Eggplant Parmesan is a favorite in Italian cuisine. It’s loved for its tasty layers of roasted eggplant, rich tomato sauce, and melted mozzarella and Parmesan cheeses. Unlike the American version, which often has breaded and fried eggplant, this Italian version lets the eggplant’s natural flavor shine. This makes it a comforting and satisfying vegetarian meal.
Ingredients:
2 large eggplants, sliced into 1/4-inch rounds
1 cup all-purpose flour
2 large eggs, beaten
2 cups breadcrumbs
2 cups marinara sauce
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh basil
1/4 cup olive oil
Salt and pepper to taste
Directions:
Preheat your oven to 375°F (190°C).
Arrange the eggplant slices on a paper towel-lined baking sheet and sprinkle with salt. Let sit for 30 minutes to draw out excess moisture.
Pat the eggplant slices dry with a paper towel. Dredge each slice in flour, dip in beaten eggs, and coat with breadcrumbs.
Heat olive oil in a large skillet over medium heat. Fry the eggplant slices in batches until golden brown, about 2-3 minutes per side. Transfer to a paper towel-lined plate to drain.
Spread a thin layer of marinara sauce in the bottom of a 9×13-inch baking dish. Arrange a layer of eggplant slices over the sauce.
Spoon more marinara sauce over the eggplant, and sprinkle with mozzarella and Parmesan cheeses. Repeat layers until all ingredients are used, finishing with a layer of cheese on top.
Bake for 25-30 minutes, or until the cheese is melted and bubbly. Garnish with fresh basil before serving.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 350 kcal | Servings: 6 servings
Key Takeaways
- Eggplant Parmesan is a beloved classic Italian dish
- The Italian-style recipe features roasted eggplant slices instead of fried, making it a lighter and healthier option
- The dish layers eggplant, tomato sauce, mozzarella, and Parmesan for a delicious and comforting meal
- This vegetarian dish is gluten-free and can be customized with various eggplant and sauce variations
- Eggplant Parmesan pairs well with a variety of side dishes, such as roasted vegetables or green salads
What is Eggplant Parmesan?
Eggplant parmesan, also known as Parmigiana di Melanzane, is a classic Italian dish. It has been a favorite in many homes for many years. It combines the rich taste of fried or roasted eggplant with tomato sauce, mozzarella, and Parmesan cheese.
The History and Origins of the Dish
The exact start of eggplant parmesan is a bit of a mystery. But, it’s known to have come from southern Italy, where eggplant is a key ingredient. The name “Parmesan” comes from the cheese used, not the city of Parma. Over time, this dish has become a cherished part of Italian food culture, with each region adding its own twist.
“Eggplant parmesan is a timeless Italian classic that has captured the hearts and taste buds of food lovers around the world.”
Whether you’re learning about the history of eggplant parmesan or enjoying its origins, this Italian eggplant parmesan dish shows the rich food traditions of the Mediterranean. Its lasting popularity shows how much people love this mix of flavors and textures.
Traditional Italian Eggplant Parmesan Recipe
The traditional Italian eggplant parmesan is a dish that honors the eggplant, tomato sauce, and rich cheeses. This eggplant parmesan recipe skips the breading, letting the ingredients stand out. The secret to this eggplant parmesan is in the careful prep and layering, making a moist, tender eggplant with a creamy, cheesy feel.
First, slice the eggplant and fry the slices until they’re golden brown. Then, layer them with tomato sauce, mozzarella cheese, and Parmesan. Bake until the cheese melts and bubbles, blending flavors and textures perfectly.
- Begin by cutting the eggplant into 1/2-inch thick slices. Salt them and let them drain for an hour to remove bitterness and reduce oil absorption.
- Rinse the eggplant slices and dry them with paper towels. Fry them in hot olive oil until they’re golden on both sides.
- Make the tomato sauce by cooking onions and garlic, then adding pureed tomatoes and fresh basil. Let it simmer until it thickens and the flavors combine.
