Effortless Eggplant Parmesan: A Delicious Recipe with Easy Homemade Tomato Sauce
Eggplant Parmesan, or *Parmigiana di Melanzane*, is a classic Italian comfort food that’s surprisingly simple to make at home. This recipe focuses on creating a delicious and relatively quick version, perfect for weeknight dinners or impressing guests. We’ll walk you through each step, from preparing the eggplant to assembling the final masterpiece, with a focus on an easy-to-make, flavorful homemade tomato sauce that elevates this dish above the rest.
**Why You’ll Love This Recipe:**
* **Homemade Goodness:** Skip the jarred sauce and enjoy the vibrant flavor of a fresh, homemade tomato sauce.
* **Easy to Follow:** Clear, step-by-step instructions make this recipe approachable for all skill levels.
* **Customizable:** Easily adapt the recipe to your preferences – add more cheese, different herbs, or even a touch of spice.
* **Vegetarian Delight:** A satisfying and flavorful vegetarian main course.
* **Make-Ahead Friendly:** Prepare the sauce and eggplant ahead of time for even easier assembly.
**Ingredients:**
**For the Eggplant:**
* 2 large eggplants (about 2 pounds total)
* 1/2 cup all-purpose flour
* 2 large eggs, beaten
* 2 cups breadcrumbs (Italian seasoned or plain, your choice)
* 1/2 cup grated Parmesan cheese
* 1/4 cup chopped fresh parsley
* Salt and freshly ground black pepper to taste
* 1/2 cup olive oil, for frying (or more as needed)
**For the Homemade Tomato Sauce:**
* 2 tablespoons olive oil
* 2 cloves garlic, minced
* 1/2 teaspoon dried oregano
* 1/4 teaspoon red pepper flakes (optional)
* 1 (28-ounce) can crushed tomatoes
* 1 (15-ounce) can tomato sauce
* 1/2 teaspoon salt, or to taste
* 1/4 teaspoon freshly ground black pepper, or to taste
* 1 tablespoon sugar (optional, to balance acidity)
* 1/4 cup chopped fresh basil, plus more for garnish
**For Assembly:**
* 1 (15-ounce) container ricotta cheese
* 1/4 cup grated Parmesan cheese
* 1/4 cup chopped fresh parsley
* 1 large egg, lightly beaten
* Salt and freshly ground black pepper to taste
* 8 ounces mozzarella cheese, shredded
**Equipment:**
* Large bowls
* Shallow dishes
* Large skillet or frying pan
* 9×13 inch baking dish
**Instructions:**
**Part 1: Preparing the Eggplant**
1. **Slice the Eggplant:** Wash and dry the eggplants. Trim off the ends. Slice the eggplants crosswise into 1/4-inch thick rounds. Aim for consistent thickness for even cooking. Don’t peel the eggplant; the skin adds texture and nutrients.
2. **Salt the Eggplant (Optional but Recommended):** This step helps draw out excess moisture from the eggplant, resulting in a less soggy final dish. Place the eggplant slices in a single layer on a wire rack lined with paper towels. Sprinkle generously with salt. Let sit for at least 30 minutes, or up to 1 hour. You’ll notice water droplets forming on the surface. Pat the slices dry with paper towels before proceeding.
3. **Prepare the Breading Station:** Set up three shallow dishes. In the first dish, place the all-purpose flour. In the second dish, beat the eggs. In the third dish, combine the breadcrumbs, Parmesan cheese, and chopped parsley. Season generously with salt and pepper.
4. **Bread the Eggplant:** Dredge each eggplant slice in the flour, shaking off any excess. Dip the floured slice into the beaten eggs, making sure it’s fully coated. Then, dredge the egg-coated slice in the breadcrumb mixture, pressing gently to ensure the breadcrumbs adhere well. Place the breaded eggplant slices on a clean plate or baking sheet.
