side. Drain on paper towels to remove excess oil.
- Spread a layer of marinara sauce on the bottom of a large baking dish. Layer the browned eggplant slices over the sauce.
- Top each eggplant slice with mozzarella cheese, followed by another spoonful of marinara sauce.
- Sprinkle parmesan cheese over the top and repeat the layering process: eggplant, mozzarella, sauce, and parmesan.
- Bake the assembled dish uncovered at 400°F for 30 minutes until the cheese is melted and bubbly. Garnish with fresh basil and oregano before serving.
Ingredients
- 2 medium to large eggplants
- 1/2 cup all-purpose flour
- 3 large eggs (or 4 smaller eggs)
- 1/4 cup olive oil (for frying method)
- 6 slices of bread (approximately 1 1/2 cups when processed into crumbs)
- 1/2 cup shredded parmesan cheese
- 2 teaspoons Italian herb blend
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 to 2 1/2 cups marinara sauce
- 1 pound mozzarella cheese
- 1/3 cup shredded parmesan cheese (for topping)
- 1-2 tablespoons fresh basil, chopped
- 1 teaspoon fresh oregano, chopped
FAQ
- Do I need to peel the eggplant before cooking?
- The skin of the eggplant is fully edible and contributes a “meatier” texture to the dish. However, if you prefer a smoother texture, you are welcome to peel the eggplant before cooking.
- How can I prevent the eggplant parmesan from becoming soggy?
- To avoid sogginess, try not to overdo the sauce. You can serve extra sauce on the side. Make sure to only add enough sauce to cover the top of the eggplant lightly, allowing the breadcrumb coating to remain crispy during baking.
- What are some gluten-free options for this recipe?
- You can use a gluten-free flour blend for dredging the eggplant and either store-bought gluten-free breadcrumbs or homemade breadcrumbs made with your preferred gluten-free bread.
- How do I store and reheat leftovers?
- Store leftovers in an airtight container in the refrigerator for 3-5 days. Reheat them in the oven at 350°F until warm or use a microwave if preferred.
- Can I freeze eggplant parmesan?
- Yes, you can freeze the dish in several ways. Freeze breaded and cooked eggplant in freezer-friendly bags with parchment paper between layers for up to 1-2 months. You can also assemble the dish without baking, cover well, and freeze for up to a month. Thaw before baking. Alternatively, freeze baked leftovers in airtight containers for up to a month, and reheat at 400°F until warmed through.
Tips
- Prevent Soggy Eggplant Parmesan: To maintain the crispiness of the breaded eggplant, use a minimal amount of sauce when layering. You can serve additional sauce on the side to keep the dish from becoming too soggy during baking.
- Choose the Right Thickness for Eggplant Slices: Cut the eggplant into slices between 1/4 to 1/2 inch thick. This ensures the eggplant is fully cooked and tender, avoiding a tough texture.
- Opt for Homemade Breadcrumbs: Enhance the flavor and texture of your dish by making your own breadcrumbs. Use any type of bread you like, such as whole grain or gluten-free, and mix with garlic powder, Italian herbs, and freshly grated parmesan for a superior taste.
- Consider Baking to Reduce Oil Usage: For a lighter version of eggplant parmesan, bake the breaded slices instead of frying them. This method uses less oil and still produces a delicious, golden-brown crust.
Equipment
- Food Processor – For making homemade breadcrumbs.
- Skillet – For pan frying the eggplant if not already available at home.
- Baking Sheet – For baking the eggplant slices.
- Casserole Dish – For assembling and baking the eggplant parmesan.
