Introduction
This mouthwatering Eggplant Parmesan is a crowd-pleaser that transforms humble eggplants into a comforting, cheesy delight. With layers of golden-fried eggplant, rich tomato sauce, and melted cheese all topped with a crispy breadcrumb crust, this dish delivers incredible flavor in every bite. Perfect for weeknight dinners or special occasions, this recipe strikes the ideal balance between ease and elegance. The combination of tender eggplant, savory sauce, and the contrasting textures makes this a dish that truly “drives everyone crazy” – in the best possible way!
Ingredients
For the Eggplant Base:
- 2 medium eggplants (approximately 500g/1.1 lbs each)
- Salt for drawing out bitterness
- 4-5 tablespoons (60-75ml) vegetable oil for frying
For the Tomato Sauce:
- 1 medium onion, finely chopped
- 3 cloves of garlic, minced
- 3-4 medium tomatoes, diced (approximately 400g/14 oz) or 1 can (400g/14 oz) crushed tomatoes
- ½ teaspoon sugar
- ½ teaspoon dried oregano
- 1 sprig fresh rosemary
- Salt to taste
- Ground black pepper to taste
- 2 tablespoons vegetable oil for sautéing
For the Cheese Layers:
- 200g (7 oz) mozzarella cheese, sliced or grated
- 30g (1 oz) Parmesan cheese, grated, plus 10g (0.35 oz) for topping
For the Topping:
- 3 tablespoons breadcrumbs
- 10g (0.35 oz) Parmesan cheese, grated
- 3-4 tablespoons (45-60ml) 10% cream or half-and-half
- Fresh herbs for garnish (optional)
Instructions
Preparing the Eggplant:
- Slice the eggplants into approximately 1 cm (⅓ inch) thick rounds.
- Sprinkle salt generously over both sides of each eggplant slice and place them in a colander or on paper towels.
- Let the eggplant slices rest for 10-15 minutes. This process draws out moisture and removes any bitterness.
- After resting, pat the eggplant slices dry thoroughly with paper towels, removing as much moisture and salt as possible.
- Heat 2-3 tablespoons of vegetable oil in a large skillet over medium-high heat.
- Working in batches, fry the eggplant slices for about 2-3 minutes on each side until golden brown. Add more oil as needed between batches.
- Transfer the fried eggplant to a plate lined with paper towels to absorb excess oil.
Preparing the Tomato Sauce:
- In a medium saucepan, heat 2 tablespoons of vegetable oil over medium heat.
- Add the chopped onion and sauté until translucent, about 3-4 minutes.
- Add the minced garlic and sauté for an additional 30 seconds, until fragrant but not browned.
- Add the diced tomatoes, sugar, salt, black pepper, dried oregano, and the sprig of rosemary.
- Let the sauce simmer for about 5 minutes, allowing the flavors to meld and the tomatoes to break down slightly.
- Remove the rosemary sprig and continue to cook for 3 more minutes. If you prefer a smoother sauce, you can blend it slightly with an immersion blender.
Assembling the Dish:
- Preheat your oven to 180°C (350°F).
- In a medium-sized baking dish (approximately 9×9 inches or 23×23 cm), start by spreading half of the prepared tomato sauce evenly across the bottom.
- Arrange a layer of the fried eggplant slices over the sauce, slightly overlapping them if necessary.
- Distribute half of the mozzarella cheese over the eggplant layer.
- Season with a sprinkle of ground black pepper and some of the Parmesan cheese.
- Repeat the layers: remaining tomato sauce, another layer of fried eggplant, the rest of the mozzarella, black pepper, and Parmesan.
Preparing the Topping and Baking:
- Place the assembled dish in the preheated oven and bake for 20 minutes, until the cheese is melted and bubbling.
- While the dish is baking, prepare the topping by mixing the breadcrumbs with the remaining 10g of Parmesan cheese.
- After the initial 20 minutes of baking, remove the dish from the oven.
- Drizzle the cream evenly over the top, then sprinkle with the breadcrumb and Parmesan mixture.
- Return the dish to the oven and bake for an additional 15 minutes, until the topping is golden and crispy.
- Remove from the oven and let it rest for 5-10 minutes before serving. This allows the layers to set and makes for easier serving.
- Garnish with fresh herbs if desired.
Nutritional Information and Timing
Preparation Time: 30 minutes
Cooking Time: 35 minutes
Total Time: 1 hour 5 minutes
Servings: 4-6
Per Serving (based on 6 servings):
- Calories: Approximately 320 kcal
- Protein: 12g
- Carbohydrates: 18g
- Fiber: 6g
- Fat: 24g (primarily from cheese and cooking oil)
- Sodium: 480mg (varies based on salt usage)
Cooking Tips and Tricks
- Selecting Eggplants: Choose firm, glossy eggplants that feel heavy for their size. Smaller eggplants typically have fewer seeds and less bitterness.
