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Eggplant Parmesan

Eggplant Parmesan

I had a craving for Italian last night for dinner so I made this eggplant parmesan along with some spaghetti with pecorino romano and black pepper, and a roasted beet salad for a delicious dinner that we all really, really enjoyed. Eggplant Parmesan has been a recipe I’ve been wanting to make for a long time and I am so glad I finally did. I went to America’s Test Kitchen for their recipe because I had never cooked with eggplant before. This was a fun recipe to make and it turned out delicious. The combination of the simple marinara with the crispy coated eggplant and the gooey cheese was fantastic. My kids thought the eggplant parmesan was good and my husband and I LOVED it. This recipe will be a regular on our dinner menu from now on.

Eggplant Parmesan

How to Make Eggplant Parmesan

Remove excess liquid from the eggplant by tossing the slices with a tablespoon of kosher salt until evenly coated on both sides. Place a colander in the sink and line the base and walls with the salted slices. Allow them to sit for 45 minutes to allow the eggplant to release its liquid. Don’t skip this process or your eggplant will be soggy!

Eggplant Parmesan

Make the marinara while the eggplant is draining its liquid by heating a small saucepan over medium heat.

Eggplant Parmesan

Add the shallot, garlic, and crushed red pepper flakes and cook, stirring constantly, for 1 minute. Add one can of diced tomatoes. Blend the other can of diced tomatoes with an immersion blender for a few seconds before adding to the saucepan. Simmer, stirring occasionally.

When the eggplant is nearly finished draining and the marinara is simmering, place a rimmed baking sheet on the middle rack of the oven and preheat to 425 degrees.

Spread the eggplant on a triple layer of paper towels and top with another triple layer of paper towels then cover with a baking sheet and press firmly to remove as much liquid as possible. Allow them to sit for a few minutes. Wipe off the excess salt from each slice. Set aside until ready to dredge.

Pour the flour onto a plate then season with sea salt and freshly cracked pepper, to taste. Whisk two eggs in a bowl until well combined. Place panko crumbs and parmesan in a pie plate and mix well.

Dredge the dried eggplant slices first in the seasoned flour, next in the egg, and lastly in the panko/parmesan crumbs until evenly coated; set aside on a plate. Repeat with the remaining slices.

Eggplant Parmesan

Bake the eggplant by carefully removing the HOT baking sheet from the oven and pouring three tablespoons of oil on the sheet; tip to coat evenly. Carefully place the panko/parmesan-coated eggplant on the baking sheet.

Place into the oven and bake for 20 minutes then carefully flip the eggplant slices over with a wide spatula. Continue to bake for 10 minutes, or until golden brown. Remove from the oven. Do NOT turn the oven off.

Eggplant Parmesan

Finish the marinara by adding the chopped basil to the marinara then taste and season with sea salt and freshly cracked pepper, to taste. Ladle spoonfuls of the marinara into a 9 x 13 glass baking dish.

Place the crispy eggplant slices in the baking dish. Add a small spoonful of the marinara to the top of each eggplant slice followed by mozzarella cheese topping each slice. Sprinkle with some parmesan evenly.

Place into the oven and bake until bubbling and the cheese is browned, about 13-15 minutes.

Cool for a few minutes then top with freshly chopped basil. Serve and enjoy!

Eggplant Parmesan

Eggplant Parmesan

Eggplant Parmesan

Prep Time: 1 hour
Cook Time: 45 minutes
Total Time: 1 hour 45 minutes
Course: Main
Cuisine: Italian
Servings: 4
Author: Pam - For the Love of Cooking / Original by America's Test Kitchen

Ingredients


  • Eggplant:
  • 2 globe eggplant cut crosswise into 1/4 inch thick rounds
  • 1 tbsp kosher salt
  • 1/2 cup flour
  • Sea salt and freshly cracked pepper to taste
  • 2 eggs well beaten
  • 1 1/2 cups plain panko crumbs
  • 1/2 cup Parmesan finely grated

  • Basil Marinara:
  • 2 tsp olive oil
  • 1 small shallot finely diced
  • 3 cloves of garlic minced
  • Pinch of crushed red pepper flakes
  • 2 15 oz cans of diced tomatoes, one can blended slightly
  • 1/4 cup fresh basil chopped
  • Sea salt and freshly cracked pepper to taste
  • Pinch of sugar if needed

