Eggplant Parmesan

Preparation Time: 25 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 10 minutes
Servings: 6
Intensity: Medium

---

Introduction

Eggplant Parmesan, or Parmigiana di Melanzane, is a traditional Italian-American comfort dish that layers slices of tender eggplant with rich marinara sauce, melty mozzarella cheese, and grated Parmesan, all baked to bubbling perfection. Whether you’re a vegetarian or just love Italian cuisine, this dish is a hearty and satisfying meal that never goes out of style.

In this recipe, we’ll take you through everything from choosing the right eggplants to mastering the layering technique. It’s suitable for home cooks who have some basic kitchen skills and want to try a dish that’s a little more involved but totally worth it.

---

Ingredients

For the Eggplant:

• 2 large eggplants (about 2 pounds total)

• 1 tablespoon salt (for sweating the eggplant)

• 1 cup all-purpose flour

• 3 large eggs

• 2 cups Italian-style breadcrumbs

• 1 teaspoon garlic powder

• 1 teaspoon dried oregano

• 1/2 teaspoon ground black pepper

• 1/2 teaspoon salt

• 1/2 cup grated Parmesan cheese (for coating)

• Olive oil for frying (about 1/2 to 3/4 cup)

For the Sauce:

• 2 tablespoons olive oil

• 1 small yellow onion, finely chopped

• 4 garlic cloves, minced

• 1 can (28 oz) crushed tomatoes

• 1 tablespoon tomato paste

• 1 teaspoon dried basil

• 1 teaspoon sugar

• Salt and pepper to taste

For Assembly:

• 2 cups shredded mozzarella cheese

• 1/2 cup grated Parmesan cheese

• Fresh basil leaves (optional)

• Cooking spray or olive oil for greasing

Preparation Steps

Step 1: Prepare the Eggplant (Sweating)

1. Wash and trim the eggplants, slicing them into 1/4-inch thick rounds.

2. Lay the slices in a single layer on a large baking sheet or tray and sprinkle both sides with salt.

3. Let the eggplant sit for 30–45 minutes. This step draws out excess moisture and reduces bitterness.

4. After sweating, rinse the slices with water and pat them dry with paper towels.

Tip: Skipping this step might result in soggy or bitter eggplant, so be patient—it’s worth the time.

---

Step 2: Make the Sauce

1. In a saucepan, heat 2 tablespoons of olive oil over medium heat.

2. Add chopped onions and sauté until translucent, about 5 minutes.

3. Stir in the garlic and cook for another minute until fragrant.

4. Add crushed tomatoes, tomato paste, basil, sugar, salt, and pepper. Stir to combine.

5. Simmer the sauce uncovered for 15–20 minutes, stirring occasionally. Adjust seasoning to taste.

Optional Twist: Add a pinch of red pepper flakes for a subtle kick or a splash of red wine for depth.

Step 3: Bread the Eggplant

1. Prepare three bowls: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs, garlic powder, oregano, salt, pepper, and grated Parmesan.

2. Dredge each eggplant slice in flour, dip it in the egg, and then coat it in the breadcrumb mixture.

3. Place the breaded slices on a parchment-lined tray while you work through the batch.

Step 4: Fry the Eggplant

1. Heat about 1/4 inch of olive oil in a large skillet over medium heat.

2. Fry the eggplant slices in batches for 2–3 minutes per side, until golden brown and crisp.

3. Transfer the fried slices to a plate lined with paper towels to absorb excess oil.

Note: You can also bake the slices at 425°F (220°C) for a healthier option—15 minutes per side on a greased baking sheet.

Step 5: Assemble the Dish

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.

2. Spread a thin layer of sauce on the bottom of the dish.

3. Layer eggplant slices over the sauce. Top with more sauce, a sprinkle of mozzarella, and a spoonful of grated Parmesan.

4. Repeat the layers (eggplant → sauce → cheeses) until all ingredients are used, finishing with cheese on top.

Pro Tip: Don’t overload the layers; aim for two to three layers for the best texture and flavor.

Step 6: Bake and Serve

1. Cover the dish with aluminum foil and bake for 25 minutes.

2. Uncover and bake for another 15–20 minutes, or until the top is golden and bubbly.

3. Remove from the oven and let it rest for 10 minutes before slicing.

Optional Garnish: Sprinkle with fresh basil leaves and a drizzle of extra virgin olive oil.

---

Serving Suggestions

Eggplant Parmesan is hearty enough to be served as a main dish. Here are some pairing ideas:

• Side Salad: A crisp green salad with balsamic vinaigrette

• Pasta: Serve with spaghetti or penne tossed in olive oil or marinara

• Bread: Garlic bread or crusty Italian rolls for soaking up the sauce

• Wine: Pairs well with a medium-bodied red like Chianti or Sangiovese

Storage and Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

• Freezing: You can freeze baked or unbaked Eggplant Parmesan for up to 3 months. Wrap tightly in foil and place in a freezer-safe container.

• Reheating: Reheat in a 350°F (175°C) oven, covered, for 20–25 minutes until hot throughout.

Nutrition Information (Per Serving, approx.)

Note: Nutritional values are approximate and may vary based on specific ingredients and quantities used.