- Salting Process: Don’t skip the salting step! It not only removes bitterness but also helps the eggplant absorb less oil during frying, resulting in a lighter dish.
- Frying Technique: Make sure your oil is hot before adding the eggplant, but not smoking. This ensures proper browning without soaking up too much oil. A medium-high heat is ideal.
- Oil Management: Eggplants are like sponges and can absorb a lot of oil. Use just enough oil to fry them and consider using a non-stick pan to reduce the amount needed.
- Sauce Consistency: If your tomatoes are very watery, simmer the sauce a bit longer to concentrate the flavors and reduce excess moisture, which could make your dish soggy.
- Cheese Selection: For the best flavor and melt, use fresh mozzarella if available, or a good quality low-moisture mozzarella. Freshly grated Parmesan will taste better than pre-packaged versions.
- Resting Period: Allow the dish to rest after baking. This helps the layers set and makes it easier to serve neat portions without everything sliding apart.
Variations and Substitutions
- Healthier Option: Instead of frying, brush the eggplant slices with olive oil and bake them at 200°C (400°F) for about 20 minutes before assembling the dish.
- Meat Addition: For a non-vegetarian version, add cooked ground beef or Italian sausage to the tomato sauce.
- Cheese Alternatives: Replace mozzarella with provolone, fontina, or a mix of Italian cheeses. For a dairy-free version, use plant-based cheese alternatives.
- Sauce Variations: Enhance the tomato sauce with red wine, balsamic vinegar, or additional herbs like basil, thyme, or bay leaf for more complex flavors.
- Gluten-Free Option: Use gluten-free breadcrumbs for the topping, or substitute with crushed nuts or gluten-free cereal.
- Added Vegetables: Incorporate layers of sautéed spinach, zucchini, or bell peppers for extra nutrition and flavor complexity.
- Spice Level: Add red pepper flakes to the sauce or a pinch of cayenne to the breadcrumb topping for a spicier version.
Common FAQs
Why is my eggplant parmesan watery?
This typically happens if the eggplant wasn’t properly salted and dried before frying, or if the tomato sauce was too thin. Make sure to thoroughly pat the eggplant dry after salting, and simmer your sauce until it reaches a thicker consistency. Also, allowing the finished dish to rest for 10-15 minutes before serving helps reduce excess moisture.
Can I prepare this dish ahead of time?
Yes! You can prepare all the components (fry the eggplant, make the sauce) up to a day in advance and refrigerate. Assemble and bake when you’re ready to serve. Alternatively, you can assemble the entire dish, refrigerate (unbaked) for up to 24 hours, and then bake when needed, adding about 10 minutes to the baking time.
Can I freeze eggplant parmesan?
Yes, this dish freezes well. Let it cool completely after baking, then wrap it tightly in plastic wrap and aluminum foil, or place in an airtight container. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in a 350°F (180°C) oven until hot throughout, about 20-30 minutes.
How can I make this dish less oily?
To reduce the oil content, bake the eggplant slices instead of frying them. Lay them on a baking sheet, brush with a small amount of oil, and bake at 200°C (400°F) for about 20 minutes, flipping halfway through, until tender and lightly browned.
What can I serve with eggplant parmesan?
This hearty dish pairs beautifully with a simple green salad dressed with lemon and olive oil. It also goes well with crusty bread, a side of pasta with light sauce, or roasted vegetables. For a complete Italian-inspired meal, serve with a light soup as a starter.
Storage and Make-Ahead Tips
- Refrigeration: Store leftover eggplant parmesan in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: For best results, reheat in a 180°C (350°F) oven for about 15-20 minutes, or until hot throughout. Cover with foil if the top starts to brown too much. Microwave reheating works in a pinch but may make the breadcrumb topping soggy.
- Freezing: To freeze, allow the dish to cool completely, then wrap tightly in plastic wrap followed by aluminum foil. Label with the date and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Make-Ahead Components:
- The tomato sauce can be made up to 3 days in advance and refrigerated, or frozen for up to 3 months.
- Eggplant slices can be fried a day ahead and refrigerated in layers separated by paper towels.
- The entire dish can be assembled (but not baked) up to 24 hours in advance, covered, and refrigerated.
- Serving Suggestion: For the best presentation and texture, let the baked dish stand for 10-15 minutes before cutting and serving. This allows the layers to set and makes for neater serving.
This Eggplant Parmesan recipe transforms simple ingredients into a truly remarkable dish. The crispy exterior of the eggplant, complemented by the rich tomato sauce and melted cheese, creates a harmony of flavors and textures that makes it a perfect comfort food. Whether you’re serving it as a main course for a family dinner or as part of a larger spread for guests, this dish is sure to impress everyone at your table.
