Classic Eggplant Parmesan

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Classic Eggplant Parmesan Recipe

The first bite of Classic Eggplant Parmesan Recipe is like a symphony of flavors and textures – the tender eggplant, the rich tomato sauce, and the creamy melted mozzarella all combine to create a dish that’s greater than the sum of its parts.

I still remember the summer I spent in Italy, where I first fell in love with the combination of crispy fried eggplant and rich tomato sauce, all bound together with creamy melted mozzarella.

It wasn’t until I made it for my family, however, that I realized just how much they would love it – and This Classic Eggplant Parmesan Recipe quickly became a cherished family favorite.

Why You’ll Love This Classic Eggplant Parmesan Recipe

  • The combination of crispy fried eggplant, rich tomato sauce, and creamy melted mozzarella is a match made in heaven.
  • The flavors are rich and satisfying, with a perfect balance of tangy, sweet, and savory notes.
  • This recipe can be prepared in under an hour, making it perfect for a weeknight dinner.
  • The dish is foolproof, thanks to a simple breading process and a forgiving baking time.
  • It’s perfect for special occasions, such as birthdays or holidays, but also satisfying enough for a quick weeknight meal.

Ingredients You’ll Need

  • 2 large eggplants, sliced into 1/4-inch thick rounds
  • 1 cup all-purpose flour
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 cup breadcrumbs
  • 1 cup grated Parmesan cheese
  • 1 cup tomato sauce
  • 1 cup shredded mozzarella cheese
  • 2 tbsp olive oil
  • Fresh basil leaves, chopped (optional)

The star of the show is, of course, the eggplant – tender and flavorful, with just the right amount of crunch from the breading. The tomato sauce is also a key player, with its rich, slightly sweet flavor adding depth and complexity to the dish.

Expert Tips for the Best Classic Eggplant Parmesan Recipe

  • The key to a good breading is to make sure the eggplant is completely dry before coating – this will help the breading adhere evenly and prevent it from falling off in the oven.
  • A common mistake is to overcook the eggplant, which can make it tough and dry – be sure to cook it until it’s just tender, then remove it from the oven.
  • For a pro upgrade, try adding some grated Parmesan cheese to the breading for an extra burst of flavor.
  • The dish is done when the cheese is melted and bubbly, and the eggplant is tender and lightly browned.
  • This recipe can be made ahead and refrigerated or frozen for later use – simply assemble the dish, then bake it when you’re ready.

Variations and Substitutions

This recipe can easily be made gluten-free by substituting gluten-free breadcrumbs, and you can also swap out the mozzarella for other cheeses, such as provolone or parmesan. For a bold flavor twist, try adding some diced ham or pepperoni to the tomato sauce.

How to Store and Reheat

This dish can be stored in the fridge for up to 3 days, and reheated in the oven or microwave. For a longer storage time, try freezing the assembled dish, then baking it when you’re ready.

Frequently Asked Questions

What’s the best way to bread eggplant?

The best way to bread eggplant is to use a simple breading process, dipping the eggplant slices in flour, then eggs, then breadcrumbs. This will help the breading adhere evenly and prevent it from falling off in the oven.

Can I use other types of cheese?

Yes, you can use other types of cheese, such as provolone or parmesan, in place of the mozzarella. Just be sure to choose a cheese that melts well and has a similar flavor profile.

How long does this dish keep in the fridge?

This dish can be stored in the fridge for up to 3 days, and reheated in the oven or microwave. For a longer storage time, try freezing the assembled dish, then baking it when you’re ready.

I hope you enjoy making and eating this Classic Eggplant Parmesan Recipe as much as I do – it’s a dish that’s sure to become a family favorite. So go ahead, give it a try, and let me know what you think!

✦ Recipe Card ✦

Eggplant Parmesan

⏱️
PREP
20 mins
🔥
COOK
25 mins
⏰
TOTAL
45 mins
👤
SERVES
4 servings
🔥 Calories 540 kcal💪 Protein 30g🌾 Carbs 38g🫙 Fat 24g
 

🧂 Ingredients

2 large eggplants, sliced into 1/4-inch thick rounds
1 cup all-purpose flour
1 tsp salt
1 tsp black pepper
1 cup breadcrumbs
1 cup grated Parmesan cheese
1 cup tomato sauce
1 cup shredded mozzarella cheese
2 tbsp olive oil
Fresh basil leaves, chopped (optional)
 

👩‍🍳 Instructions

  1. 1Preheat oven to 400°F (200°C).
  2. 2Prepare the eggplant slices by sprinkling both sides with salt to draw out excess moisture. Let sit for 30 minutes.
  3. 3After 30 minutes, rinse the eggplant slices under cold water to remove excess salt. Pat dry with paper towels.
  4. 4In a shallow dish, mix together the flour, salt, and black pepper.
  5. 5Dip each eggplant slice into the flour mixture, coating both sides evenly.
  6. 6Dip the floured eggplant slice into the beaten eggs, coating both sides evenly.
  7. 7Roll the eggplant slice in the breadcrumbs to coat both sides evenly.
  8. 8Heat the olive oil in a large skillet over medium-high heat. Fry the breaded eggplant slices until golden brown, about 3-4 minutes per side.
  9. 9Transfer the fried eggplant slices to a baking dish.
  10. 10Spread a layer of tomato sauce over the eggplant slices.
  11. 11Sprinkle the shredded mozzarella cheese over the tomato sauce.
  12. 12Sprinkle the grated Parmesan cheese over the mozzarella cheese.
  13. 13Bake in the preheated oven for 25 minutes, or until the cheese is melted and bubbly.
  14. 14Remove from the oven and sprinkle with chopped fresh basil leaves, if desired.
  15. 15Serve hot and enjoy!
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