Eggplant Parmigiana

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Eggplant Parmigiana

The first bite of Eggplant Parmigiana, with its crispy exterior and tender, flavorful interior, is a sensory experience like no other.

I still remember the summer I spent in Italy, where I first tasted this dish, made with love by my host mother, using the freshest eggplants from her garden.

It was during that summer that I learned the secrets of traditional Italian cooking, and this Eggplant Parmigiana quickly became a cherished family favorite.

Why You’ll Love This Eggplant Parmigiana

  • The combination of crispy breaded eggplant, rich tomato sauce, and creamy melted mozzarella cheese is a match made in heaven.
  • The flavors are bold and satisfying, with a perfect balance of tangy, sweet, and savory notes.
  • This recipe can be prepared in under an hour, making it a great option for a weeknight dinner.
  • The foolproof breading technique ensures that the eggplant slices are crispy on the outside and tender on the inside.
  • It’s the perfect dish for a special occasion or a cozy night in with the family.

Ingredients You’ll Need

  • 2 large eggplants, sliced
  • 1 cup all-purpose flour
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 cup breadcrumbs
  • 1 cup grated Parmesan cheese
  • 1 cup marinara sauce
  • 1 cup shredded mozzarella cheese
  • 1 tsp dried oregano
  • 1 tsp dried basil

The star of the show is, of course, the eggplant, which is breaded and fried to perfection. The rich tomato sauce and creamy melted mozzarella cheese add depth and complexity to the dish.

Expert Tips for the Best Eggplant Parmigiana

  • The key to a crispy breading is to use a combination of flour, eggs, and breadcrumbs, and to fry the eggplant slices at the right temperature.
  • A common mistake is to overbread the eggplant, which can make it heavy and greasy. To avoid this, make sure to coat the slices lightly and evenly.
  • For a pro upgrade, try adding some grated Parmesan cheese to the breading mixture for an extra burst of flavor.
  • The eggplant is done when it’s golden brown and crispy on the outside, and tender on the inside.
  • This dish can be made ahead of time and reheated in the oven, making it a great option for a busy weeknight.

Variations and Substitutions

How to Store and Reheat

This dish can be stored in the fridge for up to 3 days, and reheated in the oven at 350°F for 15-20 minutes. For a freeze tip, try freezing the breaded eggplant slices before frying them, and then reheating them in the oven when you’re ready to serve.

Frequently Asked Questions

What’s the best way to bread eggplant?

The best way to bread eggplant is to use a combination of flour, eggs, and breadcrumbs, and to fry the slices at the right temperature. This will ensure that the breading is crispy and golden brown.

Can I make this recipe ahead of time?

Yes, this recipe can be made ahead of time and reheated in the oven when you’re ready to serve. Simply bread and fry the eggplant slices, and then assemble the dish and refrigerate or freeze it until you’re ready to serve.

How do I store and reheat this dish?

This dish can be stored in the fridge for up to 3 days, and reheated in the oven at 350°F for 15-20 minutes. You can also freeze the breaded eggplant slices before frying them, and then reheat them in the oven when you’re ready to serve.

I hope you enjoy this recipe for Eggplant Parmigiana as much as my family does. It’s a dish that’s sure to become a staple in your household, and one that you’ll return to again and again.

✦ Recipe Card ✦

Eggplant Parm

⏱️
PREP
20 mins
🔥
COOK
25 mins
⏰
TOTAL
45 mins
👤
SERVES
4 servings
🔥 Calories 540 kcal💪 Protein 30g🌾 Carbs 35g🫙 Fat 32g
 

🧂 Ingredients

2 large eggplants, sliced
1 cup all-purpose flour
1 tsp salt
1 tsp black pepper
1 cup breadcrumbs
1 cup grated Parmesan cheese
1 cup marinara sauce
1 cup shredded mozzarella cheese
1 tsp dried oregano
1 tsp dried basil
 

👩‍🍳 Instructions

  1. 1Dredge eggplant slices in flour, shaking off excess.
  2. 2Dip in beaten eggs, then coat in breadcrumbs.
  3. 3Heat 1/2-inch of olive oil in a large skillet over medium-high heat. Fry eggplant slices until golden brown, about 3-4 minutes per side.
  4. 4Preheat oven to 400°F (200°C).
  5. 5In a 9×13-inch baking dish, spread a layer of marinara sauce.
  6. 6Arrange a layer of fried eggplant slices on top of the sauce.
  7. 7Sprinkle with Parmesan cheese and a sprinkle of oregano and basil.
  8. 8Repeat the layers, ending with a layer of mozzarella cheese on top.
  9. 9Cover with aluminum foil and bake for 25 minutes.
  10. 10Remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is melted and bubbly.
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