Eggplant Parmesan, or Eggplant Parmigiana, is a classic Italian dish featuring breaded eggplant, marinara sauce, and a blend of mozzarella and Parmesan cheese. As a vegetarian version of Chicken Parmesan, this dish excels in flavor and versatility, perfect for a satisfying lunch or dinner, either on its own or paired with pasta.
Start by heating olive oil in a pan over medium heat. Add garlic and sauté until aromatic. Follow with onions and continue to sauté until they soften.
Stir in the tomato puree, oregano, and chili flakes, combining them well with the sautéed garlic and onions.
Lower the heat and let the sauce simmer for 5 to 7 minutes, allowing the flavors to meld together.
Finish off by garnishing with fresh basil leaves, then set the sauce aside for later use in your dish.
To Bread the Eggplant
Begin by cleaning the medium-sized eggplant. Dry them with a kitchen towel and slice into ¼ to ½ inch circular pieces, setting them aside for later use.
Crack three eggs into a bowl. Beat the eggs until frothy and set this mixture aside for the breading process.
In a separate large tray, combine all-purpose flour, panko breadcrumbs, grated Parmesan cheese, garlic powder, and chili flakes. Stir the mixture until fully blended.
Coat each eggplant slice first in the beaten egg, then in the breadcrumb and flour mixture, ensuring even coverage. Continue this process with all the eggplant slices.
To make Eggplant Parmesan
In a pan over medium heat, warm olive oil and fry the breaded eggplant slices until they're crispy and golden on both sides. Perform this step for each slice individually.
Fry all the breaded eggplants in batches, ensuring both sides of each piece achieve a crisp, golden texture.
Prepare a wide baking pan by adding a tablespoon of oil and evenly coating the bottom and sides. Arrange the fried eggplant slices in the pan.
Start layering by first placing the eggplant, then topping each slice with marinara sauce, followed by mozzarella cheese. Repeat this process until you've used all the eggplant slices.
After layering, sprinkle the top with Parmesan cheese and add a garnish of fresh basil leaves.
Place the tray into a preheated oven at 400°F and bake the assembly uncovered for 20 to 25 minutes, or until you see the cheese turn golden and start to bubble.
Remove the Eggplant Parmesan from the oven, add a final garnish of fresh basil leaves, and serve immediately while warm.
To Serve
Enjoy this Eggplant Parmesan fresh and warm, straight from the oven, for a comforting lunch or dinner. Alternatively, pair it with your pasta of choice for an indulgent feast, perfect for any gathering or special occasion.
Notes
Key Tips for Perfect Eggplant Parmesan:
Breading: Proper breading of the eggplants is crucial for achieving that desirable crispy texture in your Eggplant Parmesan.
Flour Options: While all-purpose flour is used here, feel free to experiment with gluten-free flours, oat flour, or wheat flour for different dietary needs.
Prepare Ahead: Save time by preparing the marinara sauce in advance; it can be refrigerated for up to 5 days. You can also pre-fry the eggplants and freeze them, leaving just the final assembly and baking for the day of serving.
Vegan-Friendly Version: For a vegan alternative, simply replace regular cheeses with plant-based options.
Air Fryer Method: For a healthier twist, air fry the breaded eggplants at 370°F for 8 to 10 minutes until crispy. After topping them with sauce, cheese, and basil, air fry again for 2 to 3 minutes to melt the cheese. Note that this method may take longer as you'll need to work in batches.