Eggplant Parmesan is a classic Italian dish that combines the richness of melted cheese with the earthy flavors of eggplant and tomato sauce. This recipe is a satisfying and vegetarian-friendly meal that is sure to please any crowd. The key to a successful eggplant Parmesan lies in the preparation of the eggplant itself – it must be coated and fried to perfection before being layered with marinara sauce and cheese.
Eggplant Parmesan is a versatile dish that can be served as a main course or as a side dish alongside pasta or a green salad. Its combination of crispy fried eggplant, tangy tomato sauce, and gooey melted cheese creates a delightful contrast of textures and flavors. Whether you’re a vegetarian or simply looking to add more plant-based meals to your diet, this eggplant Parmesan recipe is a delicious and hearty option that will please even the most carnivorous eaters.
Note: This is a time intensive recipe. Make sure to plan ahead.
Ingredients
4 lbs Italian eggplant, cut into 1/2 inch rounds
4 cups marinara
3 cups panko bread crumbs
kosher salt
5 large eggs, beaten
1 1/3 cups olive oil
1/2 cup chopped parley and basil
1 1/2 tsp oregano
1 tsp black pepper
1 1/2 cups grated Parmesan
1 1/2 cups flour
1 1/2 cups grated mozzarella
8 oz fresh mozzarella, thinly sliced
Method
Lightly season eggplant slices all over with salt and place in a single layer on several layers of paper towels on a rimmed baking sheet. Top with another layer of paper towels and more slices, repeat as needed, until all eggplant is stacked. Top with a final layer of paper towels, then another rimmed baking sheet; weigh down with a heavy pot. Let eggplant sit until it has released excess liquid, about 1 hour.
Preheat oven to 350 degrees.
Combine panko, oregano, pepper, and 3/4 cup of Parmesan in a shallow bowl.
Place flour in another shallow bowl and eggs in a third shallow bowl.
Working one at a time, dredge eggplant slices in flour, then dip in egg, allowing excess to drip off. Coat in breadcrumbs, packing all around, shaking off excess, and place on wire racks.
Heat 1/2 cup oil in a large skillet over medium-high.
Cook eggplant in batches without crowding until golden brown, flipping once, about 5 minutes. Add additional oil as needed.
Transfer each batch to a baking sheet and press with paper towels to absorb excess oil.
Combine herbs, grated mozzarella, and 3/4 cup Parmesan in a bowl.
Spread 1 cup of marinara into a 13×9 baking pan.
Top with a layer of eggplant, then 1 cup of sauce, and then 1/3 of cheese mixture.
Repeat twice more, cover with foil, and bake for 1 hour.
Remove from oven and layer top of eggplant with the fresh mozzarella.
Either bake at 425 for 15 to 20 minutes or broil on center rack until cheese is browned and bubbly.
