Eggplant Parmesan is a classic Italian dish that features layers of breaded eggplant, marinara sauce, and cheese. This comforting meal is loved for its rich flavors and satisfying textures, making it a perfect choice for family dinners or gatherings with friends. Whether you’re a seasoned cook or a beginner, this recipe is easy to follow and brings a taste of Italy to your home.

Why Make This Recipe

Making Eggplant Parmesan is a wonderful way to enjoy fresh vegetables while indulging in cheesy goodness. It’s a dish that showcases the great flavors of eggplant, packed with nutrients and antioxidants. Plus, it’s vegetarian-friendly, making it a great option for meatless meals. The combination of crispy, breaded eggplant and creamy cheese is sure to please everyone at the table!

How to Make Eggplant Parmesan

Ingredients:

2 medium eggplants (about 1 lb total)
1 cup marinara sauce
8 oz fresh mozzarella cheese, sliced
½ cup freshly grated Parmesan cheese
1 cup seasoned breadcrumbs
2 large eggs, beaten
½ cup all-purpose flour
2 tbsp olive oil
Fresh basil leaves for garnish

Directions:

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Slice the eggplants into half-inch rounds. Sprinkle them with salt and let them sit for 30 minutes to draw out moisture. Rinse and pat them dry.
Set up three bowls: one with flour seasoned with salt and pepper, one with the beaten eggs, and one with the breadcrumbs mixed with Parmesan.
Dip each eggplant slice in the flour, then the eggs, and then the breadcrumbs.
Arrange the breaded slices on the baking sheet, drizzle with olive oil, and bake for 25-30 minutes until golden brown.
In a baking dish, layer marinara sauce, half of the baked eggplant, mozzarella slices, more sauce, and repeat until all ingredients are used.
Top with remaining cheese and bake covered for 30 minutes; uncover and bake an additional 15 minutes until bubbly.

How to Serve Eggplant Parmesan

Eggplant Parmesan is best served hot and bubbly straight from the oven. You can serve it with a side of pasta, a fresh green salad, or crusty bread to soak up the delicious sauce. For a touch of freshness, garnish with fresh basil leaves before serving.

How to Store Eggplant Parmesan

If you have leftovers, let the Eggplant Parmesan cool completely and store it in an airtight container in the refrigerator. It will keep well for about 3-4 days. To reheat, simply warm it in the oven at 350°F (175°C) until heated through.

Tips to Make Eggplant Parmesan

Make sure to salt the eggplant to draw out excess moisture. This helps to reduce bitterness and improves the texture.
For extra flavor, try adding herbs like oregano or thyme to the breadcrumbs.
If you want a lighter version, you can grill the eggplant slices instead of baking them.

Variation

You can easily customize Eggplant Parmesan to suit your taste. Add different types of cheese such as provolone or goat cheese for a unique flavor. You can also include layers of sautéed spinach or mushrooms between the eggplant layers for added nutrition and taste.

FAQs

1. Can I use frozen eggplant for this recipe?
Yes, you can use frozen eggplant, but make sure to thaw and drain it well before breading to avoid excess moisture.

2. Is Eggplant Parmesan suitable for freezing?
Absolutely! You can freeze assembled Eggplant Parmesan before baking. Just wrap it well and store it in the freezer for up to three months. Bake it from frozen, adding extra time.

3. Can I make Eggplant Parmesan ahead of time?
Yes, you can prepare the dish in advance and keep it in the refrigerator for a day or two before baking. Just be sure to cover it tightly to prevent it from drying out.

Enjoy making this delicious Eggplant Parmesan, and savor each layer of goodness with your family and friends!