Eggplant Parmesan
User Reviews
5
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Prep Time
10 mins
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Cook Time
45 mins
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Additional Time
40 mins
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Total Time
1 hr 35 mins
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Servings
8 servings
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Calories
437 kcal
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Course
Main Course
Eggplant Parmesan
Description
Eggplant Parmesan combines layers of lightly salted and breaded eggplant slices with a tomato-based sauce and two kinds of cheese: grated Parmesan and shredded mozzarella. The process begins by salting the eggplant slices to remove excess moisture and some bitterness, enhancing texture and flavor. The tomato sauce is made by sautéing garlic in olive oil, then simmering crushed and diced tomatoes with dried basil and oregano, resulting in a bright, slightly tangy complement to the eggplant. Each eggplant slice is coated in flour, dipped in beaten eggs, and covered with bread crumbs before frying in vegetable oil to achieve a crispy crust. The assembled casserole is baked until the cheese melts and browns slightly, yielding a rich and satisfying dish with layers of tender eggplant and savory sauce. This recipe yields roughly eight generous servings.
Serve this Eggplant Parmesan hot as a vegetarian main course alongside a simple green salad or crusty bread. It can be enjoyed on its own or with a side of pasta if desired.
The tomato sauce can be prepared ahead and stored refrigerated, while the assembled casserole is best enjoyed fresh or frozen before the final bake. To freeze, assemble but do not bake; wrap tightly with foil and store for up to three months, then thaw overnight before baking.
Ingredients
For the eggplant:
- 2 large eggplant 2 pounds, sliced into 1/4 inch thick rounds (see note 1
- 1 tablespoon salt
For the sauce (see note 2):
- 3 tbsp olive
- 3 cloves garlic peeled and smashed
- 1 (28 ounce) can crushed tomatoes
- 1 (14.5 ounce) can diced tomatoes undrained
- 1 teaspoon granulated sugar optional (see note 3)
- 1/2 teaspoon basil dried
- 1/2 teaspoon oregano dried
- salt freshly ground
- black pepper freshly ground
For the Eggplant Parmesan:
- 1 cup all-purpose flour
- salt freshly ground
- black pepper freshly ground
- 4 large egg
- 4 cups bread crumbs or panko (see note 4)
- 1 1/2 cups Parmesan Cheese grated (3 ounces, freshly grated
- 6 tablespoons vegetable oil
- 2 cups mozzarella cheese shredded (8 ounces, shredded
- 10 basil for garnish, optional, fresh leaves
Instructions
To salt the eggplant:
- Toss the eggplant with 1 tablespoon salt and let it drain in a colander for about 40 minutes.
To make the sauce (see note 2):
- In a medium saucepan over medium-high heat, heat oil until shimmering. Add garlic cloves and sauté until browned, stirring occasionally to prevent scorching, about 3 to 4 minutes. Remove garlic and discard.
- Stir in crushed tomatoes, diced tomatoes, sugar (if using), basil, oregano, and salt and pepper to taste (I like ½ teaspoon salt and ¼ teaspoon pepper). Reduce heat to medium and simmer uncovered until flavors have blended, about 10 minutes.
- Reduce heat to medium and simmer uncovered until flavors have blended, about 10 minutes. Keep warm over low-heat until serving time, or cool completely and store covered in the refrigerator.
To make the Eggplant Parmesan:
- Adjust two oven racks to the upper-middle and lower-middle positions, and place a rimmed baking sheet on each rack. Heat oven to 425 degrees. Spread drained eggplant over paper towels. Wipe away as much salt as possible and press firmly on each slice to remove as much liquid as possible.
- In a large zipper-top plastic bag, add flour. In a second shallow dish, add eggs and beat lightly. In a third shallow dish, combine breadcrumbs, 1 cup Parmesan and salt and pepper to taste (I like 1/2 teaspoon salt, and 1/4 teaspoon pepper).
- Working with about 8 eggplant slices at a time, add them to the bag with the flour. Seal and shake until thoroughly coated. Remove from bag, shake off any excess flour, and dip into eggs.
- Remove from eggs, allowing any excess to drop off, and dredge evenly in the breadcrumbs, pressing to adhere. Lay the breaded eggplant on a wire rack and repeat with remaining eggplant rounds.
- Remove preheated baking sheets from the oven. Pour 3 tablespoons of oil onto each sheet, tilting to coat the sheets evenly. Spread breaded eggplant in a single layer over the preheated, oiled sheets.
- Bake until the eggplant is well browned and crisp on the first side, about 20 minutes. Flip the eggplant slices over. Switch and rotate the baking sheets, and continue to bake until the second side is browned, about 10 minutes longer.
- In the bottom of a 9-inch by 13-inch baking dish, spread 1 cup tomato sauce. Shingle half of the eggplant slices over the tomato sauce. Distribute 1 more cup of the sauce over the eggplant and sprinkle with half of the mozzarella.
- Shingle the remaining eggplant in the dish and dot with another cup of the sauce, leaving the majority of the eggplant exposed so that it will remain crisp. Sprinkle with 1/4 cup of the Parmesan cheese and the remaining 1 cup of mozzarella.
- Place the dish on the lower-middle rack of the oven. Bake until cheese is bubbling and well browned, about 15 minutes. Sprinkle the basil over the top and cool for 10 minutes before serving. Pass the remaining 1 cup tomato sauce and 1/4 cup Parmesan cheese separately.
Notes
- Salting the eggplant reduces moisture and bitterness but can be skipped with modern milder varieties.
- The tomato sauce can be made quickly or substituted with a quality store-bought sauce.
- Sugar in the sauce is optional and can be adjusted or omitted based on taste preferences.
- Use either homemade or store-bought bread crumbs; panko produces a lighter crust.
- The recipe makes about 8 servings and leftovers keep refrigerated for up to 4 days.
- Freeze assembled casseroles before baking for up to 3 months; thaw overnight and bake as directed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 437 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 437kcal | 22% |
| Carbohydrates | 50g | 17% |
| Protein | 21g | 42% |
| Fat | 18g | 28% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 77mg | 26% |
| Sodium | 1649mg | 69% |
| Potassium | 780mg | 17% |
| Fiber | 8g | 32% |
| Sugar | 12g | 24% |
| Vitamin A | 695IU | 14% |
| Vitamin C | 17mg | 19% |
| Calcium | 417mg | 42% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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