Step-by-step instructions
- Preheat your oven to 375°F (190°C).
- Take the sliced eggplant and sprinkle it with kosher salt; let it rest for 30 minutes to draw out moisture. Rinse and pat dry.
- Set up your breading station by placing flour in one shallow dish, beaten eggs in another, and bread crumbs in a third.
- Dip each slice of eggplant in the flour, then into the eggs, and finally coat it with bread crumbs.
- Heat oil in a large skillet over medium heat. Fry the eggplant slices until they are golden brown, approximately 3-4 minutes per side.
- In a baking dish, pour some marinara sauce on the bottom. Layer half of the fried eggplant over it, followed by half of the mozzarella and Parmesan cheeses. Repeat with another layer of eggplant and cheeses.
- Pour the remaining marinara sauce on top, then sprinkle the remaining cheeses over that.
- Cover the baking dish with foil and bake for 25 minutes. Afterward, remove the foil and bake for an additional 15 minutes until the cheese is bubbly and golden.
- Allow the dish to cool before serving, garnished with fresh basil.
What to serve it with
Eggplant Parmesan can shine on its own, but pairing it with a side salad or garlic bread elevates the meal. A simple arugula salad dressed lightly with lemon and olive oil adds a refreshing contrast. Alternatively, a side of spaghetti or other pasta can make this dish feel even more authentic.
Storage and reheating tips
To keep your Eggplant Parmesan fresh:
- Refrigeration: Store leftovers covered in an airtight container in the fridge for up to 3-4 days.
- Freezing: You can freeze the unbaked dish or baked leftovers. Make sure to cover it well to prevent freezer burn. It can be safely stored for about 2-3 months.
- Reheating: To reheat, bake from frozen or chilled in a 350°F (175°C) oven until heated through. If the cheese begins to over-brown, cover the dish with foil.
Pro chef tips
- Salting the eggplant: This step is crucial as it removes excess moisture and bitterness. It’s a fundamental process that enhances the dish’s overall flavor.
- Bread crumb variations: Using panko bread crumbs can add extra crunch. Experimenting with seasoned bread crumbs can also elevate the flavor profile.
- Baking: If you’re short on time, you can skip frying the eggplant and simply bake it after breading. Just keep an eye on it to prevent drying out.
Creative twists
This recipe offers a blank canvas for creativity! Consider adding different flavors such as:
- Herbs: Mix fresh parsley or thyme into your bread crumbs for an herby boost.
- Toppings: Try adding sliced olives or roasted red peppers into the layers for added depth.
- Variations: For a gluten-free option, swap the flour and breadcrumbs for alternatives like almond flour and gluten-free breadcrumbs.
FAQs
What is the prep time for Eggplant Parmesan?
The preparation time for this dish is about 30 minutes, plus an additional 1 hour for baking.
Can I make Eggplant Parmesan ahead of time?
Absolutely! You can prepare it a day in advance and store it in the refrigerator before baking. Just add a few extra minutes to the baking time if it’s straight out of the fridge.
Is there a vegetarian alternative for the cheese?
Yes! You can use plant-based cheeses available at many grocery stores as a substitute for both mozzarella and Parmesan.
