Seriously Good Eggplant Parmesan

Craving the best Eggplant Parmesan recipe? This classic is easy, cheesy & avoids sogginess! Learn my tips for perfect Baked Eggplant Parmesan. Try it tonight!

Recipe Introduction: Craving Comfort Food?

Ever have one of those days? you know, the kind where all you want is a big hug…in the form of food? well, i've got just the thing.

This eggplant parmesan recipe is like that hug, but with more cheese and less awardness. honestly, it's total comfort food.

This italian-american classic, also known as melanzane alla parmigiana, is all about layers of flavor. it’s got tender, golden eggplant, rich tomato sauce, and melted cheese.

Think of it as a keto lasagna 's healthier, vegetarian cousin! this is a medium difficulty recipe and takes about 1 hour 15 minutes to make, and makes about 6 servings .

Why This Eggplant Parm Rocks

Okay, so besides the obvious deliciousness, why should you make this eggplant parmesan recipe ? first off, eggplant is surprisingly good for you! it's packed with fiber.

This eggplant parmesan recipes are great because they are filling but not heavy. it's the perfect dish for a cozy night in.

It is good for you and tastes delicious, what more could you want? this recipe is special because it's simple to make but has a lot of flavors, it can be both a sandwich vegetarian dish or with pasta!

Salting Eggplant: Don't Skip It

Seriously, don't skip this step! salting draws out excess moisture. you want crispy baked eggplant parmesan , not a soggy mess.

It also mellows out any bitterness in the eggplant dishes . this is probably my biggest piece of advice for best eggplant parmesan .

Trust me on this one! after salting and rinsing, pat the eggplant dry.

Making the Sauce

This is where the magic really happens. sauté some onion and garlic in olive oil. then add your crushed tomatoes, oregano, basil, red pepper flakes, salt, and pepper.

You can also add sugar to help balance out the acidity of the tomatoes. let it simmer for about 15 minutes.

It also fills your kitchen with the best smell! using good quality canned tomatoes makes a huge difference.

Assembling Your Masterpiece

Alright, here's where you start layering. it is similar to a baked eggplant with savory meat filling ! start with a thin layer of tomato sauce in your baking dish.

Then add your fried eggplant slices, followed by a mixture of ricotta cheese, parmesan cheese, and fresh basil. then, cover with mozzarella and more sauce.

Repeat this until everything is used!

Baking and Resting

Pop that bad boy in the oven at 375° f ( 190° c) for about 30- 40 minutes. the cheese should be bubbly and golden brown! but wait ! before you dive in, let it rest for 10- 15 minutes.

I know it's hard, but trust me. this helps the layers set. i learned this the hard way! now dig in and enjoy your awesome oven eggplant parmesan or baked eggplant parm ! if you want it gluten free eggplant parm , use gluten free products.

The Best Ingredients

Don't skimp on quality ingredients. the better the cheese and tomatoes, the better your eggplant parmesan will taste. honestly, you can really taste the difference.

I like using fresh basil and good-quality mozzarella. it makes a world of difference! this recipe is also similar to one of martha stewart eggplant parmesan .

Recipe Variations

Feel free to make this your own! if you want to try non breaded eggplant parmesan , feel free! add some spice with a pinch of red pepper flakes to the ricotta cheese.

Or, if you don't have ricotta, you can use well-drained cottage cheese. the dish can also be served with resep pasta .

Alright, let's get cooking and turn that craving into something real! You won’t regret making this eggplant parmesan recipe .

Alright, y'all ready to dive into the magical world of eggplant parmesan recipes ? honestly, this seriously good eggplant parmesan (melanzane alla parmigiana, if you're fancy) recipe is a game changer.

It's total comfort food, like a warm hug from your italian grandma... even if you don't have an italian grandma! this bad boy is the one you need, is going to be the best eggplant parmesan ever!

Ingredients & Equipment: Let's Get Organized!

Okay, before we get our aprons on, let's gather our supplies. don’t worry, most of it's stuff you probably already have kicking around.

And if you're thinking about a burger vegetarian or even a sandwich vegetarian option later, knowing how to handle eggplant is totally crucial!