5. **Fry the Eggplant:** Heat the olive oil in a large skillet over medium heat. The oil should be hot enough to sizzle gently when you drop a breadcrumb into it. Work in batches, being careful not to overcrowd the pan. Fry the eggplant slices for about 2-3 minutes per side, or until golden brown and tender. Remove the fried eggplant slices with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
**Pro Tip for Frying:** Maintain the oil temperature. If the oil is too hot, the eggplant will brown too quickly on the outside and remain undercooked inside. If the oil is not hot enough, the eggplant will absorb too much oil and become greasy. Use a thermometer to monitor the oil temperature, aiming for around 350°F (175°C).
**Alternative: Baking the Eggplant**
If you prefer a healthier option, you can bake the breaded eggplant instead of frying it. Preheat your oven to 400°F (200°C). Lightly grease a baking sheet. Place the breaded eggplant slices on the baking sheet in a single layer. Drizzle with a little olive oil. Bake for 15-20 minutes, flipping halfway through, or until golden brown and tender. While baking reduces the richness, it’s a still delicious and lighter approach.
**Part 2: Making the Homemade Tomato Sauce**
1. **Sauté the Aromatics:** Heat the olive oil in a medium saucepan over medium heat. Add the minced garlic and cook for about 30 seconds, or until fragrant, being careful not to burn it. Add the dried oregano and red pepper flakes (if using) and cook for another 30 seconds, stirring constantly.
2. **Add the Tomatoes:** Pour in the crushed tomatoes and tomato sauce. Stir to combine. Season with salt, pepper, and sugar (if using).
3. **Simmer the Sauce:** Bring the sauce to a simmer, then reduce the heat to low and cover. Simmer for at least 30 minutes, or up to 1 hour, stirring occasionally. This allows the flavors to meld together beautifully. The longer it simmers, the richer the flavor will become.
4. **Finish the Sauce:** Stir in the chopped fresh basil. Taste and adjust the seasoning as needed. Add more salt, pepper, or sugar to your preference.
**Part 3: Preparing the Ricotta Mixture**
1. **Combine Ingredients:** In a medium bowl, combine the ricotta cheese, Parmesan cheese, chopped parsley, and lightly beaten egg. Season with salt and pepper to taste. Mix well until everything is evenly combined. This mixture adds a creamy, cheesy layer to the eggplant parmesan.
**Part 4: Assembling the Eggplant Parmesan**
1. **Preheat the Oven:** Preheat your oven to 375°F (190°C).
2. **Layer the Ingredients:** Spread a thin layer of the tomato sauce on the bottom of the 9×13 inch baking dish. Arrange a layer of the fried (or baked) eggplant slices over the sauce, slightly overlapping if necessary.
3. **Add Ricotta and Mozzarella:** Spread a thin layer of the ricotta mixture over the eggplant. Sprinkle with a generous amount of shredded mozzarella cheese.
4. **Repeat Layers:** Repeat layers of sauce, eggplant, ricotta mixture, and mozzarella cheese until all the ingredients are used. The top layer should be sauce and mozzarella cheese.
5. **Bake:** Cover the baking dish with aluminum foil. Bake for 20 minutes. Remove the foil and bake for another 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown. Watch carefully to prevent the cheese from burning.
6. **Rest:** Let the eggplant parmesan rest for at least 10-15 minutes before serving. This allows the layers to set and makes it easier to slice. Garnish with fresh basil leaves.
**Tips and Variations:**
* **Cheese Variations:** Feel free to experiment with different types of cheese. Provolone, Fontina, or even a blend of Italian cheeses would be delicious additions.
* **Vegetable Additions:** Add sliced zucchini, bell peppers, or mushrooms to the layers for extra flavor and nutrition.
* **Spice It Up:** Add a pinch of red pepper flakes to the tomato sauce or the ricotta mixture for a touch of heat.
* **Herb Variations:** Experiment with different herbs in the tomato sauce or ricotta mixture. Thyme, rosemary, or marjoram would all be great choices.
* **Gluten-Free Option:** Use gluten-free breadcrumbs and flour to make this recipe gluten-free.
* **Make Ahead:** You can assemble the eggplant parmesan ahead of time and store it in the refrigerator for up to 24 hours before baking. Add a few extra minutes to the baking time if baking from cold.
* **Freezing:** Eggplant parmesan freezes well. Let it cool completely, then wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating in the oven.
