Eggplant Parmigiana

Introduction:

Eggplant Parmigiana (or Melanzane alla Parmigiana) is an Italian classic that features layers of thinly sliced eggplant, marinara sauce, mozzarella cheese, and a golden, crispy breadcrumb crust. Traditionally fried, this baked version is a lighter take on the original but still incredibly delicious. The eggplant is roasted to perfection, and the cheese melts beautifully, creating a rich and savory dish.

Whether served as a main course with a side of pasta or as a satisfying appetizer, this Eggplant Parmigiana is sure to be a hit at your table. Let’s walk through how to make it from scratch, step by step.

Recipe: Baked Eggplant Parmigiana

Preparation Time: 20 minutes
Cooking Time: 40-45 minutes
Resting Time: 10 minutes
Total Time: 1 hour 15 minutes

Servings: 4-6 servings

Ingredients

For the Eggplant:

• 2 medium eggplants (about 1 ½ pounds or 680g)
• ½ teaspoon salt (for drawing out moisture from the eggplants)
• Olive oil (for drizzling)

For the Marinara Sauce:

• 2 cups canned crushed tomatoes (San Marzano tomatoes recommended)
• 2 tablespoons extra virgin olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Pinch of red pepper flakes (optional, for a little heat)

For the Cheese and Coating:

• 1 ½ cups fresh mozzarella cheese (shredded or torn into small pieces)
• 1 ½ cups grated Parmesan cheese (freshly grated if possible)
• 1 cup breadcrumbs (preferably Panko for extra crispness)
• 1 large egg, beaten
• ¼ cup flour (for dredging)
• Fresh basil leaves (for garnish)
• Olive oil spray or additional olive oil for drizzling

Instructions

Step 1: Prepare the Eggplant

1. Slice the eggplant:
   Cut the eggplants into ¼-inch thick slices, lengthwise. You can peel the eggplant if you prefer, but leaving the skin on will help hold the shape of the slices during baking.

2. Salt the eggplant:
   Lay the eggplant slices in a single layer on a large baking sheet or clean kitchen towel. Sprinkle each side with salt to help draw out moisture. Let them sit for about 20-30 minutes. The salt will help soften the eggplant and remove any bitterness.

3. Rinse and dry:
   After 20-30 minutes, you’ll see some moisture on the surface of the eggplant. Rinse the salt off under cold water, and pat each slice dry with paper towels or a clean kitchen towel.

Step 2: Prepare the Marinara Sauce

1. Cook the aromatics:
   In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and garlic. Sauté for 3-4 minutes until softened and fragrant.

2. Add the tomatoes and season:
   Add the crushed tomatoes to the pan. Stir in the dried basil, oregano, salt, pepper, and red pepper flakes (if using). Let the sauce simmer on low heat for 15-20 minutes, stirring occasionally. The sauce should thicken and develop rich flavors. Set aside.

Step 3: Coat the Eggplant

1. Prepare the breading station:
   Set up three shallow dishes. In the first dish, place the flour. In the second dish, whisk the beaten egg. In the third dish, place the breadcrumbs.

2. Coat the eggplant:
   Dip each eggplant slice into the flour, coating it lightly. Then dip it into the beaten egg, and finally coat it with the breadcrumbs. Press down gently to ensure the breadcrumbs stick well. Repeat until all the eggplant slices are coated.

3. Arrange on baking sheets:
   Place the breaded eggplant slices on a baking sheet in a single layer. Drizzle or spray the slices lightly with olive oil to help them crisp up during baking.

Step 4: Bake the Eggplant

1. Preheat your oven:
   Preheat the oven to 375°F (190°C).

2. Bake the eggplant:
   Place the baking sheet with the breaded eggplant slices in the preheated oven. Bake for 20-25 minutes, flipping the slices halfway through, until the eggplant is golden brown and crispy. You may need to do this in batches, depending on the size of your baking sheet.

Step 5: Assemble the Eggplant Parmigiana

1. Prepare the baking dish:
   Lightly grease a 9×13-inch baking dish with olive oil. Spoon a small amount of marinara sauce onto the bottom of the dish to prevent the eggplant from sticking.

2. Layer the eggplant:
   Place a layer of baked eggplant slices at the bottom of the baking dish. Spread a portion of marinara sauce over the eggplant slices, then sprinkle with a generous amount of both mozzarella and Parmesan cheeses.

3. Repeat the layers:
   Continue layering the eggplant, sauce, and cheese until all the ingredients are used. Finish the top layer with sauce and cheese.

Step 6: Bake the Assembled Dish

1. Bake the Parmigiana:
   Cover the baking dish with aluminum foil and bake for 20-25 minutes. Then, remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbly and the top is golden brown.

2. Let it rest:
   After baking, allow the eggplant Parmigiana to rest for about 10 minutes before serving. This helps the dish set and makes it easier to cut into neat slices.

Step 7: Serve

Garnish the Eggplant Parmigiana with fresh basil leaves for a burst of color and freshness. Serve hot with extra marinara sauce on the side, and enjoy with a side of garlic bread or a simple green salad for a complete meal.

Tips for Perfect Eggplant Parmigiana

• Eggplant prep: Salting the eggplant slices is key to ensuring they cook properly and aren’t too soggy. It also helps reduce any bitterness, which is especially important with larger or older eggplants.

• Crispiness: Baking the eggplant rather than frying makes this recipe healthier and less messy, but you can also increase the crispiness by using Panko breadcrumbs. You can also lightly spray the breaded eggplant slices with olive oil before baking for that perfect crispy texture.

• Marinara Sauce: Homemade marinara sauce is always the best, but store-bought is perfectly fine if you’re short on time. For added flavor, you can throw in some fresh basil or a dash of red wine while simmering the sauce.

• Cheese: If you want a more authentic, stringy texture, try using whole milk mozzarella and grating it yourself. Fresh mozzarella also works wonderfully in this dish.

• Storage: Leftover eggplant Parmigiana can be stored in the refrigerator for up to 3 days. You can also freeze it for longer storage. Just let it cool, cover tightly, and freeze for up to 2 months. Reheat in the oven for the best results.

Nutrition (Per Serving, Based on 6 servings)

• Calories: 290-350 kcal
• Protein: 14g
• Carbohydrates: 30g
• Fat: 15g
• Sodium: 700mg
• Fiber: 6g
• Sugar: 7g
• Cholesterol: 40mg

Conclusion

This Baked Eggplant Parmigiana offers all the flavor of the traditional dish with less oil and hassle. The crispy baked eggplant combined with the rich marinara sauce, gooey mozzarella, and sharp Parmesan cheese creates an irresistible, satisfying dish. Whether you’re serving it for a family dinner or a special occasion, this baked version of Eggplant Parmigiana is sure to impress your guests! Enjoy every bite of this comforting Italian classic.