Eggplant Parmesan, also known as Melanzane alla Parmigiana in Italian, is a classic Italian dish that has become a beloved favorite worldwide. This hearty and flavorful dish features layers of tender eggplant slices, tangy tomato sauce, and rich melted cheese, all baked to perfection.
Whether you're a vegetarian looking for a satisfying meal or a meat-eater seeking a delicious alternative to classic Italian meat dishes, Eggplant Parmesan is a dish that's sure to please. So why not try this traditional Italian recipe and savor the mouthwatering flavors and aromas of Eggplant Parmesan today?
What is Eggplant Parmesan?
Eggplant Parmesan, also known as Eggplant Parmigiana, is a classic Italian dish made with breaded and fried eggplant slices, layered with tomato sauce, mozzarella cheese, and Parmesan cheese, then baked until the cheese is melted and bubbly. It's a hearty and delicious vegetarian dish popular in many parts of the world, particularly in Southern Italy and Sicily. Some variations of the recipe call for additional ingredients like ground beef, ricotta cheese, or vegetables like zucchini or bell peppers.
Ingredients
Note: The full ingredients list is provided in the recipe card below.
- Eggplant: The dish's main ingredient is sliced into circles and coated with egg and breadcrumbs before being baked in the oven.
- Eggs: Used to create the egg wash to coat the eggplant slices.
- Garlic powder: A flavorful spice added to the egg wash to enhance the flavor of the eggplant.
- Black pepper: A common seasoning added to the egg wash for a subtle heat.
- Italian seasoned Panko breadcrumbs: These breadcrumbs coat the eggplant slices with a crispy texture.
- Extra virgin olive oil: Used to drizzle over the eggplant slices before baking, which helps to keep them moist.
- Marinara sauce: A classic tomato-based sauce used to layer the eggplant slices and give the dish a tangy flavor.
- Tomatoes: Sliced into thick rounds and layered with eggplant slices to add another layer of flavor and texture to the dish.
- Buffalo mozzarella cheese: A creamy and mild cheese sliced into circles and layered with eggplant and tomato slices.
- Parmesan cheese: A hard, salty cheese grated over the top of the dish for added flavor.
- Fresh basil leaves: Used to garnish the top of each Eggplant Parmesan stack and add a fresh, herbaceous flavor to the dish.
How to Make Eggplant Parmesan
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 425 F. Dip the eggplant in the egg mixture, then breadcrumb, and lay on a sheet pan evenly. Bake for 15 to 20 minutes until soft, flipping halfway through. Remove sheet pan, and lower heat to 350 F. Flip each eggplant over and start assembling the stacks by layering the eggplant slices with sauce, a slice of tomato, cheese, and fresh basil; repeat the layering process until you have 2 slices in a stack. Top with a generous layer of cheese.
Return to oven at 350 F for about minutes. Once 15 minutes have passed, turn the oven to broil on high. Broil for about 3 minutes or until the cheese is melty and golden brown. *(Keep a close watch, so the cheese doesn't burn). Remove the sheet pan, sprinkle each Eggplant Parmesan with Parmesan, and add a basil leaf to the top. Enjoy our Healthy Version of Eggplant Parmesan!
Substitutions
- Eggplant: You could substitute zucchini or portobello mushrooms for the eggplant.
- Italian seasoned Panko breadcrumbs: Regular Panko breadcrumbs or regular breadcrumbs could be used instead of Italian seasoned breadcrumbs. You could also make your seasoned breadcrumbs by adding Italian herbs like oregano, basil, and thyme to plain breadcrumbs.
- Extra virgin olive oil: You could use vegetable or neutral-tasting oil instead of extra virgin olive oil.
- Marinara sauce: Use your favorite tomato sauce instead of marinara sauce.
- Buffalo mozzarella cheese: Regular mozzarella cheese or another mild cheese like provolone could be used instead of buffalo mozzarella.
- Parmesan cheese: You could use another hard, salty cheese like pecorino romano instead of Parmesan cheese.
- Fresh basil leaves: You could use dried basil or another fresh herb like parsley or oregano if you don't have fresh basil.
Variations
- Add meat: If you're not a vegetarian, add some cooked ground beef, turkey, or sausage to the tomato sauce for a meatier version of Eggplant Parmesan.
- Add veggies: You could add some sautéed bell peppers, onions, or mushrooms to the tomato sauce for flavor and texture.
- Add herbs: You could add fresh or dried herbs to the tomato sauce, such as oregano, thyme, or rosemary, for added flavor.
- Make it spicy: If you like spicy food, add some red pepper flakes or diced jalapeños to the tomato sauce.
- Use a different cheese: Instead of mozzarella cheese, you could use another type of cheese like fontina, gouda, or goat cheese for a unique flavor.
