Eggplant Parmesan
Discover the deliciousness of eggplant parmesan, a classic Italian dish. Layers of fried eggplant, tomato sauce, and cheese make it a winner.
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.
What You’ll Like About This Dish
- Classic Italian flavor. Layers of eggplant, tomato sauce, herbs, and cheese come together beautifully.
- Golden and crispy. Frying the eggplant before baking gives the dish its signature texture and flavor.
- Comforting and satisfying. Great for weeknight dinners, holidays, or potlucks.
Ingredient Notes
- Eggplant: Use firm, glossy eggplants; salting helps reduce bitterness and moisture.
- Olive oil: For shallow frying the breaded eggplant—add more as needed between batches.
- Eggs: Help the breadcrumb mixture stick to the slices.
- Breadcrumbs: Use fine dry breadcrumbs for a crisp coating; panko also works well.
- Parmesan cheese: Adds sharp, savory flavor to the breading and layers.
- Italian seasoning and garlic powder: Season the breading and sauce layers.
- Marinara sauce: Use homemade or store-bought—look for one with robust flavor.
- Mozzarella cheese: Use pre-shredded for convenience or shred fresh for meltier texture.
- Fresh herbs: Garnish with basil or parsley for color and freshness.
Steps to Make Eggplant Parmesan
- Preheat the oven and grease a 2½- to 3-quart baking dish.
- Slice the eggplant and salt it; let it drain for 20 to 30 minutes, then rinse and pat dry.
- Whisk the eggs in one bowl. In another, mix breadcrumbs with some Parmesan, Italian seasoning, and garlic powder.
- Dip eggplant slices in egg, then coat with the breadcrumb mixture.
- Fry the slices in olive oil in batches until golden brown on both sides. Drain on paper towels.
- Layer eggplant, sauce, seasonings, Parmesan, and mozzarella in the baking dish. Repeat the layers until all ingredients are used.
- Bake until the cheese is melted and bubbly and the top is golden.
- Garnish with chopped fresh herbs, if desired, and serve hot.
Tips for Eggplant Parmesan
- Salt and drain the eggplant to reduce moisture and improve texture.
- Fry in batches and don’t overcrowd the skillet—this helps keep the slices crisp.
- Use a slotted spoon to layer the sauce if it’s thin—this prevents sogginess.
- Let the casserole sit for 10 minutes after baking to firm up the layers for cleaner slices.
Recipe Variations
- Lighter version. Skip the frying and bake the breaded eggplant slices until golden before layering.
- Extra cheesy. Add ricotta or provolone between the layers for added richness.
- Spicy sauce. Use arrabbiata or add crushed red pepper flakes to the marinara.
- Zucchini Parm. Substitute thinly sliced zucchini for the eggplant.
- Gluten-free. Use gluten-free breadcrumbs or almond flour for breading.
What to Serve With Eggplant Parmesan
- 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.
How to Store and Reheat
Refrigerate: Cover and refrigerate leftovers for up to 4 days. Let the dish cool completely before storing.
Freeze: Freeze baked portions wrapped tightly, or freeze the assembled unbaked casserole for up to 2 months. Thaw in the fridge before baking.
To Reheat: Reheat in a 350°F oven, covered loosely with foil, until hot and bubbling. Individual slices can be reheated in the microwave.
Eggplant Parmesan
Ingredients
- 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 breadcrumbs, fine dry
- 1 cup grated Parmesan cheese, divided
- 1 1/2 teaspoons Italian seasoning, divided
- 1 teaspoon garlic powder, divided
- 3 cups marinara sauce
- 3 cups mozzarella cheese, shredded
- 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.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
