Eggplant Parmesan Recipe

Eggplant Parmesan is a classic Italian-American dish that combines layers of tender eggplant, rich tomato sauce, gooey mozzarella, and sharp Parmesan. It’s a comforting and versatile recipe, perfect for a cozy family dinner or a potluck gathering. Follow this recipe for a dish that’s sure to become a favorite in your home!

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Ingredients

For the Eggplant

• 2 large eggplants, sliced into 1/4-inch thick rounds
• 2 tsp salt (for removing excess moisture and bitterness)
• 1 1/2 cups breadcrumbs (Panko works best for a crisp texture)
• 1 cup grated Parmesan cheese
• 2 tsp Italian seasoning
• 2 eggs, beaten
• 1 cup all-purpose flour

For the Sauce

• 2 cups marinara sauce (store-bought or homemade)
• 3 cloves garlic, minced
• 1/4 cup fresh basil, chopped

For Assembly

• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Fresh basil leaves for garnish

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Instructions

1. Prepare the Eggplant

1. Salt the Eggplant: Lay the eggplant slices on a baking sheet and sprinkle both sides with salt. Let them sit for 30 minutes to draw out excess moisture and reduce bitterness.
2. Rinse and Dry: Rinse the slices under cold water and pat them dry with paper towels.

Pro Tip: Salting the eggplant prevents it from becoming soggy during baking.

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2. Bread the Eggplant

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Set up a breading station with three shallow bowls:
   • Bowl 1: Flour
   • Bowl 2: Beaten eggs
   • Bowl 3: A mixture of breadcrumbs, Parmesan cheese, and Italian seasoning.
3. Coat each eggplant slice in flour, dip it in the egg, and then press it into the breadcrumb mixture, ensuring an even coating.
4. Arrange the breaded slices on the prepared baking sheet.

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3. Bake the Eggplant

1. Spray the breaded slices lightly with cooking spray to help them crisp up.
2. Bake for 20-25 minutes, flipping halfway through, until golden brown.

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4. Prepare the Sauce

1. In a saucepan, heat 2 tbsp olive oil over medium heat.
2. Sauté the minced garlic until fragrant, about 1 minute.
3. Add the marinara sauce and simmer for 10 minutes. Stir in the fresh basil.

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5. Assemble the Eggplant Parmesan

1. In a 9×13-inch baking dish, spread a thin layer of marinara sauce.
2. Layer the baked eggplant slices, followed by mozzarella cheese, Parmesan cheese, and more sauce. Repeat layers until all ingredients are used, finishing with a generous layer of mozzarella and Parmesan.

Pro Tip: Don’t over-layer; this helps ensure the eggplant cooks evenly and remains tender.

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6. Bake the Dish

1. Cover the dish with foil and bake at 375°F (190°C) for 20 minutes.
2. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.

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7. Serve and Enjoy

1. Let the Eggplant Parmesan cool for 10 minutes before slicing.
2. Garnish with fresh basil leaves and serve with a side of garlic bread or a crisp green salad.

Pro Tip: For an extra crispy top layer, broil the dish for 2-3 minutes before serving.

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Variations

• Gluten-Free: Use gluten-free breadcrumbs and flour.
• Vegan: Substitute mozzarella and Parmesan with plant-based cheese alternatives and use flax eggs (1 tbsp flaxseed meal + 2.5 tbsp water) for breading.
• Low-Carb: Skip the breading and bake the eggplant slices directly.

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Storage and Reheating

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Freezer: Freeze individual portions for up to 3 months. Thaw overnight before reheating.
• Reheat: Warm in a 350°F oven for 15-20 minutes.

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Eggplant Parmesan is a dish that brings together the best of flavors and textures. Whether you’re serving it as a main course or a side, it’s guaranteed to impress! Enjoy this delightful recipe and make it your own with the variations provided.