The Best Baked Eggplant Parmesan
I’m sure you’re all familiar with chicken parmesan! Is there anything better over a bed of tender spaghetti? If eggplant parmesan is not yet in your repertoire, get ready to have your mind blown. Hailing from Southern Italy, this classic recipe has origins dating all the way back to the 14th century. While its poultry counterpart is usually enjoyed over pasta, eggplant parmesan, made with 2 or 3 layers each of sauce, eggplant, and cheeses, is best enjoyed all on its own. You can think of it almost like a lasagna; made with crispy breadcrumb dredged eggplant rather than noodles.
Eggplants – The star ingredient of this dish, you’ll need 2 large eggplants, 3 medium, or 4 small. Salt – You’ll need a generous amount of salt to pull the excess moisture from your eggplant. Flour – All-purpose. You can use gluten-free if needed. Eggs – I used large eggs which you’ll need for dredging the eggplant slices through. Breadcrumbs – While I used Italian breadcrumbs, you can also use Panko. Italian seasoning – If you don’t have this, you can make your own using my recipe here. Parmesan cheese – I recommend shredding your own cheese, this way there will be no preservatives or additives. Grana Padano can be used instead. Olive oil – Make sure its regular olive oil, not extra virgin. You can also use avocado, sunflower, safflower, canola, or vegetable oils. Marinara sauce – Use you favorite type from the store or homemade. Mozzarella cheese – Shredded or sliced from a fresh ball. Basil – To chop your basil chiffonade, stack the leaves and roll them tightly lengthwise. Then, cut ¼” sliced widthwise.
Can I Fry The Eggplant?
Absolutely! I prefer baking for the obvious reasons, it’s a lot healthier, quicker and less mess, but you can totally fry them. And if I were to be honest, the fried ones do taste better, but I mean isn’t that always the case? To fry the eggplant follow the steps to prep them and dredge them then heat a bit of olive oil in a skillet and fry a few at a time on both sides until golden brown (see pictures above). Once fried, transfer the eggplant rounds to a paper towel lined plate and repeat with remaining eggplant rounds. To assemble the casserole follow the rest of the instructions.
Why Do I Have To Salt The Eggplant?
When you’re making eggplant parmesan, it’s very important to take your time with the first step and really draw out the excess moisture hiding inside. By salting it generously and giving it a few hours to pull out the water, you will have a much better end result. Without this step, you’ll end up with a very watery eggplant parmesan with soggy breading. Don’t worry about having salty eggplant pieces, either! When you pat and dry the eggplant with paper towel, you’ll end up soaking up most of the salt, leaving behind just a small amount.
Leftovers
Store leftover eggplant parmesan for 3-5 days in an airtight container in the fridge or in the casserole dish wrapped tightly with plastic wrap or aluminum foil. Make sure the eggplant parmesan has fully cooled down to room temperature before storing. To reheat, you can microwave your leftovers or use the oven. Preheat the oven to 375°F and place the eggplant parmesan in a baking dish, then cover the dish with foil. Bake for 15 minutes or until heated through.
Freezing Eggplant Parmesan
If you want to make this dish ahead and freeze it for a busy weeknight, I suggest freezing it unbaked. Let the breaded eggplant cool completely before assembling the casserole. Once assembled, cover the baking dish well with both plastic wrap and foil. It will keep up to 3 months frozen. To bake, let the casserole thaw overnight in the fridge. Then you can bake per the recipe instructions.
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title: “Eggplant Parmesan” ShowToc: true date: “2024-11-01” author: “Betty Potter”
Be sure to try my recipe for Zucchini Casserole, Zucchini Parmesan and Eggplant Casserole next!
Eggplant Parmesan
Friends, if you have any doubts about this recipe, check out the reviews. It’s a keeper. It does take a bit of prep work, but the end result is worth every minute. Plus, I’ll share some make ahead tips with you. Although I feel obligated to say that I do have a quicker version of this recipe without the breading and frying, it’s my Eggplant Casserole recipe!)
Eggplant Italian Breadcrumbs– Check out my homemade breadcrumb recipe Marinara Sauce– I’ve got a marinara sauce recipe as well! Flour Garlic Powder Seasoned Salt Eggs Mozzarella Cheese- Low moisture shredded from a block melts the best Parmesan Cheese
Do You Peel Eggplant Before Cooking
There is no need to peel the eggplant prior to cooking it, unless it’s very large, in which case the outside could be tough and a bit bitter. I like to leave it on, especially for this recipe.
How to Make it
1. Salt the Eggplant to Remove Excess Moisture.
This is key to crispy results. Eggplants are 92% water. Failure to remove some of this water will results in soggy Eggplant Parmesan. Slice the eggplant into 1/4 inch slices and line them on paper towels. Salt each side. Top the slices with paper towels and let them sit for one hour. The paper towels will absorb the excess moisture during this time.
2. Bread it.
Dip each slice into the seasoned flour mixture, then briefly in a whisked eggs, and then coat well with breadcrumb mixture.
3. Lightly Fry for a Golden Brown, Crispy Crust.
Fry in batches of about 4 at a time. Leave breathing room around each slice to allow them to crisp up as well. Cast Iron skillets conduct heat the best and give you a nice golden brown, crispy surface.
To Bake instead of fry:
Line the breaded eggplant on lightly greased baking sheets and bake for 20 minutes. Flip them halfway through.
4. Assemble in a Baking Dish and Bake
Preheat the oven to 375 degrees. Spoon marinara sauce on the bottom of a 9 x 13 inch casserole dish. Layer with eggplant slices. Top with marinara sauce, then with mozzarella cheese. Repeat with 2 more layers of eggplant, marinara, mozzarella. Top with Parmesan. Bake uncovered for 20-25 minutes.
Make-Ahead Eggplant Parmesan
Eggplant Parmesan can be time consuming, but most of the work can be done ahead of time. Remove the excess moisture, bread them, then lightly fry. Store them in the refrigerator for 1-2 days prior to assembling and baking. You can also flash freeze them on a plate and then store them in a labeled freezer bag for up to 3 months. Place them in the refrigerator overnight prior to assembling and baking.
What to Serve it With
Garlic Bread with Cheese Roasted Broccoli Roasted Carrots Salad with homemade Italian or Caesar Dressing Roasted Brussels Sprouts
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