Speedy Eggplant Parmesan: A Quick & Delicious Weeknight Dinner
Eggplant Parmesan, a classic Italian-American comfort food, is often associated with time-consuming preparations involving breading, frying, and layering. But what if you could enjoy all the cheesy, saucy goodness of eggplant parmesan in a fraction of the time? This recipe for Speedy Eggplant Parmesan delivers all the flavor you crave, without the all-day commitment. Perfect for busy weeknights, this dish is sure to become a family favorite.
Why This Recipe Works
This recipe cuts down on prep time by skipping the traditional breading and frying steps. Instead, we broil the eggplant slices to achieve a tender texture with slightly browned edges. Using pre-made marinara sauce further streamlines the process, allowing you to focus on assembly and baking. Don’t worry, shortcuts don’t mean sacrificing flavor! The combination of fresh mozzarella, Parmesan cheese, and basil creates a truly satisfying and delicious meal.
Ingredients You’ll Need
* **Eggplant:** 2 medium eggplants, about 1 pound each
* **Salt:** For drawing out moisture from the eggplant
* **Olive Oil:** For brushing the eggplant and greasing the baking dish
* **Marinara Sauce:** 24-26 ounces, your favorite brand (or homemade if you have it!)
* **Fresh Mozzarella:** 8 ounces, sliced
* **Grated Parmesan Cheese:** ½ cup
* **Fresh Basil Leaves:** ¼ cup, chopped
* **Garlic powder:** 1 tsp (optional, for sprinkling on eggplant)
* **Italian seasoning:** 1 tsp (optional, for sprinkling on eggplant)
* **Red pepper flakes:** ¼ tsp (optional, for a little heat in the sauce)
Equipment Needed
* Baking sheet
* Broiler
* 9×13 inch baking dish
* Knife
* Cutting board
* Measuring cups and spoons
Step-by-Step Instructions
Follow these simple steps to create a delicious Speedy Eggplant Parmesan in under an hour:
**Step 1: Prepare the Eggplant**
1. Wash the eggplants thoroughly.
2. Trim the ends of each eggplant.
3. Slice the eggplants crosswise into ¼-inch thick rounds. Aim for uniform thickness so they cook evenly.
4. Place the eggplant slices in a colander or on a baking sheet lined with paper towels. Sprinkle generously with salt. This step helps to draw out excess moisture, which prevents the eggplant from becoming soggy during baking. Let the eggplant sit for at least 30 minutes, or up to an hour. The longer it sits, the more moisture will be released.
5. After 30 minutes, rinse the eggplant slices thoroughly under cold water to remove the salt. Pat them dry with paper towels. It’s important to remove all the salt, otherwise the dish will be too salty.
**Step 2: Broil the Eggplant**
1. Preheat your broiler to high. Place the baking rack in the upper third of the oven.
2. Line a baking sheet with parchment paper or aluminum foil. This will prevent the eggplant from sticking and make cleanup easier.
3. Brush both sides of the eggplant slices with olive oil.
4. Optional: Sprinkle the eggplant slices with garlic powder and Italian seasoning for added flavor.
5. Arrange the eggplant slices in a single layer on the prepared baking sheet. Make sure not to overcrowd the pan. You may need to broil them in batches.
6. Broil the eggplant for 4-6 minutes per side, or until they are tender and lightly browned. Watch them carefully to prevent burning. The exact cooking time will depend on your broiler. You want the edges to start browning but the center to be tender. The eggplant doesn’t need to be cooked completely through as it will continue cooking in the oven.
7. Remove the baking sheet from the oven and set aside.
**Step 3: Assemble the Eggplant Parmesan**
1. Preheat your oven to 375°F (190°C).
2. Lightly grease a 9×13 inch baking dish with olive oil. This will prevent the eggplant parmesan from sticking to the bottom of the dish.
3. Spread a thin layer of marinara sauce (about ½ cup) evenly over the bottom of the baking dish.
4. Arrange a layer of the broiled eggplant slices over the sauce, slightly overlapping if necessary. Don’t overcrowd the pan, you need good coverage but it does not need to be a solid layer.
5. Top the eggplant with another layer of marinara sauce (about 1 cup), followed by a layer of fresh mozzarella slices and a sprinkle of grated Parmesan cheese. Red pepper flakes can be added to the sauce in this step, if desired.
6. Repeat layers of eggplant, sauce, mozzarella, and Parmesan cheese until all the eggplant is used. The top layer should be sauce, mozzarella, and Parmesan cheese.
**Step 4: Bake the Eggplant Parmesan**
1. Cover the baking dish with aluminum foil. This will help to keep the eggplant parmesan moist and prevent the cheese from browning too quickly.
2. Bake for 20 minutes, then remove the foil and bake for another 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden brown. The internal temperature should reach 165°F (74°C).
3. Remove the eggplant parmesan from the oven and let it rest for 5-10 minutes before serving. This will allow the cheese to set slightly and make it easier to slice.
**Step 5: Garnish and Serve**
1. Garnish with fresh chopped basil leaves. The basil adds a fresh, aromatic element to the dish.
2. Serve hot, directly from the baking dish or sliced into individual portions.
Tips for Success
* **Salt the eggplant:** Don’t skip the salting step! It’s crucial for removing excess moisture and preventing a soggy final product.
* **Don’t overcrowd the pan:** When broiling the eggplant, work in batches to avoid overcrowding the baking sheet. Overcrowding will steam the eggplant instead of browning it.
* **Use good-quality ingredients:** The quality of your ingredients will directly impact the flavor of the dish. Choose a flavorful marinara sauce, fresh mozzarella, and high-quality Parmesan cheese.
