This baked eggplant parmesan recipe is crispy, tacky, and stuffed with taste! It’s a straightforward vegetarian dinner that’s good for weeknight meals or entertaining friends.
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 search out one of the simplest ways to make my favourite vegetarian dinner at residence. This baked eggplant parmesan recipe has turn out to be 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 can also make eggplant parm at residence 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 residence cooking:
- Baked, not fried: The eggplant will get crispy and golden in a sizzling 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 velocity within the kitchen and found out this trick!)
- Unimaginable taste: Hearth-roasted tomatoes and recent basil create a tomato sauce that tastes do-it-yourself in minutes.
- Crowd-pleaser: This vegetarian major course satisfies even essentially 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 completely thee finest!!! My husband and I labored our little meeting line of flouring, egg dip then crumb prime so the method was seamless and really easy. Love love
It is 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. Wonderful! 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. Often known 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: large eggplant rounds don’t look fairly as good within the dish. The secret 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 possibly can 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 perfect taste for the sauce: they style candy and smoky proper out of the can. If you happen to can’t discover them, substitute very best quality tomatoes with 1 teaspoon sugar and ½ teaspoon smoked paprika. Recent basil can also 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.
The right way to Make Eggplant Parmesan
This baked Eggplant Parmesan recipe is quicker and simpler than most recipes, but it surely nonetheless takes about 1 hour to make and bake. Maintain this in thoughts in your meal prepping (and overview the notes under on make forward ideas). Listed here are a couple 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 crucial. Prior to now, folks would do that to take away a bitter taste, however right now’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 technique as with frying.
- Dredge the eggplant in flour, egg and breadcrumbs. Doing this offers the crunchy outer coating for the eggplant rounds. This will get messy, so I normally 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 additional oil!
- Make the fast tomato sauce. Combine crushed tomatoes, garlic, recent 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.
Ideas 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. Don’t skip the flip: it ensures even browning on each side.
Get even slices: Chopping uniform ½-inch slices helps the whole lot prepare dinner evenly. Too skinny and so they’ll get mushy; too thick and the facilities gained’t prepare dinner by correctly. Try my information on find out how to lower eggplant.
Maintain the pores and skin on: I at all times go away 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 whenever you lower into the eggplant parmesan, the layers maintain collectively as a substitute of sliding aside.
Storing leftovers and make-ahead ideas
This Eggplant Parmesan recipe takes about 1 hour to make, so it’s not a very good weeknight dinner candidate. I normally make it on the weekends, however you too can meal prep among the parts. This recipe additionally freezes nicely. Listed here are a couple of ideas:
- 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 can also make all the dish upfront and refrigerate, but it surely’s so good freshly baked that we advocate the above possibility 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 possibly can place it proper right into a 375F oven and reheat till warmed by 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 here are a couple of concepts:
- Pasta: Historically, eggplant parmigiana is served alongside pasta, like angel hair pasta or linguine pasta
- Recent salads: I like serving with my favourite chopped salad, a shiny an peppery arugula salad, or a basic Caesar salad. A kale Caesar salad is one other good possibility.
- Bread: I like like including a pleasant crusty bread or garlic bread.
- Easy greens: Maintain vegetable sides easy and Italian-inspired, and make them on the stovetop for the reason that oven is full! Strive 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 at all times go away the pores and skin on. The pores and skin helps the eggplant slices maintain their form throughout breading, baking, and layering. It additionally provides useful 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 normally outcomes from a couple 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. Be certain your oven is absolutely preheated, prepare the breaded slices in a single layer with house between them, and flip them midway by 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 among the finest make-ahead Italian dishes. You may 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 all the dish and refrigerate unbaked for as much as 24 hours earlier than baking. Already-baked eggplant parmesan reheats nicely: cowl and heat in a 375°F oven for 15-20 minutes till heated by. It additionally freezes nicely for as much as 3 months.
The perfect 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 could be rubbery and releases extra moisture, which might make your dish watery. For the Parmesan, use freshly grated Parmigiano Reggiano for the perfect 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 best, with crispy eggplant rounds, savory marinara, and gooey cheese. We’ve examined our recipe again and again to make it simpler than most do-it-yourself variations, and it’s a complete crowd pleaser!
- Prep Time: 25 minutes
- Cook dinner Time: 35 minutes
- Whole Time: 1 hour
- Yield: 6 to eight
- Class: Fundamental Dish
- Methodology: Baked
- Delicacies: Italian Impressed
- Weight loss plan: Vegetarian
Elements
- 2 kilos eggplant (about 2 medium giant)
- 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 hearth roasted crushed tomatoes*
- 2 garlic cloves, grated
- 1 handful recent 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.
- Minimize off the ends of the eggplant and lower it into 1/2-inch slices (to make roughly 18 slices). Sprinkle with ¾ teaspoon salt divided between the slices, and permit them to sit down for 10 minutes whilst you put together the breading elements. (Don’t wipe off any salt or additional 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. (Be aware: This will get messy; it’s possible you’ll 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 recent basil, and olive oil. Combine nicely till all of the olive oil is included.
- 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 prime 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 prime of the primary layer to make 9 stacks). Prime with one other 1 cup tomato sauce and 1 cup shredded mozzarella on every stack. Prime 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 prime with further 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, but it surely’s simpler for the breading. There additionally could also be some panko left over. These things are usually not included within the dietary information.
**Hearth roasted tomatoes make the perfect taste: they style candy and smoky proper out of the can. If you happen to can’t discover them, substitute very best quality tomatoes with 1 teaspoon sugar and ½ teaspoon smoked paprika. Or, use 1 ½ cups very best 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 here are a couple of extra eggplant recipes you’ll love:
- Bake up gorgeous eggplant lasagna or eggplant rollatini.
- Strive our eggplant meatballs, roasted eggplant or sauteed eggplant.
- Go for eggplant caponata.
- Strive Japanese eggplant, or seize roasted eggplant pasta.
