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Parmesan-Baked Eggplant
why make this recipe
Eggplant Parmesan is a delicious and satisfying dish that showcases the rich flavors of eggplant, cheese, and tomato sauce. It’s a great way to enjoy vegetables in a comforting, hearty meal. Perfect for vegetarians, this recipe is also easy to customize with your favorite ingredients. Plus, it’s a fantastic option for family dinners or gatherings.
how to make Eggplant Parmesan
Ingredients:
- 2 medium eggplants
- Salt
- 2 cups breadcrumbs
- 1 cup all-purpose flour
- 3 eggs, beaten
- 2 cups tomato sauce
- 1 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- Fresh basil leaves
- Olive oil
Directions:
- Slice the eggplants and sprinkle them with salt. Let them sit for 30 minutes to draw out moisture. Rinse and pat dry.
- Bread the eggplant slices by coating them in flour, dipping them in the beaten eggs, and then covering them with breadcrumbs.
- Heat olive oil in a skillet and fry the breaded eggplant slices until golden brown. Drain on paper towels.
- Preheat the oven to 375°F (190°C).
- In a baking dish, layer the ingredients: start with a layer of tomato sauce, then add a layer of fried eggplant, followed by Parmesan and mozzarella cheese. Repeat until all ingredients are used, finishing with cheese on top.
- Bake for about 30-40 minutes until the cheese is bubbly and golden.
- Garnish with fresh basil and serve.
how to serve Eggplant Parmesan
Eggplant Parmesan is best served hot and fresh out of the oven. You can pair it with a simple side salad, garlic bread, or pasta for a complete meal. For a nice touch, drizzle some olive oil or balsamic glaze on top before serving.
how to store Eggplant Parmesan
To store leftover Eggplant Parmesan, let it cool completely. Then, cover it tightly with plastic wrap or foil, or place it in an airtight container. It can be stored in the refrigerator for up to 3-4 days. For longer storage, consider freezing it. Wrap it well and place it in the freezer for up to 2-3 months.
tips to make Eggplant Parmesan
- Choose firm eggplants for the best texture. The skin should be shiny and smooth.
- Don’t skip salting the eggplants; it helps reduce bitterness and moisture.
- For extra flavor, add herbs like oregano or thyme to the breadcrumb mixture.
- If you want a lighter version, you can bake the breaded eggplant slices instead of frying them.
variation
You can easily customize Eggplant Parmesan by adding other vegetables like zucchini or spinach. Some people like to add layers of sautéed mushrooms or bell peppers for a more robust flavor.
FAQs
Can I use other cheeses in Eggplant Parmesan?
Yes! While Parmesan and mozzarella are traditional, you can experiment with other cheeses like ricotta or provolone for a different flavor.Is Eggplant Parmesan vegan?
The traditional recipe includes eggs and cheese, but you can make a vegan version by using a vegan breading, dairy-free cheese, and omitting the eggs.Can I make Eggplant Parmesan ahead of time?
Yes, you can prepare it a day in advance. Assemble the layers, cover, and store in the refrigerator. Bake when you are ready to serve.
Eggplant Parmesan
A delicious and satisfying dish showcasing rich flavors of eggplant, cheese, and tomato sauce, perfect for vegetarian meals and gatherings.
Ingredients
Eggplant Preparation
- 2 medium eggplants Choose firm eggplants for the best texture.
- Salt Use to draw out moisture from eggplants.
Breading and Filling
- 2 cups breadcrumbs For breading the eggplant.
- 1 cup all-purpose flour For coating the eggplant.
- 3 large eggs, beaten To help the breadcrumbs stick.
- 2 cups tomato sauce For layering in the dish.
- 1 cup grated Parmesan cheese For topping between layers.
- 2 cups shredded mozzarella cheese For topping the dish.
- Fresh basil leaves For garnish.
- Olive oil For frying eggplant.
Instructions
Preparation
- Slice the eggplants and sprinkle them with salt. Let them sit for 30 minutes to draw out moisture. Rinse and pat dry.
Breading
- Bread the eggplant slices by coating them in flour, dipping them in the beaten eggs, and then covering them with breadcrumbs.
Frying
- Heat olive oil in a skillet and fry the breaded eggplant slices until golden brown. Drain on paper towels.
Assembly
- Preheat the oven to 375°F (190°C).
- In a baking dish, layer the ingredients: start with a layer of tomato sauce, then add a layer of fried eggplant, followed by Parmesan and mozzarella cheese. Repeat until all ingredients are used, finishing with cheese on top.
Baking
- Bake for about 30-40 minutes until the cheese is bubbly and golden.
- Garnish with fresh basil and serve.
Notes
Eggplant Parmesan is best served hot and fresh out of the oven. Pair it with a simple side salad, garlic bread, or pasta for a complete meal. For a nice touch, drizzle some olive oil or balsamic glaze on top before serving. To store, let cool completely, cover tightly, and refrigerate for up to 3-4 days, or freeze for 2-3 months.
