This baked eggplant parmesan recipe is crispy, tacky, and stuffed with taste! It’s a straightforward vegetarian dinner that’s good for weeknight meals or entertaining friends.
If there’s one Italian dish I can’t get sufficient of, it’s Eggplant Parmesan! There’s one thing so satisfying these golden brown breaded eggplant slices lined with tangy tomato sauce and stretchy melted cheese.
For years I’ve been researching and testing to seek out one of the best ways to make my favourite vegetarian dinner at house. This baked eggplant parmesan recipe has change into my go-to model as a result of it brings all that conventional Italian taste with out the mess of frying! I’ve simplified the method so you can also make eggplant parm at house in about an hour. I like this model greater than what I can get at a restaurant!
Why You’ll Love This Recipe
This eggplant parmesan recipe strikes the proper stability between genuine Italian flavors and sensible house cooking:
- Baked, not fried: The eggplant will get crispy and golden in a scorching oven: no have to fry it.
- Fast prep: You’ll solely salt the eggplant for 10 minutes as a substitute of the normal 1 hour, which cuts down considerably on prep time. (I’ve a necessity for velocity within the kitchen and discovered this trick!)
- Unimaginable taste: Hearth-roasted tomatoes and recent basil create a tomato sauce that tastes home made in minutes.
- Crowd-pleaser: This vegetarian primary course satisfies even probably the most devoted meat-eaters with its hearty, satisfying layers.
- Customizable: The recipe works with gluten-free breadcrumbs or dairy-free cheese options.
5 Star Reader Critiques
“This eggplant parmigiana recipe is completely thee finest!!! My husband and I labored our little meeting line of flouring, egg dip then crumb prime so the method was seamless and really easy. Love love
It is a must-do!!” -Suzette H.
“Made this tonight. Love the variation of the tomato sauce so as to add paprika and sugar smells and tastes divine. Glorious! Thanks!!” -Elizabeth S.
Substances You’ll Want
Eggplant Parmesan (eggplant Parmigiana) is a basic Italian dish made with layers of breaded eggplant, cheese, and tomato sauce, then baked till bubbly. Generally known as parmigiana di melanzane in Italian, it comes from the Southern areas of Calabria and Sicily however is now served everywhere in the world. Right here’s what you’ll want for home made baked eggplant Parmesan:
- Eggplant: Dimension issues right here: huge eggplant rounds don’t look fairly as good within the dish. The secret is utilizing 2 kilos of eggplant, and also you’ll get about 18 to twenty sliced rounds.
- All-purpose flour, eggs, grated Parmesan cheese, and panko: This combination is used for dredging the eggplant. For gluten-free, you may substitute almond flour or 1-for-1 gluten-free flour and gluten-free panko (see this Gluten Free Eggplant Parmesan recipe).
- Hearth roasted crushed tomatoes, garlic, dried oregano, basil, and olive oil: Hearth roasted tomatoes make the most effective taste for the sauce: they style candy and smoky proper out of the can. When you can’t discover them, substitute highest quality tomatoes with 1 teaspoon sugar and ½ teaspoon smoked paprika. Recent basil can also be key to the flavour.
- Shredded complete milk mozzarella cheese: If you could find it, complete milk mozzarella melts higher than half skim and has a richer taste. For vegan, go to my Vegan Eggplant Parmesan recipe.
Learn how to Make Eggplant Parmesan
This baked Eggplant Parmesan recipe is quicker and simpler than most recipes, but it surely nonetheless takes about 1 hour to make and bake. Maintain this in thoughts in your meal prepping (and evaluation the notes under on make forward suggestions). Listed below are a couple of notes in regards to the course of:
- Place salt on the eggplant for simply 10 minutes. This seasons them previous to baking. Many recipes require salting the eggplant for 1 hour, however this isn’t needed. Previously, individuals would do that to take away a bitter taste, however at the moment’s eggplants are bred to be much less bitter. Salting additionally permits the eggplant to launch moisture, however that’s not as vital with this baked technique as with frying.
- Dredge the eggplant in flour, egg and breadcrumbs. Doing this gives the crunchy outer coating for the eggplant rounds. This will get messy, so I often wipe my fingers after each few slices.
- Bake the eggplant till crispy, about 20 minutes at 425°F, flipping as soon as. The new oven makes them crispy and golden brown: like frying however with no further oil!
- Make the short tomato sauce. Combine crushed tomatoes, garlic, recent basil and olive oil.
