Eggplant Parmesan: A Classic Italian Comfort Dish

Eggplant Parmesan is a comforting and delicious Italian classic made with layers of crispy, breaded eggplant, tangy marinara sauce, and melted cheese. This hearty, vegetarian dish is perfect for family dinners or special occasions, offering a satisfying combination of rich flavors and textures. Whether you’re a seasoned eggplant lover or looking for a new way to enjoy vegetables, Eggplant Parmesan is a crowd-pleasing recipe that will quickly become a favorite in your home. Serve it with a side of pasta or a fresh green salad for a complete, comforting meal.

Why You’ll Love Eggplant Parmesan

  1. Crispy and Cheesy: The eggplant is breaded and fried to crispy perfection, then layered with mozzarella and Parmesan cheese for a gooey, cheesy finish.

  2. Hearty and Satisfying: Despite being a vegetarian dish, Eggplant Parmesan is incredibly hearty and filling, making it a perfect main course for any occasion.

  3. Classic Italian Flavor: The combination of marinara sauce, Italian seasoning, and fresh herbs brings authentic Italian flavors right to your kitchen.

  4. Versatile and Customizable: You can easily add extra vegetables, spice, or different cheeses to suit your taste, making it a flexible and personalized dish.

How to Enjoy Eggplant Parmesan

  1. Pair with Pasta: Serve your Eggplant Parmesan alongside spaghetti or fettuccine for a complete Italian meal.

  2. Add Fresh Garnishes: A sprinkle of fresh basil or parsley brightens the dish and adds a fresh pop of flavor.

 

 

With its crispy layers of eggplant, rich marinara sauce, and melted cheese, Eggplant Parmesan is a dish that’s sure to satisfy any craving for comfort food. Perfect for weeknight dinners or special gatherings, this vegetarian classic will quickly become a family favorite. Try it today and enjoy the delicious taste of homemade Eggplant Parmesan!

Eggplant Parmesan

Ingredients:

For the Eggplant:

  • 2 large eggplants, sliced into 1/4-inch thick rounds

  • 1 tablespoon salt (for sweating the eggplant)

  • 1 1/2 cups breadcrumbs

  • 1/2 cup grated Parmesan cheese

  • 2 teaspoons dried Italian seasoning (or a mix of dried basil, oregano, and thyme)

  • 1 teaspoon garlic powder

  • 2 large eggs

  • 1/2 cup all-purpose flour

  • Olive oil (for frying)

For the Sauce:

  • 3 cups marinara sauce (homemade or store-bought)

  • 1/2 teaspoon red pepper flakes (optional, for spice)

  • 2 cloves garlic, minced

For the Cheese:

  • 2 cups shredded mozzarella cheese

  • 1/2 cup grated Parmesan cheese

  • Fresh basil or parsley, chopped (for garnish)

Instructions:

  1. Prepare the Eggplant:

    • Place the eggplant slices on a baking sheet or in a colander. Sprinkle both sides generously with salt and let them sit for 30 minutes. This will help draw out moisture and reduce bitterness.

    • After 30 minutes, rinse the eggplant slices under cold water and pat them dry with paper towels.

  2. Bread the Eggplant:

    • Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper.

    • Set up three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs, Parmesan cheese, Italian seasoning, and garlic powder.

    • Dredge each eggplant slice in the flour, shaking off excess, then dip it in the egg, and finally coat it with the breadcrumb mixture. Press the breadcrumbs onto the eggplant to make sure they stick.

  3. Fry the Eggplant:

    • Heat a few tablespoons of olive oil in a large skillet over medium heat. Fry the breaded eggplant slices in batches for about 2-3 minutes per side until golden brown and crispy. Add more oil as needed between batches.

    • Transfer the fried eggplant slices to a paper towel-lined plate to drain excess oil.

  4. Assemble the Eggplant Parmesan:

    • Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish. Layer the fried eggplant slices on top of the sauce.

    • Spoon more marinara sauce over the eggplant, then sprinkle with shredded mozzarella and grated Parmesan cheese.

    • Repeat the layers (eggplant, sauce, cheese) until all the eggplant slices are used, finishing with a layer of sauce and cheese on top.

  5. Bake the Eggplant Parmesan:

    • Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.

    • Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly, and the top is golden brown.

  6. Serve:

    • Let the Eggplant Parmesan cool for 5-10 minutes before slicing. Garnish with fresh basil or parsley, and serve hot with a side of pasta or a green salad.

Optional Add-ins:

  • Extra Vegetables: Add layers of sautéed spinach or mushrooms for a more filling dish.

  • Spice It Up: Add crushed red pepper flakes to the marinara sauce for a bit of heat.

Tips:

  • Crispy Eggplant: If you prefer a lighter version, you can bake the breaded eggplant slices at 400°F (200°C) for 20 minutes, flipping halfway through, before assembling the dish.

  • Make-Ahead: You can assemble the eggplant Parmesan ahead of time and refrigerate it before baking. Just add a few extra minutes to the bake time.

 

This Eggplant Parmesan recipe is a comforting and flavorful dish that’s perfect for family dinners or special occasions. With its layers of crispy eggplant, rich marinara sauce, and gooey cheese, it’s a vegetarian meal that everyone will love!