Eggplant Parmesan
User Reviews
4.6
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Prep Time
1 hr 30 mins
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Cook Time
45 mins
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Total Time
2 hrs 15 mins
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Servings
8 to 12 servings
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Calories
331 kcal
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Course
Main Course
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Cuisine
American
Eggplant Parmesan
Description
This Eggplant Parmesan recipe begins by salting peeled, thin eggplant slices to draw out excess water, which is rinsed off and patted dry to prevent sogginess. The eggplant is dipped in beaten eggs and coated evenly with Italian-style breadcrumbs, then fried in a mix of olive and vegetable oils until golden brown on both sides. This method gives the eggplant a crisp exterior and a moist interior.
After frying, the eggplant is layered with tomato-based pasta sauce, generous amounts of shredded mozzarella for gooey texture, and Parmigiano-Reggiano cheese for sharpness and depth. Baking the assembled dish allows the cheese to melt and flavors to combine fully, resulting in a hearty and flavorful entrée with a balance between crispy edges and tender cheese layers.
The bake can be served as a main course or alongside pasta. Variations in the sauce can accommodate meat or vegetarian preferences. This recipe can be prepared over several days, with options to refrigerate or freeze before or after baking to suit meal planning needs.
Use regular Italian-seasoned breadcrumbs for the best texture and flavor, and avoid baking the breaded eggplant alone as frying produces a superior taste and crispness.
Ingredients
For the Eggplant
- 1 eggplant 1½ pounds, peeled and sliced 1/8-inch thick, large
- 1 teaspoon kosher salt
- 4 egg lightly beaten
- 2 cups breadcrumbs Italian style
- 1 cup olive oil
- 1 cup vegetable oil
For the Eggplant Parmesan
- 3¾ cups pasta sauce divided
- 20 ounces mozzarella cheese shredded (about 5 cups), divided
- 1 cup Parmigiano-Reggiano cheese divided, grated
Instructions
- Prepare the Eggplant: Place the sliced eggplant in a colander and sprinkle with the kosher salt. Allow to sit for 15 minutes, then rinse and place on a double layer of paper towels and pat dry.
- Place the lightly beaten eggs in one shallow bowl, and the bread crumbs in another (I like using pie plates for this!). Dip the slices of eggplant into the egg, allowing any excess to drip off, then coat in the bread crumbs. Place the breaded eggplant on a baking sheet while you prepare the rest.
- Pour the olive oil and vegetable oil in a large, deep skillet (I use a 12-inch cast iron skillet) and heat over medium-high heat. Add a pinch of bread crumbs to see if the oil is ready - if they begin bubbling and sizzling the oil is ready.
- Add the eggplant slices a few at a time (do not overcrowd the pan, four is about the max amount per batch) and cook until golden brown, about 2 minutes per side. Remove to a paper towel-lined baking sheet to drain.
- Assemble the Eggplant Parmesan: Preheat oven to 350 degrees F.
- Spread ¾ cup of the pasta sauce over the bottom of a 9x13-inch baking dish. Cover the sauce with slices of eggplant (the pieces can overlap), then spread 1 cup of sauce over the eggplant slices, sprinkle with 2 cups of the shredded mozzarella cheese, and 1/3 cup of the Parmigiano-Reggiano cheese. Repeat another layer of eggplant, 1 cup of sauce, 2 cups shredded mozzarella and 1/3 cup Parmigiano-Reggiano cheese. For the last layer, add the sliced eggplant, 1 cup of sauce, remaining 1 cup shredded mozzarella, and 1/3 cup Parmigiano-Reggiano cheese.
- Cover the pan with foil and bake for 30 minutes. Remove the foil, increase the oven temperature to 375 degrees F, and continue to bake for another 10 to 15 minutes, or until the cheese on top is melted, browned and bubbling. Allow to rest for 10 minutes before serving.
Notes
- Salting eggplant slices for 15 minutes helps remove bitterness and moisture, preventing sogginess.
- Use regular Italian-seasoned breadcrumbs rather than panko for better flavor and texture.
- You can use homemade or jarred spaghetti sauce; a meat sauce works but can be omitted to keep the dish vegetarian.
- This casserole can be assembled over a few days: prepare and refrigerate eggplant one day, assemble and refrigerate the next, then bake on the third day.
- Freeze the assembled dish before or after baking, tightly covered, for up to two months; reheat in a 350°F oven until warmed through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8to 12 servings
Amount Per Serving
Calories 331 kcal
% Daily Value*
| Calories | 331kcal | 17% |
| Carbohydrates | 21g | 7% |
| Protein | 19g | 38% |
| Fat | 19g | 29% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 97mg | 32% |
| Sodium | 913mg | 38% |
| Potassium | 450mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 845IU | 17% |
| Vitamin C | 6.8mg | 8% |
| Calcium | 395mg | 40% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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