Eggplant Parmesan

Eggplant Parmesan

Eggplant Parmesan, or Melanzane alla Parmigiana, is a classic Italian dish that combines the rich flavors of baked eggplant, marinara sauce, and melted cheese. This comforting dish is not only delicious but also showcases the versatility of eggplant, a vegetable that takes on flavors beautifully.

Traditionally, eggplant is sliced, breaded, and fried before being layered with cheese and sauce, resulting in a hearty meal that’s perfect for family dinners or gatherings.

This recipe offers a balanced approach to Eggplant Parmesan by baking the eggplant instead of frying it, reducing the overall fat content while still delivering a dish that’s creamy, cheesy, and satisfying. Whether served as a main course or a side dish, Eggplant Parmesan is sure to impress!

Ingredients

• 2 large eggplants, sliced into 1/2-inch thick rounds
• Salt (for sweating the eggplant)
• 1 cup all-purpose flour
• 2 large eggs
• 1 cup breadcrumbs (preferably Italian-style)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 2 cups marinara sauce (store-bought or homemade)
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• Fresh basil leaves for garnish (optional)
• Olive oil spray or 2 tablespoons olive oil for drizzling

How to Make Eggplant Parmesan

Prepare the Eggplant: Start by slicing the eggplant into 1/2-inch thick rounds. Lay the slices on a baking sheet and sprinkle them generously with salt. Allow them to sit for about 30 minutes. This process, known as “sweating,” helps draw out excess moisture and bitterness from the eggplant.

Preheat the Oven: Preheat your oven to 400°F (200°C). This high temperature will help crisp the eggplant and melt the cheese perfectly.

Bread the Eggplant: After 30 minutes, rinse the eggplant slices under cold water to remove the salt and pat them dry with paper towels. Set up a breading station: place the flour in one shallow dish, beat the eggs in another, and mix the breadcrumbs with oregano, basil, garlic powder, and black pepper in a third dish.

Coat the Eggplant: Dip each eggplant slice first in the flour, shaking off any excess, then into the beaten eggs, and finally coat it in the breadcrumb mixture. Place the breaded eggplant on a baking sheet lined with parchment paper.

Bake the Eggplant: Lightly spray the eggplant slices with olive oil or drizzle with a little olive oil. Bake for about 25-30 minutes, flipping halfway through, until they are golden brown and crispy.

Layer the Ingredients: In a large baking dish, spread a layer of marinara sauce on the bottom. Place a layer of baked eggplant slices on top. Add a layer of mozzarella cheese and sprinkle some Parmesan cheese over it. Repeat this layering process until all the ingredients are used, finishing with a layer of marinara sauce and a generous topping of mozzarella and Parmesan cheese.

Bake the Eggplant Parmesan: Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.

Serve: Allow the Eggplant Parmesan to cool for about 10 minutes before serving. Garnish with fresh basil leaves, if desired. This dish pairs wonderfully with a side salad and some crusty bread.

Chef’s Note

Choosing the Right Eggplant: Look for firm eggplants with smooth, shiny skin. Smaller eggplants tend to be less bitter and have fewer seeds.

Make Ahead: Eggplant Parmesan can be prepared in advance and stored in the refrigerator. Simply reheat in the oven before serving.

Vegan Version: For a vegan option, replace the eggs with a mixture of ground flaxseed and water (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water for each egg). Use dairy-free cheese alternatives for the topping.

Nutrition Information (Per Serving)

• Calories: 300 kcal
• Protein: 14g
• Carbohydrates: 32g
• Fat: 15g
• Saturated Fat: 7g
• Cholesterol: 50mg
• Fiber: 6g
• Sugar: 5g
• Sodium: 600mg

Eggplant Parmesan is a nutrient-rich dish that provides a good amount of protein from the cheese, fiber from the eggplant, and a variety of vitamins and minerals. With its delicious layers of flavor and texture, it’s a satisfying choice for both vegetarian and non-vegetarian diets alike. Enjoy this delightful Italian classic any night of the week!

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