The aroma of bubbling cheese and savory herbs fills the air as you approach the kitchen. Eggplant Parmesan is more than just a dish; it’s a comforting hug on a chilly evening.
tender slices of eggplant layered with rich marinara sauce and gooey cheese, baked until golden brown. It’s a meal that warms the heart and delights the senses, perfect for family gatherings or cozy nights in.
Why You'll Love This Recipe
- This recipe makes preparing a delicious meal simple, offering rich flavors without the fuss.
- You can customize it to suit your taste buds easily.
- The vibrant colors make it stunningly beautiful on any dinner table.
- Perfect for weeknight dinners or special occasions alike!
Sharing this dish at my last family gathering had everyone asking for seconds—it’s always a hit!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Aubergine (Eggplant): Choose firm, glossy eggplants for the best texture and flavor.
- Marinara Sauce: Use your favorite store-bought or homemade sauce packed with herbs.
- Fresh Mozzarella: Opt for creamy mozzarella; its melting quality is essential for that gooey charm.
- Parmesan Cheese: Grated fresh parmesan adds richness; avoid pre-grated for better taste.
- Basil Leaves: Fresh basil elevates the flavor profile—add generously between layers.
- Olive Oil: A good quality extra virgin olive oil enhances the overall flavor—use it liberally!
- Breadcrumbs: For that irresistible crispy topping; opt for seasoned if you want extra flavor.
- Salt and Pepper: Essential seasonings to elevate all ingredients’ natural flavors.
- Eggs: To bind breadcrumbs perfectly—the secret to a crispy exterior.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Prep Your Eggplants: Start by slicing your eggplants into 1/4-inch thick rounds. Sprinkle them generously with salt and let them sit for about 30 minutes to draw out excess moisture.
Rinse and Dry the Slices: After 30 minutes, rinse off the salt under cold water and pat each slice dry with paper towels. This step ensures they won’t be too salty.
Breading Time!: Set up an assembly line with three bowls: one with flour, another with beaten eggs, and the last one filled with breadcrumbs mixed with some salt and pepper. Dip each slice into flour first, then into eggs, and finally coat well in breadcrumbs.
Fry Those Slices!: Heat olive oil in a large skillet over medium heat. Fry each breaded eggplant slice for about 3-4 minutes per side until they’re golden brown. Place them on paper towels to absorb excess oil.
Layer Like a Pro!: In a baking dish, spread a thin layer of marinara sauce at the bottom. Layer fried eggplant slices followed by mozzarella and parmesan cheese. Repeat until you run out of ingredients—ending with cheese on top!
Bake to Perfection!: Preheat your oven to 375°F (190°C). Cover your dish with foil and bake for 25 minutes. Remove the foil and bake for another 15-20 minutes until bubbly and golden brown.
Now that you’ve mastered this delicious Eggplant Parmesan recipe, prepare yourself for compliments from family and friends! Enjoy every mouthwatering bite of your creation!
You Must Know
- Eggplant Parmesan is a delightful dish that combines crispy layers of eggplant with rich marinara and gooey cheese.
- The aroma wafting through your kitchen will make your neighbors jealous.
- Plus, it’s a perfect way to impress guests without spending hours in the kitchen.
Perfecting the Cooking Process
Start by salting and draining the eggplants to remove bitterness. Then, bread and fry them until golden brown before layering with sauce and cheese for perfect texture.
Add Your Touch
Feel free to experiment with different cheeses like mozzarella or provolone. You can also add fresh herbs or spices to the marinara for an extra flavor kick.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. Reheat in an oven at 350°F until warmed through for the best results.
Chef's Helpful Tips
- Slice your eggplant thinly for a crispier finish; thicker slices may turn mushy.
- Use fresh mozzarella instead of pre-shredded for a creamier texture that melts beautifully.
- Don’t skip salting the eggplant—it’s essential to enhance flavor and reduce moisture.
Sharing my first Eggplant Parmesan experience makes me chuckle; I accidentally used a whole jar of seasoning, thinking it was just salt! The result was… interesting, but it became a fun family memory.
FAQ
Can I make Eggplant Parmesan ahead of time?
Yes, you can prepare it a day in advance and bake when ready to serve.
What can I use instead of eggplant?
Zucchini or portobello mushrooms are great substitutes for Eggplant Parmesan.
Is Eggplant Parmesan gluten-free?
To make it gluten-free, use gluten-free breadcrumbs or almond flour for breading.
Eggplant Parmesan
Eggplant Parmesan is a delightful vegetarian dish featuring layers of crispy eggplant, rich marinara sauce, and gooey cheese. Perfect for family dinners or special occasions, this comforting recipe will impress everyone.
- Total Time: 1 hour 15 minutes
- Yield: Serves approximately 6 people 1x
Ingredients
- 2 medium eggplants (about 1.5 lbs), sliced into 1/4-inch rounds
- 1 tsp salt
- 1 cup marinara sauce
- 8 oz fresh mozzarella cheese, sliced
- 1/2 cup grated Parmesan cheese
- 10 fresh basil leaves
- 1/4 cup extra virgin olive oil
- 1 cup breadcrumbs (seasoned if desired)
- 2 eggs, beaten
- Freshly ground black pepper to taste
Instructions
- Salt the eggplant slices and let them sit for 30 minutes to draw out moisture.
- Rinse and pat dry the eggplant slices.
- Prepare three bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with salt and pepper. Dredge each slice in flour, dip in eggs, and coat with breadcrumbs.
- Heat olive oil in a skillet over medium heat and fry each slice until golden brown (3-4 minutes per side). Drain on paper towels.
- In a baking dish, layer marinara sauce, eggplant slices, mozzarella, and Parmesan cheese until all ingredients are used, finishing with cheese on top.
- Preheat the oven to 375°F (190°C). Cover the dish with foil and bake for 25 minutes. Remove foil and bake for an additional 15-20 minutes until bubbly.
Notes
- For extra flavor, add Italian herbs such as oregano or thyme to the marinara sauce.
- You can substitute eggplant with zucchini or portobello mushrooms for a different twist.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking/Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (approx. 200g)
- Calories: 320
- Sugar: 6g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 14g
- Cholesterol: 120mg
