About This Recipe
Eggplant Parmigiana is a classic Italian baked casserole featuring layered eggplant slices, tomato sauce, and cheeses. This recipe yields approximately 6 servings and requires approximately 2 hours total preparation time.
Why You’ll Love This Recipe
- Features crispy baked eggplant without deep-frying
- Layers develop complex flavors during baking
- Vegetarian-friendly main dish option
- Leftovers maintain texture well
- Uses basic pantry ingredients
Ingredients
- 2 large eggplants (approx. 2 lbs total)
- 1 tablespoon kosher salt
- 2 cups all-purpose flour
- 4 large eggs, beaten
- 2 cups breadcrumbs
- 1 cup grated Parmesan cheese
- 3 cups marinara sauce
- 16 oz fresh mozzarella, sliced
- ½ cup fresh basil leaves
- ¼ cup olive oil
- Black pepper to taste
Step by Step Instructions
- Slice eggplants into ¼-inch thick rounds. Arrange in colander, sprinkling layers with kosher salt. Weight with plates and drain 45 minutes.
- Preheat oven to 400°F (200°C). Pat eggplant slices dry with paper towels.
- Set up breading station: Place flour in shallow dish, beaten eggs in second dish, and combine breadcrumbs with ½ cup Parmesan in third dish.
- Coat eggplant: Dredge slices in flour, dip in egg, then press into breadcrumb mixture. Place on wire racks.
- Arrange breaded eggplant on oiled baking sheets. Bake 25 minutes, flipping halfway, until golden brown.
- Reduce oven to 375°F (190°C). Spread ½ cup marinara in 9×13 inch baking dish.
- Layer ingredients: Arrange single layer of eggplant, cover with 1 cup sauce, ⅓ of mozzarella, basil leaves, and 2 tablespoons Parmesan. Repeat twice.
- Final layer: Top with remaining sauce, mozzarella, and Parmesan.
- Cover with foil and bake 30 minutes. Remove foil and bake 15 more minutes until bubbly.
- Rest uncovered 20 minutes before serving.
FAQ
Can I skip salting the eggplant?
Salting removes bitterness and excess moisture; skipping may result in watery texture.
What breadcrumbs work best?
Plain or Italian-seasoned breadcrumbs both produce good results.
Can I use pre-fried eggplant?
Pre-fried slices require reduced baking time to prevent overcooking.
You Must Know
- Thoroughly dry salted eggplant before breading
- Wire rack baking prevents soggy bottoms
- Resting time allows layers to set for cleaner cuts
- Uniform slicing ensures even cooking
Storage Tips
- Refrigerate covered for up to 4 days
- Reheat portions in 350°F (175°C) oven until warmed through
- Freezing alters texture of eggplant significantly
- Store basil garnish separately to prevent discoloration