Straightforward Eggplant Parmesan Recipe


This baked eggplant parmesan recipe is crispy, tacky, and filled with taste! It’s a straightforward vegetarian dinner that’s excellent for weeknight meals or entertaining company.

Eggplant Parmesan

If there’s one Italian dish I can’t get sufficient of, it’s Eggplant Parmesan! There’s one thing so satisfying these golden brown breaded eggplant slices lined with tangy tomato sauce and stretchy melted cheese.

For years I’ve been researching and testing to seek out the easiest way to make my favourite vegetarian dinner at house. This baked eggplant parmesan recipe has turn out to be my go-to model as a result of it brings all that conventional Italian taste with out the mess of frying! I’ve simplified the method so you can also make eggplant parm at house in about an hour. I like this model greater than what I can get at a restaurant!

Why You’ll Love This Recipe

This eggplant parmesan recipe strikes the proper stability between genuine Italian flavors and sensible house cooking:

  • Baked, not fried: The eggplant will get crispy and golden in a scorching oven: no must fry it.
  • Fast prep: You’ll solely salt the eggplant for 10 minutes as an alternative of the standard 1 hour, which cuts down considerably on prep time. (I’ve a necessity for pace within the kitchen and discovered this trick!)
  • Unimaginable taste: Fireplace-roasted tomatoes and recent basil create a tomato sauce that tastes selfmade in minutes.
  • Crowd-pleaser: This vegetarian essential course satisfies even essentially the most devoted meat-eaters with its hearty, satisfying layers.
  • Customizable: The recipe works with gluten-free breadcrumbs or dairy-free cheese alternate options.

5 Star Reader Opinions

⭐⭐⭐⭐⭐ “This eggplant parmigiana recipe is completely thee greatest!!! My husband and I labored our little meeting line of flouring, egg dip then crumb prime so the method was seamless and really easy. Love love❣ It is a must-do!!” -Suzette H.

⭐⭐⭐⭐⭐ “Made this tonight. Love the difference of the tomato sauce so as to add paprika and sugar smells and tastes divine. Glorious! Thanks!!” -Elizabeth S.

Components You’ll Want

Eggplant Parmesan (eggplant Parmigiana) is a basic Italian dish made with layers of breaded eggplant, cheese, and tomato sauce, then baked till bubbly. Referred to as parmigiana di melanzane in Italian, it comes from the Southern areas of Calabria and Sicily however is now served everywhere in the world. Right here’s what you’ll want for selfmade baked eggplant Parmesan:

  • Eggplant: Dimension issues right here: large eggplant rounds don’t look fairly as good within the dish. The hot button is utilizing 2 kilos of eggplant, and also you’ll get about 18 to twenty sliced rounds.
  • All-purpose flour, eggs, grated Parmesan cheese, and panko: This combination is used for dredging the eggplant. For gluten-free, you may substitute almond flour or 1-for-1 gluten-free flour and gluten-free panko (see this Gluten Free Eggplant Parmesan recipe).
  • Fireplace roasted crushed tomatoes, garlic, dried oregano, basil, and olive oil: Fireplace roasted tomatoes make the very best taste for the sauce: they style candy and smoky proper out of the can. For those who can’t discover them, substitute highest quality tomatoes with 1 teaspoon sugar and ½ teaspoon smoked paprika. Contemporary basil can be key to the flavour.
  • Shredded complete milk mozzarella cheese: If you could find it, complete milk mozzarella melts higher than half skim and has a richer taste. For vegan, go to my Vegan Eggplant Parmesan recipe.
Eggplant Parmesan recipe

The right way to Make Eggplant Parmesan

This baked Eggplant Parmesan recipe is quicker and simpler than most recipes, however it nonetheless takes about 1 hour to make and bake. Preserve this in thoughts in your meal prepping (and overview the notes under on make forward suggestions). Listed below are a couple of notes concerning the course of:

  • Place salt on the eggplant for simply 10 minutes. This seasons them previous to baking. Many recipes require salting the eggplant for 1 hour, however this isn’t needed. Up to now, individuals would do that to take away a bitter taste, however right this moment’s eggplants are bred to be much less bitter. Salting additionally permits the eggplant to launch moisture, however that’s not as essential with this baked technique as with frying.
  • Dredge the eggplant in flour, egg and breadcrumbs. Doing this offers the crunchy outer coating for the eggplant rounds. This will get messy, so I often wipe my fingers after each few slices.
  • Bake the eggplant till crispy, about 20 minutes at 425°F, flipping as soon as. The new oven makes them crispy and golden brown: like frying however with no further oil!
  • Make the short tomato sauce. Combine crushed tomatoes, garlic, recent basil and olive oil.
  • Layer the eggplant with tomato sauce and mozzarella cheese in a baking dish. Bake for quarter-hour till the cheese is bubbly.

