When you’re craving a hearty, comforting dish that’s full of flavor, Eggplant Parmigiana is always a winning choice. Picture this: tender slices of eggplant, perfectly breaded and fried, smothered in rich marinara sauce, and topped with melted, golden cheese. It’s like a warm hug for your taste buds. Whether you’re cooking for a special dinner, a family meal, or just treating yourself to something delicious, this Eggplant Parmigiana recipe is sure to impress. Plus, it’s the perfect dish to get cozy with—trust me, you’re going to love it!
Why You’ll Love Eggplant Parmigiana
This dish is not just delicious; it’s a total crowd-pleaser. Here’s why it’s a favorite:
Versatile: Whether served as a main dish or a side, Eggplant Parmigiana fits into any meal. It pairs beautifully with pasta, garlic bread, or a fresh salad, making it perfect for a cozy dinner or a dinner party.
Budget-Friendly: You don’t need to spend a fortune to create something extraordinary. The ingredients are simple, and this dish proves that you don’t need expensive items to make a memorable meal.
Comforting: This dish is like a warm, cheesy blanket—crispy on the outside, soft and savory on the inside. It’s comfort food at its best!
Vegetarian-Friendly: With no meat in sight, this dish is perfect for vegetarians or anyone looking to add more plant-based meals to their routine.
Customizable: You can easily make this dish your own by adding different seasonings or trying different cheeses. Want to make it spicier? Toss in a little red pepper flakes for a kick!
Ingredients
Here’s what you’ll need to make this Eggplant Parmigiana:
Eggplant: The base of this dish. Thinly sliced eggplant becomes tender and perfectly absorbs all the flavors. It’s the heart of the recipe.
Breadcrumbs: For that crispy, golden coating that makes each bite irresistible. You can use regular or panko breadcrumbs for an extra crunchy texture.
Parmesan Cheese: The nutty, salty flavor of Parmesan is the perfect match for the eggplant. It adds a nice layer of flavor in the breading.
Mozzarella Cheese: This is the melty, gooey cheese that pulls everything together. You’ll want to use fresh mozzarella for the best texture and flavor.
Marinara Sauce: A rich, tomato-based sauce is key to this dish. You can use store-bought or homemade—either way, it’s the perfect complement to the crispy eggplant.
Eggs: Used to help the breadcrumbs stick to the eggplant. They create that golden crust we all love.
Olive Oil: For frying the eggplant slices to perfection. You’ll want to use a good olive oil for the best flavor.
Fresh Basil (Optional): For garnish and that extra burst of flavor.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s get cooking! Here’s how to make this Eggplant Parmigiana:
1. Prep the Eggplant: Start by slicing the eggplant into rounds. Sprinkle each slice with a bit of salt and let them sit for about 20 minutes to draw out excess moisture. Then, pat them dry with a paper towel.
2. Set Up Your Breading Station: In one bowl, whisk the eggs. In another bowl, mix together breadcrumbs, Parmesan cheese, and any seasonings you like (a little garlic powder or Italian seasoning adds great flavor).
3. Coat the Eggplant: Dip each slice of eggplant into the egg wash, then coat it with the breadcrumb mixture. Make sure each slice is evenly coated for that perfect crispy texture.
4. Fry the Eggplant: Heat olive oil in a skillet over medium heat. Fry the eggplant slices in batches until they’re golden and crispy on both sides, about 2-3 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
5. Layer the Dish: Preheat your oven to 375°F (190°C). In a baking dish, spread a layer of marinara sauce. Place a layer of fried eggplant slices on top, then spoon more sauce over the eggplant. Sprinkle mozzarella cheese generously over the sauce.
6. Bake to Perfection: Repeat the layering process until you’ve used all the eggplant slices. Finish with a layer of mozzarella cheese on top. Bake for 20-25 minutes, until the cheese is melted and bubbly, and the dish is hot throughout.
7. Garnish and Serve: Garnish with fresh basil and serve immediately! This dish is best enjoyed hot and fresh from the oven, and trust me, it’s a crowd-pleaser.
How to Serve Eggplant Parmigiana
Eggplant Parmigiana pairs wonderfully with a variety of sides to complete your meal. Here are a few suggestions:
Pasta: Serve with a side of spaghetti or another favorite pasta to make it a full meal.
Garlic Bread: Nothing beats a warm, crunchy piece of garlic bread to dip into the marinara sauce.
Salad: A fresh, crisp salad with a light vinaigrette balances the richness of the dish perfectly.
Roasted Vegetables: Roasted zucchini, peppers, or carrots make great sides to complement the flavors of this dish.
Additional Tips
Here are some extra tips to help you get the most out of this recipe:
Make It Ahead: You can assemble the dish in advance and store it in the fridge until you’re ready to bake it. Just make sure to bake it fresh when it’s time to serve.
Spice It Up: Add a pinch of red pepper flakes to the marinara sauce for a bit of heat. It’s a simple tweak that can really elevate the dish!
Dietary Adjustments: If you’re looking to make it gluten-free, simply use gluten-free breadcrumbs. You can also use a dairy-free cheese for a vegan-friendly version.
Storage Tips: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for the best results.
