Eggplant Parmesan

The first time I made eggplant parmesan, I was hosting a dinner for my in-laws and absolutely panicked when the eggplant started weeping all over my cutting board. I had no idea about the salting step and nearly called for pizza delivery. Now its the dish everyone requests when they visit, and Ive learned that patient preparation makes all the difference between soggy disappointment and the kind of comfort food that makes people go quiet around the table.

Last winter, my neighbor smelled the garlic and tomato sauce drifting through our shared ventilation and knocked on my door with a bottle of wine. We ended up eating the eggplant parmesan straight from the baking dish while standing in my kitchen, talking about everything and nothing until the cheese congealed and the wine disappeared. Sometimes the best meals arent the ones you plan but the ones that bring people together when they werent expecting it.

Ingredients

• 2 large eggplants: Look for firm, glossy skin without wrinkles or soft spots. Younger eggplants have fewer seeds and a more delicate bitter note.
• 1 teaspoon salt: This isnt for seasoning but for drawing out moisture. Dont skip this step unless you enjoy mushy eggplant.
• 1 cup all-purpose flour: Creates the first layer of the coating that helps everything stick together.
• 2 large eggs: Room temperature eggs coat more evenly and help the breadcrumbs adhere better.
• 1 1/2 cups Italian-style breadcrumbs: The Italian seasonings already mixed in add depth without extra measuring.
• 1/2 cup grated Parmesan cheese: Adds a salty, nutty dimension to the breading that makes it irresistible.
• 1 teaspoon dried oregano: Dried herbs work better than fresh in the breading since they wont burn in the oven.
• 1/2 teaspoon freshly ground black pepper: Freshly cracked gives you those little bursts of spice throughout.
• 2 cups marinara sauce: Homemade is wonderful but a high-quality jarred sauce saves time and tastes just as good here.
• 2 cloves garlic: Mince these fine so they melt into the sauce rather than leaving crunchy bits.
• 1 tablespoon olive oil: Just enough to bloom the garlic and bring the sauce together.
• 2 cups shredded mozzarella cheese: Low-moisture part-skim melts beautifully without making the dish greasy.
• 1/2 cup grated Parmesan cheese: Sprinkled between layers creates those salty pockets everyone fights over.
• 1/4 cup fresh basil leaves: Add this at the very end so it stays bright and fresh.

Instructions

Prepare your eggplant:

Slice those eggplants into even half-inch rounds and sprinkle both sides with salt. Let them sit for 20 minutes while you set up your breading station.

Set up your breading station:

Arrange three shallow dishes: one with flour, one with beaten eggs, and one with the breadcrumbs mixed with half a cup Parmesan, oregano, and pepper.

Bread the eggplant slices:

Dredge each slice in flour, shake off the excess, dip it in egg, then press it into the crumb mixture until well coated on both sides.

Bake until golden:

Arrange the breaded slices on parchment-lined baking sheets and bake at 400°F for 20 minutes, flipping them halfway through.

Make the sauce:

While the eggplant bakes, heat olive oil in a saucepan, add the minced garlic for just one minute, then stir in your marinara sauce and let it simmer.

Build the layers:

Spread a half-cup of sauce in your baking dish, then layer half the eggplant, half the remaining sauce, half the mozzarella, and a sprinkle of Parmesan. Repeat with the remaining ingredients.

Bake until bubbly:

Bake uncovered for 25 minutes until the cheese is melted and golden in spots. Let it rest for 10 minutes before serving.

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This recipe became my go-to comfort food during a particularly rough winter when everything felt uncertain. Theres something meditative about the breading process, dipping and coating slice after slice, and the way the whole house fills with the smell of garlic and bubbling cheese makes even the darkest evening feel a little warmer.

Making It Ahead

You can bread the eggplant slices up to a day ahead and keep them layered between parchment paper in the refrigerator. The sauce also benefits from sitting overnight, so making both components in advance actually improves the final dish. Just assemble and bake when youre ready to eat.

Serving Suggestions

A simple green salad with a sharp vinaigrette cuts through the richness, and crusty bread is essential for sopping up any sauce left on the plate. My kids love this with buttered noodles on the side, though honestly, the eggplant alone is plenty filling.

Storage and Reheating

This keeps beautifully in the refrigerator for three to four days and actually tastes better after the flavors have mingled overnight. Reheat individual portions in the microwave or cover the whole dish with foil and warm it in a 350°F oven until heated through.

• Freeze assembled but unbaked portions for up to two months
• Thaw overnight in the refrigerator before baking
• Add an extra 10 minutes to the baking time if cooking from frozen

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Theres nothing quite like pulling that bubbling, golden-topped dish out of the oven and watching everyone immediately lean in a little closer. This is the kind of food that turns a Tuesday dinner into something worth remembering.

Recipe Q&A

→ How do I prevent eggplant from getting soggy?

Salt the sliced eggplant and let it sit for 20 minutes to draw out moisture. Pat dry thoroughly before breading. This step is essential for achieving crispy results.

→ Can I make this ahead of time?

Yes! Assemble the entire dish up to 24 hours in advance and refrigerate. Bake when ready to serve, adding 5-10 minutes to the baking time if cold.

→ What's the best way to reheat leftovers?

Reheat in a 350°F oven for 15-20 minutes until hot and bubbly. Avoid microwaving as it makes the breading soggy.

→ Can I fry the eggplant instead of baking?

Absolutely! Fry the breaded slices in hot olive oil until golden on both sides, about 3-4 minutes per side. Drain on paper towels before layering.

→ What should I serve with eggplant parmesan?

A crisp green salad with vinaigrette balances the richness perfectly. Garlic bread, crusty Italian bread, or roasted vegetables also complement this dish wonderfully.

→ Can I make it gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free flour blend and use certified gluten-free breadcrumbs. All other ingredients are naturally gluten-free.