Eggplant Parmesan Recipe

If you love a cozy, comforting meal with layers of flavor, texture, and nostalgia, let me introduce you to my absolute favorite Eggplant Parmesan. This dish doesn’t just bring deliciousness to the table; it wraps you up in a big Italian hug. Tender slices of golden pan-fried eggplant are baked between velvety marinara sauce, gooey pools of mozzarella, and a snowy dusting of parmesan. The result? A meal that’s simple enough for a weeknight but special enough to serve to your favorite people. Trust me, once you try it, Eggplant Parmesan will steal the spotlight on your dinner rotation.

Ingredients You’ll Need

Each ingredient here has its time to shine, contributing its own magic to taste, texture, or color. With little more than staple items from your pantry and fridge, you’ll be amazed at how satisfying and deeply flavored this Eggplant Parmesan turns out.

• Eggplant: Look for a firm, glossy eggplant—these will hold their shape and absorb just the right amount of flavor.
• Kosher salt: A key step for drawing out bitterness from the eggplant and ensuring perfectly tender slices (do not use table salt; it’s too fine and can oversalt the dish).
• Italian seasoned breadcrumbs: Adds savory depth and that irresistible, crispy coating.
• Eggs: Essential for binding the breadcrumbs to each eggplant slice—think of them as the edible glue!
• Milk: Keeps the egg batter light while coating the eggplant evenly.
• Vegetable oil: Used for lightly pan-frying the eggplant to a perfect golden finish without making them greasy.
• Marinara sauce: Pick your favorite homemade or store-bought; it weaves sweet-tomato warmth throughout the dish.
• Whole milk mozzarella: You want generous layers of melt-in-your-mouth cheese; whole milk mozzarella makes it extra gooey.
• Parmesan cheese: For salty, nutty oomph in every bite and that signature golden brown topping.
• Fresh basil leaves: Optional but so refreshing—adds color and brightens all the rich flavors.

How to Make Eggplant Parmesan

Step 1: Prep and Salt the Eggplant

Start by slicing your eggplant into sturdy half-inch rounds—this is the foundation of every forkful! Sprinkle kosher salt liberally over the top side and arrange the slices on a wire rack set over a baking sheet. Give them about 45 minutes to an hour; the salt will coax out any bitterness and extra moisture, giving your Eggplant Parmesan a creamy, rather than soggy, texture. Don’t rush this “spa treatment”—it makes all the difference.

Step 2: Rinse and Dry

Once the eggplant has had its time, gently brush off any excess salt using a damp paper towel. Be thorough but gentle; you just want to remove those salty crystals—otherwise, the dish could become overpowering. This little cleanup step helps maintain the natural sweetness of the eggplant and preps it for crisp coating.

Step 3: Bread the Eggplant Slices

Get two shallow plates ready: breadcrumbs in one, and beaten eggs mixed with milk in the other. Dip each eggplant slice first into the egg-milk mixture so it’s nice and moist, then straight into the breadcrumbs, pressing gently to help them stick. Shake off any excess, and line up your coated slices on a plate or baking sheet. This classic breading routine is your ticket to that unbeatable crunch in every layer of Eggplant Parmesan.

Step 4: Preheat the Oven

It’s time to warm things up! Preheat your oven to 375°F (191°C) so it’s ready to transform your eggplant and cheeses into bubbling, golden deliciousness.

Step 5: Pan-Fry Until Golden

Heat a tablespoon of vegetable oil in a skillet over medium-high heat. Once it’s shimmering, add eggplant—two slices at a time is perfect so you don’t crowd the pan—and cook on both sides until beautifully golden brown. Set each batch on a plate lined with paper towels; this helps keep the slices crisp for the casserole without being oily. Continue until all are done, adding a little oil as needed.