- Layer the eggplant with tomato sauce and mozzarella cheese in a baking dish. Bake for quarter-hour till the cheese is bubbly.
Ideas for Success
Keep away from soggy eggplant parm: The important thing to crispy, not soggy eggplant parmesan is baking at excessive warmth (425°F) and flipping the slices midway via. Don’t skip the flip: it ensures even browning on either side.
Get even slices: Slicing uniform ½-inch slices helps the whole lot cook dinner evenly. Too skinny they usually’ll get mushy; too thick and the facilities gained’t cook dinner via correctly. Take a look at my information on learn how to minimize eggplant.
Maintain the pores and skin on: I all the time depart the pores and skin on eggplant for eggplant parmesan. It helps the slices maintain collectively throughout breading and baking, plus it provides vitamins and a barely firmer texture that stops the eggplant from turning into mushy.
Let it relaxation: These 5 minutes of resting time after baking aren’t non-obligatory. The cheese wants time to set barely so once you minimize into the eggplant parmesan, the layers maintain collectively as a substitute of sliding aside.
Storing leftovers and make-ahead suggestions
This Eggplant Parmesan recipe takes about 1 hour to make, so it’s not a great weeknight dinner candidate. I often make it on the weekends, however you may also meal prep a number of the parts. This recipe additionally freezes nicely. Listed below are a couple of suggestions:
- Bake the eggplant slices upfront. This protects about 40 minutes! Refrigerate the slices, then layer the dish and bake the day of constructing.
- Leftovers retailer refrigerated for as much as 3 days. You can also make your complete dish upfront and refrigerate, but it surely’s so good freshly baked that we advocate the above possibility for make-ahead.
- Freeze leftovers in a sealed container for as much as 3 months. Place on the counter or within the fridge to thaw, or you may place it proper right into a 375F oven and reheat till warmed via and the cheese is melted. Drain any extra liquid earlier than serving.
What to Serve With It
Historically, Eggplant Parmigiana is served with pasta. However you may also serve with salads, sauteed veggies and extra. It makes a hearty, crowd-pleasing vegetarian dinner that’s nice for events and impressing a crowd. Listed below are a couple of concepts:
- Pasta: Historically, eggplant parmigiana is served alongside pasta, like angel hair pasta or linguine pasta
- Recent salads: I really like serving with my favourite chopped salad, a shiny an peppery arugula salad, or a basic Caesar salad. A kale Caesar salad is one other good possibility.
- Bread: I like like including a pleasant crusty bread or garlic bread.
- Easy greens: Maintain vegetable sides easy and Italian-inspired, and make them on the stovetop because the oven is full! Attempt my inexperienced beans almondine, sauteed broccolini, roasted broccolini, sauteed greens, sauteed rainbow chard, or sauteed kale.
Dietary Notes
This baked Eggplant Parmesan recipe is vegetarian. For gluten-free, use almond flour and gluten-free breadcrumbs or go to Gluten Free Eggplant Parmesan. For vegan, to to Vegan Eggplant Parmesan.
Often Requested Questions
Sure, I all the time depart the pores and skin on. The pores and skin helps the eggplant slices maintain their form throughout breading, baking, and layering. It additionally provides helpful vitamins and fiber. The pores and skin turns into tender because the eggplant cooks and provides a pleasant texture to the completed dish. Peeling is pointless and truly makes the slices more durable to work with.
Soggy eggplant parmesan often outcomes from a couple of points: not baking at excessive sufficient warmth (you want 425°F for crispy outcomes), not flipping the eggplant slices throughout baking, overcrowding the baking sheets so steam will get trapped, or utilizing an excessive amount of sauce. Be sure your oven is absolutely preheated, prepare the breaded slices in a single layer with area between them, and flip them midway via baking. Additionally, utilizing complete milk mozzarella as a substitute of part-skim helps as a result of it has higher melting properties and fewer extra moisture.
Sure! This is without doubt one of the finest make-ahead Italian dishes. You possibly can bake the breaded eggplant slices and make the sauce as much as a day upfront, then retailer them individually and assemble when able to bake. Or, assemble your complete dish and refrigerate unbaked for as much as 24 hours earlier than baking. Already-baked eggplant parmesan reheats nicely: cowl and heat in a 375°F oven for 15-20 minutes till heated via. It additionally freezes nicely for as much as 3 months.