Ideas for Success

Keep away from soggy eggplant parm: The important thing to crispy, not soggy eggplant parmesan is baking at excessive warmth (425°F) and flipping the slices midway by. Don’t skip the flip: it ensures even browning on each side.

Get even slices: Chopping uniform ½-inch slices helps every part cook dinner evenly. Too skinny and so they’ll get mushy; too thick and the facilities gained’t cook dinner by correctly. Take a look at my information on the right way to reduce eggplant.

Preserve the pores and skin on: I all the time go away the pores and skin on eggplant for eggplant parmesan. It helps the slices maintain collectively throughout breading and baking, plus it provides vitamins and a barely firmer texture that stops the eggplant from turning into mushy.

Let it relaxation: These 5 minutes of resting time after baking aren’t non-compulsory. The cheese wants time to set barely so while you reduce into the eggplant parmesan, the layers maintain collectively as an alternative of sliding aside.

Baked Eggplant Parmesan

Storing leftovers and make-ahead suggestions

This Eggplant Parmesan recipe takes about 1 hour to make, so it’s not weeknight dinner candidate. I often make it on the weekends, however you may as well meal prep a number of the elements. This recipe additionally freezes effectively. Listed below are a couple of suggestions:

  • Bake the eggplant slices prematurely. This protects about 40 minutes! Refrigerate the slices, then layer the dish and bake the day of creating.
  • Leftovers retailer refrigerated for as much as 3 days. You can also make the whole dish prematurely and refrigerate, however it’s so good freshly baked that we suggest the above choice for make-ahead.
  • Freeze leftovers in a sealed container for as much as 3 months. Place on the counter or within the fridge to thaw, or you may place it proper right into a 375F oven and reheat till warmed by and the cheese is melted. Drain any extra liquid earlier than serving.

What to Serve With It

Historically, Eggplant Parmigiana is served with pasta. However you may as well serve with salads, sauteed veggies and extra. It makes a hearty, crowd-pleasing vegetarian dinner that’s nice for events and impressing a crowd. Listed below are a couple of concepts:

Dietary Notes

This baked Eggplant Parmesan recipe is vegetarian. For gluten-free, use almond flour and gluten-free breadcrumbs or go to Gluten Free Eggplant Parmesan. For vegan, to to Vegan Eggplant Parmesan.

Regularly Requested Questions

Do you permit the pores and skin on eggplant for Eggplant Parmesan?

Sure, I all the time go away the pores and skin on. The pores and skin helps the eggplant slices maintain their form throughout breading, baking, and layering. It additionally provides helpful vitamins and fiber. The pores and skin turns into tender because the eggplant cooks and provides a pleasant texture to the completed dish. Peeling is pointless and truly makes the slices tougher to work with.

Why is my Eggplant Parmesan soggy?

Soggy eggplant parmesan often outcomes from a couple of points: not baking at excessive sufficient warmth (you want 425°F for crispy outcomes), not flipping the eggplant slices throughout baking, overcrowding the baking sheets so steam will get trapped, or utilizing an excessive amount of sauce. Ensure your oven is absolutely preheated, organize the breaded slices in a single layer with house between them, and flip them midway by baking. Additionally, utilizing complete milk mozzarella as an alternative of part-skim helps as a result of it has higher melting properties and fewer extra moisture.

Can Eggplant Parmesan be made forward of time and reheated?

Sure! This is without doubt one of the greatest make-ahead Italian dishes. You may bake the breaded eggplant slices and make the sauce as much as a day prematurely, then retailer them individually and assemble when able to bake. Or, assemble the whole dish and refrigerate unbaked for as much as 24 hours earlier than baking. Already-baked eggplant parmesan reheats effectively: cowl and heat in a 375°F oven for 15-20 minutes till heated by. It additionally freezes effectively for as much as 3 months.

What’s the very best cheese to make use of for Eggplant Parmesan?

