Eggplant Parmesan is a classic Italian dish that combines crispy, breaded slices of eggplant with marinara sauce and plenty of melted cheese. It’s a comforting and indulgent meal that’s perfect for family dinners or special occasions. This recipe will guide you through making a traditional Eggplant Parmesan that’s sure to impress.
Ingredients
Here’s what you’ll need to make a classic Eggplant Parmesan:
- 2 medium eggplants (about 2 ¼ pounds, cut into ½-inch-thick round slices)
- 1 tablespoon kosher salt (plus more for seasoning)
- 5 cups fresh breadcrumbs
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- Freshly ground black pepper
- Vegetable oil (for frying)
- All-purpose flour (for dredging)
- 6 large eggs (beaten)
- 2 tablespoons whole milk
- Olive oil (as needed)
- 7 cups marinara sauce (homemade or store-bought)
- ⅔ cup grated Parmesan cheese (divided)
- 1 pound fresh mozzarella (thinly sliced)
- 3 tablespoons extra-virgin olive oil
- ½ medium onion (diced, about ⅓ cup)
- 5 cloves garlic (chopped)
- 2 sprigs fresh thyme
- 2 sprigs fresh basil
- Freshly ground black pepper
Instructions
- Prepare the Eggplant: Place the eggplant slices in a colander and sprinkle with 1 tablespoon of kosher salt. Let them sit for about 30 minutes to draw out excess moisture. Rinse and pat dry with paper towels.
- Bread the Eggplant: In a shallow dish, combine the breadcrumbs, dried oregano, dried thyme, and a pinch of black pepper. Place the flour in another shallow dish, and the beaten eggs mixed with milk in a third dish. Dredge each eggplant slice in flour, dip in the egg mixture, and coat with the breadcrumb mixture.
- Fry the Eggplant: In a large skillet, heat about ½ inch of vegetable oil over medium-high heat. Fry the eggplant slices in batches until golden brown and crispy, about 2-3 minutes per side. Transfer to a paper towel-lined plate to drain.
- Make the Sauce: In a saucepan, heat 3 tablespoons of olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the chopped garlic and cook for another minute. Stir in the marinara sauce, fresh thyme, and basil. Season with salt and pepper to taste. Simmer for about 15 minutes, then remove the thyme and basil sprigs.
- Assemble the Dish: Preheat your oven to 375°F (190°C). Spread a thin layer of marinara sauce on the bottom of a baking dish. Arrange a layer of fried eggplant slices on top, followed by more marinara sauce, a sprinkle of Parmesan cheese, and slices of mozzarella. Repeat the layers until all the ingredients are used, finishing with a layer of sauce and cheese.
- Bake: Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 20 minutes, or until the cheese is bubbly and golden brown.
- Serve: Let the Eggplant Parmesan rest for about 10 minutes before serving. Garnish with fresh basil leaves if desired.
Serving Suggestions
Eggplant Parmesan is incredibly versatile and can be served in many ways:
- As a Main Course: It’s hearty enough to be a meal on its own.
- With Pasta: Serve it over spaghetti or your favorite pasta.
- Side Dish: Pair it with a fresh green salad or garlic bread.
Tips and Variations
- Lighten It Up: Bake the breaded eggplant slices instead of frying them for a lighter version.
- Herbs: Experiment with different herbs like parsley or rosemary to change the flavor profile.
- Cheese Variations: Try using provolone or fontina cheese for a different taste.
Frequently Asked Questions (FAQs)
Q: Can I make Eggplant Parmesan ahead of time?
A: Yes, you can prepare the components ahead of time. Fry the eggplant slices and make the sauce, then assemble and bake just before serving.
Q: How long will Eggplant Parmesan keep in the refrigerator?
A: Eggplant Parmesan will keep in the refrigerator for up to 3-4 days when stored in an airtight container. Reheat in the oven for best results.
Q: Can I freeze Eggplant Parmesan?
A: Yes, you can freeze Eggplant Parmesan. Assemble the dish but do not bake it. Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Bake from frozen, adding extra time as needed.
Q: What type of eggplant is best for Eggplant Parmesan?
A: Globe eggplants are commonly used for Eggplant Parmesan due to their size and texture. Look for firm, heavy eggplants with smooth, shiny skin.
Q: Can I use a different cheese instead of mozzarella?
A: Yes, you can use other cheeses like provolone, fontina, or even a mix of cheeses for a different flavor profile.
Q: How can I make my Eggplant Parmesan healthier?
A: To make a healthier Eggplant Parmesan, bake the breaded eggplant slices instead of frying them, use whole wheat breadcrumbs, and add plenty of fresh vegetables to the sauce.
Conclusion
Eggplant Parmesan is a classic dish that never goes out of style. It’s easy to make, customizable, and perfect for any occasion. Whether you’re preparing a quick dinner for yourself or a dish for a gathering, this Eggplant Parmesan recipe is sure to be a hit. Enjoy experimenting with different ingredients and find your perfect combination!
I hope you enjoy making and eating this delicious Eggplant Parmesan! If you have any other recipes or topics you’d like to explore, feel free to let me know. Happy cooking! 😊