Eggplant Parmigiana is one of my favorite comfort foods. Its layers of tender eggplant, rich tomato sauce, and gooey cheese make a delicious dish that warms the heart. I remember the first time I tasted this dish at a friend’s family gathering. The aroma filled the room, and I was instantly hooked. Since then, I’ve experimented with various recipes, and I’m excited to share my Eggplant Parmigiana recipe with you today.
Ingredients for Eggplant Parmigiana Recipe
Servings: 6 servings
Eggplant Ingredients:
- 2 large eggplants, sliced into 1/4-inch rounds
- 1 teaspoon salt
- 1 cup all-purpose flour
- 3 large eggs
- 2 cups breadcrumbs (preferably Italian seasoned)
- Olive oil for frying
Tomato Sauce Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 can (28 ounces) crushed tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 tablespoon sugar (optional, to balance acidity)
Cheese Ingredients:
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- Fresh basil leaves for garnish
How to Prepare Eggplant Parmigiana Recipe
The first step in making Eggplant Parmigiana is preparing the eggplant. I always sprinkle the sliced eggplant with salt and let it sit for about 30 minutes. This process helps draw out excess moisture and bitterness from the eggplant. After 30 minutes, rinse the slices under cold water and pat them dry with a paper towel.
Making the Tomato Sauce
While the eggplant is sweating out moisture, I like to prepare the tomato sauce. In a large skillet, I heat olive oil over medium heat and add the chopped onion. I sauté the onion until it becomes translucent, then add the minced garlic. Cooking the garlic for just a minute gives the sauce a wonderful aroma.
Next, I pour in the crushed tomatoes, dried basil, and oregano. I let the sauce simmer for about 20 minutes, stirring occasionally. If the sauce tastes too acidic, I add a tablespoon of sugar to balance the flavors.
Breading the Eggplant
Once the eggplant is ready and the sauce is simmering, I start the breading process. I set up a breading station with three shallow bowls: one for flour, one for beaten eggs, and one for breadcrumbs. I dip each eggplant slice in flour, then in the beaten eggs, and finally coat it with breadcrumbs. This step adds a delicious crunch to the dish.
Frying the Eggplant
I heat olive oil in a large skillet over medium heat for frying the breaded eggplant. Once the oil is hot, I carefully add the eggplant slices in batches. Fry them until they turn golden brown on both sides. After frying, I place the eggplant on paper towels to drain excess oil. This helps keep the dish from becoming too greasy.
Layering the Dish
Now comes the fun part: assembling the Eggplant Parmigiana. I preheat my oven to 375°F (190°C). In a baking dish, I spread a thin layer of the tomato sauce on the bottom. Then, I layer half of the fried eggplant slices over the sauce.
Next, I sprinkle a generous amount of mozzarella and Parmesan cheese on top. I repeat the layers, finishing with a final layer of sauce and cheese. The cheese on top will melt and create a beautiful golden crust.
Baking the Eggplant Parmigiana
I cover the baking dish with aluminum foil and place it in the preheated oven. After about 25 minutes, I remove the foil to allow the cheese to brown. I bake it for an additional 15-20 minutes until the cheese is bubbly and golden. The aroma wafting through the kitchen is simply irresistible.
Letting It Rest
Once the Eggplant Parmigiana is out of the oven, I let it rest for about 10-15 minutes before serving. This resting time allows the layers to set and makes it easier to slice. I always serve it with a sprinkle of fresh basil leaves for a burst of flavor.
Serving
Eggplant Parmigiana is delicious on its own, but I love to serve it with a side salad or crusty bread. The fresh greens balance the richness of the dish, while the bread is perfect for soaking up any extra sauce.
Here are some serving ideas:
- Mixed green salad with a light vinaigrette
- Garlic bread or toasted baguette slices
- A glass of red wine to complement the flavors
Storing Leftovers
If you have any leftovers (which is rare in my house), you can store them in an airtight container in the refrigerator. It usually stays good for up to 3 days. When reheating, I recommend using the oven to maintain the crispy texture of the eggplant and cheese.
Freezing Eggplant Parmigiana
If you want to make Eggplant Parmigiana ahead of time, it freezes beautifully. I prepare the dish up to the baking step, then cover it tightly with plastic wrap and aluminum foil. It can be frozen for up to 3 months. When you’re ready to enjoy it, just thaw it in the refrigerator overnight and bake as usual.
Why You’ll Love This Eggplant Parmigiana Recipe
This Eggplant Parmigiana recipe is a true crowd-pleaser. It’s comforting, filling, and packed with flavor. The combination of crispy eggplant, rich tomato sauce, and melted cheese makes it a standout dish.
Whether you’re serving it for a family dinner or a special occasion, this recipe will impress everyone at the table. Plus, it’s a great way to sneak in some vegetables while enjoying a hearty meal.
Nutritional Information (Per Serving)
Calories: Approximately 350 kcal
Total Fat: 20g
Saturated Fat: 10g
Carbohydrates: 30g
Protein: 15g
Fiber: 4g
Sugars: 6g
Vitamin A: 15% of DV
Calcium: 25% of DV