Eggplant Parmesan Recipe

Only some dish makes you fall in love with a vegetable, One such recipe is this Parmigiana di Melanzane. Also known as Eggplant Parmesan is a popular Southern Italy vegetable dish made with eggplants, mozzarella, parmesan, tomato sauce. Eggplants coated with breadcrumbs and fried till crispy, these crispy eggplants is layered like a lasagna and baked until golden brown.

Every time we buy eggplants at home, the first dish that comes to my mind is baba ganoush or this moussaka. These two are a family favourite, but ever since I made this eggplant parmesan, my kids have been asking to make this dish on repeat.

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I am sure they are loving it because the cheesy loaded crispy eggplants. Specially when served hot with some side salad this dish makes a perfect wholesome meal.

About Eggplant Parmesan Recipe

Eggplant parmesan also known as Eggplant Parmigiana or Parmigiana di Melanzane is one of Italy’s most beloved baked casserole. It is made by layered fried eggplants with pasta sauce, mozzarella cheese, parmesan and basil. Once baked, sliced and served this makes a perfect and delicious meal.

Parmigiana di Melanzane originated in the Southern part of Italy, particularly Sicily and Campania. Now it has been made all over the world mainly for its taste, texture and flavour. Check out my chicken lasagna and vegetarian lasagna.

You might be wondering where did Eggplant Parmigiana got its name. Some say that Parmigiana means the dish came from Parma and some because it is made with Parmigiano-Reggiano. Whichever may be the reason, this dish truly worth trying.

Eggplants are one of the most commonly used vegetable all over Italy. Specially eggplant pasta, grilled eggplants and marinated eggplants.

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Eggplant parmesan requires just a handful of ingredients which you might already have on hand. The most important step in this whole dish is the salting and drying eggplants. Meanwhile check my eggplant fry.

Once eggplants are sliced, arrange them in a tray lined with paper towel and sprinkle them with salt. This salt helps to draw out the moisture from the eggplants. Pat the extra moisture dry using paper towels, this makes the eggplant more meaty and less bitter.

I used egg in this recipe which is used in the breading. If you want to make this completely vegetarian use cornstarch mixed with water instead of egg.

And I have to mention about the breadcrumbs. You can buy Italian seasoned breadcrumbs in supermarkets. But it is easy to make your own. Just process bread with mixed Italian seasoning, salt, red chilli flakes, black pepper. That it Italian breadcrumbs is ready.

Once eggplants are coated, Take your time to fry the eggplants in batches till it gets super crispy and golden brown. This frying helps make the eggplant super crispy.

Traditionally fresh mozzarella slices used in layering. But you can freshly grated mozzarella which is less watery so it doesn’t make the eggplant parmesan soggy.

Ingredients

Eggplants – Choose medium firm eggplants which should feel heavy. It shouldn’t have much seed at all. When slicing eggplants make sure you slice them slightly thicker and not thin.
Plain Flour – plain flour is used as the first coat on the eggplants which help the egg coat on the eggplants.
Eggs – eggs are used to dip the eggplants which help the breadcrumbs stick to the eggplants. if you don’t want to use eggs, you can use cornstarch that is mixed with water to form a slurry instead.
Breadcrumbs – I used Italian seasoned breadcrumbs which is already seasoned with salt, Italian seasoning, black pepper powder and red chilli flakes.
Pasta Sauce – This is the main sauce that is used to layer the fried eggplants. You can use either pasta sauce or marinara sauce. You can use homemade or store bought.
Oil – traditionally eggplants are fried in olive oil. But you can use sunflower oil instead.
Cheese – mozzarella cheese and parmesan cheese are used in the eggplant when layering.
Parsley – mainly for garnishing, you can use parsley or basil.

Step by Step Pictures

Salting Eggplants

1)Take your eggplants, wash them well and pat them dry.

2)Now use a sharp knife to cut them into medium thick slices.

3)Place the sliced eggplants on a paper towel lined tray.

4)Sprinkle a teaspoon of salt over the eggplants and set aside for 15 to 30 minutes. This helps draw out the moisture from the eggplants.

5)You will see so much moisture (water) over the eggplants.

6)Pat them dry completely using more paper towel. Set them aside for a moment.

Breading Eggplants

7)Now assemble breading station. Take three trays, add plain flour in one tray. Crack open 2 eggs in another tray and whisk well. Add in Italian seasoned breadcrumbs in the last tray.

8)Now take each eggplant slices. Coat with plain flour on both sides lightly.

9)Dip the eggplant in the beaten egg.

10)Lastly coat with breadcrumbs on both sides.

11)Set aside in a tray.

Frying Eggplants

12)Heat oil for shallow frying on a large pan. Once it gets hot, drop the eggplant one by one and fry for 2 to 3 minutes on each side.

13)Once one side is fried, flip over and fry on other side too.

14)Strain the fried eggplants on a paper towel lined tray. Set aside.

Assembling Eggplant Parmesan

15)Preheat oven to 200 degree C (400 degree F). Now take a baking tray. Spoon in 1 cup of pasta sauce into the baking tray and spread evenly.

16)Arrange fried eggplant on the baking tray.

17)Top with 1 cup mozzarella cheese.

18)Sprinkle ¼ cup parmesan cheese and ½ cup of pasta sauce over the eggplants.

19)Now place another layer of eggplants on top of the pasta sauce.

20)Top with more 1 cup mozzarella cheese, ½ cup pasta sauce and ¼ cup parmesan.

21)Drizzle the top with some olive oil and sprinkle dried parsley on top. Now place this into the oven uncovered and bake for 25 to 30 minutes until the top is golden and bubbly.

22)Remove this from oven and allow to cool for 10 minutes before serving.

23)Serve hot.

Expert Tips

Eggplants – Choose medium firm eggplants which should feel heavy. It shouldn’t have much seed at all. When slicing eggplants make sure you slice them slightly thicker and not thin.

Never skip salting – even though it seems like an extra step. Salting and patting eggplants dry with paper towel is very important. It helps remove the extra bitterness from eggplants and turn them meaty and firm after frying without making them soggy.

Fry till crispy – you have to fry the eggplants till crispy and golden brown. It makes the eggplants super crispy without making them soggy even after layering and baking.

Layering eggplants – don’t drown the eggplants in sauce, else it will make the crispy fried eggplants soggy.

Bake uncovered – make sure you bake the dish uncovered so it stays crispy and golden even after baking.

Storage and Serving – eggplant parmesan taste best when served fresh right after it is baked. If you have any leftovers, store them in fridge and reheat at the time of serving either in oven or microwave.

FAQ

Q: Can I use fresh mozzarella?

Traditionally fresh mozzarella is sliced and layered in eggplant parmesan. In that case, make sure to place the sliced mozzarella inbetween paper towel to remove the extra moisture before layering. So it doesn’t make the fried eggplants soggy.

Q: Can I bake the eggplants instead of frying?

Yes, you can choose to bake or air fry the eggplants in a 180 degree C preheated oven for 20 t0 25 minutes for a healthy option.

Q: Can I skip the salting of eggplants in this dish? It seems like a lot of work?

No, Even though it seems like an extra step. Salting and patting eggplants dry with paper towel is very important. It helps remove the extra bitterness from eggplants and turn them meaty and firm after frying without making them soggy.

Q: What other vegetable can I use instead of eggplants?

You can use potato, zucchini, peppers, sweet potatoes, pumpkin, instead of eggplants.

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