Easy Eggplant Parmesan

$- 2 medium eggplants - Mozzarella and Parmesan cheese Eggplants are the star of this dish. They bring a nice texture. I love using two medium eggplants. Slice them into ½-inch rounds for even cooking. Next, you need cheese. Mozzarella gives a creamy taste, while Parmesan adds a sharp flavor. Together, they create a delicious blend. - All-purpose flour - Olive oil You can’t forget the basics. All-purpose flour helps the eggplants get a crispy outside. Use it to coat each slice. Olive oil is great for frying. It adds flavor and keeps the eggplant moist. These staples make the dish easy and tasty. - Fresh basil leaves - Homemade marinara sauce For a fresh touch, add basil leaves as a garnish. They bring brightness to the dish. You can also use homemade marinara sauce. It adds depth and rich flavor. If you’re short on time, store-bought works too. Check out the Full Recipe for more tips! First, you need to salt and drain the eggplant. Slice the eggplants into ½-inch rounds. Sprinkle salt on both sides of each slice. Let them sit in a colander for about 30 minutes. This step helps to draw out the moisture and bitterness. After 30 minutes, rinse the slices under cold water. Pat them dry with paper towels to remove excess moisture. Now, set up your breading station. You will need three shallow dishes. Place flour in the first dish, beaten eggs in the second, and breadcrumbs mixed with oregano in the third. This setup keeps things organized and makes the breading process smooth. Next, it’s time to bread the eggplant. Take one slice and dredge it in the flour first. Be sure to shake off any extra flour. Then, dip it into the beaten eggs, letting the excess drip off. Finally, coat the slice with breadcrumbs. Press gently to help the breadcrumbs stick well. Repeat this with all the slices to ensure even coating. Heat olive oil in a large skillet over medium heat. You want enough oil to cover the bottom of the pan. To test if the oil is hot enough, you can drop a small piece of bread in. If it sizzles, you are good to go. Fry the breaded eggplant slices in batches. Cook each slice for about 3-4 minutes on each side. They should be golden brown and crispy. Once done, remove them and let them drain on paper towels. Now, let’s assemble the dish. Preheat your oven to 375°F (190°C). Start by spreading a thin layer of marinara sauce at the bottom of a baking dish. Layer half of the fried eggplant slices over the sauce. Add half of the remaining marinara sauce on top. Then, sprinkle half of the mozzarella and Parmesan cheeses. Repeat this layering process with the rest of the eggplant, sauce, and cheeses. Finish with a generous layer of mozzarella on top. Cover the baking dish with aluminum foil. Bake for 25 minutes. After that, remove the foil and bake for another 15-20 minutes. You want the cheese to be bubbly and golden. Let the dish cool for a few minutes before slicing. How to avoid soggy eggplant To keep your eggplant crisp, you must salt it first. Slice the eggplants and sprinkle salt on both sides. Let them sit in a colander for 30 minutes. This draws out moisture and bitterness. After that, rinse and pat them dry. This simple step makes a big difference. Adjusting salt and seasonings Taste your marinara sauce before using it. If it’s too bland, add more salt or herbs. You can also mix in some garlic or red pepper flakes for extra flavor. Always season each layer as you build your dish for great taste. Best side dishes to accompany Eggplant parmesan pairs well with a fresh salad. A simple mix of greens, tomatoes, and a light dressing works best. Garlic bread is another great choice. It soaks up the sauce and adds a nice crunch. Serving presentation ideas When serving, slice the eggplant parmesan into squares. Arrange them on a rustic wooden board. Add fresh basil leaves on top for color. Drizzle a bit of olive oil for a touch of elegance. Importance of rest time before serving Let the eggplant parmesan sit for 10 minutes before slicing. This helps it hold its shape. If you cut it too soon, it may fall apart. Resting allows the cheese to set for perfect slices. Cheese selection tips Use fresh mozzarella for a gooey texture. You can mix it with low-moisture mozzarella for a nice blend. For a stronger flavor, add more Parmesan. Try different cheeses to find your ideal mix. {{image_2}} You can add more veggies to your eggplant parmesan. Spinach works great in this dish. You can also use zucchini or mushrooms. These veggies add flavor and color. Try mixing in different cheeses too. Ricotta or goat cheese can give a smooth taste. This makes your dish even more special. If you need a gluten-free option, you can swap the breadcrumbs. Use crushed cornflakes or gluten-free panko instead. This will still give you that nice crunch. For the flour, almond flour or coconut flour works well. These options keep the taste rich without gluten. For meat lovers, adding cooked ground meat makes this dish heartier. You can use beef, turkey, or sausage. Just cook the meat first and layer it with the eggplant. You can also add cooked chicken for extra protein. This twist makes it a full meal. These variations keep the spirit of the classic dish while adding new flavors. For the full recipe, check out the main article. To store leftovers, let the eggplant parmesan cool first. Then, cover it with plastic wrap or foil. You can also keep it in an airtight container. This helps keep the flavors fresh. For reheating, preheat your oven to 350°F (175°C). Place the dish in the oven for about 20 minutes. You can also use the microwave if you’re in a hurry. Heat it on medium for about 3-4 minutes. Just watch it closely to avoid drying out. You can freeze eggplant parmesan before or after baking. If you freeze it before baking, assemble the dish as normal. Cover it tightly with foil. You can store it for up to three months. To freeze after baking, let it cool completely first. Wrap it well in plastic wrap, then in foil. This will prevent freezer burn. When you're ready to eat, thaw it in the fridge overnight. Then, bake it at 375°F (190°C) for about 30-40 minutes. This ensures it heats evenly. In the fridge, eggplant parmesan lasts about 3-5 days. Make sure it stays covered. In the freezer, it can last for about three months. Just remember to label the date. This way, you’ll know when to eat it! Yes, you can make eggplant Parmesan ahead of time. Start by cooking the eggplant as directed. Then, layer it with sauce and cheese in a baking dish. Cover it tightly with foil and store it in the fridge for up to a day. When you're ready to eat, bake it straight from the fridge. This helps the flavors blend. If you want to reheat leftovers, warm it in the oven at 350°F (175°C) until hot. Look for a golden-brown color on your eggplant slices. This means they are crispy and cooked well. The edges should be firm, and the center should feel soft when you press them. If you see bubbles in the oil while frying, that’s a good sign! Fry each side for about 3-4 minutes for the best texture. Salting eggplant is helpful. It draws out excess moisture and bitterness. This step makes the eggplant taste better. If you skip this step, the eggplant might be soggy. An alternative to salting is to soak the slices in milk for 30 minutes. This also helps reduce bitterness and keeps them tasty. In this post, we explored how to make eggplant Parmesan, from choosing ingredients to serving tips. You learned about key ingredients, preparation, and frying techniques that create great flavor and texture. Remember to salt the eggplant for a better taste and avoid sogginess. With these steps, variations, and storage tips, you can enjoy this dish at any time. Making eggplant Parmesan can be fun and rewarding. Give it a try, and impress your friends and family with your cooking skills!$

