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Eggplant Parmesan is the kind of dish that defines comfort food for me. Thick slices of eggplant are breaded and fried until crisp, then nestled into layers of homemade tomato sauce with heaps of gooey mozzarella and tangy Parmesan. The process takes a little patience but I always reach for this recipe for celebratory family dinners or when I want to treat friends to the soul-soothing flavors of Italian-American classics.
The first time I made eggplant Parmesan for my family, we scraped the pan clean before the night ended. Now it is my stand-by for dinner parties because it never fails to impress both vegetarians and meat-eaters.
Ingredients
- Globe or Italian eggplants: choose firm and glossy ones with fresh green caps for best taste and minimal bitterness
- Kosher salt: draws out moisture from the eggplant to keep it from going soggy
- All-purpose flour: anchors the breading and ensures crispness
- Eggs and whole milk: the eggs give structure while milk makes the coating stick and helps brown
- Panko breadcrumbs: create the crunchiest crust larger flakes than regular breadcrumbs soak up less oil and stay lighter
- Parmesan cheese: freshly grated is essential for bold flavor avoid the pre-grated kinds for better melt and cleaner taste
- Low-moisture mozzarella: shreds evenly throughout and melts into silky layers without being watery
- Vegetable oil: neutral flavor and high-smoke point ideal for frying
- Yellow onion and garlic: form the savory backbone of the homemade sauce
- Crushed tomatoes: use good quality for a richer sweeter result San Marzano is my top pick
- Fresh basil and dried oregano: classic herbs for depth and unmistakable Italian perfume
- Tomato paste: boosts color and sweetness in just a spoonful
- Chopped parsley: adds a fresh green finish before serving
Step-by-Step Instructions
- Make the Marinara Sauce:
- Cook chopped onions in olive oil over medium heat until soft and translucent about seven minutes this slow start is key for bringing out the sweetness. Stir in finely chopped garlic and tomato paste and cook until fragrant one minute for a deeper tomato flavor. Add crushed tomatoes along with torn basil and oregano stir well add a splash of water by rinsing the tomato can into the pot. Simmer on medium-low until the flavors are blended and the sauce lightly thickens about twenty minutes. Salt and pepper to taste simmer longer if you want a richer result.
- Prep and Salt the Eggplant:
- Slice eggplants into thick coins about half an inch then lay them out on a paper towel-lined baking sheet. Generously salt the pieces on both sides this not only extracts water but helps season the slices all through. Top with more paper towels and weigh them down with a heavy skillet let them sit for at least twenty five minutes up to forty five for extra dryness.
- Bread the Eggplant:
- Set up three shallow bowls one for flour mixed with salt one for eggs whisked with milk and the last for a mix of panko dried oregano and half the grated Parmesan. Dredge each slice of eggplant first in flour then dip into egg mixture and finally into the panko mixture pressing to make sure the crumbs adhere completely.
- Fry the Eggplant:
- Pour enough vegetable oil into a large heavy skillet to reach about a quarter inch depth. Heat over medium until shimmering drop in a test crumb to check that it sizzles instantly. Fry eggplant slices in batches without crowding cook two to three minutes per side until deeply golden and crisp. Transfer finished slices to a wire rack and blot with paper towels.
- Assemble the Casserole:
- Spread a thin layer of sauce in the bottom of your baking dish. Add an even layer of fried eggplant followed by spoonfuls of sauce and sprinkles of mozzarella plus more Parmesan. Repeat layering eggplant sauce and cheese until all are used ending with a generous cheese topping.
- Bake the Parmesan:
- Cover the dish with foil to trap steam and bake at three hundred fifty degrees until bubbling and completely tender about forty minutes. Let cool fifteen minutes before cutting so the layers hold together. Finish with chopped parsley for a fresh touch.
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I always look forward to layering the mozzarella because it creates the most satisfying blanket of cheese once baked The aroma in the kitchen as it comes out of the oven is pure nostalgia for me especially when I see my family gathered and impatient to dig in
Storage Tips
Cool leftovers completely before transferring to airtight containers. This dish keeps in the fridge for up to five days and tastes even better on day two as the flavors meld. For longer storage wrap tightly in layers of plastic and foil then freeze for up to one month. Bake straight from the freezer covered with foil at three hundred fifty degrees until heated through or thaw overnight first for quicker reheating.
Ingredient Substitutions
If you cannot find globe eggplant try Italian or even Japanese styles sliced lengthwise Both work well though Japanese eggplant needs less salting Regular breadcrumbs can replace panko in a pinch but texture will be less crisp Dairy-free cheese substitutes melt fine for a vegan version try adding a bit more herbs to boost flavor
Serving Suggestions
Eggplant Parmesan is delicious paired with simple buttered noodles or garlicky spaghetti for those who want extra carbs Roasted green vegetables broccoli asparagus or zucchini give balance and color And nothing beats a hunk of crusty bread to mop up the rich tomato and cheese
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Eggplant Parmesan in Italian-American Culture
While its roots trace back to southern Italy Parmigiana di Melanzane this casserole became an icon in Italian-American kitchens. The fried breading and ultra-cheesy topping evolved stateside and now it is a restaurant and home favorite for Sunday dinners or special occasions. Making it from scratch at home is a rite of passage for many Italian-American families.
Common Recipe Questions
- → Why do you salt eggplant before cooking?
Salting eggplant draws out excess moisture, which helps prevent sogginess and allows the slices to fry up crisp and golden.
- → Can I use store-bought marinara sauce?
Yes, while homemade marinara offers fresh flavor, high-quality store-bought sauce helps save time and works well in a pinch.
- → What’s the best cheese for eggplant Parmesan?
A combination of freshly grated Parmesan and low-moisture mozzarella creates the best melt and flavor for this dish.
- → How do you keep breaded eggplant from getting soggy?
Ensure slices are well-salted, thoroughly dried, and fried at the correct oil temperature before baking to maintain crispness.
- → Can eggplant Parmesan be made ahead of time?
Absolutely. Assemble the casserole, cover, and refrigerate or freeze before baking. When ready, bake until hot and bubbly.