Eggplant Parmigiana

Eggplant Parmigiana: A Classic Italian Comfort Dish

If you’ve ever fallen head over heels for the rich, cheesy layers of lasagna, then get ready to swoon over eggplant parmigiana.

This Italian classic swaps pasta for tender slices of eggplant turning this simple vegetable into a star.

Eggplant parmigiana packs flavor, comfort, and joy into every bite.

Let’s talk about why this dish deserves a spot on your dinner table tonight.

Why Eggplant Is the Perfect Veggie Hero

Going plant-based or just cutting down on meat? Eggplant is a veggie hero.

It’s the perfect vegetable for people looking to swap out meat for a veggie.

Eggplant delivers the same firm, satisfying chew and bite as meat, but in a wholesome, unprocessed way.

And eggplant is the ultimate flavor sponge. Toss it with spices, herbs, or sauces and it will soak them right up, giving your dish a rich, complex flavor.

That beautiful purple eggplant skin is also nutritious thanks to anthocyanin, an antioxidant pigment. Anthocyanin helps neutralize free radicals in the body that are linked to chronic conditions like heart disease and cancer. And there are tons more health benefits, but that’s a story for another day.

Top 5 Tips for the Perfect Eggplant Parmigiana

Making eggplant parmigiana might sound fancy, but it’s super simple and easier than you may think.

Here are my Top 5 Tips for the Perfect Eggplant Parmigiana:

1. Choose the Right Eggplant. Select firm, glossy eggplant with smooth skin and minimal blemishes.
2. Salt the Eggplant. After slicing your eggplant, sprinkle it with salt and let it sit for 30 minutes. This draws out extra moisture and bitterness, ensuring your eggplant turns out tender and tasty. Pat the eggplant dry after 30 minutes with paper towels. This removes the excess salt and moisture, and sets you up for perfect cooking.
3. Bread and Fry for Crispy Goodness. For that crispy, golden edge, dredge your eggplant in flour, dip it in an egg wash, and coat it with panko breadcrumbs before frying. The panko breadcrumbs add an extra crunch that makes each bite irresistible.
4. Make Your Own Tomato Sauce. Skip the store-bought stuff and easily whip up a fresh tomato sauce. Use canned tomatoes, a bit of onion, garlic, and fresh basil. It only takes 40 minutes to simmer.
5. Choose the Best Cheese. Fresh mozzarella melts beautifully. Avoid pre-shredded mozzarella; it doesn’t melt as smoothly.

Eggplant Parmigiana is a Make It Ahead and Save Time Dish

One of the best things about eggplant parmigiana is how well it reheats. You can make the sauce and fry the eggplant a day ahead. Store them in the fridge separately then assemble it and bake it on the day you’re ready to eat.

Make eggplant parmigiana today!

Eggplant Parmigiana

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This classic Eggplant Parmigiana recipe layers crispy eggplant with rich, homemade tomato sauce and melty cheese for a comforting Italian dish. And it’s easy to prep this delicious dish as a make-ahead and serve-it-later meal.

• Author: Chef Sandra Lewis
• Prep Time: 30
• Cook Time: 60
• Total Time: 1 hour 30 minutes
• Yield: 4-6 servings 1x

Ingredients

Units USM Scale 1x2x3x

Eggplant

• 1 1-lb eggplant, sliced in 1/2-inch rounds
• 3/4 cup flour
• 2 cups panko bread crumbs, tossed with 1/4 teaspoon kosher salt
• 2 eggs, beaten with 2 oz water
• 8–10 slices of fresh mozzarella
• 3/4 cup grated parmesan
• oil for frying
• kosher salt

Tomato Sauce

• 1/2 cup onion, small dice
• 2 cloves garlic, chopped
• 1 28–oz can whole, peeled tomatoes
• 3 tablespoons basil chiffonade
• olive oil
• kosher salt

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Instructions

Tomato Sauce

1. Heat a 2.5 qt pot over medium-low heat. Once heated, add enough olive oil to coat the bottom of the pot.
2. Add the onions. Cook over low heat until the onion take on a golden color, 8-10 minutes.
3. Stir in the garlic. Cook for an additional minute, just until the garlic is fragrant.
4. Add the tomatoes. Bring the sauce to a simmer. Cook over low heat for 40 minutes, stirring occasionally, breaking up the tomatoes as you stir.
5. Stir in the basil.
6. Taste and adjust the seasoning to taste with kosher salt.
7. Purée the sauce with a blender or an immersion blender.

Eggplant

1. Lay the eggplant slices on a parchment-paper lined sheet tray. Sprinkle lightly with kosher salt.
2. Set the eggplant  aside for 30 minutes then pat the slices dry with a paper towel.
3. Season the eggplant with kosher salt.
4. Bread the eggplant.
   • First dredge the eggplant in the flour.
   • Second, dip them in the beaten egg + water mixture.
   • Third, coat the eggplant with the seasoned bread crumbs.
5. Heat a large sauté pan over medium-high heat. Add enough oil to the pan to come halfway up the eggplant slices.
6. Working in batches, fry the eggplant slices in the oil until golden brown.
7. Drain on paper towels.

Assembly

1. Spread a thin layer of tomato sauce on the bottom of an 8×8 casserole dish.
2. Arrange one layer of 4 eggplant slices over sauce.
3. Lay 1 slice of fresh mozzarella over each slice and sprinkle with parmesan cheese.
4. Ladle additional sauce over the eggplant slices and cheese.
5. Repeat the layer with an additional 4 eggplant slices, cheese, and sauce.
6. End with a sprinkle of parmesan on top of the last layer of sauce.
7. Bake in a 350˚F oven until the sauce bubbles and the dish is heated through, about 15-20 minutes.

Notes

• For an easy make-ahead meal, make the sauce and fry the eggplant ahead of time. Store them separately in the refrigerator. Assemble the components and warm in the oven per the instructions above. Dinner is done!