One of the best cheese mixture makes use of each mozzarella and Parmesan. For the mozzarella layers, I strongly advocate complete milk, low-moisture mozzarella cheese. It melts fantastically, creates these iconic cheese pulls, and has a wealthy, creamy taste. Half-skim mozzarella might be rubbery and releases extra moisture, which might make your dish watery. For the Parmesan, use freshly grated Parmigiano Reggiano for the most effective nutty, savory taste.
Simple Eggplant Parmesan Recipe
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This baked Eggplant Parmesan recipe (aka eggplant parmigiana) is basic Italian consolation meals at its most interesting, with crispy eggplant rounds, savory marinara, and gooey cheese. We’ve examined our recipe time and again to make it simpler than most home made variations, and it’s a complete crowd pleaser!
- Prep Time: 25 minutes
- Prepare dinner Time: 35 minutes
- Whole Time: 1 hour
- Yield: 6 to eight
- Class: Fundamental Dish
- Technique: Baked
- Delicacies: Italian Impressed
- Weight-reduction plan: Vegetarian
Substances
- 2 kilos eggplant (about 2 medium giant)
- ¾ cup flour*
- 3 eggs
- 1 cup plus 2 tablespoons grated Parmesan cheese, divided
- 1 cup plain panko (or bought or home made breadcrumbs)
- 1 tablespoon dried oregano, divided
- 1 ¾ teaspoons kosher salt, divided
- 28 ounces fireplace roasted crushed tomatoes*
- 2 garlic cloves, grated
- 1 handful recent basil, chopped, plus extra to garnish
- 2 tablespoons olive oil
- 2 cups (8 ounces) shredded complete milk mozzarella cheese***
Directions
- Preheat the oven to 425 levels Fahrenheit. Line two baking sheets with parchment paper.
- Reduce off the ends of the eggplant and minimize it into 1/2-inch slices (to make roughly 18 slices). Sprinkle with ¾ teaspoon salt divided between the slices, and permit them to take a seat for 10 minutes when you put together the breading components. (Don’t wipe off any salt or further moisture.)
- Place the flour on a plate. Beat the eggs in a shallow bowl and set it apart. In one other shallow bowl, mix the Parmesan cheese, breadcrumbs, 2 teaspoons oregano, and ½ teaspoon kosher salt and set it apart.
- Dip either side of every eggplant slice into the flour, then the eggs, then the Parmesan cheese combination. Place every slice onto the ready baking sheets. (Notice: This will get messy; it’s possible you’ll want to scrub or wipe your fingers off after each few slices.)
- Place the trays within the oven and bake for 10 minutes, then flip and bake 10 to fifteen minutes extra, till tender and golden brown.
- In the meantime, make the sauce: In a medium bowl, combine the hearth roasted tomatoes, grated garlic, 1 teaspoon dried oregano, ¾ teaspoon kosher salt, chopped recent basil, and olive oil. Combine nicely till all of the olive oil is integrated.
- Take away the eggplant from the oven. Unfold 1 cup of the tomato sauce within the backside of a 9 x 13″ pan. Add half the baked eggplant in a layer (about 9 slices), then prime with 1 cup tomato sauce and 1 cup shredded mozzarella cheese. Add the second layer of eggplant (we like so as to add them proper on prime of the primary layer to make 9 stacks). Prime with one other 1 cup tomato sauce and 1 cup shredded mozzarella on every stack. Prime with the remaining 2 tablespoons grated Parmesan cheese.
- Bake for quarter-hour till the cheese is melted and browned. Enable to chill for five minutes, then prime with extra chopped basil and serve. Retailer leftovers refrigerated for as much as 3 days (or frozen for 3 months); reheat within the oven till heat.
Notes
*You’ll have about ⅓ cup flour left over and about 1 egg, but it surely’s simpler for the breading. There additionally could also be some panko left over. This stuff are usually not included within the dietary data.
**Hearth roasted tomatoes make the most effective taste: they style candy and smoky proper out of the can. When you can’t discover them, substitute highest quality tomatoes with 1 teaspoon sugar and ½ teaspoon smoked paprika. Or, use 1 ½ cups highest quality marinara sauce.
***Complete milk mozzarella cheese melts significantly better than half skim mozzarella, and has a richer taste. It additionally melts higher when reheating leftovers.
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Extra eggplant recipes
Love working with this tasty vegetable? Listed below are a couple of extra eggplant recipes you’ll love:
- Bake up gorgeous eggplant lasagna or eggplant rollatini.
- Attempt our eggplant meatballs, roasted eggplant or sauteed eggplant.
- Go for eggplant caponata.
- Attempt Japanese eggplant, or seize roasted eggplant pasta.