- Build the eggplant parmesan by layering fried eggplant, tomato sauce, mozzarella cheese, and Parmesan cheese in a dish.
- Put the eggplant parmesan in a preheated oven until the cheese is melted and bubbly, about 30-40 minutes.
This traditional Italian eggplant parmesan recipe celebrates the eggplant’s taste, with the richness of cheese and the tang of tomato sauce. It’s a comforting dish that has become a classic in Italian cuisine.
American-Style Eggplant Parmesan
The traditional eggplant parmesan from Italy doesn’t have breading. But, in America, it’s often breaded and fried. This makes the dish crispy and adds a fun texture that many Americans love.
Breaded vs. Breading-Free Eggplant
Choosing between breaded and breading-free eggplant parmesan is up to you. The breaded version is crunchy and absorbs a lot of oil, making it richer. On the other hand, the Italian version lets the eggplant’s natural taste stand out, making it lighter.
| Feature | Breaded Eggplant Parmesan | Breading-Free Eggplant Parmesan |
|---|---|---|
| Texture | Crispy, crunchy breading | Soft, tender eggplant |
| Flavor | Breading-focused, heavier | Eggplant-focused, lighter |
| Preparation | Involves dredging in flour, egg, and breadcrumbs | Eggplant is simply sliced and layered |
When it comes to american eggplant parmesan versus breading-free eggplant parmesan, it’s all about what you like. Both ways make this Italian dish tasty in their own way.
Choosing the Best Eggplant for Parmesan
Choosing the right eggplant is key to making perfect eggplant parmesan. Look for eggplants that are smooth, shiny, and have no soft spots. Smaller eggplants usually have fewer seeds, making the dish taste better.
It’s crucial to pick eggplants at the peak of freshness. Overripe eggplants can taste bitter. Brad, the test kitchen manager, buys fresh produce from the farmers’ market every week. This ensures top-notch ingredients.
| Eggplant Variety | Recommended for Parmesan | Characteristics |
|---|---|---|
| Japanese Eggplant | Yes | Long, slender shape; fewer seeds |
| Fairy Tale Eggplant | Yes | Small, delicate texture; mild flavor |
| Globe Eggplant | Yes, if small to medium-sized | Larger size; can be more bitter with increased seeds |
When picking eggplant for parmesan, look for a shiny, smooth skin. It should be firm but not hard, and the stem should be green and undamaged. This ensures the eggplant is fresh.
“Eggplant is highlighted as a prominent ingredient in dishes like Parmesan, baba ghanoush, and gratin.”
By following these tips and choosing the right eggplant variety for parmesan, you’ll make a delicious dish. This dish will highlight the eggplant’s natural flavors and textures.
Preparing the Eggplant
Salting and Draining the Eggplant
Before making the tasty eggplant parmesan, you need to prepare the eggplant slices right. Start by slicing the eggplant and then salting the slices to remove extra moisture. Let the salted eggplant sit for about an hour. Then, rinse and dry the slices, making them ready for frying or roasting.
This step is key to avoid a soggy dish during baking. It makes sure the eggplant parmesan turns out crisp and full of flavor.
- Slice the eggplant into 1/4-inch thick rounds.
- Generously sprinkle salt on both sides of the eggplant slices and let them sit for 60 minutes. This will help draw out excess moisture.
- Rinse the salted eggplant slices under cold water and pat them dry thoroughly with paper towels or a clean kitchen towel.
By spending time to prepare the eggplant, you’re on your way to a great eggplant parmesan dish. Don’t skip the salting and draining step. It’s important for the perfect texture and taste.
Making the Tomato Sauce
The secret to a great eggplant parmesan dish is the homemade tomato sauce. It’s simple yet full of flavor, making it a perfect match for the eggplant. You’ll need a few key ingredients and some time to let the flavors blend together.
