This baked eggplant parmesan recipe is crispy, tacky, and stuffed with taste! It’s a simple vegetarian dinner that’s good for weeknight meals or entertaining company.
If there’s one Italian dish I can’t get sufficient of, it’s Eggplant Parmesan! There’s one thing so satisfying these golden brown breaded eggplant slices lined with tangy tomato sauce and stretchy melted cheese.
For years I’ve been researching and testing to seek out one of the simplest ways to make my favourite vegetarian dinner at dwelling. This baked eggplant parmesan recipe has change into my go-to model as a result of it brings all that conventional Italian taste with out the mess of frying! I’ve simplified the method so you may make eggplant parm at dwelling in about an hour. I like this model greater than what I can get at a restaurant!
Why You’ll Love This Recipe
This eggplant parmesan recipe strikes the right stability between genuine Italian flavors and sensible dwelling cooking:
- Baked, not fried: The eggplant will get crispy and golden in a scorching oven: no must fry it.
- Fast prep: You’ll solely salt the eggplant for 10 minutes as a substitute of the standard 1 hour, which cuts down considerably on prep time. (I’ve a necessity for pace within the kitchen and found out this trick!)
- Unbelievable taste: Hearth-roasted tomatoes and contemporary basil create a tomato sauce that tastes do-it-yourself in minutes.
- Crowd-pleaser: This vegetarian primary course satisfies even probably the most devoted meat-eaters with its hearty, satisfying layers.
- Customizable: The recipe works with gluten-free breadcrumbs or dairy-free cheese options.
5 Star Reader Evaluations
“This eggplant parmigiana recipe is totally thee greatest!!! My husband and I labored our little meeting line of flouring, egg dip then crumb high so the method was seamless and really easy. Love love
This can be a must-do!!” -Suzette H.
“Made this tonight. Love the difference of the tomato sauce so as to add paprika and sugar smells and tastes divine. Glorious! Thanks!!” -Elizabeth S.
Elements You’ll Want
Eggplant Parmesan (eggplant Parmigiana) is a basic Italian dish made with layers of breaded eggplant, cheese, and tomato sauce, then baked till bubbly. Referred to as parmigiana di melanzane in Italian, it comes from the Southern areas of Calabria and Sicily however is now served everywhere in the world. Right here’s what you’ll want for do-it-yourself baked eggplant Parmesan:
- Eggplant: Dimension issues right here: huge eggplant rounds don’t look fairly as good within the dish. The bottom line is utilizing 2 kilos of eggplant, and also you’ll get about 18 to twenty sliced rounds.
- All-purpose flour, eggs, grated Parmesan cheese, and panko: This combination is used for dredging the eggplant. For gluten-free, you may substitute almond flour or 1-for-1 gluten-free flour and gluten-free panko (see this Gluten Free Eggplant Parmesan recipe).
- Hearth roasted crushed tomatoes, garlic, dried oregano, basil, and olive oil: Hearth roasted tomatoes make the most effective taste for the sauce: they style candy and smoky proper out of the can. In case you can’t discover them, substitute highest quality tomatoes with 1 teaspoon sugar and ½ teaspoon smoked paprika. Contemporary basil can be key to the flavour.
- Shredded entire milk mozzarella cheese: If you’ll find it, entire milk mozzarella melts higher than half skim and has a richer taste. For vegan, go to my Vegan Eggplant Parmesan recipe.
Methods to Make Eggplant Parmesan
This baked Eggplant Parmesan recipe is quicker and simpler than most recipes, nevertheless it nonetheless takes about 1 hour to make and bake. Preserve this in thoughts in your meal prepping (and evaluate the notes beneath on make forward suggestions). Listed below are a number of notes in regards to the course of:
- Place salt on the eggplant for simply 10 minutes. This seasons them previous to baking. Many recipes require salting the eggplant for 1 hour, however this isn’t obligatory. Up to now, individuals would do that to take away a bitter taste, however immediately’s eggplants are bred to be much less bitter. Salting additionally permits the eggplant to launch moisture, however that’s not as necessary with this baked methodology as with frying.
- Dredge the eggplant in flour, egg and breadcrumbs. Doing this supplies the crunchy outer coating for the eggplant rounds. This will get messy, so I often wipe my fingers after each few slices.
- Bake the eggplant till crispy, about 20 minutes at 425°F, flipping as soon as. The new oven makes them crispy and golden brown: like frying however with no further oil!
- Make the fast tomato sauce. Combine crushed tomatoes, garlic, contemporary basil and olive oil.
