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This irresistible eggplant Parmesan is pure Italian-American comfort food. Slices of eggplant are salted to draw out moisture, then dipped in a crisp panko-Parmesan coating and shallow-fried until golden. You layer the eggplant with rich homemade marinara and a generous amount of melty mozzarella and nutty Parmesan, then bake everything until bubbly and tender. Although this classic takes some time and a bit of mess, the finished casserole is well worth your effort. It is perfect for date night or when you want to impress at a family gathering.
The first time I made this dish for a Sunday dinner, everyone went back for seconds. Now it has become my go-to whenever I want to turn an ordinary night into something special.
Ingredients
- Globe or Italian eggplants: for tenderness and mild flavor choose firm deep purple eggplants without blemishes
- Kosher salt: draws out bitterness and moisture essential for crisp texture use a coarse salt and sprinkle generously
- All-purpose flour: forms the first layer of breading pick unbleached flour for the best flavor
- Large eggs and whole milk: bind the coating use fresh eggs for a richer end result
- Panko breadcrumbs: provide extra crunch Japanese-style panko stays crispier than regular breadcrumbs
- Dried oregano: adds an aromatic earthy note choose high-quality dried herbs for more flavor
- Finely grated Parmesan: supplies a savory punch freshly grate from a block for best results
- Shredded mozzarella: melts smoothly and creates stretchy cheese pulls choose low-moisture mozzarella to avoid sogginess
- Vegetable oil for frying: has a high smoke point and neutral taste always use fresh oil for clean flavor
- Homemade marinara: features onion garlic tomato paste crushed tomatoes and basil opt for San Marzano tomatoes if you can find them
- Fresh parsley: brightens at the end use flat-leaf parsley for best color and flavor
Step-by-Step Instructions
- Prepare the Marinara:
- In a large pot set over medium heat pour in olive oil and add chopped onion. Cook for about seven minutes stirring often until the onion becomes translucent and soft but not browned. Add minced garlic and tomato paste and keep stirring for one more minute until fragrant. Pour in the crushed tomatoes add torn basil and dried oregano. Rinse out the tomato cans with a little water and add this to the pot. Bring everything to a gentle boil then lower heat and let the sauce simmer uncovered about twenty minutes stirring occasionally until slightly thickened and all the flavors come together. If making ahead let it cool then refrigerate.
- Draw out Moisture from Eggplant:
- Line a large baking sheet with paper towels and lay out eggplant slices in a single layer. Sprinkle generously with kosher salt on both sides. Top with another layer or two of paper towels then place a heavy skillet or cutting board on top. Let the eggplant rest for about forty-five minutes. This will pull out excess moisture and improve texture.
- Dredge the Eggplant:
- Prepare three shallow bowls. In the first bowl whisk flour with a little salt. In the second bowl beat eggs and milk well until smooth. In the third bowl combine panko breadcrumbs dried oregano and half of the Parmesan. Beginning with the flour coat each eggplant slice lightly. Next dip into the egg mixture allowing excess to drip off. Finally press into the panko mixture ensuring an even coating.
- Shallow Fry the Eggplant:
- Pour vegetable oil into a large high-sided skillet to about one quarter inch depth and heat over medium until shimmering. Fry the coated eggplant pieces in batches about two to three minutes per side turning once until deep golden brown. Transfer fried slices to a wire rack or a paper-towel-lined tray and blot lightly to remove excess oil. Repeat with all slices letting them cool briefly.
- Assemble the Casserole:
- In a thirteen by nine inch baking dish spread a generous layer of marinara sauce to cover the bottom. Arrange a single layer of fried eggplant over the sauce. Sprinkle with mozzarella and some of the remaining Parmesan. Drizzle with more sauce. Repeat layering until all the ingredients are used finishing with plenty of cheese on top. Cover tightly with foil.
- Bake and Serve:
- Place the baking dish on a sheet pan and transfer to a three hundred fifty degree oven. Bake for about forty minutes until the cheese is melted and bubbling and the eggplant is fork-tender. Let the casserole cool for about fifteen minutes to set. Sprinkle with chopped fresh parsley and serve hot.
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Layering the cheese generously between the eggplant slices keeps the casserole moist and flavorful. I never forget the first time my grandmother let me sprinkle the mozzarella on top—the joy of helping assemble dinner is still one of my happiest kitchen memories.
Storage Tips
Allow your eggplant Parmesan to cool completely before covering and refrigerating. It will keep well for up to five days. For longer storage tightly wrap and freeze portions for up to one month. Reheat in the oven covered with foil until warmed through to help maintain crispiness. If you know you want to make ahead fully assemble but do not bake until ready to serve.
Ingredient Substitutions
If you cannot find globe or Italian eggplants the small slender Japanese or Chinese varieties work in a pinch. Gluten-free panko or fine cornmeal can substitute for regular panko. Feel free to use store-bought marinara if pressed for time but try to avoid any with added sugar or artificial flavors. If you prefer less cheese swap half the mozzarella for provolone or fontina.
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Serving Suggestions
Serve this casserole with a simple green salad and crusty bread to soak up the sauce. For a heartier meal add garlicky sautéed greens or roasted asparagus. This dish also pairs beautifully with a glass of red wine or sparkling water infused with lemon.
Cultural Touchstone
Eggplant Parmesan has its roots in southern Italy but has become a mainstay in Italian-American kitchens across the US. Traditionally a celebration dish its presence signals warmth abundance and family togetherness. Each cook has their spin and arguments about cheese or sauce ratios are a sign the recipe is being cherished.
Commonly Asked Questions
- → How do I prevent eggplant from becoming soggy?
Start by salting the eggplant slices and letting them rest. This draws out excess moisture, creating a firmer texture perfect for breading and frying.
- → What type of eggplant is best?
Globe or American eggplants are commonly used for their size and availability. Italian eggplants, which are smaller and sweeter, also work well in this dish.
- → Can I prepare the components in advance?
Yes, both the sauce and breaded eggplant can be made ahead. Assemble and bake when ready to serve for freshest texture.
- → What kind of cheese works best for layering?
Use freshly grated Parmesan for depth of flavor and low-moisture mozzarella for optimal melting and browning in the oven.
- → How should leftovers be stored and reheated?
Store in an airtight container in the fridge for up to five days. Reheat gently in the oven for crisp layers, or microwave individual portions.
- → Is it possible to freeze for later?
Absolutely. Assemble, then cover tightly and freeze up to a month. Thaw overnight and bake until heated through before serving.