Main Ingredients

• Eggplant: 2 large ones (about 2 pounds / 900g ). Look for firm ones with shiny skin. You can peel them or not, your call. Slice 'em into 1/4-inch (6mm) thick rounds. I usually don't peel them, less work, you know?
• Salt: 1 tablespoon plus 1 teaspoon kosher salt, crucial for drawing out moisture.
• Flour: 1/2 cup (60g) all-purpose.
• Eggs: 2 large, lightly beaten.
• Breadcrumbs: 1 cup (120g) plain. Panko gives a nice Crispy Baked Eggplant Parmesan texture.
• Olive Oil: 1/2 cup (120ml) , for frying.
• Crushed Tomatoes: 28 ounces (794g) . Good quality makes a huge difference.
• Onion: 1 medium, finely chopped (about 1 cup / 150g ).
• Garlic: 2 cloves, minced.
• Dried Oregano: 1 teaspoon .
• Dried Basil: 1/2 teaspoon .
• Red Pepper Flakes: 1/4 teaspoon (optional, if you're feeling spicy).
• Sugar: 1/2 teaspoon (balances the acidity of the tomatoes).
• Ricotta Cheese: 15 ounces (425g) . Creamy and dreamy.
• Parmesan Cheese: 1/2 cup (50g) , grated. The real deal, please!
• Fresh Basil: 1/4 cup (15g) , chopped.
• Mozzarella Cheese: 8 ounces (225g) , shredded. Melty goodness.

Seasoning Notes

For that authentic italian flavour, this combo rocks: oregano and basil are essential . red pepper flakes add a little warmth, totally optional.

A pinch of sugar smooths out the tomato sauce. if you're out of fresh basil, dried works, but use less, about 1 teaspoon.

I was once making my eggplant recipes parmesan and my basil went bad. i've adapted and evolved since then!

Equipment Needed

• Large skillet. This is for frying the eggplant, y'all.
• Baking dish ( 9x13 inch / 23x33 cm ).
• Paper towels. For draining that eggplant.
• Shallow dishes for breading.
• Tongs. Because nobody wants oily fingers.

Honestly, you can sub a cast iron skillet for a non-stick, or a baking sheet with a lip for the baking dish. This Eggplant Recipes Easy recipe is flexible like that.

I hope this Eggplant Dishes recipe, will be your all time favorite!

Alright, let's dive into this amazing Eggplant Parmesan recipe ! Seriously, it's one of my all-time favorite comfort foods. There's something so satisfying about those layers of eggplant, sauce, and cheese.

Prepping for Perfection

First things first, mise en place , people! we need to get organized. slice up 2 large eggplants into ¼-inch rounds.

Get your salt ready. this is crucial! oh my gosh, don't skip this or you'll regret it. lay the eggplant slices on paper towels and sprinkle with 1 tablespoon plus 1 teaspoon kosher salt .

Let them sit for at least 30 minutes. this pulls out the water. it keeps it from being soggy. this is the secret to great eggplant parmesan.

I cannot stress enough safety reminders especially when handling hot oil.

Building Your Eggplant Parmesan Masterpiece

Okay, the fun part!

1. Drain the Eggplant: Rinse the eggplant after salting and pat it dry.
2. Bread It: Dredge in ½ cup all-purpose flour , then dip in 2 beaten eggs , and coat with 1 cup breadcrumbs .
3. Fry 'Em Up: Heat ½ cup olive oil in a pan. Fry the slices until golden brown.
4. Sauce It Up: Spread sauce made with 28 ounces crushed tomatoes at the bottom.
5. Layer It: Add eggplant, ricotta (mixed with ½ cup Parmesan ), and mozzarella. Repeat. Ending with cheese and sauce.
6. Bake Time: Bake at 375° F ( 190° C) for 30- 40 minutes , until bubbly.
7. Rest Time: Let it rest for 10- 15 minutes before slicing.

Pro Tips for Eggplant Parmesan Recipes

Honestly, here are a few tricks. first, don't overcrowd the pan when frying. also, if you're feeling fancy, try using panko breadcrumbs.

It gives it a great crisp. another way to save time? make the sauce ahead of time. plus, store-bought marinara can be used for a quick meal.

Don't make these common mistakes: Not salting the eggplant . Also, not drying the eggplant after salting .

I love this eggplant recipes parmesan , and i think you will too. it goes great with a side salad.

This is a great alternative to your burger vegetarian . if you’re trying a keto lasagna , this dish might just fit the bill.

This is one of the best eggplant dishes . honestly, this is oven eggplant parmesan at its finest. if you want a lighter option, try non breaded eggplant parmesan .

Alright, let's talk shop about this Seriously Good Eggplant Parmesan Recipe . You know, the one I've been perfecting for ages? It's more than just a dish, it's a hug on a plate, am I right?

Recipe Notes

Okay, so you've got the recipe for this awesome Best Eggplant Parmesan . But here's the thing: every recipe has its quirks, its little secrets. This is where I spill the tea.

