Today, we’re diving into the world of eggplant parmesan, a dish that’s as fun to make as it is to eat. Trust me, this recipe will turn even the most skeptical eggplant critics into fans. With layers of crispy eggplant, rich marinara, and gooey cheese, what’s not to love?
Why This Recipe Works
- The eggplant is sliced and salted to draw out moisture, ensuring a crispy texture after frying.
- Layering the fried eggplant with marinara and cheeses creates a perfect balance of flavors and textures.
- Baking the assembled dish melds the flavors together and gives the cheese that irresistible golden-brown finish.
Ingredients
- 2 large eggplants, sliced into 1/2-inch rounds
- 1 cup all-purpose flour
- 3 large eggs, beaten
- 2 cups breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1/4 cup olive oil
- Salt and pepper to taste
Equipment Needed
- Large skillet
- Baking dish
- Paper towels
- Three shallow bowls
Instructions
Prep the Eggplant
Start by salting the eggplant slices and letting them sit for 30 minutes to draw out the bitterness. Pat them dry with paper towels. This step is crucial for achieving that perfect crispy texture. Tip: Don’t skip the salting process; it makes all the difference.
Bread the Eggplant
Set up your breading station with flour in the first bowl, beaten eggs in the second, and breadcrumbs mixed with Parmesan in the third. Dredge each eggplant slice in flour, dip in egg, then coat with breadcrumb mixture. Tip: Use one hand for dry ingredients and the other for wet to keep things tidy.
Fry the Eggplant
Heat olive oil in a large skillet over medium heat. Fry the breaded eggplant slices in batches until golden brown, about 3-4 minutes per side. Drain on paper towels. Tip: Don’t overcrowd the skillet; give each slice room to crisp up properly.
Layer the Dish
Preheat your oven to 375°F. In a baking dish, spread a layer of marinara sauce, then a layer of fried eggplant, followed by mozzarella cheese. Repeat the layers, finishing with cheese on top.
Bake to Perfection
Bake the assembled eggplant parmesan for 25-30 minutes, or until the cheese is bubbly and golden. Let it rest for 10 minutes before serving to allow the layers to set.
Tips and Tricks
For an extra crispy coating, try panko breadcrumbs instead of traditional breadcrumbs. If you’re short on time, you can skip the salting step, but your eggplant might be a bit more bitter. To make this dish ahead, assemble it but don’t bake it. Cover and refrigerate for up to a day before baking. For a lighter version, you can bake the breaded eggplant slices instead of frying them at 400°F for 20 minutes, flipping halfway through.
Recipe Variations
- Add a layer of sautéed mushrooms or spinach between the eggplant and cheese for a veggie boost.
- Use gluten-free breadcrumbs and flour for a gluten-free version.
- Substitute the mozzarella with provolone or fontina for a different cheesy flavor.
- Top with fresh basil or parsley before serving for a fresh herb finish.
Frequently Asked Questions
Can I make eggplant parmesan without frying?
Absolutely! For a healthier version, you can bake the breaded eggplant slices at 400°F for about 20 minutes, flipping halfway through. This method reduces the oil content while still giving you a crispy texture.
How do I store leftovers?
Leftover eggplant parmesan can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through to maintain the crispy texture.
Can I freeze eggplant parmesan?
Yes, you can freeze either the assembled unbaked dish or leftovers. Wrap tightly in foil or place in a freezer-safe container. Thaw in the refrigerator overnight before baking or reheating.
Summary
This eggplant parmesan recipe is a crowd-pleaser, offering a perfect blend of crispy, cheesy, and saucy goodness. Whether you’re serving it up for a family dinner or a special occasion, it’s sure to impress.
