Eggplant Parmesan

This recipe for eggplant Parmesan - also known as Parmigiana - is classic both in Italy and America. Any eggplant Parmesan recipe can be varied by using different cheeses, though the Parmigiano Reggiano® cheese gives eggplant Parmesan its distinctive flavor. If you don’t have time to make a homemade Simple Tomato Sauce, use a store-bought tomato sauce. The difference between one eggplant Parmesan recipe and another is in how the eggplant is prepared. In this recipe, the eggplant slices are dipped in flour, egg and breadcrumbs before being fried in olive oil. You can lighten this eggplant Parmesan recipe by baking the breaded eggplant slices in a 375°F oven on an oiled baking sheet for 25 minutes instead of frying them.
Votes: 2
Rating: 1
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Rate this recipe!
Prep 2 hours
Cook 1 hour
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people
Chef devparm

Eggplant Parmesan

This recipe for eggplant Parmesan - also known as Parmigiana - is classic both in Italy and America. Any eggplant Parmesan recipe can be varied by using different cheeses, though the Parmigiano Reggiano® cheese gives eggplant Parmesan its distinctive flavor. If you don’t have time to make a homemade Simple Tomato Sauce, use a store-bought tomato sauce. The difference between one eggplant Parmesan recipe and another is in how the eggplant is prepared. In this recipe, the eggplant slices are dipped in flour, egg and breadcrumbs before being fried in olive oil. You can lighten this eggplant Parmesan recipe by baking the breaded eggplant slices in a 375°F oven on an oiled baking sheet for 25 minutes instead of frying them.
Votes: 2
Rating: 1
You:
Rate this recipe!
Prep 2 hours
Cook 1 hour
Print Recipe
people
Chef devparm
Ingredients (6 people)
3 Eggplants (large)
Kosher Salt
1 1/2 cup All-Purpose Flour
Salt (to taste)
Pepper (to taste)
3 Eggs
2 cups Breadcrumbs (unseasoned, dried)
Olive Oil (for frying)
5 cups Simple Tomatoe Sauce
2 cups Mozzarella (shredded)
1/2 cups Parmigiano Reggiano (grated)
Directions
  1. Wash the eggplants, remove the crowns, and slice each eggplant into 3/8-inch slices. To help drain some of the natural water from the eggplant, follow this process: Put a double layer of paper towels on a baking sheet, place half of the eggplant slices in a single layer on the paper towels and liberally sprinkle with kosher salt. Cover with another double layer of paper towels. Repeat the same process with a second baking sheet and the rest of the eggplant. When finished, stack the second baking sheet on top of the first. On top of that, rest a third sheet and weigh it down with something heavy like a large cooking pot filled with water. Let the eggplant slices sit and drain for an hour.
  2. Put the flour, well-seasoned with salt and pepper, in a shallow dish; put the beaten eggs in a second dish; and the breadcrumbs in a third dish. Pour a ¼-inch layer of olive oil in a heavy frying pan and heat until hot but not smoking. In batches, dip the eggplant slices first in the flour, shaking off the excess, next in the egg, and then in the breadcrumbs. Fry on both sides until golden. Drain the slices on a baking sheet spread with paper towels.
  3. Preheat the oven to 375°F. In the bottom of a 9 x 14 x 2-inch baking dish, spread one cup of tomato sauce. Layer half the prepared eggplant slices on top, slightly overlapping them to make them fit. Cover with half the Mozzarella, and a third of the Parmigiano Reggiano. Spread half of the remaining tomato sauce over the two cheeses, and layer the remaining slices of eggplant over the sauce. Add the rest of the Mozzarella and another third of the Parmigiano Reggiano. Top with the last of the tomato sauce and the Parmigiano Reggiano.
  4. Bake for 30 to 45 minutes, until the sauce is bubbling and the cheese is golden. The eggplant will be cooked, but not overcooked and falling apart. Cover loosely with foil and let stand for at least 15 minutes before serving.
  5. Leftover eggplant Parmesan makes a satisfying sandwich filling, and is delicious when chopped up and used as a pasta sauce or spread over dough and baked as a pizza. Eggplant Parmesan can be served as a main course or as an appetizer any time of the year. Best of all, you can make this eggplant Parmesan recipe ahead of time and reheat it just before serving.
Ingredients (6 people)
3 Eggplants (large)
Kosher Salt
1 1/2 cup All-Purpose Flour
Salt (to taste)
Pepper (to taste)
3 Eggs
2 cups Breadcrumbs (unseasoned, dried)
Olive Oil (for frying)
5 cups Simple Tomatoe Sauce
2 cups Mozzarella (shredded)
1/2 cups Parmigiano Reggiano (grated)
Directions
  1. Wash the eggplants, remove the crowns, and slice each eggplant into 3/8-inch slices. To help drain some of the natural water from the eggplant, follow this process: Put a double layer of paper towels on a baking sheet, place half of the eggplant slices in a single layer on the paper towels and liberally sprinkle with kosher salt. Cover with another double layer of paper towels. Repeat the same process with a second baking sheet and the rest of the eggplant. When finished, stack the second baking sheet on top of the first. On top of that, rest a third sheet and weigh it down with something heavy like a large cooking pot filled with water. Let the eggplant slices sit and drain for an hour.
  2. Put the flour, well-seasoned with salt and pepper, in a shallow dish; put the beaten eggs in a second dish; and the breadcrumbs in a third dish. Pour a ¼-inch layer of olive oil in a heavy frying pan and heat until hot but not smoking. In batches, dip the eggplant slices first in the flour, shaking off the excess, next in the egg, and then in the breadcrumbs. Fry on both sides until golden. Drain the slices on a baking sheet spread with paper towels.
  3. Preheat the oven to 375°F. In the bottom of a 9 x 14 x 2-inch baking dish, spread one cup of tomato sauce. Layer half the prepared eggplant slices on top, slightly overlapping them to make them fit. Cover with half the Mozzarella, and a third of the Parmigiano Reggiano. Spread half of the remaining tomato sauce over the two cheeses, and layer the remaining slices of eggplant over the sauce. Add the rest of the Mozzarella and another third of the Parmigiano Reggiano. Top with the last of the tomato sauce and the Parmigiano Reggiano.
  4. Bake for 30 to 45 minutes, until the sauce is bubbling and the cheese is golden. The eggplant will be cooked, but not overcooked and falling apart. Cover loosely with foil and let stand for at least 15 minutes before serving.
  5. Leftover eggplant Parmesan makes a satisfying sandwich filling, and is delicious when chopped up and used as a pasta sauce or spread over dough and baked as a pizza. Eggplant Parmesan can be served as a main course or as an appetizer any time of the year. Best of all, you can make this eggplant Parmesan recipe ahead of time and reheat it just before serving.