- Layer the eggplant with tomato sauce and mozzarella cheese in a baking dish. Bake for quarter-hour till the cheese is bubbly.
Suggestions for Success
Keep away from soggy eggplant parm: The important thing to crispy, not soggy eggplant parmesan is baking at excessive warmth (425°F) and flipping the slices midway by way of. Don’t skip the flip: it ensures even browning on each side.
Get even slices: Reducing uniform ½-inch slices helps every thing prepare dinner evenly. Too skinny they usually’ll get mushy; too thick and the facilities received’t prepare dinner by way of correctly. Try my information on easy methods to reduce eggplant.
Preserve the pores and skin on: I all the time depart the pores and skin on eggplant for eggplant parmesan. It helps the slices maintain collectively throughout breading and baking, plus it provides vitamins and a barely firmer texture that forestalls the eggplant from changing into mushy.
Let it relaxation: These 5 minutes of resting time after baking aren’t elective. The cheese wants time to set barely so while you reduce into the eggplant parmesan, the layers maintain collectively as a substitute of sliding aside.
Storing leftovers and make-ahead suggestions
This Eggplant Parmesan recipe takes about 1 hour to make, so it’s not weeknight dinner candidate. I often make it on the weekends, however you too can meal prep among the elements. This recipe additionally freezes effectively. Listed below are a number of suggestions:
- Bake the eggplant slices upfront. This protects about 40 minutes! Refrigerate the slices, then layer the dish and bake the day of creating.
- Leftovers retailer refrigerated for as much as 3 days. You may make the whole dish upfront and refrigerate, nevertheless it’s so good freshly baked that we advocate the above choice for make-ahead.
- Freeze leftovers in a sealed container for as much as 3 months. Place on the counter or within the fridge to thaw, or you may place it proper right into a 375F oven and reheat till warmed by way of and the cheese is melted. Drain any extra liquid earlier than serving.
What to Serve With It
Historically, Eggplant Parmigiana is served with pasta. However you too can serve with salads, sauteed veggies and extra. It makes a hearty, crowd-pleasing vegetarian dinner that’s nice for events and impressing a crowd. Listed below are a number of concepts:
- Pasta: Historically, eggplant parmigiana is served alongside pasta, like angel hair pasta or linguine pasta
- Contemporary salads: I like serving with my favourite chopped salad, a brilliant an peppery arugula salad, or a basic Caesar salad. A kale Caesar salad is one other good choice.
- Bread: I like like including a pleasant crusty bread or garlic bread.
- Easy greens: Preserve vegetable sides easy and Italian-inspired, and make them on the stovetop for the reason that oven is full! Attempt my inexperienced beans almondine, sauteed broccolini, roasted broccolini, sauteed greens, sauteed rainbow chard, or sauteed kale.
Dietary Notes
This baked Eggplant Parmesan recipe is vegetarian. For gluten-free, use almond flour and gluten-free breadcrumbs or go to Gluten Free Eggplant Parmesan. For vegan, to to Vegan Eggplant Parmesan.
Continuously Requested Questions
Sure, I all the time depart the pores and skin on. The pores and skin helps the eggplant slices maintain their form throughout breading, baking, and layering. It additionally provides helpful vitamins and fiber. The pores and skin turns into tender because the eggplant cooks and provides a pleasant texture to the completed dish. Peeling is pointless and really makes the slices more durable to work with.
Soggy eggplant parmesan often outcomes from a number of points: not baking at excessive sufficient warmth (you want 425°F for crispy outcomes), not flipping the eggplant slices throughout baking, overcrowding the baking sheets so steam will get trapped, or utilizing an excessive amount of sauce. Ensure your oven is totally preheated, organize the breaded slices in a single layer with area between them, and flip them midway by way of baking. Additionally, utilizing entire milk mozzarella as a substitute of part-skim helps as a result of it has higher melting properties and fewer extra moisture.
Sure! This is likely one of the greatest make-ahead Italian dishes. You’ll be able to bake the breaded eggplant slices and make the sauce as much as a day upfront, then retailer them individually and assemble when able to bake. Or, assemble the whole dish and refrigerate unbaked for as much as 24 hours earlier than baking. Already-baked eggplant parmesan reheats effectively: cowl and heat in a 375°F oven for 15-20 minutes till heated by way of. It additionally freezes effectively for as much as 3 months.
