Eggplant Parmesan
Updated April 4, 2024
- Total Time
- 1 hour 35 minutes
- Prep Time
- 10 minutes
- Cook Time
- 1 hour 25 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 2medium globe eggplants (about 2½ pounds), stems trimmed
- Salt
- 1cup all-purpose flour
- 4large eggs, beaten
- 4cups/10½ ounces panko bread crumbs
- Olive oil
- 2(24-ounce) jars store-bought marinara sauce (or use homemade; see Tip)
- Fresh basil
- 2cups/8 ounces shredded low-moisture mozzarella
- ½cup/2 ounces grated Parmesan
Nutritional analysis per serving (8 servings)
503 calories; 21 grams fat; 7 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 3 grams polyunsaturated fat; 59 grams carbohydrates; 8 grams dietary fiber; 14 grams sugars; 21 grams protein; 1057 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Arrange two racks on the top third and bottom third of the oven. Heat the oven to 425 degrees.
- Step 2
Cut the eggplants lengthwise into ½-inch-thick slices. Salt both sides and let sit across two sheet pans to sweat for 10 minutes.
- Step 3
Prepare a breading station with three wide, shallow bowls. Add the flour to one bowl, the eggs to another and the panko to the third. Pat the eggplant slices dry, dip each in the flour, then the beaten eggs and finally the panko, really packing on the bread crumbs with your hands.
- Step 4
Generously grease the two sheet pans with olive oil and place the breaded eggplant in a single layer across both pans. Bake until crispy, switching the positions of the pans halfway through, about 30 minutes.
- Step 5
Meanwhile, to a large saucepan, add the marinara sauce and a sprig of basil. Fill one of the empty marinara sauce jars with ½ cup water, swish around, then pour into the second jar and swish again; pour this tomatoey water into the saucepan. Bring to a simmer over medium-high and cook, stirring constantly, until heated through, about 5 minutes. Taste and add salt if desired.
- Step 6
Grease a 9-by-13-inch baking pan or casserole dish (and set it on a sheet pan, if desired, to catch any potential spillover). Put down half of the baked eggplant in a single layer, cutting any pieces to make them fit. Cover with half of the sauce (about 2½ cups). Then, sprinkle over half of the mozzarella, followed by half of the Parmesan. Add a few basil leaves over the top. Top with another layer of the remaining eggplant, followed by the remaining sauce, then the remaining mozzarella and Parmesan. Bake on the bottom rack, uncovered, until browned on top and bubbly at the edges, 25 to 30 minutes.
- Step 7
For clean slices and distinct layers, let the pan cool for at least 30 minutes before cutting into it. Before serving, top with more basil leaves.
- To make a homemade marinara sauce: While the eggplants are baking, heat a saucepan over medium-high and add enough oil to generously coat the bottom. Stir in 7 chopped garlic cloves, 2 teaspoons dried oregano and ½ teaspoon red-pepper flakes and cook until fragrant, 30 seconds. Purée two (28-ounce) cans whole peeled tomatoes, preferably San Marzano, and add to the pan, along with ½ cup water swished around both cans to catch any clinging tomato. Season with salt. Bring the sauce to a simmer and cook, lid ajar and stirring occasionally, until slightly thickened, 30 to 40 minutes. Taste and add more salt as desired and a pinch of sugar if needed. Makes about 5 cups.
Private Notes
Comments
One of my favorite dishes, and I learned to make it from my Sicilian grandmother & aunts. They would have been less than pleased if I used 1/2" slices! Very thinly sliced was the goal when prepping the eggplant. I am often disappointed in restaurant versions of this dish because the eggplant is just thick slices. Time saving? Yes. Delicious? Nope.
In summer at the height of eggplant season, I go bread crumb less. Grill your eggplants folks! Dry on paper towels and proceed with layering sauce ( or fresh tomatoes also dried on paper towels), and some chopped basil and cheese. Delicious
Like any iconic Italian dish,depending on what village the cook came from, which street, which block, even which side of the street they lived on, you would be told that their way of cooking it was the best and only authentic way to make said dish. It boarders on superstition. Make Eggplant Parmigiana the way you like it and that’s the way to make it. If you haven’t a clue where to start, this recipe is a very good starting place.
As a challenge, I cooked this recipe during a Webinar. It took a long time to prep and cook the eggplant as my oven is small. I added fresh mozzarella as one layer and that was a good idea. A bit of chew and protein.
I don't bread the eggplant, and cook slices on baking sheets with olive oil and a bit of salt sprinkled on top at 375 for about 20 minutes, flipping pieces after 10 minutes and swapping the baking sheet positions on the top and bottom racks. Otherwise, I've been using one jar of Rao's marinara sauce and cheese and basil as given and cooking at 400 for 30 minutes and letting it rest until the sauce appears to have been absorbed.
Made this almost exactly as the recipe states, except I did add a bit more mozzarella cheese because I wanted to use up what I had. This was so incredibly delicious and the thickness of the eggplant was perfect!