Step 6: Layer the Eggplant Parmesan

Spoon a cup of marinara sauce into the base of a large casserole dish. Arrange a single layer of eggplant slices (likely about three across) and top each with a modest scoop of sauce—don’t drown them; you want every ingredient to shine! Scatter over mozzarella and parmesan, then repeat until you’ve used up all your eggplant. Finish with a final, generous blanket of cheese on top, making sure every inch is ready to bubble.

Step 7: Bake to Perfection

Pop the casserole in the oven and bake for 20 to 25 minutes, or until the cheese is bubbling with golden brown patches. For extra color and a bubbling, bronzed finish, slide the dish under the broiler for a final 5 minutes. Keep an eye on it—you want to go for deeply toasty, not burnt!

Step 8: Rest and Garnish

Let the Eggplant Parmesan rest just a few minutes after baking so it sets up a bit—you’ll get neater slices that way. Shower with freshly chopped basil if you’re using it, and serve while it’s piping hot and melty.

How to Serve Eggplant Parmesan

Garnishes

Just before serving, I like to sprinkle a handful of chopped fresh basil over the top—it’s a vibrant finish that contrasts beautifully with the rich cheese and sauce. If you want an extra burst of flavor, a drizzle of good olive oil or a pinch of red pepper flakes works wonders too.

Side Dishes

Eggplant Parmesan is a star on its own, but it loves good company. For a meal that feels like a feast, serve alongside garlicky sautéed greens, a simple arugula salad with lemon vinaigrette, or a plate of perfectly cooked spaghetti for twirling all that extra marinara sauce.

Creative Ways to Present

Want to impress? Try layering individual portions in mini cast iron skillets or ramekins for a dinner party twist. You can even sandwich slices in a warm crusty roll for a mouthwatering Eggplant Parmesan sandwich. Leftovers are incredible this way—trust me!

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Eggplant Parmesan (lucky you!), let the casserole cool to room temperature. Cover tightly with plastic wrap or place leftovers in airtight containers and refrigerate. They’ll keep beautifully for up to three days, staying flavorful and satisfying.

Freezing

Eggplant Parmesan freezes surprisingly well. For best results, let it cool completely, then slice it into individual servings before wrapping in plastic and foil. Transfer to a zip-top freezer bag or airtight container and freeze for up to two months. This way, dinner is just an oven reheat away!

Reheating

To reheat, thaw in the fridge overnight if frozen, then warm slices in a 350°F oven (covered with foil to prevent drying) until hot and cheese is melty—around 20 minutes should do. Microwave reheating works in a pinch but tends to soften the breading.

FAQs

Can I prepare Eggplant Parmesan in advance?

Absolutely! You can bread and pan-fry the eggplant up to a day ahead and refrigerate. Assemble the casserole with sauce and cheese when you’re ready to bake, for the freshest flavor and texture.

Do I need to peel the eggplant?

Nope—leave the skin on for a bit of texture and beautiful color. It softens during cooking and helps the slices hold together. Just make sure to wash the eggplant well before slicing.

Is it possible to make this recipe gluten-free?

Yes! Simply swap out regular breadcrumbs for your favorite gluten-free version. The result is just as delicious, with all that crispy, cheesy goodness.

What’s the best way to avoid soggy Eggplant Parmesan?

Salting and draining the eggplant is key, as is pan-frying until golden. Also, don’t overdo the sauce between layers; keeping the layers lightly sauced helps maintain that satisfying bite.

Can I use another cheese besides mozzarella?

While mozzarella is traditional for its melt-factor, you can experiment with provolone or fontina for a different flavor profile. Just make sure to keep the parmesan for that classic Eggplant Parmesan finish!

Final Thoughts

There’s just something irresistible about a bubbling tray of homemade Eggplant Parmesan, especially when you know every layer was made with care. If you’ve never tried making it from scratch, now’s your moment—gather your ingredients, cue up your favorite music, and get cooking. You’re in for the coziest, most delicious comfort food experience, whether it’s a family meal or a solo dinner for one.

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