Step-by-step instructions
- Prepare the eggplant: Sprinkle the salted slices with kosher salt and let them sit for 30 minutes. This helps to draw out moisture.
- Rinse and dry: After 30 minutes, rinse the eggplant slices and pat them dry with paper towels.
- Preheat your oven: Set your oven to 375°F (190°C) so it’s ready for baking.
- Create a breading station: In three bowls, place the flour, beaten eggs, and bread crumbs separately.
- Bread the eggplant: Dredge each slice in flour, dip in the egg mixture, then coat with bread crumbs until well covered.
- Fry the slices: Heat the olive oil in a skillet over medium heat. Fry the breaded eggplant slices until golden brown on both sides, about 3-4 minutes per side.
- Layer in a baking dish: Spread a layer of marinara sauce on the bottom, then layer with eggplant, mozzarella, and Parmesan cheese. Repeat this process, finishing with another layer of sauce and cheese on top.
- Bake: Put the baking dish in the oven and bake for 25-30 minutes, until the cheese is bubbly and golden brown.
- Cool and serve: Allow it to cool for a few minutes, garnish with fresh basil, and serve warm.
Best ways to enjoy it
Serving Eggplant Parmesan is all about presentation and pairing. A simple garnish of fresh basil not only adds a pop of color but also enhances the dish’s flavor. You can pair it with a crisp green salad dressed in a light vinaigrette for a refreshing contrast or crusty garlic bread to soak up any leftover marinara. It’s also delicious served alongside spaghetti or other pasta dishes.
How to store
Storing leftover Eggplant Parmesan is easy. Allow it to cool completely, then place it in an airtight container in the fridge where it will stay fresh for 3-4 days. For longer storage, you can freeze portions wrapped tightly in plastic wrap and then in foil, which keeps it well for up to 3 months. To reheat, simply pop it in the oven at 350°F (175°C) until warmed through, about 20 minutes, or microwave in short intervals until hot.
Helpful cooking tips
- Salt your eggplant: Salting isn’t just to remove moisture; it also enhances flavor while reducing bitterness.
- Skip the frying? For a healthier twist, try baking the breaded eggplant slices at 375°F (190°C) for about 20 minutes instead of frying.
- Cheese options: Mix up the cheese by adding provolone or fontina for a unique flavor profile.
Creative twists
Why not give your Eggplant Parmesan a personal flair? Experiment with different sauces, like a roasted red pepper sauce, or throw in a layer of pesto for extra flavor. You could also add sautéed mushrooms or spinach for more vegetables, or swap traditional breadcrumb coating for crushed nuts to give it a crispy, nutty texture.
FAQs
What can I use instead of eggplant?
If you’re looking for a substitute, zucchini or portobello mushrooms can work well too, though the texture may differ slightly.
Can I make this dish ahead of time?
Absolutely! You can prepare the layers ahead of time, and then bake it just before serving.
How do I know when it’s done cooking?
Look for a bubbly, golden top with the cheese melted into perfection. A knife should insert easily through the layers when it’s done.
This Eggplant Parmesan recipe is sure to become a cherished favorite, combining ease of preparation with delightful flavors that appeal to everyone at your table. Happy cooking!
