Eggplant Parmesan
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr 30 mins
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salting time
1 hr
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Total Time
2 hrs 45 mins
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Servings
6
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Calories
573 kcal
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Course
Main Course
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Cuisine
Italian
Eggplant Parmesan
Description
The process begins by salting thinly sliced eggplant rounds and pressing them under weight to draw out moisture, which helps achieve a crisper fry and reduces bitterness. After rinsing and drying, the eggplant is dredged in flour then dipped in an egg mixture combined with pecorino romano, black pepper, and parsley before frying in olive oil until golden.
The accompanying marinara sauce is made by gently sweating sliced garlic in olive oil with red pepper flakes, then simmering hand-crushed plum tomatoes with fresh basil. This sauce provides a mildly spicy, aromatic tomato base to complement the fried eggplant layers, which are alternated with mozzarella, parmesan, and fresh basil in a baked casserole.
The resulting dish offers a combination of crispy fried eggplant with melted cheeses and bright tomato sauce. It’s well suited as a main course or hearty side. Salting the eggplant is recommended but optional based on preference. Leftover sauce can be saved and served alongside or frozen for later use.
After frying, draining excess oil from the eggplant on paper towels or wire racks is important for a less greasy result. The casserole can be reheated in the oven to maintain texture. Leftovers are best stored refrigerated for up to 3 days.
Ingredients
For the marinara sauce
- 5 cloves garlic sliced
- 2 ounce cans plum tomatoes hand crushed or blender pulsed
- 3 tablespoons extra virgin olive oil
- 1/4 teaspoon red pepper flakes crushed, hot
- salt to taste
- 3 basil leaves
For the eggplant
- 2 cups olive oil or enough to fill up pan at least 1/2-inch high
- 3 large eggplant sliced into rounds 1/4-inch thick or less, salted for 1 plus hours - see notes below
- 1 cup flour for dredging only
- 10 large egg plus more if needed
- 1 cup pecorino romano grated
- 1/2 teaspoon black pepper
- 1/4 cup flat-leaf parsley minced, Italian
Assembly ingredients
- 5 cups marinara sauce from recipe above, you will have leftover sauce!
- 1/2 cup parmigiano reggiano grated
- 1 pound mozzarella cheese shredded
- 1/4 cup basil hand torn, packed leaves
Instructions
Salt the eggplant
- Salt the eggplant slices then place in a colander to drain with a plate beneath. Also, place a plate on top of the eggplant and a weight (canned tomatoes work well) to aid in water removal. After a minimum of 1 hour, rinse or wipe the pieces with a damp towel to remove most of the excess salt. Pat the pieces dry. They are now ready for frying.
Make the marinara sauce
- Heat the olive oil in a large saucepan to medium-low and add the garlic.
- Once the garlic turns golden (about 2-3 minutes) add the red pepper flakes and cook for 30 seconds more. Add the tomatoes and bring the sauce to a simmer, stirring occasionally.
- Season the sauce with salt to taste and add the basil leaves. After 15 minutes of simmering, set the sauce aside covered to keep warm, or keep it cooking over very low heat.
Fry the eggplant
- Heat a 1/2 inch of olive oil in a large heavy pan to 360-370f.
- In a large bowl mix together the eggs, Pecorino, black pepper, and parsley.
- Pat the eggplant pieces dry then dredge in flour and shake off the excess. Place the eggplant into the egg mixture then let it drain for a few seconds on the side of the bowl before gently adding to the hot oil.
- Fry the eggplant until golden (about 3-4 minutes per side) then place on a paper towel lined plate or baking sheet to drain. Blot the eggplant with paper towels to remove excess oil. Work in batches until finished.
Assemble and bake
- Preheat oven to 400f and set the rack to the middle level.
- Note: You will need roughly 5 cups of sauce. You might have a bit of extra sauce left over. Place a thick layer of marinara sauce into a 9x13" baking dish then add 1 layer of eggplant. Dividing roughly equally between the layers, add more sauce, torn basil leaves, shredded mozzarella, and grated Parmigiano Reggiano. Repeat in layers to the top of the baking dish.
- Bake for 30 minutes at 400f in the middle of the oven. For a browner top, broil for the last 2 minutes. Check at all times so it doesn't burn.
- Let the eggplant parmesan rest for at least 20 minutes before serving. Enjoy!
Notes
- Salting eggplant removes excess moisture for a crisper fry and reduces bitterness; rinse and dry slices before frying.
- After frying, drain eggplant on paper towels or wire racks to reduce oiliness before assembling.
- Peeling eggplant is optional; both peeled and unpeeled slices work in this recipe.
- Extra marinara sauce is useful as a side and can be refrigerated up to 5 days or frozen up to 6 months.
- Store leftovers in the fridge for up to 3 days and reheat in the oven at 350°F until warmed through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 573 kcal
% Daily Value*
| Calories | 573kcal | 29% |
| Carbohydrates | 25.1g | 8% |
| Protein | 24.5g | 49% |
| Fat | 44.2g | 68% |
| Saturated Fat | 13.7g | 69% |
| Cholesterol | 176mg | 59% |
| Sodium | 528mg | 22% |
| Potassium | 774mg | 16% |
| Fiber | 7.8g | 31% |
| Calcium | 439mg | 44% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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