Eggplant Parmesan is one of those dishes that feels like a warm hug but with a bit of chaos in the kitchen. I love how the eggplant absorbs all the flavors and turns into something tender and flavorful after frying and baking. It’s a messy process, but that’s part of the charm, right? Plus, it’s a way to sneak in some veggie goodness that everyone can get behind.
Why Make This Again and Again
It’s imperfectly perfect—crisp edges, melted cheese, and that comforting tomato sauce. It’s a dish that feels like a warm, familiar hug, especially after a long day. Plus, the process of layering and frying makes it feel like a small celebration each time.
Inside the Ingredients
- Eggplant: The star, tender inside with a slight chew, needs salting to remove bitterness and moisture.
- Marinara sauce: Rich, tangy, with a bright tomato punch that balances the greasiness.
- Mozzarella cheese: Melty, gooey, with a mild flavor that stretches when you bite.
- Parmesan cheese: Sharp, salty, adds a nutty kick on top.
- Breadcrumbs: Crunchy coating that’s seasoned or plain, depending on your mood.
- Olive oil: For frying—use good quality for a nutty aroma and crispness.
- Herbs & spices: Basil, oregano, and garlic—fresh or dried—they brighten the dish.
Tools & Equipment You’ll Need
- Sharp knife: To slice the eggplants evenly.
- Breading station (plates or shallow bowls): For breading the eggplant slices.
- Large skillet or frying pan: For frying the eggplant slices.
- Baking dish: To layer and bake the assembled eggplant Parmesan.
- Oven: To finish baking and melting the cheese.
Step-by-Step: Making Eggplant Parmesan from Scratch
Step 1: Preheat your oven to 200°C (390°F).
Step 2: Slice the eggplants into 1/2 inch (1.3 cm) thick rounds.
Step 3: Salt the eggplant slices generously and let sit for 20 minutes to draw out moisture.
Step 4: Pat dry with a clean towel to remove excess water and salt.
Step 5: Set up your breading station: flour, beaten eggs, and seasoned breadcrumbs.
Step 6: Dip each eggplant slice in flour, then egg, then breadcrumbs, ensuring an even coat.
Step 7: In a large skillet, heat 2 tbsp olive oil over medium heat (about 160°C/320°F).
Step 8: Fry the eggplant slices in batches until golden brown, about 3-4 minutes per side.
Step 9: Drain on paper towels and set aside.
Step 10: Spread a layer of marinara sauce in a baking dish.
Step 11: Arrange fried eggplant slices over the sauce.
Step 12: Top with shredded mozzarella and grated Parmesan cheese.
Step 13: Repeat layers until all ingredients are used, finishing with cheese on top.
Step 14: Bake uncovered for 25-30 minutes, until bubbly and golden.
Step 15: Let rest for 10 minutes before serving to set the layers.
Cooking Checks & Tips to Keep in Mind
- Eggplant should be golden and slightly crispy at the edges.
- Sauce should be bubbling around the edges when baked.
- Cheese on top should be melted and slightly browned.
- Eggplant slices should feel tender when pierced with a fork.
Common Mistakes & How to Fix Them
- Oil too hot, burning breadcrumbs.? Use a thermometer to ensure oil is at 160°C (320°F).
- Eggplant soggy and waterlogged.? Pat eggplant slices dry after salting.
- Over-torched cheese before bubbling.? Cover loosely with foil if cheese browns too quickly.
- Eggplant slices undercooked or mushy.? Check eggplant tenderness with a fork.
Eggplant Parmesan
Ingredients
Equipment
Method
- Preheat your oven to 390°F (200°C) and set up your breading station with flour, beaten eggs, and seasoned breadcrumbs.
- Slice the eggplants into 1/2 inch thick rounds, then sprinkle generously with salt and let sit for 20 minutes to draw out excess moisture and bitterness.
- Pat the salted eggplant slices dry with a clean towel to remove moisture and salt.
- Set up your breading process: dip each eggplant slice first into flour, then into the beaten eggs, and finally coat evenly with breadcrumbs.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat until shimmering and fragrant.
- Fry the breaded eggplant slices in batches for 3-4 minutes per side, until golden brown and crispy edges form, then drain on paper towels.
- Spread a thin layer of marinara sauce in the bottom of your baking dish.
- Arrange a layer of fried eggplant slices over the sauce, then sprinkle with shredded mozzarella and grated Parmesan cheese.
- Repeat layering with remaining ingredients: sauce, eggplant, and cheese, finishing with a generous layer of cheese on top.
- Bake uncovered for 25-30 minutes until bubbling around the edges and the cheese is golden brown.
- Allow the dish to rest for 10 minutes to set before garnishing with fresh basil leaves and serving.
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