Eggplant Parmesan
This eggplant parmesan recipe turns humble eggplant into a rich, bubbling dish of crispy breaded slices, tangy marinara, and melted cheese. It's the kind of dinner that makes a vegetarian main feel just as hearty as anything with meat on the plate.
Equipment
- 9x13-inch baking dish
- Cast iron skillet or another heavy bottomed skillet, for frying
- 3 shallow bowls or pie plates for the breading station
- Wire cooling rack for draining fried eggplant
- Colander
- Sharp chef's knife
- Box grater or microplane fine grater for the parmesan
- Saucepan for making the marinara
- Baking sheet for baked method or holding breaded slices
Ingredients
- 2 large globe eggplants about 2 pounds total, sliced into 1/2 inch rounds
- 2 teaspoons kosher salt for sweating the eggplant
- 1 cup all purpose flour
- 3 large eggs beaten
- 2 cups panko breadcrumbs
- 1 1/2 cups Parmigiano Reggiano cheese grated, divided
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1 cup extra virgin olive oil for frying (or 3 tablespoons if baking)
- 1 28 ounce can San Marzano crushed tomatoes
- 3 cloves garlic minced
- 1/4 cup fresh basil leaves torn, plus more for garnish
- 1 pound fresh mozzarella cheese sliced
- salt and black pepper to taste
Instructions
- Trim the ends off each eggplant and slice crosswise into rounds about 1/2 inch thick. Lay the slices in a single layer on paper towels or in a colander, and sprinkle both sides with the 2 teaspoons of kosher salt.
- Let the eggplant rest for 30 minutes to draw out excess moisture and bitterness. Pat each slice dry with fresh paper towels before moving on.
- Heat 2 tablespoons of the olive oil in a saucepan over medium heat. Add the minced garlic and cook, stirring often, until fragrant, about 1 minute.
- Pour in the San Marzano crushed tomatoes, then season with salt and pepper. Simmer the sauce for 15 to 20 minutes, stirring occasionally, until it thickens slightly. Stir in the torn basil leaves during the last few minutes of cooking, then set the sauce aside.
- Place the flour in one shallow bowl, the beaten eggs in a second bowl, and the panko breadcrumbs in a third bowl. Stir the dried oregano and garlic powder into the breadcrumbs, along with 1/2 cup of the grated Parmigiano Reggiano.
- Working one slice at a time, dredge the eggplant in the flour and shake off the excess. Dip the floured slice into the beaten eggs, letting any extra egg drip off. Press the slice into the breadcrumb mixture on both sides, patting gently so the crumbs stick. Set each breaded slice on a baking sheet or tray.
- For frying, heat the remaining olive oil in a large skillet over medium heat until shimmering, then fry the breaded slices in batches for 2 to 3 minutes per side, until deep golden brown. Transfer to a wire rack to drain.
- For baking, preheat the oven to 400°F, arrange the breaded slices on a baking sheet brushed with olive oil, and bake for 20 to 25 minutes, flipping halfway through, until golden and crisp.
- Preheat the oven to 375°F. Spread a thin layer of marinara across the bottom of the 9x13 inch baking dish. Arrange a layer of the browned eggplant slices over the sauce, overlapping slightly.
- Spoon more marinara over the eggplant, then add slices of the fresh mozzarella and a sprinkle of the remaining Parmigiano Reggiano. Repeat the layers until all the eggplant, sauce, and cheese are used, finishing with a top layer of mozzarella and parmesan.
- Cover the dish loosely with foil and bake for 20 minutes. Remove the foil and bake for another 10 to 15 minutes, until the cheese is melted and golden in spots.
- Let the dish rest for 10 minutes before slicing, so the layers set and hold together. Garnish with fresh basil leaves before serving.
Notes
- Salt the eggplant and actually pat it dry. Skipping this step is the main reason eggplant parm turns soggy.
- Fry or bake in a single layer so each slice browns instead of steaming.
- Let the sauce simmer long enough to thicken. A thin sauce waters down the layers.
- Rest the finished dish for at least 10 minutes before cutting into it.
- Use fresh mozzarella rather than a pre-shredded bag for better melting and flavor.
- For Eggplant Parmesan Stacks, make individual stacked portions instead of a full casserole for easier plating.
- For Air Fryer Eggplant Parmesan, bread the slices and air fry at 375°F for 12 to 15 minutes, flipping halfway.
- For Eggplant Rollatini, swap the layered format for eggplant rolled around a ricotta filling.
- For Spicy Eggplant Parmesan, add red pepper flakes to the marinara.
- For Gluten Free Eggplant Parmesan, swap the flour and breadcrumbs for gluten free versions.
- Refrigerate leftovers in an airtight container for up to 4 days. Freeze fully cooled portions for up to 3 months, wrapped tightly.
- Reheat in a 350°F oven, covered, for 15 to 20 minutes, until warmed through. Avoid microwaving if possible, since it can make the breading go soft.
- You can assemble the full dish a day ahead and refrigerate it unbaked. Add about 10 extra minutes to the covered baking time if it goes into the oven cold.
Nutrition
Serving: 1ServingCalories: 420kcalCarbohydrates: 32gProtein: 20gFat: 24gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 65mgSodium: 780mgPotassium: 650mgFiber: 6gSugar: 8gVitamin A: 15IUVitamin C: 20mgCalcium: 35mgIron: 10mg
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