**Serving Suggestions:**
* Serve the eggplant parmesan as a main course with a side salad and crusty bread.
* It’s also delicious served over pasta.
* Pair it with a glass of red wine, such as Chianti or Cabernet Sauvignon.
**Detailed Step-by-Step Instructions with Images**
While the above provides a comprehensive guide, let’s break it down further with more granular instructions that could be visualized with images in a blog post:
**1. Prepare the Eggplant Slices:**
* **Detailed:** Wash the eggplants thoroughly. Using a sharp knife, trim the top and bottom ends of each eggplant. Lay the eggplant on its side and carefully slice it into rounds approximately 1/4 inch thick. Consistency in thickness is key for even cooking.
**2. Salt the Eggplant (Detailed):**
* **Detailed:** Lay down several layers of paper towels on a large baking sheet or wire rack. Arrange the eggplant slices in a single layer on top of the paper towels. Generously sprinkle salt (kosher or sea salt works best) over the eggplant slices. Place another layer of paper towels on top, and repeat with any remaining eggplant slices. Let the eggplant sit for at least 30 minutes, or up to an hour. The salt will draw out moisture, making the eggplant less bitter and preventing it from becoming soggy during frying or baking. After the resting time, thoroughly pat each slice dry with fresh paper towels to remove the excess salt and moisture.
**3. Prepare the Breading Station (Detailed):**
* **Detailed:** Set up your breading station with three shallow dishes. In the first dish, add 1/2 cup of all-purpose flour. Season the flour lightly with salt and pepper. This helps the egg adhere better. In the second dish, crack 2 large eggs and whisk them together until the yolks and whites are fully combined. In the third dish, combine 2 cups of breadcrumbs (Italian seasoned or plain), 1/2 cup of grated Parmesan cheese, and 1/4 cup of finely chopped fresh parsley. Season the breadcrumb mixture generously with salt and pepper. The Parmesan adds a nice savory note to the breading.
**4. Bread the Eggplant (Detailed):**
* **Detailed:** Take one eggplant slice at a time. First, dredge the slice in the seasoned flour, ensuring that both sides are completely coated. Shake off any excess flour to prevent the breading from becoming too thick. Next, dip the floured eggplant slice into the beaten eggs, making sure it’s fully submerged and coated on all sides. Allow any excess egg to drip off. Finally, transfer the egg-coated slice to the breadcrumb mixture. Press the eggplant firmly into the breadcrumbs, ensuring that the entire surface is evenly coated. Flip the slice over and repeat, pressing firmly to help the breadcrumbs adhere. Place the breaded eggplant slice on a clean plate or baking sheet lined with parchment paper. Repeat the process with the remaining eggplant slices.
**5. Fry the Eggplant (Detailed):**
* **Detailed:** Pour about 1/2 inch of olive oil into a large skillet or frying pan. Heat the oil over medium heat. To test if the oil is hot enough, drop a breadcrumb into the oil. If it sizzles gently, the oil is ready. Carefully place the breaded eggplant slices into the hot oil, making sure not to overcrowd the pan. Overcrowding can lower the oil temperature and result in soggy eggplant. Fry the eggplant slices for about 2-3 minutes per side, or until they are golden brown and cooked through. Use a spatula to flip the slices carefully. Remove the fried eggplant slices with a slotted spoon and transfer them to a plate lined with paper towels to drain excess oil. Continue frying the remaining eggplant slices in batches. If needed, add more olive oil to the pan to maintain the level.
**6. Make the Tomato Sauce (Detailed):**
* **Detailed:** In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add 2 cloves of minced garlic and cook for about 30 seconds, or until fragrant, being careful not to burn it. Burnt garlic will make the sauce bitter. Add 1/2 teaspoon of dried oregano and 1/4 teaspoon of red pepper flakes (if using) and cook for another 30 seconds, stirring constantly. This helps bloom the spices and release their flavor. Pour in one 28-ounce can of crushed tomatoes and one 15-ounce can of tomato sauce. Stir to combine. Season with 1/2 teaspoon of salt, 1/4 teaspoon of freshly ground black pepper, and 1 tablespoon of sugar (optional). The sugar helps balance the acidity of the tomatoes. Bring the sauce to a simmer, then reduce the heat to low, cover the saucepan, and simmer for at least 30 minutes, or up to 1 hour, stirring occasionally to prevent sticking. The longer the sauce simmers, the richer and more flavorful it will become. Stir in 1/4 cup of chopped fresh basil. Taste and adjust the seasoning as needed, adding more salt, pepper, or sugar to your preference. Simmer for another 5 minutes to incorporate the basil flavor. Remove from heat and set aside.
