Go Back
To make a great Eggplant Parmesan, you need the following ingredients: - 2 medium eggplants, sliced into 1/4-inch rounds - 1 teaspoon salt - 1 cup all-purpose flour - 3 large eggs, beaten - 2 cups breadcrumbs (preferably whole wheat) - 3 cups marinara sauce (store-bought or homemade) - 2 cups shredded mozzarella cheese - 1 cup grated Parmesan cheese - 1 tablespoon dried oregano - 1 tablespoon fresh basil, chopped (plus extra for garnish) - Olive oil for frying - Freshly ground black pepper, to taste You can swap some ingredients if needed. For the eggplant, zucchini works well. If you want a gluten-free option, use almond flour instead of all-purpose flour. For the breadcrumbs, try crushed cornflakes or gluten-free breadcrumbs. If you don't have mozzarella, use provolone or a dairy-free cheese. Use fresh herbs if you can find them, as they add bright flavors. Eggplant Parmesan pairs nicely with many sides. A simple green salad with lemon vinaigrette works great. Garlic bread is a classic choice too. For beverages, a light red wine, like Chianti, complements the dish well. If you prefer a non-alcoholic option, try sparkling water with a slice of lemon. You can find the full recipe in the recipe section. Enjoy your cooking! To prepare the eggplants, start by slicing them into 1/4-inch rounds. This helps them cook evenly. Place the slices in a colander, and sprinkle them with salt. The salt draws out moisture and bitterness. Let them sit for about 30 minutes. After this time, rinse the slices under cold water. Pat them dry with paper towels. This step is key to getting that perfect texture. Next, set up your breading station. Use three shallow bowls. Put all-purpose flour in the first bowl. In the second bowl, add the beaten eggs. In the third bowl, mix breadcrumbs with dried oregano and black pepper. Take each eggplant slice, and first coat it in flour. Shake off any extra flour. Then, dip it in the egg. Finally, coat it with the breadcrumb mixture. Make sure each slice is well-covered. This creates a nice crust when you fry them. Now it's time to cook! Heat olive oil in a large skillet over medium-high heat. You want enough oil to cover the bottom of the skillet. Fry the breaded eggplant slices in batches. Cook them for about 3-4 minutes on each side until they turn golden brown. After frying, place them on a paper towel-lined plate to drain excess oil. Preheat your oven to 375°F (190°C). Grab a 9x13 inch baking dish. Spread a layer of marinara sauce on the bottom. Layer half of the fried eggplant slices over the sauce. Sprinkle a layer of mozzarella and Parmesan cheeses on top. Repeat with the remaining eggplant, sauce, and cheeses. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 15-20 minutes. You want the cheese to be bubbly and golden. Once done, let the dish rest for 10 minutes before serving. Garnish with fresh basil for a beautiful finish. For the full recipe, check out the details mentioned earlier. To get crispy eggplant, first, salt the slices. This helps draw out moisture and bitterness. Let them sit for thirty minutes. Rinse and dry them well. After drying, coat them in flour, eggs, and breadcrumbs. Fry them in hot oil. This creates a golden, crunchy crust. Avoid skipping the salting step. This makes the eggplant soggy. Don’t overcrowd the pan while frying. This lowers the oil's temperature and makes them soft. Also, don’t skip resting them on paper towels. This removes extra oil and keeps them crispy. For a great look, slice the Eggplant Parmesan neatly. Place it on a colorful plate. Drizzle some extra marinara around the edges. Add fresh basil leaves on top for color. You can also serve it with a side salad or garlic bread for a complete meal. For the full recipe, check out the Cheesy Eggplant Delight section. {{image_2}} You can make Eggplant Parmesan vegetarian by skipping meat and using more veggies. To make it vegan, replace the cheese with cashew cheese or vegan mozzarella. You can also use nutritional yeast for a cheesy flavor. This way, everyone can enjoy a tasty dish! If you want to swap cheese, use a mix of almond cheese or soy cheese. These options melt nicely and give a good flavor. Another great choice is to use a blend of ricotta made from nuts. This change keeps the dish creamy and satisfying. Adding seasonal veggies can change your dish. Try adding spinach for a pop of color and nutrition. Mushrooms add a rich, earthy flavor. You can also mix in zucchini or bell peppers. These additions make your Eggplant Parmesan even more delightful and fun. For the full recipe, check the original guide! After enjoying your Eggplant Parmesan, store leftovers in an airtight container. Place the dish in the fridge within two hours. This keeps it fresh and safe. Use it within three to four days for the best taste. If you see any changes in smell or texture, it's time to toss it. Want to save some for later? You can freeze Eggplant Parmesan! Cut it into portions and wrap each piece tightly in plastic wrap. Then, place the wrapped pieces in a freezer bag. Label the bag with the date. It will stay good for about three months in the freezer. Just remember to let it cool completely before you freeze it. To reheat, you can use the oven or microwave. For the oven, preheat it to 350°F (175°C). Place the Eggplant Parmesan in a baking dish, cover it with foil, and heat for about 20 minutes. This helps it heat evenly. If using the microwave, heat it in short bursts, checking after each minute. Enjoy it warm and melty, just like when you first made it! For the best taste, avoid reheating more than once. Eggplant Parmesan comes from Italy. It is known as "Melanzane alla Parmigiana." This dish has roots in Southern Italy. Many believe it started in Sicily, where eggplants grow well. The dish highlights eggplants with rich tomato sauce and cheese. It reflects the simple yet bold flavors of Italian cooking. Yes, you can prepare Eggplant Parmesan in advance. You can keep it in the fridge for a day or two. Just assemble the layers without baking. Cover the dish with plastic wrap or foil. When you are ready to cook, bake it as directed. This saves time on busy days while keeping the flavors intact. To make Eggplant Parmesan gluten-free, swap out the flour and breadcrumbs. Use gluten-free flour and gluten-free breadcrumbs instead. Many stores offer these options now. You can also make your own breadcrumbs from gluten-free bread. This simple change lets everyone enjoy this tasty dish! This blog post explored how to make delicious Eggplant Parmesan. We covered ingredients and great alternatives for each one. I shared step-by-step instructions, so you can follow along easily. Tips helped you achieve crispy eggplant while avoiding common mistakes. I also provided variations for different diets and storage tips for leftovers. In closing, making Eggplant Parmesan can be simple and fun. With these tips, you’ll impress your friends and family! Enjoy the journey of cooking this classic dish.

