Eggplant Parmesan
Crispy rounds of breaded eggplant, baked between layers of savory marinara and gooey mozzarella cheese. The herby, crunchy coating on the eggplant is spiked with parmesan, so each tender bite is extra cheesy and nutty. And, if you’re concerned about calories, fat, and a deep-fried mess, you’ll be pleased to learn that this eggplant is baked-not-fried. Read on to discover the ultimate eggplant parmesan; a cozy dish you’ll be sharing with friends and family all year long.
This recipe was written for the Arizona Republic.
This is a healthier, mess-free version of the classic, cherished dish. Known as melanzane alla parmigiana in Italian, eggplant parmesan features layers of breaded eggplant, marinara sauce, and copious amounts of stretchy cheese. In this version, we skip the deep-fryer and bake the eggplant slices under a crust of seasoned panko breadcrumbs. The herby crust is spiked with cheese and toasts up perfectly in the oven. Next, we layer those slices between store-bought marinara (choose your favorite) and mozzarella cheese. While this isn’t a diet meal, it clearly boasts all the aspects of its fried counterpart, but without all the calories, fat, and cleanup.
Here’s what you need for this eggplant parmesan (plus a few tips along the way)
- Eggplant. The most important tip I can give here is this: Use fresh, ripe eggplant for this recipe. Over-ripe eggplant is bitter and will ruin this dish. When shopping, choose eggplant that gives slightly when gently squeezed, and then springs back when you release your grip. When slicing the eggplant, make even, consistent rounds. Even slices mean even cooking; the last thing you want is a few eggplant slices that are under-cooked while the others are perfectly tender.
- All-purpose flour. Flour is used to coat the eggplant slices to ensure that the eggs stick. The eggs subsequently help the panko breading stick. If desired, you can use gluten-free flour and gluten-free panko breadcrumbs.
- Eggs. Eggs serve as the middle layer between the flour and panko. The eggs stick to the flour (without the flour, they would slide right off), and then the eggs give the panko mixture something to cling onto.
- Panko breadcrumbs. Panko breadcrumbs are light, flaky, and crunchy, and they mimic the crisp texture of fried eggplant when baked. No deep-fryer needed.
- Parmesan cheese. Sharp and nutty, the parmesan cheese in the panko coating caramelizes and toasts as the eggplant slices bake, adding an extra layer of flavor to the eggplant. And this is before the slices are festooned with marinara and mozzarella!
- Seasonings. Thanks to the addition of store-bought marinara sauce, you need very little added seasonings in this dish. I add Italian herb seasoning, salt, and black pepper to ramp up the seasonings already present in the sauce.
- Marinara sauce. Choose your favorite sauce for this recipe and you’re guaranteed to adore the outcome. I prefer an herby marinara, but any tomato sauce will work here. Note: You can use 28 to 32 ounces of sauce; if you like a saucy dish, use 32 ounces.
- Mozzarella cheese. Gooey mozzarella cheese is used between layers and on top. As the dish bakes, the cheese melts into stretchy splendor while forming a beautiful canopy.
- Fresh basil. Adding fresh basil to this eggplant parmesan right before serving is entirely optional, but the green leaves add a burst of fresh flavor and color to the dish.
Can you make this eggplant parmesan in advance? Absolutely. In fact, this eggplant parmesan is a great option for times when you want/need to prep-ahead, whether you’re hosting a dinner party or bringing something to a neighborhood potluck. To prep ahead, assemble the dish as instructed, cover the unbaked casserole with plastic wrap, and refrigerate for up to 2 days before baking. You can also freeze the unbaked eggplant casserole for up to 3 months. Thaw overnight in the refrigerator prior to baking. When you’re ready to finish the meal, pull the casserole dish from the refrigerator 30 minutes before baking.
How should you store leftover eggplant parmesan? Once cool, store leftover eggplant parmesan in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months. Thaw overnight in the refrigerator before reheating in the microwave or 300-degree oven; heat until hot all the way through.
Eggplant Parmesan
Ingredients
- 2 pounds ripe eggplants, 2 large, 3 medium, or 4 small, cut into 1/3-inch-thick rounds
- 3 large eggs, lightly beaten
- 3/4 cup all-purpose flour
- 1 teaspoon Italian herb seasoning
- Salt and freshly ground black pepper
- 1 1/2 cups panko breadcrumbs
- 1/2 cup grated parmesan cheese
- Olive oil
- 28-32 ounces good-quality marinara sauce
- 1 pound 4 cups shredded mozzarella cheese, preferably whole milk
- Fresh basil for serving, optional
Instructions
- Preheat the oven to 375 degrees. Line two large baking sheets with parchment paper or a thin coating of cooking spray or olive oil.
- Place the eggs in a shallow dish. In a separate shallow dish, combine the flour, Italian herb seasoning, 1 teaspoon salt, and 1/2 teaspoon black pepper. In a third shallow dish, combine the panko breadcrumbs and parmesan cheese.
- Dip the eggplant slices in flour mixture and turn to coat. Shake off excess flour and transfer the eggplant to the eggs. Turn to coat. Allow excess egg to drip off and transfer the eggplant to the panko mixture. Turn to coat, pressing the coating into both sides.
- Arrange the eggplant slices on the prepared pans, in a single layer. Drizzle the tops with olive oil or spray lightly with cooking spray.
- Bake for 30 minutes, until golden brown, flipping halfway through cooking.
- Keep the oven at 375 degrees.
- Spoon 1/2 cup of the marinara sauce into the bottom of 13×9-inch baking dish (a 12×9-inch baking dish also works). Arrange half of the eggplant slices over the sauce, overlapping them as needed. Top with half of the remaining marinara sauce and half of the mozzarella cheese (2 cups). Repeat layers, using the remaining eggplant slices, marinara, and mozzarella cheese. If desired, transfer the baking dish to a baking sheet (do this if you’re worried about the cheese melting over the sides of the baking dish).
- Bake, uncovered, for 20 to 25 minutes, until the cheese is melted and golden.
- Top with basil, if using, and serve.