One of the best cheese mixture makes use of each mozzarella and Parmesan. For the mozzarella layers, I strongly suggest complete milk, low-moisture mozzarella cheese. It melts superbly, creates these iconic cheese pulls, and has a wealthy, creamy taste. Half-skim mozzarella will be rubbery and releases extra moisture, which may make your dish watery. For the Parmesan, use freshly grated Parmigiano Reggiano for the very best nutty, savory taste.

Print

Straightforward Eggplant Parmesan Recipe

Eggplant Parmesan

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 16 critiques

This baked Eggplant Parmesan recipe (aka eggplant parmigiana) is basic Italian consolation meals at its best, with crispy eggplant rounds, savory marinara, and gooey cheese. We’ve examined our recipe time and again to make it simpler than most selfmade variations, and it’s a complete crowd pleaser!

  • Writer: Sonja Overhiser
  • Prep Time: 25 minutes
  • Cook dinner Time: 35 minutes
  • Whole Time: 1 hour
  • Yield: 6 to eight
  • Class: Foremost Dish
  • Technique: Baked
  • Delicacies: Italian Impressed
  • Weight-reduction plan: Vegetarian

Components

  • 2 kilos eggplant (about 2 medium massive)
  • ¾ cup flour*
  • 3 eggs
  • 1 cup plus 2 tablespoons grated Parmesan cheese, divided
  • 1 cup plain panko (or bought or selfmade breadcrumbs)
  • 1 tablespoon dried oregano, divided
  • 1 ¾ teaspoons kosher salt, divided
  • 28 ounces hearth roasted crushed tomatoes*
  • 2 garlic cloves, grated
  • 1 handful recent basil, chopped, plus extra to garnish
  • 2 tablespoons olive oil
  • 2 cups (8 ounces) shredded complete milk mozzarella cheese***

Directions

  1. Preheat the oven to 425 levels Fahrenheit. Line two baking sheets with parchment paper.
  2. Lower off the ends of the eggplant and reduce it into 1/2-inch slices (to make roughly 18 slices). Sprinkle with ¾ teaspoon salt divided between the slices, and permit them to sit down for 10 minutes when you put together the breading substances. (Don’t wipe off any salt or further moisture.)
  3. Place the flour on a plate. Beat the eggs in a shallow bowl and set it apart. In one other shallow bowl, mix the Parmesan cheese, breadcrumbs, 2 teaspoons oregano, and ½ teaspoon kosher salt and set it apart. 
  4. Dip each side of every eggplant slice into the flour, then the eggs, then the Parmesan cheese combination. Place every slice onto the ready baking sheets. (Be aware: This will get messy; it’s possible you’ll want to clean or wipe your fingers off after each few slices.)
  5. Place the trays within the oven and bake for 10 minutes, then flip and bake 10 to fifteen minutes extra, till tender and golden brown. 
  6. In the meantime, make the sauce: In a medium bowl, combine the fireplace roasted tomatoes, grated garlic, 1 teaspoon dried oregano, ¾ teaspoon kosher salt, chopped recent basil, and olive oil. Combine effectively till all of the olive oil is integrated. 
  7. Take away the eggplant from the oven. Unfold 1 cup of the tomato sauce within the backside of a 9 x 13″ pan. Add half the baked eggplant in a layer (about 9 slices), then prime with 1 cup tomato sauce and 1 cup shredded mozzarella cheese. Add the second layer of eggplant (we like so as to add them proper on prime of the primary layer to make 9 stacks). High with one other 1 cup tomato sauce and 1 cup shredded mozzarella on every stack. High with the remaining 2 tablespoons grated Parmesan cheese.
  8. Bake for quarter-hour till the cheese is melted and browned. Permit to chill for five minutes, then prime with extra chopped basil and serve. Retailer leftovers refrigerated for as much as 3 days (or frozen for 3 months); reheat within the oven till heat.

Notes

*You’ll have about ⅓ cup flour left over and about 1 egg, however it’s simpler for the breading. There additionally could also be some panko left over. This stuff will not be included within the dietary data.

**Fireplace roasted tomatoes make the very best taste: they style candy and smoky proper out of the can. For those who can’t discover them, substitute highest quality tomatoes with 1 teaspoon sugar and ½ teaspoon smoked paprika. Or, use 1 ½ cups highest quality marinara sauce.

***Complete milk mozzarella cheese melts a lot better than half skim mozzarella, and has a richer taste. It additionally melts higher when reheating leftovers. 

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Extra eggplant recipes

Love working with this tasty vegetable? Listed below are a couple of extra eggplant recipes you’ll love:

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