Begin by cooking a diced onion and 4 cloves of minced garlic in a big saucepan. When the onion is soft, add a 14-ounce can of crushed tomatoes and 20 ounces of tomato passata. Season it with salt, fresh basil, balsamic vinegar, and red pepper flakes for a bit of spice.
Let the sauce simmer for about 10 minutes. Use the back of a spoon to gently crush the tomatoes for a smooth yet slightly chunky texture. Then, simmer it for another 20 minutes, stirring now and then, until it’s as thick as you like.
With this flavorful homemade tomato sauce, you’re ready to make a truly delicious eggplant parmesan dish.
2
Assembling the Eggplant Parmesan Layers
Building the perfect eggplant parmesan is all about layering. Start by putting a bit of tomato sauce at the bottom of a baking dish. Then, lay the roasted or fried eggplant slices on top, in a single layer.
After that, add a thick layer of tomato sauce. Don’t forget to sprinkle mozzarella and Parmesan cheeses on top. This makes each layer delicious and adds texture.
Keep layering the eggplant, sauce, and cheese until you run out of ingredients. End with a layer of tomato sauce and a sprinkle of mozzarella and Parmesan. This careful layering eggplant parmesan makes sure every bite is full of flavor.
The way you put together the eggplant parmesan is key. It lets the flavors mix well and makes the dish look great. With each layer, you’re making a dish that’s both tasty and beautiful.
“The key to an exceptional eggplant parmesan is the careful layering of the ingredients. Each element plays a vital role in creating the perfect bite.”
Baking and Serving Eggplant Parmesan
It’s time to bake the eggplant parmesan layers. Preheat your oven to 400°F (200°C). Cover the casserole dish with aluminum foil. Bake for 20 minutes with the foil on to keep it moist and prevent the top from browning too fast.
After 20 minutes, take off the foil and bake for another 20-25 minutes. Watch the dish closely. You want the sauce to bubble and the top to turn golden brown. The total baking time should be about 40-45 minutes.
Let the eggplant parmesan rest for 15 minutes after it comes out of the oven. This lets the layers set and absorbs excess moisture. It makes sure the dish has a perfect texture when you eat it.
Eggplant parmesan is best served hot. Add fresh basil or oregano on top for a pop of color. It goes great with a crisp green salad or garlic bread, making it a complete meal.
| Statistic | Value |
|---|---|
| Average Rating | 4.73 out of 5 (based on 130 votes) |
| Total Preparation and Cooking Time | 1 hour and 50 minutes |
| Servings | 6 |
| Nutrition (per serving) |
|
Follow these easy baking steps and let the eggplant parmesan rest. You’ll get a dish that looks great and tastes amazing. This classic baked eggplant parmesan is perfect for your Italian-inspired meal!
Eggplant Parmesan: A Vegetarian Delight
Eggplant parmesan is a tasty dish that vegetarians and non-vegetarians love. It uses eggplant, tomato sauce, and cheese for flavor. This Italian-style dish is great for vegetarians because it doesn’t have any animal products.
This dish is good for you too. It has only 11g of fat and just 3g of saturated fat per serving. Plus, it gives you 7g of fiber. The eggplant, tomato sauce, and cheese also provide 9g of protein.
Preparing eggplant parmesan as a vegetarian meal is easy. You start with two large eggplants, cut into half-inch slices. Then, coat them with flour, milk alternative, and breadcrumbs before baking.
Layer the eggplant with marinara sauce, mozzarella cheese, and vegetarian Parmesan cheese. Preheat your oven to 375°F (190°C). Bake the eggplant parmesan for 25 minutes with foil on, then 10 minutes without foil until the cheese is golden.
This vegetarian eggplant parmesan dish is a satisfying 260 calories per serving. It’s a hearty and nutritious choice for a meatless meal.
“Eggplant parmesan is a classic Italian dish that can be easily adapted to suit a vegetarian lifestyle. The eggplant, tomato sauce, and cheese combination creates a delightful and flavorful meal.”