The very best cheese mixture makes use of each mozzarella and Parmesan. For the mozzarella layers, I strongly advocate entire milk, low-moisture mozzarella cheese. It melts fantastically, creates these iconic cheese pulls, and has a wealthy, creamy taste. Half-skim mozzarella might be rubbery and releases extra moisture, which might make your dish watery. For the Parmesan, use freshly grated Parmigiano Reggiano for the most effective nutty, savory taste.
Straightforward Eggplant Parmesan Recipe
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This baked Eggplant Parmesan recipe (aka eggplant parmigiana) is basic Italian consolation meals at its most interesting, with crispy eggplant rounds, savory marinara, and gooey cheese. We’ve examined our recipe time and again to make it simpler than most do-it-yourself variations, and it’s a complete crowd pleaser!
- Prep Time: 25 minutes
- Prepare dinner Time: 35 minutes
- Whole Time: 1 hour
- Yield: 6 to eight
- Class: Primary Dish
- Technique: Baked
- Delicacies: Italian Impressed
- Eating regimen: Vegetarian
Elements
- 2 kilos eggplant (about 2 medium massive)
- ¾ cup flour*
- 3 eggs
- 1 cup plus 2 tablespoons grated Parmesan cheese, divided
- 1 cup plain panko (or bought or do-it-yourself breadcrumbs)
- 1 tablespoon dried oregano, divided
- 1 ¾ teaspoons kosher salt, divided
- 28 ounces fireplace roasted crushed tomatoes*
- 2 garlic cloves, grated
- 1 handful contemporary basil, chopped, plus extra to garnish
- 2 tablespoons olive oil
- 2 cups (8 ounces) shredded entire milk mozzarella cheese***
Directions
- Preheat the oven to 425 levels Fahrenheit. Line two baking sheets with parchment paper.
- Reduce off the ends of the eggplant and reduce it into 1/2-inch slices (to make roughly 18 slices). Sprinkle with ¾ teaspoon salt divided between the slices, and permit them to take a seat for 10 minutes when you put together the breading substances. (Don’t wipe off any salt or further moisture.)
- Place the flour on a plate. Beat the eggs in a shallow bowl and set it apart. In one other shallow bowl, mix the Parmesan cheese, breadcrumbs, 2 teaspoons oregano, and ½ teaspoon kosher salt and set it apart.
- Dip each side of every eggplant slice into the flour, then the eggs, then the Parmesan cheese combination. Place every slice onto the ready baking sheets. (Word: This will get messy; you could want to clean or wipe your fingers off after each few slices.)
- Place the trays within the oven and bake for 10 minutes, then flip and bake 10 to fifteen minutes extra, till tender and golden brown.
- In the meantime, make the sauce: In a medium bowl, combine the fireplace roasted tomatoes, grated garlic, 1 teaspoon dried oregano, ¾ teaspoon kosher salt, chopped contemporary basil, and olive oil. Combine effectively till all of the olive oil is integrated.
- Take away the eggplant from the oven. Unfold 1 cup of the tomato sauce within the backside of a 9 x 13″ pan. Add half the baked eggplant in a layer (about 9 slices), then high with 1 cup tomato sauce and 1 cup shredded mozzarella cheese. Add the second layer of eggplant (we like so as to add them proper on high of the primary layer to make 9 stacks). High with one other 1 cup tomato sauce and 1 cup shredded mozzarella on every stack. High with the remaining 2 tablespoons grated Parmesan cheese.
- Bake for quarter-hour till the cheese is melted and browned. Enable to chill for five minutes, then high with extra chopped basil and serve. Retailer leftovers refrigerated for as much as 3 days (or frozen for 3 months); reheat within the oven till heat.
Notes
*You’ll have about ⅓ cup flour left over and about 1 egg, nevertheless it’s simpler for the breading. There additionally could also be some panko left over. This stuff should not included within the dietary information.
**Hearth roasted tomatoes make the most effective taste: they style candy and smoky proper out of the can. In case you can’t discover them, substitute highest quality tomatoes with 1 teaspoon sugar and ½ teaspoon smoked paprika. Or, use 1 ½ cups highest quality marinara sauce.
***Entire milk mozzarella cheese melts significantly better than half skim mozzarella, and has a richer taste. It additionally melts higher when reheating leftovers.
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Extra eggplant recipes
Love working with this tasty vegetable? Listed below are a number of extra eggplant recipes you’ll love:
- Bake up beautiful eggplant lasagna or eggplant rollatini.
- Attempt our eggplant meatballs, roasted eggplant or sauteed eggplant.
- Go for eggplant caponata.
- Attempt Japanese eggplant, or seize roasted eggplant pasta.