- Change the shape: Instead of stacking the eggplant slices into individual servings, you could arrange them in a casserole dish and layer the ingredients to create a more traditional lasagna-style dish.
How to Serve
- As the main dish: Eggplant Parmesan can be served as a main course alongside a salad or some garlic bread. The individual stacks can be served on plates or in bowls, with extra tomato sauce and Parmesan cheese on top.
- As a side dish: If you prefer a smaller portion, Eggplant Parmesan can also be served as a side dish alongside grilled meats or fish.
- On a sandwich: If you have any leftover Eggplant Parmesan, you could use it as a filling for a sandwich. Place a few stacks between two slices of crusty bread and press down gently.
- With pasta: You could serve Eggplant Parmesan over a bed of spaghetti or other pasta, topped with extra tomato sauce and Parmesan cheese.
- At a party: If you're hosting a party or potluck, you could make a larger batch of Eggplant Parmesan and serve it on a platter for guests to help themselves.
How to Store & Re-Heat
To store: Allow the Eggplant Parmesan to cool completely before storing. Then, you can keep it in an airtight container in the refrigerator for up to 3 days.
To reheat: Preheat your oven to 350 F (175 C). Place the individual stacks or the whole casserole in the oven and bake for 20-25 minutes or until heated. If the cheese starts to brown too much, cover it with foil. You could also reheat it in the microwave in 30-second increments, although this may make the eggplant slices soggy.
Make-Ahead
To make Eggplant Parmesan ahead of time, you can follow the recipe instructions to assemble the dish with eggplant slices, sauce, cheese, and basil. Cover the dish tightly with plastic wrap or foil and refrigerate it for 24 hours. When you're ready to serve, remove the dish from the refrigerator and let it come to room temperature for about 30 minutes.
Preheat your oven to 350 F (175 C), and bake the Eggplant Parmesan for 30-40 minutes, or until it's heated through and the cheese is melted and bubbly. Allow the dish to cool for a few minutes before serving. By making Eggplant Parmesan ahead of time, you can save time and ensure that it's hot and fresh when ready to eat.
How to Freeze
Freezing Eggplant Parmesan is not recommended as it can alter the texture and taste of the dish. The eggplant may become mushy when thawed, and the cheese can lose its creamy texture. Ideally, Eggplant Parmesan is best enjoyed fresh from the oven for its crispy and cheesy goodness. If you have leftovers, it's better to refrigerate them for a few days and reheat them in the oven or microwave when you're ready to eat.
Tips for Making The Best Eggplant Parmesan
- Salt the eggplant: Before baking it, sprinkle it with salt and let it sit for 30 minutes. This helps to remove excess moisture and make the eggplant more tender.
- Use fresh ingredients: To get the best flavor, use fresh ingredients like ripe tomatoes, Good-quality cheese, and fresh basil leaves.
- Use Italian seasoned Panko breadcrumbs: The seasoned breadcrumbs add extra flavor to the dish and help to give the eggplant a crispy texture.
- Don't over-bake: Be sure to bake the eggplant until it's soft and tender, but don't over-bake it or it will become too mushy.
- Use Good-quality cheese: Choose a good quality buffalo or shredded mozzarella cheese for the dish, as it will melt better and taste richer.
- Add herbs to the tomato sauce: To give the tomato sauce more flavor, add fresh or dried herbs like oregano, basil, or thyme.
- Let it rest: After baking the Eggplant Parmesan, rest for a few minutes before serving. This allows the flavors to meld together and makes it easier to cut into individual stacks.
FAQ
Can I make Eggplant Parmesan without breading the eggplant slices?
You can skip the breading step and bake the eggplant slices until tender. However, the breading adds a crispy texture and helps the eggplant hold its shape better when layered with the sauce and cheese.
Can I use a different type of eggplant for Eggplant Parmesan?
You can use different types of eggplant for the dish, such as Japanese eggplant or long eggplant. Just make sure to slice the eggplant into similar sizes and thicknesses so that it cooks evenly.
Can I use the store-bought marinara sauce for Eggplant Parmesan?
You can use store-bought marinara sauce if you don't have time to make your own. Just be sure to choose a high-quality sauce you like the taste of.
Can I make Eggplant Parmesan without cheese?
You can make a vegan or dairy-free version of Eggplant Parmesan using a vegan cheese substitute or leaving out the cheese altogether. Just be aware that the cheese adds richness and flavor to the dish, so you may want to add other seasonings or herbs to compensate.
Can I use a different type of cheese instead of mozzarella in Eggplant Parmesan?
You can use different types of cheese, such as provolone, fontina, or even Parmesan cheese, instead of mozzarella. However, mozzarella is the traditional cheese used in the dish and has a mild flavor that complements the other ingredients well.
How can I prevent the eggplant from becoming too watery?
