Eggplant Parmesan

Eggplant Parmesan, also known as melanzane alla Parmigiana, is a hearty, meat-free dish that has its roots in Italian cuisine. The layers of flavor include sliced eggplant, a seasoned tomato sauce, and cheese, usually a combination of Parmesan and mozzarella.

The sliced eggplant is usually salted and drained to remove excess moisture, then it’s breaded and fried. The fried eggplant slices are then layered with a flavorful tomato sauce and cheese. It’s an easy to make dish that’s always a winner. Make it for a family meal or take it along to a potluck dinner.

Preparation Notes

• Heat the oven to 375 F and grease a 2 1/2 to 3-quart baking dish.

• Salt and drain the eggplant to remove excess moisture.
• Pat the eggplant slices to dry and dip them in the flour, then the egg, then the panko.

• Fry the breaded eggplant in olive oil.

• Drain the eggplant slices on paper towels.

• Layer the fried eggplant in a baking dish with the tomato sauce and cheese.

• Bake for 30 minutes, until the cheese is bubbly and golden brown.

What to Serve With Eggplant Parmesan

Here are some of my favorite sides for an eggplant Parm dinner:

• Caesar salad or a salad with Italian dressing.
• Freshly baked focaccia or olive-studded focaccia.
• Garlic bread.
• Pasta, such as roasted garlic pasta or cacio e pepe.
• Polenta with cheese.

Eggplant Parmesan

Diana

Try this easy and tasty recipe for Eggplant Parmesan, a delicious Italian dish that combines crispy fried eggplant, tangy tomato sauce, and melted cheese.

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Servings 6 servings

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Course Eggplant

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Ingredients

  

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• 2 1/2 pounds eggplant, cut into 1/2-inch rounds
• Kosher salt, to taste
• 1/3 cup extra-virgin olive oil, for frying
• 3 large eggs
• 2 cups fine dry breadcrumbs
• 1 cup 3 to 4 ounces grated Parmesan cheese, divided
• 1 1/2 teaspoons Italian seasoning, divided
• 1 teaspoon garlic powder, divided
• 3 cups marinara sauce
• 3 cups shredded mozzarella cheese
• Chopped basil or parsley for garnish, optional

Instructions

• Preheat the oven to 375 F.
• Place the eggplant slices in a large colander or on a rack. Sprinkle the eggplant slices kosher salt and let them drain for 20 to 30 minutes. Rinse well and pat dry.
• Grease a 2 1/2 to 3-quart baking dish or spray it with cooking oil spray.
• Whisk the eggs in a bowl.
• Combine the panko breadcrumbs in another bowl with 1/4 cup of Parmesan cheese, half of the Italian seasoning, and half of the garlic powder.
• Dip an eggplant slice in the egg to coat and then coat it with the panko mixture. Place it on a plate or tray and repeat with the remaining eggplant slices.
• Heat about 3 tablespoons of the olive oil in a heavy skillet over medium heat until it is hot and shimmering. Arrange several eggplant slices in the skillet and fry them for about 1 to 2 minutes on each side or until browned. Remove to paper towels and fry another batch, adding more oil as needed. Repeat until all of the eggplant slices are browned.
• Arrange the eggplant slices in the bottom of the prepared baking dish. Top with about one-third of the tomato sauce and sprinkle with a pinch of Italian seasoning and garlic powder. Add about one-third of the remaining Parmesan cheese and about 1 cup of the mozzarella cheese. Repeat the layers two more times or until all of the ingredients are used.
• Bake the eggplant Parmesan for 30 to 35 minutes, until the cheese is melted and golden brown and the eggplant is tender.
• Garnish with basil or parsley if desired.

Keyword eggplant parmesan

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