Eggplant Parmesan

Indulge in this Cheesy Eggplant Delight that’s sure to impress! Discover how to turn simple ingredients into a mouthwatering Eggplant Parmesan that layers crispy eggplant, rich marinara sauce, and gooey cheeses. Perfect for any occasion, this recipe is easy to follow and will become a family favorite. Click through to explore the full recipe and impress your loved ones with this delicious dish!
Print Recipe Pin Recipe

Ingredients
  

2 medium eggplants, sliced into 1/4-inch rounds

1 teaspoon salt

1 cup all-purpose flour

3 large eggs, beaten

2 cups breadcrumbs (preferably whole wheat)

3 cups marinara sauce (store-bought or homemade)

2 cups shredded mozzarella cheese

1 cup grated Parmesan cheese

1 tablespoon dried oregano

1 tablespoon fresh basil, chopped (plus extra for garnish)

Olive oil for frying

Freshly ground black pepper, to taste

Instructions
 

Prepare the Eggplants: Place the eggplant slices in a colander and sprinkle with salt. Let them sit for about 30 minutes to draw out excess moisture and bitterness. Rinse and pat dry with paper towels.

    Set Up Breading Station: In three separate shallow bowls, place the flour in the first, the beaten eggs in the second, and the breadcrumbs mixed with oregano and black pepper in the third.

      Bread the Eggplant: Dredge each eggplant slice first in flour, shaking off the excess. Then dip it into the beaten eggs, and finally coat it with the breadcrumb mixture. Set aside.

        Fry the Eggplant: In a large skillet, heat enough olive oil over medium-high heat to cover the bottom. Fry eggplant slices in batches for about 3-4 minutes on each side until they are golden brown and crispy. Remove them and place on a paper towel-lined plate to drain excess oil.

          Assemble the Eggplant Parmesan: Preheat your oven to 375°F (190°C). In a 9x13 inch baking dish, spread a layer of marinara sauce to cover the bottom. Layer half of the fried eggplant slices over the sauce, then sprinkle with a layer of mozzarella and Parmesan cheeses. Repeat the layers with the remaining eggplant, sauce, and cheeses.

            Bake: Cover the dish with foil and bake in the preheated oven for 25 minutes. Then remove the foil and bake for an additional 15-20 minutes until the cheese is bubbly and golden brown.

              Garnish and Serve: Once out of the oven, let the dish rest for 10 minutes before serving. Garnish with fresh basil for a lovely touch.

                Prep Time: 30 minutes | Total Time: 1 hour 15 minutes | Servings: 4-6

                  - Presentation Tips: Serve the Eggplant Parmesan in slices on a beautiful plate, drizzled with extra marinara on the side, and garnished with fresh basil for a pop of color.