Classic Eggplant Parmesan Recipe

why make this recipe

Classic Eggplant Parmesan is a beloved Italian dish that brings warmth and comfort to any table. It features layers of crispy fried eggplant, rich marinara sauce, and gooey cheese, combining to create a delicious meal that everyone will enjoy. This recipe is not only flavorful, but it also makes for great leftovers, making it perfect for meal prep or family gatherings. Plus, it’s a vegetarian option that even meat lovers will appreciate!

how to make Classic Eggplant Parmesan

Ingredients:

2 large globe eggplants (about 3 lbs total): Look for firm, glossy skin with no soft spots or blemishes.
2 tablespoons kosher salt: For drawing out moisture and bitterness.
1 ½ cups all-purpose flour: For the first layer of dredging.
4 large eggs: To act as the binder for the breadcrumbs.
2 tablespoons whole milk or water: To thin the egg wash slightly.
3 cups Italian-style breadcrumbs: Use good quality store-bought or make your own.
1 cup freshly grated Parmesan cheese, divided: Half for the breading, half for layering.
1 tablespoon dried oregano: To season the breading mixture.
1 teaspoon garlic powder: For an extra layer of savory flavor.
½ teaspoon black pepper: Freshly ground is best.
1 cup neutral oil for frying (like canola, vegetable, or avocado oil): You may need slightly more or less depending on your pan.
2 tablespoons olive oil
4 cloves garlic, minced
1 (28-ounce) can San Marzano crushed tomatoes: Their sweetness and low acidity are ideal.
1 teaspoon dried oregano
½ teaspoon red pepper flakes (optional, for a little heat)
1 large fresh basil sprig, plus more for garnish
Salt and freshly ground black pepper to taste
16 ounces (1 lb) fresh, whole milk mozzarella cheese, thinly sliced and patted very dry: Patting it dry is crucial to prevent a watery casserole.
½ cup freshly grated Pecorino Romano cheese (optional but recommended): Adds a sharp, salty bite.

Directions:

Wash and dry the eggplants. Trim off the top and bottom ends. You can peel them for a more tender result or leave the skin on for texture. Slice the eggplant into uniform ½-inch thick rounds.
Arrange the eggplant slices in a single layer on baking sheets lined with paper towels. Sprinkle both sides with kosher salt and let them sit for at least 60 to 90 minutes. This process, known as "sweating," draws out moisture and bitterness.
After an hour, rinse each slice under cold water to remove all the salt. Pat them dry with paper towels to remove any remaining liquid.
Set up three shallow dishes or pie plates. In the second dish, whisk the eggs and milk (or water) until smooth. In the third dish, combine the breadcrumbs, ½ cup Parmesan cheese, oregano, garlic powder, and black pepper, and mix well.
Dredge each eggplant slice in the flour, dip in the egg wash, and then coat in the breadcrumb mixture. Place the breaded slices on a clean baking sheet or wire rack.
Heat about ½ inch of neutral oil in a large skillet over medium-high heat until hot. Fry a few slices for 2-3 minutes per side until golden brown and crispy. Transfer them to a wire rack to drain.
In a medium saucepan, heat olive oil over medium heat. Sauté minced garlic until fragrant, then add crushed tomatoes, oregano, red pepper flakes (if using), and a fresh basil sprig. Season with salt and pepper, and let it simmer for 15-20 minutes.
Preheat the oven to 375°F (190°C). Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish. Layer with fried eggplant, sauce, mozzarella, Parmesan, and Pecorino, repeating as needed. Finish with a final layer of sauce and cheese.
Bake uncovered for 30-40 minutes until bubbling and golden. Let it rest for 15-20 minutes before serving.

how to serve Classic Eggplant Parmesan

Serve Classic Eggplant Parmesan hot, garnished with fresh basil if desired. It pairs wonderfully with a side salad or crusty bread. For an authentic touch, drizzle a bit of olive oil on top before serving.

how to store Classic Eggplant Parmesan

Let any leftovers cool completely before storing. Place them in an airtight container in the refrigerator for up to 4 days. You can also freeze portions for up to 3 months. Make sure to cover it tightly in freezer-safe containers or wrap it well in plastic wrap before freezing.

tips to make Classic Eggplant Parmesan

Make sure to adequately dry the eggplant slices after sweating to avoid a soggy final dish.
Use a neutral oil for frying to prevent altering the dish’s flavor.
Feel free to mix up the cheeses, using a blend that you enjoy. The Pecorino Romano adds a lovely sharp bite that complements the other cheeses.

variation

To make a healthier version, you can bake the eggplant slices instead of frying them. Simply coat them as per the recipe, then bake at 375°F (190°C) for about 20-25 minutes on a parchment-lined baking sheet, flipping halfway through.

FAQs

Can I make Eggplant Parmesan ahead of time?
Yes! You can assemble it a day in advance and refrigerate it before baking. Just allow extra cooking time if baking straight from the fridge.
Is Eggplant Parmesan gluten-free?
To make a gluten-free version, substitute the all-purpose flour and breadcrumbs with gluten-free alternatives.
Can I use other vegetables instead of eggplant?
Yes, zucchini or summer squash can be used as a substitute for eggplant in this recipe. Just adjust the cooking time if needed, as they may cook faster.