Eggplant Parmesan Recipe

Eggplant Parmesan is a classic Italian casserole made with layers of tender eggplant, rich tomato sauce, fresh mozzarella, and Parmesan cheese. This baked dish is perfect for vegetarian dinners, family meals, and Italian-inspired comfort food.

Ingredients

• 2 eggplants, thinly sliced lengthwise
• Salt, to taste
• 2 large eggs, beaten
• Black pepper, to taste
• ⅓ cup all-purpose flour (or gluten-free flour)
• 4 Tbsp extra virgin olive oil
• 2 cups tomato sauce (no salt added)
• 2 oz grated Parmesan cheese (more if desired)
• Large bunch fresh basil leaves, reserve a few for garnish
• 8–10 oz fresh mozzarella cheese, sliced (more if needed)

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Instructions

1. Prepare the Eggplant
   • Preheat oven to 325°F (165°C).
   • Lay eggplant slices on a baking sheet lined with paper towels, sprinkle with salt, and let sit for 30 minutes. Pat dry. (Optional step to reduce bitterness and moisture.)
2. Dredge the Eggplant
   • Set up two shallow bowls: one with beaten eggs and the other with flour.
   • Coat each eggplant slice in flour, shaking off excess, then dip into the beaten eggs. Allow excess to drip off.
3. Fry the Eggplant
   • Heat olive oil in a large skillet over medium heat until shimmering.
   • Fry eggplant slices in batches for 3–5 minutes per side until golden brown.
   • Drain on paper towels to remove excess oil.
4. Assemble the Casserole
   • Spread a thin layer of tomato sauce on the bottom of a casserole dish.
   • Layer fried eggplant slices, then sprinkle with Parmesan, add basil leaves, and layer mozzarella slices.
   • Repeat layers until all ingredients are used, finishing with tomato sauce and mozzarella on top.
5. Bake
   • Place the casserole on a baking sheet and bake for 30 minutes, or until sauce is bubbling and cheese is melted.
   • Remove from oven and let rest for 10 minutes before serving. Garnish with fresh basil.

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Why You’ll Love This Recipe

Eggplant Parmesan is a classic Italian dish with layers of tender eggplant, rich tomato sauce, and melted mozzarella and Parmesan cheese. It’s hearty, comforting, and perfect for family dinners or special occasions.

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Tips

• Salt the eggplant slices to reduce bitterness and moisture.
• Fry in batches to avoid overcrowding the pan for even browning.
• Let the baked casserole rest before serving to hold its shape.
• Use fresh mozzarella for a creamier, melt-in-your-mouth texture.

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Variations and Substitutions

• Cheese: Use vegan cheese for a plant-based version.
• Flour: Substitute gluten-free flour if needed.
• Sauce: Add roasted garlic or fresh herbs to your tomato sauce for extra flavor.
• Eggplant: Try breading with panko for a crunchier texture.

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FAQs

Can this be made ahead?
Yes, assemble in advance and refrigerate. Bake just before serving.

How long does it keep?
Store leftovers in an airtight container in the fridge for 3–4 days.

Can I bake the eggplant instead of frying?
Yes, brush slices with olive oil and roast at 400°F (200°C) for 15–20 minutes for a lighter version.

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Serving Suggestions

Serve eggplant Parmesan with a side of garlic bread, a fresh green salad, or cooked pasta. Pairs well with red wine or a light Italian white wine.