  • Other Ingredients:
  • 1 cup fresh mozzarella freshly torn or shredded
  • 1/4 cup Parmesan finely grated
  • 2-3 tbsp fresh basil chopped

Instructions

  • Remove excess liquid from the eggplant
    by tossing the slices with a tablespoon of kosher salt until evenly coated on both sides.
  • Place a colander in the sink and line the base and walls with the salted slices. Allow them to sit for 45 minutes to allow the eggplant to release its liquid. Don't skip this process or your eggplant will be soggy!
  • Make the marinara
    while the eggplant is draining its liquid by heating a small saucepan over medium heat.
  • Add the shallot, garlic, and crushed red pepper flakes and cook, stirring constantly, for 1 minute.
  • Add one can of diced tomatoes.
  • Blend the other can of diced tomatoes with an immersion blender for a few seconds before adding to the saucepan. Simmer, stirring occasionally.
  • When the eggplant is nearly finished draining and the marinara is simmering, place a rimmed baking sheet on the middle rack of the oven and preheat to 425 degrees.
  • Finish drying the eggplant
    by spreading the slices on a triple layer of paper towels and top with another triple layer of paper towels then cover with a baking sheet and press firmly to remove as much liquid as possible. Allow them to sit for a few minutes.
  • Wipe off the excess salt from each slice. Set aside until ready to dredge.
  • Pour the flour onto a plate then season with sea salt and freshly cracked pepper, to taste.
  • Whisk two eggs in a bowl until well combined.
  • Place panko crumbs and parmesan in a pie plate and mix well.
  • Dredge the dried eggplant
    slices first in the seasoned flour, next in the egg, and lastly in the panko/parmesan crumbs until evenly coated; set aside on a plate.
  • Repeat with the remaining slices.
  • Bake the eggplant
    by carefully removing the HOT baking sheet from the oven and pouring three tablespoons of oil on the sheet; tip to coat evenly.
  • Carefully place the panko/parmesan-coated eggplant on the baking sheet.
  • Place into the oven and bake for 20 minutes then carefully flip the eggplant slices over with a wide spatula.
  • Continue to bake for 10 minutes, or until golden brown.
  • Remove from the oven. Do NOT turn the oven off.
  • Finish the marinara
    by adding the chopped basil to the marinara then taste and season with sea salt and freshly cracked pepper, to taste, and a pinch of sugar, if needed.
  • Finish preparing the eggplant parmesan
    by ladling spoonfuls of the marinara into a 9 x 13 glass baking dish.
  • Place the crispy eggplant slices in the baking dish.
  • Add a small spoonful of the marinara to the top of each eggplant slice followed by mozzarella cheese topping each slice.
  • Sprinkle with some parmesan evenly.
  • Place into the oven and bake until bubbling and the cheese is browned, about 13-15 minutes.
  • Cool for a few minutes then top with freshly chopped basil. Serve and enjoy!
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Recipe Rating




12 Comments

  1. Looks delicious Pam and we will have to try baking rather than frying for the first step.

  2. There’s a reason this is a classic dish — SO GOOD, isn’t it? Haven’t had this in ages and ages. Now, of course, you have me drooling over your pictures and craving this. 🙂 Thanks!

  3. I love egg plant and this sounds very yummy. Take care Diane

  4. How did you know I just put eggplant parm on my “to make for the blog someday” list?? So excited to try this version!!

  5. i use their method too and it truly makes the best batch i’ve ever had!

  6. I see where I’ve gone wrong with the eggplant before – it’s great you’ve explained it here. I was always worried about salting it, and it being too salty in the recipe.

  7. Julie Hordyk says:

    5 stars
    Made this with some CSA eggplant….to die for! The only change I made was in the cooking method….I don’t like to have hot oil directly on my baking sheets in a gas oven because it makes a mess. I covered the baking sheet with tinfoil, and then put a metal cooling rack on it. Sprayed the first side of the eggplant with olive oil, and then did the second side when I flipped them. They turned out crunchy, perfect and absolutely delicious….and no mess to clean up on my baking sheet! The marinara is great as well. Perfect with a hearty pasta/veggie salad for a summer dinner.

  8. 5 stars
    Another great dinner winner!
    Pam we love your recipes, they’re simple easy to make and lots of fun.

    1. Pat,

      Thanks for being a loyal reader Pat!

      -Pam