I used to dread making eggplant Parmesan because it was always an all-day affair. But now it takes me just over an hour, and I make it all the time. My kids can’t even tell the difference, and I certainly don’t miss all the extra calories from frying.
What’s in This Eggplant Parmesan Recipe?
Eggplant: Choose eggplants with smooth, shiny skin, firm flesh, and bright green stems. Small-to-medium eggplants are more flavorful than larger ones, and they should feel heavy for their size. Breadcrumbs: Panko breadcrumbs create an ultra-crispy crust– no frying required! Italian Seasoning: Adds classic Italian flavor. Eggs: Help the breading stick to the eggplant. Marinara Sauce: Keeps the dish moist and flavorful. Choose a good quality store-bought sauce, or make it at home! Cheese: Mozzarella cheese creates gooey layers, while Parmesan cheese adds saltiness and nuttiness.
Tips for Success
You can leave the skins on or peel the eggplants; it’s up to personal preference. I like to leave them on for a little extra texture. Salting the eggplant will draw out moisture and any bitterness, resulting in a milder and more pleasant eggplant. This also helps it to crisp up! I like to bake the eggplant for a lighter dish, but you can also deep fry it if you like it crispier. Heat the oil to around 350°F and fry the eggplant slices in batches until golden brown. Drain on paper towels to remove excess oil. After baking, let the dish rest for 10 minutes before serving. This lets the flavors to meld and prevents the cheese from becoming greasy.
How to Store and Reheat
Store leftover eggplant Parmesan tightly covered with aluminum foil in the refrigerator for up to 5 days. Reheat in a 350°F oven for 30 minutes, or until warmed through. This is also a great freezer meal that will keep for up to 3 months.
Serving Suggestions
Eggplant parm is best served with spaghetti or another pasta. As with any good Italian dinner, I also like to add some garlic bread and a Caesar salad.
How to Make Eggplant Parmesan Step by Step
Sweat the Eggplant: Place 3 peeled and sliced medium eggplants in a colander and sprinkle with salt. Let the eggplant sweat out its moisture for 30 minutes. Dry the Eggplant: Place the eggplant on a plate or sheet pan lined with a paper towel. Use a kitchen towel or more paper towels to firmly press the tops of the eggplant slices to absorb the moisture. Dredge the Eggplant: Preheat the oven to 400°F. In a shallow dish, combine 3¾ cups of Panko breadcrumbs, 1½ teaspoons of kosher salt, 1½ teaspoons of Italian seasoning, and ¼ teaspoon of ground black pepper. Dip the eggplant slices in 2 large beaten eggs. Let the excess egg drip off. Then, dip the slices in the breadcrumbs. Bake the Eggplant: Place the breaded eggplant slices on a sheet pan(s) lined with parchment paper. Spray the eggplant slices with olive oil cooking spray, or drizzle with olive oil. Bake for 15 minutes until golden brown. Layer the Eggplant: Spray a 9×13-inch casserole dish with cooking spray. Layer ⅓ of a 25-ounce jar of marinara sauce in the bottom of the pan. Top with a layer of eggplant slices, another ⅓ of the marinara, 1½ cups of mozzarella cheese, and ¼ cup of Parmesan cheese. Repeat the Layer: Repeat with another layer of eggplant slices, ⅓ of the marinara, 1½ cups of mozzarella cheese, and ¼ cup of Parmesan cheese. Bake the Eggplant Parmesan: Bake for 15-20 minutes until the cheese is bubbly.
More Italian Favorites To Try
Homemade Meatballs Italian Stuffed Shells Baked Spaghetti Baked Chicken Parmesan Baked Ziti Seafood Lasagna Baked Mostaccioli
