Eggplant Parmigiana

Why You’ll Love This Recipe

Eggplant Parmigiana is a dish that’s bursting with flavor. The crispy breaded eggplant, combined with the tangy marinara sauce and gooey, melted mozzarella and Parmesan cheeses, creates a satisfying and balanced meal. The best part? It’s simple to make, and it can be enjoyed as a main dish or served as a side to complement other Italian dishes. Whether you’re an eggplant lover or new to it, this recipe is sure to win you over with its delicious layers of flavor and texture.

Ingredients

For the eggplant:

• 2 large eggplants, sliced into 1/2-inch thick rounds

• Salt, for draining the eggplant

• 1 1/2 cups all-purpose flour

• 2 large eggs, beaten

• 2 cups breadcrumbs (preferably Italian-style)

• 1/2 cup grated Parmesan cheese

• 1 teaspoon dried oregano

• 1/2 teaspoon garlic powder

• 1 cup vegetable oil (for frying)

For the sauce and cheese:

• 3 cups marinara sauce (store-bought or homemade)

• 2 cups shredded mozzarella cheese

• 1/2 cup grated Parmesan cheese

• Fresh basil leaves, for garnish (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the eggplant:

• Slice the eggplant into 1/2-inch thick rounds. Lay the slices in a colander, sprinkle both sides with salt, and let them sit for about 30 minutes. This process helps remove any bitterness from the eggplant.

• After 30 minutes, rinse the eggplant slices under cold water and pat them dry with paper towels.

2. Bread the eggplant:

• Set up a breading station with three shallow bowls:

  • In the first bowl, place the flour.

  • In the second bowl, beat the eggs.

  • In the third bowl, mix the breadcrumbs with Parmesan cheese, oregano, and garlic powder.

• Dredge each eggplant slice first in the flour, then dip it in the beaten eggs, and finally coat it in the breadcrumb mixture. Press gently to ensure the breadcrumbs adhere well.

3. Fry the eggplant:

• Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is hot (about 350°F), fry the breaded eggplant slices in batches, turning them halfway through, until they are golden brown and crispy, about 2-3 minutes per side.

• Transfer the fried eggplant slices to a paper towel-lined plate to drain any excess oil.

4. Assemble the Eggplant Parmigiana:

• Preheat your oven to 375°F (190°C).

• Spread a thin layer of marinara sauce at the bottom of a 9×13-inch baking dish. Arrange a layer of fried eggplant slices on top of the sauce, then top with more marinara sauce and a generous amount of shredded mozzarella and Parmesan cheese.

• Repeat the layers until all the eggplant slices are used, finishing with a layer of marinara sauce and cheese on top.

5. Bake the Eggplant Parmigiana:

• Cover the baking dish with aluminum foil and bake for 25-30 minutes. After 25-30 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly, and the top is golden brown.

• Let the dish sit for about 5 minutes before serving.

6. Serve:

• Garnish with fresh basil leaves, if desired, and serve hot with a side of pasta, salad, or crusty bread. Enjoy this classic Italian comfort food!

Servings and Timing

• Servings: 4-6

• Prep Time: 20 minutes

• Cook Time: 45-50 minutes

• Total Time: 1 hour 10 minutes

Variations

• Add meat: You can easily make this dish a bit heartier by adding cooked ground beef  to the marinara sauce for a non-vegetarian twist.

• Vegan version: To make this dish vegan, use a dairy-free cheese substitute for the mozzarella and Parmesan, and substitute the egg with a plant-based egg replacement for breading the eggplant.

• Use roasted eggplant: For a lighter version, you can roast the breaded eggplant slices in the oven at 400°F (200°C) for about 20 minutes instead of frying them.

Storage/Reheating

Leftover Eggplant Parmigiana can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, cover the dish with foil and bake at 350°F (175°C) for 15-20 minutes, or until heated through. You can also microwave individual portions for a quicker option.

This dish can also be frozen before or after baking. To freeze before baking, assemble the dish and cover it tightly with plastic wrap and aluminum foil. When ready to cook, bake from frozen at 375°F (190°C) for 45-50 minutes. If freezing after baking, let the dish cool completely before wrapping and storing. Thaw overnight in the refrigerator and reheat as needed.

FAQs

Can I use a different type of cheese?

Yes! You can substitute the mozzarella with provolone or fontina cheese for a different flavor, or use a dairy-free cheese for a vegan version.

Can I make the sauce ahead of time?

Yes, you can make your marinara sauce ahead of time. In fact, homemade marinara sauce often tastes even better after sitting for a few hours. Store it in the refrigerator for up to 3-4 days, or freeze it for longer storage.

Can I bake the eggplant instead of frying it?

Yes, you can bake the breaded eggplant slices instead of frying them for a healthier version. Arrange the breaded eggplant on a baking sheet lined with parchment paper and bake at 400°F (200°C) for 20-25 minutes, flipping halfway through, until golden brown and crispy.

Can I make Eggplant Parmigiana ahead of time?

Yes, you can assemble Eggplant Parmigiana ahead of time, cover it tightly, and store it in the refrigerator for up to 1 day before baking. If frozen, let it thaw overnight in the refrigerator before baking.

Conclusion

Eggplant Parmigiana is the ultimate comfort food, with layers of crispy, breaded eggplant, savory marinara sauce, and gooey melted cheese. This dish is perfect for family meals, special occasions, or any time you’re craving a hearty, flavorful dinner. Whether you stick to the classic version or try a variation, Eggplant Parmigiana will never fail to impress with its rich flavors and satisfying texture. Enjoy this Italian classic with your favorite sides for a truly comforting meal!

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