Eggplant Parmesan

Eggplant Parmesan, also known as Eggplant Parmigiana, is a classic Italian dish that stars breaded eggplant layered with marinara sauce and a delicious blend of mozzarella and Parmesan cheeses. Serving as a vegetarian alternative to Chicken Parmesan, this dish shines with rich flavors and great versatility. It's perfect for a satisfying lunch or dinner, enjoyable on its own or paired with your favorite pasta.

Course Dinner, Lunch

Cuisine American, Italian

Diet Vegetarian

Prep Time 20

Cook Time 40

Total Time 1

Servings servings

Calories 498

Author Sangeetha Vel

Ingredients

For Sauce

2 tbsp Garlic minced
3 tbsp White Onion chopped
30 oz Tomato Sauce or crushed tomatoes
½ tsp Oregano
½ tsp Chili Flakes
Fresh Basil Leaves to garnish
1 tsp Olive Oil

For Breading

½ cup Parmesan Cheese
1 cup All-Purpose Flour
1 cup Panko Bread Crumb
2 Eggs beaten
Salt as needed
½ tsp Chili Flakes
½ tsp Garlic Powder

For Eggplant Parmesan

1.140 lb Eggplant 2 medium size
Olive Oil as needed for pan frying
4 cups Mozzarella Cheese for layering
Parmesan Cheese to garnish
Basil Leaves to garnish

US Customary - Metric

Instructions

Making the Suace

Start by heating olive oil in a pan over medium heat. Then add the garlic and sauté until it becomes aromatic. Follow with onions and continue to sauté until they soften.
Next, stir in the tomato puree, oregano, and chili flakes. Make sure everything is well combined with the sautéed garlic and onions.
Lower the heat and allow the sauce to simmer for 5 to 7 minutes, letting the flavors blend together.
Finish off by garnishing the sauce with fresh basil leaves, then set it aside for later use in the recipe.

Breading the Eggplant

Start by cleaning the medium-sized eggplant. Dry them thoroughly with a kitchen towel and slice into ¼ to ½ inch thick circular pieces. Set these aside for later use.
Crack three eggs into a bowl. Beat the eggs until frothy and set aside for the breading process.
In a separate large tray, combine all-purpose flour, panko breadcrumbs, grated Parmesan cheese, garlic powder, and chili flakes. Mix well until fully blended.
Dip each eggplant slice first in the beaten egg, ensuring it's completely coated, then dredge in the breadcrumb and flour mixture for even coverage. Repeat this step with all the eggplant slices.

Making Eggplant Parmesan

Heat olive oil in a pan over medium heat. Carefully place the breaded eggplant slices into the hot oil. Fry them until they're crispy and golden on both sides, managing one slice at a time for uniform cooking.
To prevent overcrowding and ensure even frying, cook the breaded eggplants in small batches. Ensure each side of the slices achieves a crisp, golden texture before removing them from the pan.
Drizzle a tablespoon of olive oil into a wide baking pan. Use a pastry brush or a paper towel to evenly coat the bottom and sides with oil. Alternatively, you can begin by spreading a layer of sauce to prevent sticking and add flavor. Arrange the fried eggplant slices in a single layer at the bottom of the pan.
Begin the layering by placing an eggplant slice in the pan, then generously top it with marinara sauce, ensuring it covers the slice. Add a layer of mozzarella cheese for creamy richness. Repeat this process with the remaining eggplant slices.
After completing the layers, sprinkle a generous amount of Parmesan cheese over the top for a sharp, cheesy crust. Garnish with fresh basil leaves to introduce a fresh, herbal aroma.
Transfer the tray to a preheated oven at 400°F. Bake the dish uncovered for 20 to 25 minutes. The top should turn golden and the cheese should bubble, indicating it's perfectly cooked.
Once out of the oven, immediately add a final touch of fresh basil for an enhanced flavor and visual appeal.

Serving

Enjoy this Eggplant Parmesan fresh and warm, straight from the oven, for a comforting lunch or dinner. Alternatively, pair it with your favorite pasta for a delicious feast, perfect for any gathering or special occasion.

Notes

Here are my top tips for making the perfect Eggplant Parmesan:

Breading: Getting the breading right is key to achieving that irresistible crispy texture we all love in Eggplant Parmesan. Ensure each slice is well-coated for the best results.
Flour Options: I typically use all-purpose flour, but feel free to experiment with gluten-free, oat, or whole wheat flours to accommodate different dietary needs.
Herb Choices: While basil is a classic choice, mixing in other herbs like thyme or rosemary can add depth and enhance the flavor.
Keep the Skin On: I recommend keeping the skin on the eggplant. It's not only edible but also contributes a desirable crispiness to the dish, enhancing both texture and flavor.
Prepare Ahead: To save time, you can make the marinara sauce up to 5 days ahead and keep it refrigerated. It's also handy to pre-fry the eggplants and freeze them. On the day you're serving, you just need to assemble and bake.
Double-Breading: For an extra-crispy exterior, consider double-breading the eggplant slices. Dip them once in flour, egg, and breadcrumbs, then repeat the egg and breadcrumb layers once more before frying. This method creates a thicker crust that stays crispier longer.
Salting the Eggplant: Before breading, consider sprinkling the eggplant slices with salt and letting them sit for about 30 minutes. This "sweating" process helps draw out moisture and reduce bitterness, leading to a creamier texture. However, this step is based on personal preference. I often skip the salting to keep the eggplant firmer and crispier, which I find works better for my taste.
Be Cautious with Salt: If you choose to salt the eggplant, be mindful of the additional salt content in the cheese and adjust the amount of added salt accordingly.
Vegan-Friendly Version: Making this dish vegan is simple—just replace the regular cheeses with your favorite plant-based alternatives.
Air Fryer Method: For a healthier take, air fry the breaded eggplants at 370°F for 8 to 10 minutes until they're nicely crispy. Then, after adding the sauce, cheese, and basil, air fry them again for another 2 to 3 minutes to melt the cheese. Note that this might take longer since you'll need to cook in batches depending on your air fryer's size.
Rest Before Serving: Allow the Eggplant Parmesan to rest for 10-15 minutes after baking. This waiting period helps the layers set, making the dish easier to cut and serve neatly.

Nutrition

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