Serving Suggestions: Make it a Meal!

Presentation is key, people! i like to plate a generous square of this eggplant parmesan recipes , maybe garnish it with a fresh basil sprig.

Boom! instant restaurant vibes. serve it with a side of crusty italian bread – gotta sop up that sauce! a simple green salad with a lemon vinaigrette cuts through the richness perfectly.

A glass of chianti or pinot noir would be amazing!. honestly, this is also great the next day, cold straight from the fridge.

Storage Tips: Leftovers are the BEST!

Got leftovers? lucky you! this baked eggplant with tomatoes and cheese keeps great. stick it in the fridge in an airtight container for up to 3 days.

You can freeze it too!. just wrap it tightly in plastic wrap, then foil. it'll last for a month or two.

To reheat, i pop it back in the oven at 350° f ( 175° c) until heated through. microwaving works in a pinch, but it can get a little soggy.

Let's avoid that, okay?

Variations: Get Creative!

This is where things get fun! wanna make it lighter? skip the frying and try baking the eggplant slices instead.

I've seen some eggplant recipes easy using this method. for a gluten free eggplant parm , use gluten-free breadcrumbs and flour.

Easy peasy!.

I was just reading that the average american eats around 20 pounds of tomatoes each year. so, you know, use good ones in that sauce! if you want that sauce to be a little zippier, try adding a pinch of red pepper flakes to the ricotta cheese mixture for a little kick.

Nutrition Basics: Good for the Soul (and Body)!

Okay, i'm no nutritionist, but i can tell you this eggplant dishes got some good stuff in it. you're getting protein from the cheese and eggs, fiber from the eggplant, and antioxidants from the tomatoes.

Plus, it just makes you feel good! i'd estimate around 450 calories per serving, with about 25g of protein and 30g of fat.

Remember, these are just estimates, so don't quote me on it!.

So, there you have it! all my tips and tricks for making the perfect oven eggplant parmesan . don't be scared to experiment and make it your own.

And hey, if you mess up, so what? that's how we learn, right? now go get cooking, and let me know how it turns out!.

Maybe it will even be better than martha stewart eggplant parmesan !

Frequently Asked Questions

Why is my eggplant parmesan recipe sometimes soggy? What am I doing wrong?

Soggy eggplant parmesan is a common kitchen woe, a bit like a soggy bottom on a Great British Bake Off tart! The main culprit is excess moisture in the eggplant. Salting the eggplant slices and letting them drain for at least 30 minutes is crucial for drawing out that moisture. Also, make sure you pat the eggplant slices completely dry after rinsing off the salt, before breading and frying.

Can I make eggplant parmesan recipe ahead of time?

Absolutely! Eggplant parmesan is a fantastic make-ahead dish, perfect for busy weeknights. You can assemble the entire dish a day in advance, cover it tightly with foil, and store it in the refrigerator. When you're ready to bake, simply pop it in the oven (you might need to add a few extra minutes to the cooking time since it's going in cold). It's like having your own personal ready meal, but much tastier!

What's the best way to store leftover eggplant parmesan? Does it freeze well?

Leftover eggplant parmesan can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can microwave individual portions or warm it up in the oven for a more even result. Yes, it also freezes beautifully! Wrap individual portions tightly in plastic wrap and then foil, or place them in freezer-safe containers. It'll keep well for up to 2-3 months. Thaw it overnight in the refrigerator before reheating.

Is eggplant parmesan healthy? What are some ways to make it healthier?

Eggplant parmesan is a comforting dish, but it can be quite rich. To make it a bit healthier, you could bake the eggplant slices instead of frying them. Also, using part-skim mozzarella and reducing the amount of cheese overall can lower the fat content. Swapping some of the ricotta for a blended cottage cheese also adds a protein boost with less fat. It's all about balance, innit?

Can I grill the eggplant instead of frying it for this eggplant parmesan recipe?

You certainly can! Grilling the eggplant is a fantastic way to add a smoky flavour and reduce the amount of oil used. Just be sure to slice the eggplant a bit thicker (about 1/3 inch) so it doesn't fall apart on the grill. Brush both sides with olive oil and grill over medium heat until tender and slightly charred. This gives a lovely rustic twist to the classic recipe.

I'm vegetarian; is eggplant parmesan vegetarian-friendly?

Good news, mate! Eggplant parmesan is naturally vegetarian. However, some parmesan cheese is made with animal rennet, so make sure to check the label and choose a vegetarian-friendly Parmesan cheese. This is a simple swap to ensure your dish aligns with your dietary needs.

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