Eggplant Parmigiana Recipe

Eggplant Parmigiana Recipe

Here is a classic, delicious recipe for Eggplant Parmigiana (Eggplant Parmesan), featuring layers of golden, crispy eggplant, rich marinara sauce, and melted mozzarella and parmesan cheese.

Description

Eggplant Parmigiana is an Italian comfort food classic. Slices of eggplant are lightly breaded and baked (or fried) until tender on the inside and crispy on the outside, then layered in a baking dish with a flavorful tomato sauce and plenty of gooey cheese.

Ingredients

• The Eggplant & Breading:

  • 2 medium eggplants, peeled (optional) and sliced into 1/2-inch thick rounds

  • 1 cup all-purpose flour

  • 3 large eggs, beaten

  • 2 cups Italian seasoned breadcrumbs (or panko)

  • Olive oil or vegetable oil (for frying or brushing)

  • Salt (for drawing moisture out of the eggplant)

• The Sauce & Cheese:

  • 2 cups marinara sauce or homemade tomato sauce

  • 2 cups shredded mozzarella cheese

  • 1 cup grated Parmesan cheese

  • 1/2 cup fresh basil leaves, chopped or torn

Instructions

1. Prep the Eggplant (Sweating): Arrange the eggplant slices in a single layer on a wire rack or paper towels. Sprinkle them lightly with salt and let them sit for 20 to 30 minutes to draw out excess moisture and bitterness. Rinse the slices with water and pat them thoroughly dry with paper towels.

2. Preheat the Oven: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.

3. Bread the Eggplant: Set up a breading station with three shallow bowls:

   • Bowl 1: All-purpose flour

   • Bowl 2: Beaten eggs

   • Bowl 3: Italian breadcrumbs Dip each eggplant slice first in flour (shaking off excess), then coat in the beaten eggs, and finally press firmly into the breadcrumbs to coat evenly.

4. Cook the Eggplant:

   • Pan-fry method: Heat a thin layer of oil in a skillet over medium-high heat. Cook the breaded slices for 2-3 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate.

   • Bake method (lighter option): Place slices on a baking sheet lined with parchment paper, spray lightly with oil, and bake at 400°F (200°C) for 20 minutes, flipping halfway.

5. Layer the Dish:

   • Spread a thin layer of marinara sauce across the bottom of the prepared 9×13-inch baking dish.

   • Arrange a layer of cooked eggplant slices slightly overlapping in the dish.

   • Spoon more marinara sauce over the eggplant, then sprinkle generously with mozzarella, parmesan, and fresh basil.

   • Repeat the layers until all ingredients are used, finishing with a heavy layer of cheeses on top.

6. Bake: Bake uncovered for 20 to 25 minutes, or until the cheese is completely melted, bubbling, and golden brown on top.

7. Rest and Serve: Let the Eggplant Parmigiana rest for 10 to 15 minutes before slicing and serving so the layers can set. Garnish with extra fresh basil.

Related Frequently Asked Questions (FAQs)

• Do I really need to salt (sweat) the eggplant? While modern eggplants are less bitter than older varieties, salting them serves a dual purpose: it draws out excess water so your dish doesn’t turn out soggy, and it helps the breading adhere better.

• Can I make Eggplant Parmigiana ahead of time? Yes! You can assemble the entire dish a day in advance, cover it tightly, and keep it in the refrigerator until you are ready to bake. You may just need to add a few extra minutes to the baking time if going straight from fridge to oven.

• How do I prevent the eggplant from getting soggy? Ensure you pat the eggplant completely dry after salting, don’t use too much watery sauce per layer, and make sure your baked or pan-fried eggplant slices are fully cooked and crispy before assembly.