* **Adjust seasoning to taste:** Taste the marinara sauce before using it and adjust the seasoning as needed. Add salt, pepper, or red pepper flakes to your liking.
* **Customize your layers:** Feel free to add other vegetables to the layers, such as sliced tomatoes, zucchini, or mushrooms.
* **Make it ahead:** You can assemble the eggplant parmesan ahead of time and store it in the refrigerator for up to 24 hours before baking. Add 10-15 minutes to the baking time if baking from cold.
* **Freezing:** Eggplant parmesan can be frozen after baking. Let it cool completely, then wrap tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating in the oven.
Variations and Additions
* **Vegetarian:** This recipe is already vegetarian, but you can ensure your marinara sauce is vegetarian-friendly as some sauces may contain meat-based ingredients.
* **Vegan:** To make this recipe vegan, use a vegan mozzarella cheese alternative, a vegan Parmesan cheese alternative, and ensure your marinara sauce is vegan.
* **Gluten-Free:** This recipe is naturally gluten-free. However, always check the labels of your marinara sauce and other ingredients to ensure they are certified gluten-free.
* **Spicy:** Add a pinch of red pepper flakes to the marinara sauce or sprinkle them between the layers for an extra kick.
* **Cheesy:** Use a blend of different cheeses, such as provolone, fontina, or ricotta, for a more complex flavor.
* **Add Vegetables:** Include thin slices of zucchini, yellow squash, bell peppers, or mushrooms in the layers for added nutrients and flavor.
* **Meat Lovers:** Add a layer of browned ground beef or Italian sausage between the eggplant layers for a heartier dish.
Serving Suggestions
Speedy Eggplant Parmesan is a versatile dish that can be served in a variety of ways:
* **As a Main Course:** Serve it alongside a simple green salad and some crusty bread for a complete and satisfying meal.
* **As a Side Dish:** Accompany grilled chicken, fish, or steak with a portion of eggplant parmesan.
* **In Sandwiches:** Layer slices of eggplant parmesan onto crusty rolls for a delicious and satisfying sandwich.
* **With Pasta:** Serve over your favorite pasta, such as spaghetti, linguine, or penne.
Nutritional Information (Approximate)
(Per serving, based on 6 servings)
* Calories: 350-450
* Protein: 15-20g
* Fat: 20-25g
* Carbohydrates: 25-30g
* Fiber: 5-7g
*Note: Nutritional information is approximate and may vary depending on the specific ingredients used.*
Enjoy!
This Speedy Eggplant Parmesan recipe is a delicious and convenient way to enjoy a classic Italian-American dish without spending hours in the kitchen. With its simple ingredients and straightforward instructions, it’s perfect for busy weeknights or any time you’re craving a comforting and flavorful meal. So gather your ingredients, preheat your oven, and get ready to experience the cheesy, saucy goodness of eggplant parmesan in a fraction of the time! Don’t forget to share this recipe with your friends and family, and let us know in the comments below how you liked it. Buon appetito!
FAQ
* **Can I use a different type of cheese?**
Yes, you can substitute the mozzarella with other cheeses like provolone, fontina, or even ricotta. Ricotta is best mixed with egg and spices before adding to the dish. Parmesan is crucial, but pecorino romano may be substituted.
* **Can I use canned diced tomatoes instead of marinara sauce?**
While you can use diced tomatoes, the flavor and texture will be different. You’ll need to simmer the diced tomatoes with herbs and spices to create a sauce, which will add to the cooking time. Marinara provides a richer, smoother flavor in less time.
* **How do I prevent the eggplant from being bitter?**
Salting the eggplant and letting it sit for 30 minutes is key to removing bitterness. Rinsing thoroughly afterwards is just as important to remove the salt.
* **Can I grill the eggplant instead of broiling it?**
Yes, grilling the eggplant is a great alternative. Grill the slices over medium heat for about 4-5 minutes per side, or until they are tender and lightly charred.
* **Is it necessary to peel the eggplant?**
No, it is not necessary to peel the eggplant. The skin is edible and adds texture to the dish. However, if you prefer, you can peel the eggplant before slicing it.
* **What is the best way to reheat leftover eggplant parmesan?**
Reheat leftover eggplant parmesan in the oven at 350°F (175°C) for 15-20 minutes, or until heated through. You can also reheat it in the microwave, but the texture may become slightly softer.
* **Can I add spinach to the layers?**
Yes, you can add a layer of sautéed spinach between the eggplant layers for added nutrients and flavor. Be sure to squeeze out any excess moisture from the spinach before adding it.
* **What wine pairs well with eggplant parmesan?**
A medium-bodied red wine, such as Chianti or Montepulciano, pairs well with eggplant parmesan. The acidity of the wine helps to cut through the richness of the cheese and sauce.
* **Can I use dried basil instead of fresh?**
While fresh basil is preferred for its flavor, you can use dried basil in a pinch. Use about 1 teaspoon of dried basil for every 1 tablespoon of fresh basil. Add the dried basil to the marinara sauce.
* **How long does eggplant parmesan last in the refrigerator?**
Eggplant parmesan will last for 3-4 days in the refrigerator. Store it in an airtight container.
* **Can I use part-skim mozzarella?**
Yes, part-skim mozzarella will work, but the flavor and texture may not be as rich as with whole milk mozzarella. Use fresh mozzarella for best results.
Concluding Thoughts
This speedy eggplant parmesan recipe is a testament to the fact that you don’t need to sacrifice flavor or quality when you’re short on time. It’s a comforting, satisfying meal that’s perfect for any occasion. So go ahead, give it a try, and enjoy a taste of Italy in your own kitchen!