Eggplant Parmesan Recipe
Crispy, cheesy layers of eggplant and rich tomato sauce make this Eggplant Parmesan a true comfort dish.
There’s something irresistibly comforting about a perfectly crafted Eggplant Parmesan. Picture this: thin slices of eggplant, fried to a golden crisp, layered generously with gooey mozzarella and tangy marinara. The subtle hint of basil and oregano create a symphony of flavors that sing the glory of Italian cuisine. This dish is like a warm embrace, welcoming you to the table. Growing up, my grandmother's kitchen was always filled with the aroma of roasting eggplants and simmering tomato sauce. This dish was a staple at family gatherings, a testament to her love and hospitality. I've taken her traditional method and added a few personal touches that make it my own. What sets this recipe apart is the salting process for the eggplant slices, ensuring they're perfectly tender without a hint of bitterness. It's these small, thoughtful steps that make all the difference. Serve this dish for a cozy family dinner, or when you need to impress guests with a classic Italian favorite. It pairs beautifully with a simple green salad and a crusty loaf of bread.
Step-by-Step
- 01Step 1 / 7
Place the eggplant slices on a baking sheet and sprinkle both sides generously with salt.
Let them sit for 30 minutes to draw out excess moisture and bitterness.
Rinse and pat dry with paper towels.
- 02Step 2 / 7
Preheat your oven to 375°F (190°C).
In a shallow dish, mix breadcrumbs, 1 cup of grated Parmesan, oregano, and garlic powder.
- 03Step 3 / 7
Set up a dredging station with one dish of flour, another with beaten eggs, and the final with the breadcrumb mixture.
Coat each eggplant slice first in flour, then egg, and finally press into the breadcrumbs.
- 04Step 4 / 7
Heat olive oil in a large skillet over medium heat.
Fry the eggplant slices until golden brown on each side, about 3-4 minutes per side.
Drain on paper towels.
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- 05Step 5 / 7
For the sauce, heat olive oil in a saucepan over medium heat.
Sauté onion and garlic until soft and fragrant, about 5 minutes.
Stir in crushed tomatoes and sugar.
Simmer for 15 minutes, then add basil and adjust seasoning with salt and pepper.
- 06Step 6 / 7
In a baking dish, spread a layer of tomato sauce, followed by a layer of eggplant slices.
Sprinkle with mozzarella and Parmesan.
Repeat layers, finishing with cheese.
- 07Step 7 / 7
Bake uncovered in the preheated oven until cheese is melted and bubbly, about 25-30 minutes.
Allow to cool slightly before serving.
Chef Tips
- •Salting the eggplant is crucial for removing bitterness and excess moisture.
- •Frying the eggplant in batches prevents overcrowding and ensures even browning.
- •Use fresh mozzarella for a creamier cheese layer.
- •Letting the dish rest before serving helps it set and makes for easier slicing.
- •This dish can be cooked in advance and reheated, making it a great option for dinner parties.
Nutrition (per serving)
Estimates only. Actual values depend on brands and portions.
Frequently Asked
Can I make this ahead?+
Yes, assemble the dish and refrigerate for up to a day before baking. Bake directly from the fridge, adding a few extra minutes.
What can I substitute?+
Substitute gluten-free breadcrumbs and flour to make it gluten-free, or use vegan cheese for a plant-based version.
How do I store leftovers?+
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
