Eggplant Parmigiana is a classic Italian dinner. It’s made of fried eggplant with tomato sauce, mozzarella and Parmesan cheese. This delicious dish is a staple in Italian cuisine.
Eggplant Parmigiana is often served as a main course but it can also be a hearty side dish to your meats or fish!
Why I Love This Recipe for Eggplant Parmigiana?
I love this eggplant Parmigiana recipe, because it’s very easy to make, and it tastes delicious. It’s like a healthy dinner, that your family will love!
In this simple recipe i will show you step by step how to make the most amazing Eggplant Parmesan! I will give you my best tips, so that you can achieve the best and the most delicious dish! Let’s start cooking!
Key Ingredients
- Eggplant: Choose firm and fresh eggplants. Slice them evenly to make sure that they cook the same. I love to use eggplants from my garden or to buy them from the farmers market.
- Tomato Sauce: Use a high quality tomato sauce from the store or make your own. I love to use the simple kind of tomato sauce with garlic, salt, pepper and oregano.
- Cheese: A mix of mozzarella and Parmesan cheese works best. Mozzarella adds a creamy, melty texture and Parmesan gives a sharp and salty kick.
- Herbs: Fresh basil leaves are very important for this dish. They add an aroma and a freshness to the dish. You can also use dried Italian herbs for an extra layer of flavor.
- Breadcrumbs: You can sprinkle some breadcrumbs on top before baking. This gives the dish a delightful crispiness.
How To Store and Serve?
Got any leftovers? Store them in an airtight container in the refrigerator for up to 3 days. Reheat the Eggplant Parmigiana in the oven at 350°F (175°C) until warmed through.
Serve it hot with a side of Bruschetta or a fresh green salad. It also pairs beautifully with a glass of red wine.
Expert Tips
- Salt the Eggplant: Before cooking, sprinkle the eggplant slices with salt and let them sit for about 30 minutes. This process is called sweating and removes moisture and bitterness from the eggplant.
- Fry or Bake: Traditionally the eggplant slices are fried but for a lighter version you can bake them. Baking the eggplant slices on a parchment baking sheet reduces the oil and makes the dish a bit healthier.
- Layering: When layering the eggplant, sauce, and cheese, make sure each layer is even. This makes every bite a perfect balance of flavors and textures.
Substitutions and Variations
Use Baked Eggplant: For a lighter version, bake the eggplant slices instead of frying them. This reduces the amount of oil used in the recipe.
Add Different Cheeses: Mozzarella and Parmesan are traditional but you can also add other cheeses like provolone or ricotta for extra flavor.
Add Meat: For a more filling dish add layers of ground beef or Italian sausage. Cook the meat separately and add it between the layers of eggplant and cheese. I love to add this homemade Ragu Sauce, for a more delicious version.
Use Zucchini: If you prefer a different vegetable change the eggplant with zucchini slices. Zucchini gives a similar texture and pairs well with the tomato sauce and cheese.
Make it Gluten-Free: Use gluten free breadcrumbs for coating the eggplant if you need a gluten-free version.
FAQ
Can I make this dish ahead of time?
Yes, you can assemble the Eggplant Parmigiana up to a day in advance. Cover and refrigerate it, then bake it when you’re ready to serve. This is a great option for busy days or when you’re entertaining guests.
What is the best type of eggplant to use?
Traditional globe eggplants are commonly used, but you can also use Italian or Japanese eggplants. They tend to be less bitter and have a more delicate skin, which can enhance the dish’s texture
Eggplant Parmigiana
- Total Time: 1 hr 30 min
- Yield: 6 1x
Description
This Simple Italian Eggplant Parmigiana recipe is the perfect idea for a delicious family dinner. It has a soft eggplant, tomato sauce and delicious cheese, and it’s baked until the top turns golden. Try it now with this easy recipe!
Ingredients
- 2 large eggplants, sliced into 1/4 inch rounds
- 4 cups tomato sauce
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 cup fresh basil leaves
- 1 cup breadcrumbs (optional)
- Salt and pepper to taste
- Olive oil for frying or baking
Instructions
- Prepare the Eggplant: Slice the eggplants and sprinkle with salt. Let them sit for 30 minutes, then rinse and pat dry.
- Cook the Eggplant: Heat olive oil in a large skillet over medium-high heat. Fry the eggplant slices until golden brown on both sides. Alternatively, bake the slices at 400°F (200°C) for 20 minutes until tender.
- Assemble the Dish: In a baking dish, spread a layer of tomato sauce. Add a layer of eggplant slices, then sprinkle with mozzarella and Parmesan cheese. Add some basil leaves. Repeat the layers until all ingredients are used, ending with a layer of cheese and breadcrumbs if using.
- Bake: Preheat the oven to 375°F (190°C). Bake the Eggplant Parmigiana for about 30-35 minutes, until the top is golden and bubbly.
- Serve: Let the dish rest for a few minutes before serving. Garnish with extra basil leaves and enjoy hot.
Notes
Cheese Variation: Try using ricotta cheese for a different texture and flavor. Layer it between the eggplant slices for added creaminess.
Sauce Options: Add some cooked ground beef or Italian sausage to the tomato sauce for a heartier version of this dish.
- Prep Time: 30 min
- Cook Time: 1 hr
- Category: Main Dish
- Cuisine: Italian
Nutrition
- Calories: 360
- Fat: 20g
- Carbohydrates: 30g
- Protein: 15g
Nutrition information
This website gives estimated nutritional information, which might change depending on the ingredients used.
