Easy Eggplant Parmesan Recipe

The delightful blend of crispy-coated eggplant slices enveloped in rich marinara sauce and gooey melted cheese makes this recipe a family favorite and a sure crowd-pleaser. Perfect for weeknight dinners and special occasions alike, it’s not only an easy eggplant parmesan recipe, but also a go-to comfort food that delights every palate.

Growing up, Sunday dinners at my grandmother’s house invariably featured a generous serving of her renowned dish. The aroma of frying eggplant mingling with simmering tomato sauce was our Sunday siren call. No matter how busy I get, preparing this dish always transports me back to her cozy kitchen table surrounded by family and laughter.

Why You’ll Love This Recipe

This recipe stands out with its perfect balance of flavors and textures, combining crispiness with the creaminess of mozzarella. It’s streamlined for those rushing to get dinner on the table without compromising on taste or quality. Additionally, it’s a vegetarian delight that even carnivores can appreciate, making it versatile for gatherings.

Ingredients Notes

The selection of fresh, firm eggplants is crucial for this recipe. Old or overripe eggplants can be bitter, so aim for ones that feel heavy with smooth skin. Slice them uniformly to achieve the perfect crisp without undercooking. For cheese lovers, consider using a mix of mozzarella and parmesan for an added depth of flavor.

Recipe Steps

Step 1

Preheat your oven to 375°F (190°C). Slice the eggplants into 1/4 inch rounds, then sprinkle them with salt and let sit for 20 minutes to draw out moisture. Pat them dry with a paper towel.

Step 2

Set up a dredging station with 3 bowls: one with flour, one with beaten eggs, and a third with seasoned breadcrumbs. Dip each eggplant slice into the flour, then egg, then coat in breadcrumbs.

Step 3

In a large skillet, heat olive oil over medium heat. Fry the eggplant slices until golden brown on each side. Place them on a paper towel-lined plate to drain excess oil.

Step 4

In a baking dish, spread a layer of marinara sauce on the bottom. Layer the eggplant slices and sprinkle with mozzarella and parmesan. Repeat the layering process, finishing with a generous amount of cheese on top.

Step 5

Bake in the preheated oven for about 30 minutes or until the cheese is bubbly and golden. Let it cool slightly before serving.

Storage Options

Store any leftovers in an airtight container in the refrigerator for up to 3 days. For extended storage, freeze individual portions wrapped in foil and placed in a freezer bag. Reheat in an oven set to 350°F (175°C) until warmed through.

Variations & Substitutions

For a gluten-free option, use almond flour or cornmeal instead of breadcrumbs. Add crushed red pepper to the marinara for a spicy kick. Substitute vegan cheese for a plant-based diet, ensuring it’s a meltable variety.

Serving Suggestions

This dish pairs beautifully with a light arugula salad tossed with lemon vinaigrette or as a sandwich filling in a crusty baguette. Serve it at a cozy dinner with friends or family gatherings where it’s sure to impress.

Frequently Asked Questions

Can I make this dish ahead of time? Yes, you can assemble the dish a day before and store it in the refrigerator. When ready to serve, bake it as instructed, adding a little extra baking time.

What can I do if my eggplant is bitter? Salting the eggplant slices helps to draw out bitterness. Don’t skip this step. Additionally, choosing smaller, younger eggplants can help avoid bitterness.

Is it necessary to fry the eggplant slices? Frying adds a wonderful crisp texture, but if aiming for a healthier alternative, the slices can be baked pre-breaded at 400°F (200°C) for about 20 minutes until golden.

Easy Eggplant Parmesan Recipe

This Easy Eggplant Parmesan is a delicious and simple dish. Crispy breaded eggplant slices are layered with rich marinara and melted cheese, making it a perfect meal for any occasion.

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Prep Time: 25 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 large eggplants sliced into 1/4 inch rounds
• ▢ 2 cups all-purpose flour
• ▢ 4 large eggs beaten
• ▢ 2 cups breadcrumbs preferably Italian seasoned
• ▢ 1.5 cups marinara sauce
• ▢ 2 cups mozzarella cheese shredded
• ▢ 0.5 cup Parmesan cheese grated
• ▢ 0.5 cup olive oil
• ▢ 1 teaspoon salt to taste
• ▢ 0.5 teaspoon black pepper freshly ground, to taste
• ▢ 0.25 cup fresh basil leaves for garnish

Instructions

Preparation Steps

• Preheat the oven to 375°F (190°C).
• Season the eggplant slices with salt and let them sit for 15 minutes, then pat them dry.
• Dredge the eggplant slices in flour, dip in beaten eggs, and coat with breadcrumbs.
• Heat olive oil in a skillet over medium heat. Fry the eggplant slices until golden brown on both sides, about 3-4 minutes per side. Drain on paper towels.
• Spread a thin layer of marinara sauce in the bottom of a baking dish. Layer fried eggplant slices, marinara sauce, mozzarella, and Parmesan cheese. Repeat layers and finish with cheese on top.
• Bake in the preheated oven until cheese is bubbly and golden brown, about 20-25 minutes.
• Garnish with fresh basil before serving.

Notes

For best results, use fresh eggplants and quality marinara sauce. This dish pairs well with a side salad or garlic bread.