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Eggplant Parmesan Recipe

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3.8 from 64 reviews

Eggplant Parmesan is a classic Italian comfort dish featuring tender, golden-fried eggplant slices layered with rich tomato sauce, fresh basil, and melted mozzarella and Parmesan cheeses. This baked casserole delivers a delightful combination of savory flavors and satisfying textures, perfect as a hearty main course or an impressive vegetarian meal.

Ingredients

Eggplant Preparation

  • 2 eggplants, thinly sliced length-wise
  • Salt, for drawing out moisture
  • Black pepper, to taste

Dredging Station

  • 2 large eggs, beaten
  • 1/3 cup all-purpose flour (or gluten-free flour as alternative)

For Frying and Assembly

  • 1/4 cup extra virgin olive oil
  • 2 cups tomato sauce, no salt added
  • 2 oz Parmesan cheese, grated (plus more if needed)
  • 8 oz fresh mozzarella cheese, sliced (plus more if needed)
  • Large bunch of fresh basil leaves, reserve a few for garnish

Instructions

  1. Preheat the Oven: Set your oven to 325°F (163°C) so it reaches the correct temperature by the time your casserole is assembled.
  2. Salt the Eggplant: Lay the thinly sliced eggplant on a paper towel-lined baking sheet and sprinkle generously with salt. Let sit for 30 minutes to draw out moisture and reduce bitterness. Afterward, pat the slices dry with paper towels to remove excess salt and water.
  3. Prepare the Dredging Station: In two shallow bowls, place the beaten eggs in one and flour in the other. This setup will help create a light coating on the eggplant slices.
  4. Batter the Eggplant: Coat each eggplant slice in flour, shaking off the excess, then dip it into the beaten eggs allowing excess to drip back into the bowl. Place coated slices on a tray, ready for frying.
  5. Fry the Eggplant: Heat the olive oil in a large frying pan or skillet over medium heat until shimmering. In batches, fry eggplant slices for 3 to 5 minutes per side until golden brown. Transfer to paper towels to absorb any excess oil.
  6. Assemble the Casserole: Spread a thin layer of tomato sauce on the bottom of a casserole dish. Layer fried eggplant slices on top, then sprinkle Parmesan cheese, add fresh basil leaves, and arrange mozzarella slices. Season with salt and pepper. Repeat layering until all ingredients are used, ending with a top layer of tomato sauce and mozzarella cheese.
  7. Bake: Place the assembled casserole on a baking sheet and bake in the preheated oven at 325°F for 30 minutes, or until the sauce is bubbling and the cheese is melted and slightly golden.
  8. Rest and Serve: Remove from oven and let the casserole rest for 10 minutes to set. Garnish with fresh basil leaves before serving. Enjoy your delicious Eggplant Parmesan!

Notes

  • Salting the eggplant helps reduce bitterness and moisture, but you can skip this step if pressed for time or if using young, fresh eggplants.
  • Use a good quality extra virgin olive oil for frying for better flavor.
  • For a gluten-free version, substitute the all-purpose flour with gluten-free flour.
  • Adjust the amount of cheese according to your taste preferences; adding more Parmesan enhances the savory depth.
  • If you prefer a lighter dish, you can bake the eggplant slices instead of frying, but frying gives the best texture.

Find it online: https://recipethrive.com/eggplant-parmesan-recipe/