![To start, we need two large eggplants. Slice them into 1/2-inch rounds. Sprinkle one teaspoon of salt over the slices. This step helps pull out moisture and bitterness. Let the slices sit in a colander for about 30 minutes. Afterward, rinse them under cold water. Pat them dry with paper towels before cooking. For the breading, gather these items: - 1 cup all-purpose flour - 3 large eggs, beaten - 2 cups Italian-style breadcrumbs Set up three shallow dishes. Place the flour in one, beaten eggs in another, and breadcrumbs in the last. This setup makes breading easy and fun. For the sauce and cheese, you will need: - 2 cups marinara sauce (you can use homemade or jarred) - 3 cups fresh mozzarella cheese, sliced - 1 cup grated Parmesan cheese - 1 teaspoon dried oregano - Fresh basil leaves for garnish - Olive oil for frying These ingredients make the dish rich and creamy. The combination of marinara sauce and cheese gives eggplant Parmesan its classic taste. Each layer adds flavor and texture that you will love. Start by slicing two large eggplants into 1/2-inch rounds. Sprinkle 1 teaspoon of salt over these slices. Set the slices in a colander to rest for about 30 minutes. This step pulls out excess moisture and helps cut bitterness. After 30 minutes, rinse the slices under cold water. Then, dry them with paper towels until they are moisture-free. Next, set up your breading station. Use three shallow dishes. Fill the first dish with 1 cup of all-purpose flour. In the second dish, beat three large eggs. The last dish should hold 2 cups of Italian-style breadcrumbs. Now, take each eggplant slice. First, coat it in flour, shaking off the extra. Then, dip it in the egg mixture, letting excess drip off. Finally, press the slice into the breadcrumbs to coat it well. Heat a generous amount of olive oil in a large skillet over medium heat. Fry the breaded eggplant slices in batches. Cook each side for about 3-4 minutes until they turn golden brown. After frying, place the slices on a plate lined with paper towels. This step helps absorb any leftover oil. Preheat your oven to 375°F (190°C). In a baking dish, spread a thin layer of marinara sauce on the bottom. This keeps the eggplant from sticking. Place half of the fried eggplant slices over the sauce. Add half of the marinara sauce next. Then, layer half of the mozzarella cheese and half of the grated Parmesan cheese. Repeat this layering until you use all the ingredients. Sprinkle the remaining dried oregano on top. Add any leftover mozzarella and Parmesan cheese. Place the dish in the preheated oven. Bake for about 30-35 minutes. You want the cheese to bubble and turn a lovely golden brown. For the full details on the ingredients and preparation, refer to the [Full Recipe]. When picking eggplants, look for smooth skin. Choose ones that feel heavy for their size. The best eggplants are firm and shiny. Avoid any with soft spots or wrinkles. Small to medium eggplants often taste better, as they are less bitter. Purple varieties are most common, but white or green ones also work well. To lighten up this dish, try baking instead of frying. Brush the eggplant slices with olive oil and place them on a baking sheet. Bake at 400°F (200°C) for about 20 minutes, flipping halfway. You can also use whole wheat breadcrumbs for added fiber. Consider swapping out some cheese for a lower-fat option, which can still taste great. Frying can be tricky, but it's key for great flavor. Use enough oil to cover the bottom of your skillet. Heat the oil until it shimmers, then add the eggplant slices. Don't overcrowd the pan; this helps keep the oil hot. Fry until each side is golden brown, about 3-4 minutes. Let the fried slices rest on paper towels to soak up extra oil. Eggplant Parmesan is rich and satisfying. Pair it with a side salad for freshness. Garlic bread or crusty Italian bread complements it well. A light red wine, like Chianti, enhances the meal. For a twist, serve it with a side of pasta tossed in marinara sauce. You can find the Full Recipe for more details. {{image_4}} To make a gluten-free version, swap the all-purpose flour and breadcrumbs. Use gluten-free flour and gluten-free breadcrumbs instead. This keeps the dish tasty and safe for gluten-free diets. You can find these options at most grocery stores. For a vegan twist, skip the eggs and mozzarella. Use a plant-based egg substitute, like flaxseed meal mixed with water. Replace the mozzarella with vegan cheese that melts well. Use nutritional yeast for that cheesy flavor. This version is a hit with vegans and non-vegans alike. Want some heat? Add crushed red pepper flakes to the marinara sauce. You can also sprinkle pepper flakes between the layers of cheese. For an extra kick, use pepper jack cheese instead of mozzarella. This spicy version will wake up your taste buds! You can find the full recipe at the start of the article. Feel free to mix and match these variations to suit your taste! After you make Eggplant Parmesan, let it cool before storing. Place it in an airtight container. You can keep it in the fridge for up to three days. The flavors will deepen as it sits, making the dish even tastier. You can freeze Eggplant Parmesan for later use. First, let it cool completely. Then, wrap it tightly in plastic wrap or foil. Store it in a freezer-safe container. It will stay good for about three months. To enjoy, thaw it overnight in the fridge before reheating. Reheat Eggplant Parmesan in your oven for the best results. Preheat the oven to 350°F (175°C). Place the dish in the oven and heat for about 20 minutes. If it looks dry, add a splash of marinara sauce to keep it moist. You can also use a microwave, but the oven keeps the crust crispy. Enjoy your savory and satisfying dish again! Yes, you can prepare Eggplant Parmesan ahead of time. You can layer the dish and then cover it with plastic wrap. Store it in the fridge for up to 24 hours. When you're ready, just bake it. This makes it easy for busy days or special events. To slice eggplant, use a sharp knife. Cut the eggplant into even rounds. Aim for 1/2-inch thick slices. This size helps them cook evenly. If you prefer, you can also slice them lengthwise. Just keep the thickness the same. To reduce bitterness, sprinkle salt on the sliced eggplant. Let it sit for about 30 minutes. The salt draws out moisture and bitterness. After that, rinse the slices well and dry them. This step improves the taste and texture. Absolutely! You can switch cheeses based on your taste. Try using provolone or fontina for a different flavor. You can also mix in some goat cheese for added creaminess. Just remember to use the same amount as the recipe states. Eggplant Parmesan, or Melanzane alla Parmigiana, comes from Southern Italy. It is a classic dish that highlights fresh ingredients. The dish has roots in the Campania region, where eggplants grow well. Over time, it has spread and gained popularity worldwide. Eggplant Parmesan can be a healthy dish. Eggplants are low in calories and high in fiber. However, frying can add calories and fat. To make it healthier, you can bake the eggplants instead of frying them. This keeps the flavors while reducing calories. This blog covered how to make a tasty Eggplant Parmesan. I shared tips on choosing eggplants, salting them, and making a healthier version. You learned the step-by-step process for preparing, breading, and baking. I also offered variations, like vegan and gluten-free options. In the end, Eggplant Parmesan is versatile and satisfying. Whether you stick to a classic recipe or try new twists, enjoy experimenting in your kitchen!](https://eataroundit.com/wp-content/uploads/2025/06/a1dc5e2f-f6e3-4569-993b-f8684896b61d-250x250.webp)
Eggplant Parmesan
Discover the mouthwatering world of Eggplant Paradise Parmesan! This delicious recipe features golden, crispy eggplant slices layered with rich marinara sauce and gooey mozzarella, all baked to perfection. With simple steps and fresh ingredients, you’ll impress your family and friends at dinner. Ready to elevate your culinary skills? Click through for the full recipe and create this delightful dish tonight!