You might not want to make eggplant parmesan any other way now.
I’m calling this the best eggplant parmesan because:
It’s smothered in gooey, fresh mozzarella cheese Has 2 layers of perfectly crisp eggplant slices The eggplant has a wonderfully meaty interior Baked to perfection in your favorite marinara sauce The noodles are part of the baked dish so it’s an all-in-one type meal One thousand times better than your average eggplant parmesan recipe!
Some other vegetarian pasta dishes you’ll love are my Creamy Spinach & Mushroom Lasagna, Roasted Tomato & Bell Pepper Pasta, and French Onion Pasta!
Eggplant: You’ll need 2 eggplant for this recipe. Select eggplants with a firm, glossy skin. (There is no need to peel the eggplant prior to baking, it’s totally edible!) Breadcrumbs: Breadcrumbs are ground more fine than Panko making it ideal for breading. You can use Panko, but be sure to run them through a food processor first before breading. The fine powder from the breadcrumbs is nice because it covers the entire eggplant slice which helps create a seal so that the eggplant doesn’t absorb too much oil in the frying process. Italian Seasoning/Salt/Pepper: Seasonings to add to the breadcrumbs, or you can purchase Italian breadcrumbs and add salt and pepper to it! Parmesan Cheese: I like to use freshly/finely grated Parmesan cheese. Add this to the breadcrumb mixture to make the most delicious Parmesan coated eggplant slices! Oil: Vegetable oil or canola oil work best here for frying the eggplant. Eggs: The eggs help adhere the breadcrumbs to the eggplant.
Flour: Dusting the eggplant is the first step in the dredging of the eggplant. Your dredging station will go as follows: flour, eggs, breadcrumb mixture. Marinara Sauce: Use your favorite jarred tomato sauce (you’ll need 2, 24oz. jars) or you can use homemade if you have a favorite recipe. Fresh Mozzarella Cheese: Don’t buy the pre-shredded stuff. Use the fresh block and shred it yourself! You’ll need ~8 oz to sprinkle on top of the Eggplant Parmesan.
If you don’t want to fry the eggplant slices, after you bread them, place them in the oven at 425°F and bake them on a baking sheet for ~25 minutes.
To make this Easy Eggplant Parmesan you will…
Only use a small amount of oil when frying the eggplant instead of the eggplant swimming in a pool of oil. Frying the eggplant gives the dish an overall delicious flavor so I recommend it over baking, especially if you are mindful of the amount of oil being used.
What to Serve with Eggplant Parmesan?
Since this meal is pretty hearty, light sides are typically best. A salad, roasted veggies or dinner rolls.
How do you fry eggplant without it getting soggy?
Sweat the eggplant! This may seem like a tedious step, but it is one that cannot be skipped since it helps prevent the eggplant from absorbing excess oil. After you slice the eggplant, arrange the slices in an even layer on a baking sheet and sprinkle salt over the eggplant. Let the eggplant “sweat” for 60 minutes. You’ll begin to see water pooling on top of the slices. This is the salt drawing moisture out of the eggplant! After the hour is up, rinse the eggplant slices in a colander. Set them on paper towels and pat dry. (Watch the video for reference on sweating eggplant).
Tips for making the Best Eggplant Parmesan
Freshly grated cheese: Use fresh mozzarella and fresh Parmesan cheese, not the pre-shredded stuff! Also, add some fresh basil to the cheese, because why not? Prep your eggplant slices in advance: Sweat and rinse the eggplant the night before. Store in the fridge in an air-tight container and they’ll be perfect for use the next day! Arrange the eggplant slices neatly: try to overlap the slices of eggplant similar in size and and cut any eggplant pieces to fit any gaps. This helps to create defined layers when serving the eggplant.