Indulge in the deliciousness of Cheesy Delight Eggplant Parmesan! This easy recipe features crispy, breaded eggplant slices layered with savory marinara sauce and gooey mozzarella and Parmesan cheese. Perfect for a hearty dinner or a special gathering, this dish is sure to impress. Click through for step-by-step instructions and tips to make this cheesy favorite at home! Your taste buds will thank you!

Print Recipe Pin Recipe

Ingredients

2 medium eggplants, sliced into ½-inch rounds

1 teaspoon salt

1 cup all-purpose flour

2 large eggs, beaten

1 cup breadcrumbs (preferably Italian-seasoned)

3 cups marinara sauce (store-bought or homemade)

2 cups shredded mozzarella cheese

1 cup grated Parmesan cheese

1 tablespoon dried oregano

Fresh basil leaves for garnish (optional)

Olive oil for frying

Instructions

Begin by preparing the eggplant. Sprinkle the sliced eggplant with salt and let it sit in a colander for about 30 minutes to draw out excess moisture and bitterness. Rinse and pat dry with paper towels.

Set up your breading station: Place flour in one shallow dish, beaten eggs in another, and breadcrumbs mixed with oregano in a third.

Dredge each eggplant slice first in the flour, shaking off any excess, then dip in the beaten egg, and finally coat with breadcrumbs, pressing gently to adhere.

In a large skillet, heat enough olive oil over medium heat to cover the bottom. Working in batches, fry the breaded eggplant slices for about 3-4 minutes on each side until golden brown. Remove and drain on paper towels.

Preheat your oven to 375°F (190°C). In a baking dish, spread a thin layer of marinara sauce on the bottom. Layer half of the fried eggplant slices over it, followed by half of the remaining marinara sauce, followed by half of the mozzarella and Parmesan cheeses.

Repeat the layering process with the remaining eggplant, sauce, and cheeses, finishing off with a generous layer of mozzarella on top.

Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, until the cheese is bubbly and golden.

Let it cool for a few minutes before slicing. Garnish with fresh basil leaves before serving.

Prep Time: 20 mins | Total Time: 1 hr 10 mins | Servings: 6

- Presentation Tips: Serve the eggplant parmesan hot, sliced into squares, on a rustic wooden board, garnished with basil leaves and drizzled with a touch of olive oil for extra flair.