To prevent the eggplant from becoming too watery, sprinkle it with salt and let it sit for 30 minutes before baking. This will draw out excess moisture and make the eggplant more tender. Rinse the eggplant thoroughly and pat it dry before breading and baking.
Can I use canned tomatoes instead of fresh tomatoes in Eggplant Parmesan?
You can use canned tomatoes instead of fresh tomatoes in the tomato sauce. Just be sure to choose a good-quality canned tomato and adjust the seasonings to your liking.
Related Recipes:
- Parmesan Polenta
- Beef Milanese
- Chicken Milanese
- Lemon Parmesan Chicken
- Baked Parmesan Pork Chops
- Mushroom Bread Pudding
Recipe
Easy Eggplant Parmesan
Eggplant Parmesan, also known as Melanzane alla Parmigiana in Italian, is a classic Italian dish that has become a beloved favorite worldwide. This hearty and flavorful dish features layers of tender eggplant slices, tangy tomato sauce, and rich melted cheese, all baked to perfection. Whether you're a vegetarian looking for a satisfying meal or a meat-eater seeking a delicious alternative to classic Italian meat dishes, Eggplant Parmesan is a dish that's sure to please. So why not try this traditional Italian recipe and savor the mouthwatering flavors and aromas of Eggplant Parmesan today?Ingredients
- 3 medium eggplant , wash and cut in ½ inch wide circles.
- 5 eggs , whisked with ⅛ teaspoon garlic powder and ¼ teaspoon ground black pepper
- 4 cup Italian seasoned Panko breadcrumbs
- extra virgin olive oil for drizzling
- 2 cups marinara sauce * (homemade or store-bought)
- 5-6 to matoes , cut into thick slices
- 1 pound sliced buffalo mozzarella cheese or shredded mozzarella cheese , cut in circles
- ¼ cup grated parmesan cheese
- Approximately 15 fresh basil leaves
Instructions
- Preheat the oven to 425 F. Dip the eggplant in egg mixture, then breadcrumb, and lay on a sheet pan evenly. Bake for 15 to 20 minutes until soft, flipping halfway through.
- Remove sheet pan, and lower heat to 350 F. Flip each eggplant over and start assembling the stacks by layering the eggplant slices with sauce, a slice of tomato, cheese, and fresh basil; repeat the layering process until you have 2 slices in a stack. Top with a generous layer of cheese.
- Return to oven at 350 F for about minutes. Once 15 minutes have passed, turn the oven to broil on high. Broil for about 3 minutes or until the cheese is melty and golden brown. *(Keep a close watch, so the cheese doesn't burn).
- Remove the sheet pan and sprinkle each Eggplant Parmesan with Parmesan and add a basil leaf to the top. Enjoy our Healthy Version of Eggplant Parmesan!
Notes
How to Store & Re-Heat To store: Allow the Eggplant Parmesan to cool completely before storing. Then, you can keep it in an airtight container in the refrigerator for up to 3 days. To reheat: Preheat your oven to 350 F (175 C). Place the individual stacks or the whole casserole in the oven and bake for 20-25 minutes or until heated. If the cheese starts to brown too much, cover it with foil. You could also reheat it in the microwave in 30-second increments, although this may make the eggplant slices soggy. Make-AheadTo make Eggplant Parmesan ahead of time, you can follow the recipe instructions to assemble the dish with eggplant slices, sauce, cheese, and basil. Cover the dish tightly with plastic wrap or foil and refrigerate it for 24 hours. When you're ready to serve, remove the dish from the refrigerator and let it come to room temperature for about 30 minutes. Preheat your oven to 350 F (175 C), and bake the Eggplant Parmesan for 30-40 minutes, or until it's heated through and the cheese is melted and bubbly. Allow the dish to cool for a few minutes before serving. By making Eggplant Parmesan ahead of time, you can save time and ensure that it's hot and fresh when ready to eat.How to FreezeFreezing Eggplant Parmesan is not recommended as it can alter the texture and taste of the dish. The eggplant may become mushy when thawed, and the cheese can lose its creamy texture. Ideally, Eggplant Parmesan is best enjoyed fresh from the oven for its crispy and cheesy goodness. If you have leftovers, it's better to refrigerate them for a few days and reheat them in the oven or microwave when you're ready to eat.Nutrition FactsEasy Eggplant ParmesanAmount per ServingCalories138% Daily Value*Fat6g9%Saturated Fat3g19%Trans Fat0.003gPolyunsaturated Fat1gMonounsaturated Fat2gCholesterol50mg17%Sodium322mg14%Potassium301mg9%Carbohydrates13g4%Fiber3g13%Sugar4g4%Protein8g16%Vitamin A501IU10%Vitamin C6mg7%Calcium139mg14%Iron1mg6%* Percent Daily Values are based on a 2000 calorie diet.All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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