**7. Prepare the Ricotta Mixture (Detailed):**
* **Detailed:** In a medium bowl, combine 1 (15-ounce) container of ricotta cheese, 1/4 cup of grated Parmesan cheese, 1/4 cup of chopped fresh parsley, and 1 lightly beaten large egg. The egg helps bind the ricotta mixture together. Season with salt and pepper to taste. Mix well until all ingredients are evenly combined. Ensure the ricotta is smooth and creamy.
**8. Assemble the Eggplant Parmesan (Detailed):**
* **Detailed:** Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. Spread a thin layer of the homemade tomato sauce on the bottom of the dish, just enough to cover the surface. This prevents the eggplant from sticking and adds flavor to the bottom layer. Arrange a layer of the fried (or baked) eggplant slices over the sauce, slightly overlapping if necessary to fit. Try to cover the entire surface with eggplant. Spread a thin and even layer of the ricotta mixture over the eggplant slices. Sprinkle generously with shredded mozzarella cheese (about 1/3 of the 8 ounces). Repeat the layers of sauce, eggplant, ricotta mixture, and mozzarella cheese until all ingredients are used. The top layer should be a generous layer of the tomato sauce, followed by a thick layer of shredded mozzarella cheese. This will create a beautiful, bubbly, and golden-brown topping. Cover the baking dish tightly with aluminum foil. This helps to steam the eggplant and cheese, ensuring that everything is cooked through and melty. Bake for 20 minutes with the foil on. Remove the foil and bake for another 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown. Watch carefully to prevent the cheese from burning. If the cheese starts to brown too quickly, you can tent the baking dish with foil. Remove from the oven and let the eggplant parmesan rest for at least 10-15 minutes before serving. This allows the layers to set and makes it easier to slice and serve. The resting period also helps prevent burning your mouth!
**9. Serving (Detailed):**
* **Detailed:** Garnish the eggplant parmesan with fresh basil leaves for added flavor and visual appeal. Use a large serving spoon or spatula to carefully cut and lift out portions of the eggplant parmesan. Serve hot as a main course with a side salad, crusty bread for soaking up the delicious sauce, or over pasta. Eggplant parmesan pairs well with a glass of red wine, such as Chianti or Cabernet Sauvignon. Enjoy!
**Troubleshooting Common Issues:**
* **Soggy Eggplant:** This is usually caused by not salting the eggplant or not frying it at a high enough temperature. Make sure to salt the eggplant for at least 30 minutes and pat it dry before breading. Ensure the oil is hot enough before frying.
* **Bland Sauce:** Taste the sauce as it simmers and adjust the seasoning as needed. Don’t be afraid to add more salt, pepper, or sugar. You can also add a pinch of red pepper flakes for a little heat.
* **Dry Eggplant Parmesan:** Make sure to use enough sauce and ricotta mixture between the layers. Covering the baking dish with foil during the first part of baking also helps to prevent it from drying out.
* **Burnt Cheese:** Keep a close eye on the eggplant parmesan during the last few minutes of baking. If the cheese starts to brown too quickly, you can tent the baking dish with foil.
**Nutritional Information (approximate per serving):**
*(Note: This is an estimate and can vary depending on specific ingredients and portion sizes.)*
* Calories: 450-550
* Fat: 25-35g
* Saturated Fat: 10-15g
* Cholesterol: 100-120mg
* Sodium: 800-1000mg
* Carbohydrates: 40-50g
* Fiber: 5-7g
* Sugar: 15-20g
* Protein: 20-25g
Enjoy your delicious and homemade Eggplant Parmesan! It’s a labor of love, but every bite is worth it.