How to Make a Delicious Eggplant Parmesan

Eggplant Parmesan is a classic Italian dish that combines the rich flavors of tomato sauce, melted mozzarella cheese, and tender eggplant slices layered in a savory blend. This versatile recipe can be enjoyed as an entree or served with a side salad for a lighter meal.

Preparation time: 20 minutes; Cooking time: 45 minutes; Servings: 6

Ingredients

3 large eggplants, sliced into rounds about 1/2 inch thick
1 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
4 large eggs
1 cup panko breadcrumbs
3 tablespoons olive oil, divided
1 (28-ounce) jar marinara sauce, such as San Marzano tomatoes
2 cups shredded mozzarella cheese, divided
1/4 cup grated Parmesan cheese
1 teaspoon dried basil
1 tablespoon sugar
Salt and pepper to taste
Cooked pasta or rice (optional)

Instructions

Preheat the oven to 375°F. Arrange a baking sheet lined with parchment paper in the oven.
Dip each eggplant slice into flour seasoned with salt and pepper, then transfer to a bowl containing beaten eggs mixed with panko breadcrumbs. Coat both sides of the slices thoroughly. Place coated slices on another plate.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add half of the eggplant slices and cook until golden brown on each side, about 4 minutes per side. Transfer to the preheated baking sheet lined with parchment paper and repeat with remaining slices.
Spoon marinara sauce generously onto the bottom of a large glass or ceramic dish. Arrange half of the coated eggplant slices over the sauce. Sprinkle with half of the mozzarella cheese, 2 tablespoons of panko breadcrumbs, and basil. Drizzle with olive oil and season to taste with salt and pepper.
Repeat layering with remaining eggplant slices, cheese, bread crumbs, and seasonings. Finish by sprinkling 1/4 cup of grated Parmesan cheese on top.
Bake in the preheated oven for 30-35 minutes or until the sauce is bubbling and the eggplant is tender when pierced with a fork. Let it rest for about 5 minutes before serving.

Tips for Success

Pat dry eggplant slices: Patted dry eggplant absorbs less oil, leading to crispier results.
Serve with a side of pasta: This dish complements perfectly with cooked pasta or rice. Serve warm and enjoy your homemade Eggplant Parmesan.
Adjust seasoning according to taste: Add more basil or Parmesan for extra flavor if desired. Adjust salt and pepper as needed during final seasoning.
Use a good quality marinara sauce: San Marzano tomatoes are known for their rich flavor, making your dish even more delicious.

Nutritional Information (per serving)

Total Calories: 540
Fat: 29g
Saturated Fat: 8g
Carbohydrates: 61g
Fiber: 8g
Protein: 23g
Sodium: 1040mg

Variations and Alternatives

If you are looking for a healthier version, consider reducing the amount of cheese or using low-fat mozzarella. Another option is to substitute eggplant with zucchini for a slightly different texture.

Eggplant Parmesan can be customized according to personal preferences; try adding red pepper flakes for extra heat, substituting part of the marinara sauce with Alfredo cream for an alfredo version, or serving with garlic bread on the side. Enjoy exploring these variations and make your own signature version of this beloved Italian classic.

The rich flavors of eggplant Parmesan are a delightful treat that can be enjoyed by everyone. Whether you're hosting a family dinner or treating yourself to a special meal at home, Eggplant Parmesan is sure to satisfy cravings for a comforting and delicious dish.