3
Eggplant Parmesan Variations
The traditional Italian-style eggplant parmesan is a favorite, but there are many other tasty options. You can make it gluten-free or vegan without losing the great taste.
Gluten-Free Eggplant Parmesan
To make a gluten-free eggplant parmesan, coat the eggplant slices with gluten-free flour or panko breadcrumbs. This way, it stays crispy and tasty, perfect for those avoiding gluten.
Vegan Eggplant Parmesan
For a vegan eggplant parmesan, skip the dairy. Use plant-based cheese and cashew or tofu “ricotta” to mimic the creamy layers. This version is free from dairy but still packed with flavor.
Whether you stick with the classic or try gluten-free or vegan versions, eggplant parmesan is always a hit. Try different ways to make it your own and enjoy the delicious results.
Pairing Eggplant Parmesan with Side Dishes
Eggplant parmesan is a favorite Italian dish that gets even better with the right side dishes. It can be a main course or paired with sides for a complete meal. There are many options to choose from, like roasted veggies or fresh salads.
A simple green salad is a great side for eggplant parmesan. The crisp greens balance the rich, cheesy flavors. For something different, try a Caprese salad with juicy tomatoes, creamy mozzarella, and fresh basil. Or, an Antipasto salad with cured meats, olives, and marinated veggies adds a nice contrast.
Garlic bread is a classic side that goes well with eggplant parmesan. The toasted, garlicky bread adds a satisfying crunch and flavor. For a vegetarian choice, roasted vegetables like zucchini, broccoli, or Italian green beans are tasty and healthy.
| Side Dish | Description |
|---|---|
| Garlic Bread | Toasted bread with garlic, butter, and herbs |
| Caprese Salad | Fresh tomatoes, mozzarella, and basil |
| Antipasto Salad | Mixed greens with cured meats, olives, and marinated vegetables |
| Italian Green Beans | Sautéed green beans with garlic and Italian seasoning |
| Mixed Green Salad | Fresh greens with a simple vinaigrette dressing |
There are many side dishes that go well with eggplant parmesan. You can mix vegetables, salads, and breads for a balanced meal. The goal is to pick sides that make the eggplant parmesan even tastier and more enjoyable.
Eggplant Parmesan Leftovers and Storage
Eggplant parmesan often leaves you with leftovers. These can be stored and enjoyed later. Keep them in the fridge for up to 4 days. When reheating, use the oven with a cover to keep the eggplant moist.
Freezing is also an option for longer storage. Use a freezer-safe dish or aluminum foil trays. This way, you can reheat it directly from the freezer to the oven.
Storing leftovers right is key to keeping them tasty and fresh. Put them in an airtight container for up to 4 days. Reheat in the oven with a cover to avoid drying out the eggplant.
If you want to keep it longer, freeze it for up to 3 months. Use a dish or trays made for the freezer. This lets you reheat it easily without thawing, perfect for busy days or surprise guests.
FAQ
What is eggplant parmesan?
Eggplant parmesan, also known as Parmigiana di Melanzane, is a classic Italian dish. It has fried or roasted eggplant slices layered with tomato sauce, mozzarella, and Parmesan cheese.
What are the origins of eggplant parmesan?
The exact origins of eggplant parmesan are unclear. But it has been a staple in Italian cuisine for centuries, coming from Southern Italy. The name “Parmesan” refers to the cheese used, not the city of Parma.
How does traditional Italian eggplant parmesan differ from the American-style version?
Traditional Italian eggplant parmesan doesn’t have breading. This lets the eggplant, tomato sauce, and cheeses shine. The American-style version often has breaded and fried eggplant, making it heavier.
What are the best eggplants to use for parmesan?
Choose eggplants that are smooth, shiny, and free of blemishes or soft spots. Smaller eggplants have fewer seeds, making the dish better textured.
How do you prepare the eggplant for eggplant parmesan?
First, slice the eggplant. Then, salt the slices to remove excess moisture. This step prevents the dish from becoming soggy during baking.