Double the Batch: This dish freezes well, so make extra and save it for later. Just freeze the assembled dish (before baking), then bake it when you’re ready to enjoy.
FAQ Section
Q1: Can I use eggplant with the skin on?
A1: Yes, you can leave the skin on if you prefer! The skin adds texture, but you can peel the eggplant if you want a smoother bite.
Q2: Can I make Eggplant Parmigiana ahead of time?
A2: Absolutely! You can assemble it ahead of time and store it in the fridge. Just bake it when you’re ready to serve.
Q3: Can I freeze Eggplant Parmigiana?
A3: Yes! You can freeze the assembled dish (before baking) for up to 3 months. Just bake it straight from the freezer, adding a little extra time if needed.
Q4: How do I store leftovers?
A4: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for the best texture.
Q5: Can I add other vegetables to this dish?
A5: Absolutely! Feel free to add layers of spinach, mushrooms, or even zucchini for extra flavor and texture.
Q6: What’s the best way to reheat Eggplant Parmigiana?
A6: Reheat it in the oven at 350°F (175°C) for 15-20 minutes to get the cheese all melty again.
Q7: Can I use store-bought marinara sauce?
A7: Yes, store-bought marinara works just fine. But if you have time, homemade marinara is a wonderful addition!
Q8: Can I make this dish without frying the eggplant?
A8: Yes! You can bake the eggplant slices instead of frying them for a lighter version. Just brush them with olive oil and bake at 375°F (190°C) for 20 minutes.
Q9: Can I make this dish with a different type of cheese?
A9: Absolutely! Mozzarella is classic, but you can use provolone, gouda, or even a blend of your favorite cheeses.
Q10: How can I make this recipe spicier?
A10: Add some red pepper flakes to the marinara sauce or sprinkle a little cayenne on the eggplant before breading for some extra heat!
Conclusion
Eggplant Parmigiana is one of those comforting, satisfying dishes that always hits the spot. Whether you’re enjoying it on a cozy night in or serving it at a dinner party, this recipe is sure to become a family favorite. It’s rich, cheesy, and full of flavor everything you need for a meal that brings smiles all around. So, grab your apron and get cooking you won’t regret it!
Print
Eggplant Parmigiana
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Frying, Baking, or Air Frying
- Cuisine: Italian
- Diet: Vegetarian
Description
This Eggplant Parmigiana is a crispy, cheesy, and comforting Italian classic, just like Olive Garden’s! Perfect for vegetarians or anyone looking for a hearty, meatless dish, this easy homemade version features crispy breaded eggplant, rich marinara sauce, and melty mozzarella. Serve with pasta or a side salad for a complete meal!
Ingredients
For the Eggplant:
- 2 large eggplants, sliced 1/4 inch thick
- 1/2 cup all-purpose flour
- 2 large eggs, whisked
- 3/4 cup breadcrumbs
- 1/2 cup Parmesan cheese, finely grated
- 2 teaspoons garlic powder
- 1 teaspoon dried parsley
- 1 1/2 teaspoons kosher salt
- 1 1/2 teaspoons black pepper
- 2 cups marinara sauce, divided
- 2 cups low-moisture mozzarella cheese, grated
- Cooking oil for frying
For Homemade Marinara Sauce (Optional):
- 12 oz can San Marzano tomatoes
- 1/4 cup extra virgin olive oil
- 3 cloves garlic, thinly sliced
- 1/4 teaspoon red chili flakes
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Kosher salt, to taste
Instructions
Step 1: Prep the Eggplant
- Lay the eggplant slices on a paper towel-lined sheet tray. Sprinkle with kosher salt and let sit for 10-15 minutes until moisture beads appear.
- Rinse the eggplant slices thoroughly in a colander, then pat dry with paper towels.
Step 2: Breading Process
- In a shallow dish, mix breadcrumbs, Parmesan, garlic powder, parsley, salt, and pepper.
- Dredge each eggplant slice in flour, shaking off excess.
- Dip in whisked eggs, letting excess drip off.
- Coat both sides in the breadcrumb mixture, pressing gently.
Step 3: Fry the Eggplant
- Heat ½ to 1 inch of neutral oil in a cast iron skillet over medium heat.
- Fry eggplant slices in batches for 3-4 minutes per side until golden brown and crispy. Drain on a wire rack over a baking sheet.
- Sprinkle a pinch of salt on the hot, fried eggplant.
Step 4: Assemble & Bake
- Preheat oven to 400°F (200°C).
- Grease a 9×9-inch baking dish and spread half of the marinara sauce on the bottom.
- Arrange fried eggplant slices in a shingled pattern.
- Top with the remaining marinara sauce and shredded mozzarella cheese.
- Bake for 10-15 minutes, then broil for 2-3 minutes until the cheese is bubbly and golden brown.
Notes
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Warm in a 350°F oven for 10 minutes or microwave for 30-60 seconds.
- Make it Lighter: Air-fry or bake the breaded eggplant instead of frying.
- Serving Ideas: Serve over pasta, with a fresh salad, or as a sandwich filling.
Nutrition
- Serving Size: 1 portion
- Calories: 410
- Sugar: 7g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 55mg