Eggplant Parmesan, also known as melanzane alla Parmigiana, is a hearty, meat-free dish that has its roots in Italian cuisine. The layers of flavor include sliced eggplant, a seasoned tomato sauce, and cheese, usually a combination of Parmesan and mozzarella.
The sliced eggplant is usually salted and drained to remove excess moisture, then it’s breaded and fried. The fried eggplant slices are then layered with a flavorful tomato sauce and cheese. It’s an easy to make dish that’s always a winner. Make it for a family meal or take it along to a potluck dinner.
Preparation Notes
- Heat the oven to 375 F and grease a 2 1/2 to 3-quart baking dish.
- Salt and drain the eggplant to remove excess moisture.
- Pat the eggplant slices to dry and dip them in the flour, then the egg, then the panko.
- Fry the breaded eggplant in olive oil.
- Drain the eggplant slices on paper towels.
- Layer the fried eggplant in a baking dish with the tomato sauce and cheese.
- Bake for 30 minutes, until the cheese is bubbly and golden brown.
What to Serve With Eggplant Parmesan
Here are some of my favorite sides for an eggplant Parm dinner:
- Caesar salad or a salad with Italian dressing.
- Freshly baked focaccia or olive-studded focaccia.
- Garlic bread.
- Pasta, such as roasted garlic pasta or cacio e pepe.
- Polenta with cheese.
Eggplant Parmesan
Try this easy and tasty recipe for Eggplant Parmesan, a delicious Italian dish that combines crispy fried eggplant, tangy tomato sauce, and melted cheese.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Eggplant
- Method: Bake
- Cuisine: Italian
Ingredients
- 2 1/2 pounds eggplant, cut into 1/2-inch rounds
- Kosher salt, to taste
- 1/3 cup extra-virgin olive oil, for frying
- 3 large eggs
- 2 cups fine dry breadcrumbs
- 1 cup (3 to 4 ounces) grated Parmesan cheese, divided
- 1 1/2 teaspoons Italian seasoning, divided
- 1 teaspoon garlic powder (divided)
- 3 cups marinara sauce
- 3 cups shredded mozzarella cheese
- Chopped basil or parsley for garnish, optional
Instructions
- Preheat the oven to 375 F.
- Place the eggplant slices in a large colander or on a rack. Sprinkle the eggplant slices kosher salt and let them drain for 20 to 30 minutes. Rinse well and pat dry.
- Grease a 2 1/2 to 3-quart baking dish or spray it with cooking oil spray.
- Whisk the eggs in a bowl.
- Combine the panko breadcrumbs in another bowl with 1/4 cup of Parmesan cheese, half of the Italian seasoning, and half of the garlic powder.
- Dip an eggplant slice in the egg to coat and then coat it with the panko mixture. Place it on a plate or tray and repeat with the remaining eggplant slices.
- Heat about 3 tablespoons of the olive oil in a heavy skillet over medium heat until it is hot and shimmering. Arrange several eggplant slices in the skillet and fry them for about 1 to 2 minutes on each side or until browned. Remove to paper towels and fry another batch, adding more oil as needed. Repeat until all of the eggplant slices are browned.
- Arrange the eggplant slices in the bottom of the prepared baking dish. Top with about one-third of the tomato sauce and sprinkle with a pinch of Italian seasoning and garlic powder. Add about one-third of the remaining Parmesan cheese and about 1 cup of the mozzarella cheese. Repeat the layers two more times or until all of the ingredients are used.
- Bake the eggplant Parmesan for 30 to 35 minutes, until the cheese is melted and golden brown and the eggplant is tender.
- Garnish with basil or parsley if desired.
