Eggplant Parmesan Recipe

I absolutely love this eggplant recipe because it perfectly combines that crispy, golden-brown exterior with layers of gooey, melted mozzarella and rich marinara that truly warm my soul. Plus, the fresh basil and extra Parmesan on top give it that finishing touch that makes every bite a delightful explosion of Italian flavors in my mouth!

When it comes to comforting meals, my Eggplant Parmesan is a classic that warms the heart. This dish is composed of layers of tender eggplant that have been coated in breadcrumbs and Parmesan cheese (Italian-style, of course).

The eggplant and cheese do a pretty good job of providing the primary flavors of the dish, which appear to be in pretty good balance. The dish provides a nice vehicle for the marinara sauce.

The only thing better than eating it is knowing how to make it.

Ingredients

Eggplants:
High in fiber and antioxidants.

Aids digestion and promotes heart health.

All-purpose flour:
Delivers form and function via carbohydrates.

Used in for breading and in tempura batters to provide crunch.

Eggs:
Contains a high level of protein.

Holds the coatings together.

Parmesan cheese:
Contributes a salt and nut flavor.

Supplies protein and calcium.

Marinara sauce:
Rich in vitamin C, tomato-based.

Lends moisture and tartness.

Mozzarella cheese:
Has good melting properties and yields a creamy texture.

Supplies calcium.

Ingredient Quantities

• 2 large eggplants
• 1 tablespoon salt (for sweating the eggplant)
• 1 cup all-purpose flour
• 2 large eggs
• 2 tablespoons water
• 2 cups Italian-style breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 tablespoon dried Italian seasoning
• 1 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)
• 1 cup vegetable oil (or more, as needed for frying)
• 4 cups marinara sauce
• 2 cups shredded mozzarella cheese
• 1/2 cup fresh basil leaves, torn
• Extra Parmesan cheese, for serving

Instructions

1. Cut the eggplants into round cakes, of sorts, that are 1/4 inch thick. Then, with unrestrained abandon, salt both sides of the eggplant slices. The salt doesn’t just add flavor; in this case, it also helps draw out excess moisture from the eggplant. I like to let my salted eggplant slices hang out (in a colander, of course) for about half an hour before rinsing the excess salt off and drying the slices well. Now the eggplant is ready, in a way, to be breaded and fried.

2. Ready the breading stations: Put the flour into a shallow dish. In a separate dish, whisk the eggs with a little water to lighten them. In yet another dish, mix together the breadcrumbs, Parmesan cheese, and seasonings.

3. Coat each slice of eggplant in flour, then dip it in egg, and finally coat it with breadcrumbs.

4. In a big frying pan, heat some vegetable oil over a medium flame. Fry the eggplant slices in batches until they are a nice golden brown on both sides, about 3-4 minutes per side. Drain the slices on paper towels.

5. Set the oven to bake at 375°F (190°C).

6. Distribute 1 cup of marinara sauce in an even layer across the bottom of a baking dish. Arrange half of the fried eggplant slices on top of the sauce in an even layer.

7. Layer 1 1/2 cups of marinara sauce over the eggplant slices. Top with 1 cup of mozzarella cheese.

8. Layer the rest of the eggplant slices, then the rest of the marinara sauce and the mozzarella cheese.

9. Cover with foil and bake for 25 minutes. Take off the foil and bake for an extra 10-15 minutes, or until the cheese is bubbly and golden.

10. Allow the dish to cool for 5 minutes prior to serving. Top with shredded basil leaves and additional Parmesan cheese. Enjoy!

Equipment Needed

1. Cutting board
2. Chef’s knife
3. Colander
4. Shallow dishes (3)
5. Whisk
6. Large frying pan
7. Tongs or frying spatula
8. Paper towels
9. Baking dish
10. Aluminum foil
11. Oven

FAQ

• Q: Can I make Eggplant Parmesan ahead of time?A: Of course, the eggplant slices can be prepared, fried, and then stored, covered, in the refrigerator, where they will keep nicely for a couple of days. When you’re ready to serve, it’s just a matter of assembling the dish and popping it into the oven.
• Q: How do I prevent the eggplant from becoming soggy?A: To remove excess moisture from the eggplant, sweat it with salt. After sweating, and just before flouring, the eggplant slices should be completely dried.
• Q: Is it necessary to peel the eggplant?A: No, it is not necessary to peel the eggplant. The skin is good to eat and contributes extra texture, but you can take it off if you want to make the flesh more tender.
• Q: Can I use a different cheese instead of mozzarella?You can use provolone or fontina for different flavors, but mozzarella is traditional because it has the mild flavor and melting qualities for which this dish is known.
• Q: How do I store leftovers?A: Keep uneaten food in a sealed container in the fridge for no more than 3 days. For the best results, heat in the oven.
• Q: Can I bake the eggplant slices instead of frying?A: Indeed, you have the option to bake the eggplant slices at 400°F (200°C) for approximately 20 minutes, turning them midway, for a version that is a bit lighter.
• Q: What can I serve with Eggplant Parmesan?A: Accompany this dish with a pasta side, a crisp salad, or some freshly baked bread. You will want something to sop up that marinara sauce.

Substitutions and Variations

1 tablespoon salt – replace with 1 tablespoon kosher salt for a slight reduction in salinity.
1 cup all-purpose flour. Substitute with 1 cup gluten-free flour for a gluten-free version.
2 large eggs – for an eggless option, mix 1/2 cup unsweetened applesauce and use it in place of the eggs.
1/2 cup grated Parmesan cheese – use 1/2 cup nutritional yeast for a vegan substitute.
1 cup vegetable oil – swap out with 1 cup olive oil for a different taste

Pro Tips

1. Sweat the Eggplant Thoroughly After salting the eggplant slices, place them in a colander over a bowl to catch any liquid. Let them sit for at least 30 minutes to draw out moisture, which reduces bitterness and prevents sogginess when frying.

2. Use Panko Breadcrumbs for Extra Crunch For a crispier texture, consider mixing panko breadcrumbs with the Italian-style breadcrumbs. Panko adds more crunch without altering the flavor profile too much.

3. Fry in Batches and Maintain Oil Temperature Avoid overcrowding the frying pan to keep the oil temperature consistent. This ensures that each slice of eggplant is fried evenly and becomes perfectly golden brown.

4. Layer Fresh Mozzarella for Creaminess Instead of using all shredded mozzarella, try layering some fresh mozzarella slices in the dish. This adds creaminess and a more traditional flavor to the final product.

5. Let It Rest Before Serving Allow the baked dish to cool for at least 5-10 minutes before serving. This helps the layers set, making it easier to serve neat slices and enhancing the flavor as everything melds together.