Ultimate Eggplant Parmesan Recipe: A Vegetarian Main Dish Delight
Eggplant Parmesan, also known as Eggplant Parmigiana, is a classic Italian-American dish that’s incredibly satisfying and a perfect vegetarian main course. It features layers of thinly sliced eggplant, breaded and fried or baked until golden brown, then smothered in a rich tomato sauce, blanketed with melted mozzarella and Parmesan cheese, and baked to bubbly, cheesy perfection. While it might seem a little involved, this recipe is surprisingly easy to make, and the end result is well worth the effort. This detailed guide will walk you through each step to create an eggplant parmesan that’s sure to impress.
Why You’ll Love This Eggplant Parmesan Recipe
* **Vegetarian Delight:** This dish is a fantastic meat-free option that doesn’t compromise on flavor or satisfaction.
* **Comfort Food Classic:** The combination of crispy eggplant, tangy tomato sauce, and gooey cheese is the ultimate comfort food.
* **Impressive Presentation:** Eggplant parmesan looks beautiful on the table, making it perfect for entertaining.
* **Make-Ahead Friendly:** You can assemble the eggplant parmesan ahead of time and bake it just before serving.
* **Versatile:** Serve it as a main course, side dish, or even in sandwiches.
Ingredients You’ll Need
* **Eggplant:** 2 large eggplants, about 1 pound each
* **Salt:** For drawing out moisture from the eggplant
* **Eggs:** 2 large eggs, beaten
* **Breadcrumbs:** 1 1/2 cups Italian breadcrumbs (plain breadcrumbs can be used with added Italian seasoning)
* **Parmesan Cheese:** 1/2 cup grated Parmesan cheese, plus more for topping
* **Mozzarella Cheese:** 1 pound fresh mozzarella, sliced (or shredded mozzarella can be used)
* **Tomato Sauce:** 28 ounces crushed tomatoes
* **Tomato Paste:** 2 tablespoons
* **Garlic:** 4 cloves, minced
* **Onion:** 1 medium, chopped
* **Olive Oil:** Extra virgin olive oil, for frying or baking
* **Fresh Basil:** 1/4 cup, chopped, plus more for garnish
* **Dried Oregano:** 1 teaspoon
* **Dried Basil:** 1 teaspoon
* **Sugar:** 1 teaspoon (optional, to balance the acidity of the tomatoes)
* **Black Pepper:** Freshly ground black pepper, to taste
Equipment You’ll Need
* Large bowl
* Colander
* Baking sheets
* Shallow dishes for breading
* Large skillet or frying pan (if frying eggplant)
* 9×13 inch baking dish
* Aluminum foil (optional)
Step-by-Step Instructions
1. Prepare the Eggplant
* **Slice the Eggplant:** Wash the eggplants and trim off the stem and blossom ends. Slice the eggplants crosswise into 1/4-inch thick rounds. Aim for even thickness to ensure even cooking.
* **Salt the Eggplant:** Place the eggplant slices in a large bowl and sprinkle generously with salt. Toss to coat. This step is crucial for drawing out excess moisture from the eggplant, which will prevent it from becoming soggy during cooking. Place the eggplant slices in a colander set over a bowl. Weigh them down with a plate and a heavy object (like a can of beans). Let the eggplant sit for at least 30 minutes, or up to 1 hour. The salt will draw out a significant amount of liquid.
* **Rinse and Dry:** After salting, rinse the eggplant slices thoroughly under cold water to remove the excess salt. Pat the slices dry with paper towels. It’s important to remove as much moisture as possible at this stage.
2. Prepare the Tomato Sauce
* **Sauté Aromatics:** Heat 2 tablespoons of olive oil in a large saucepan or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
* **Add Tomato Products:** Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, and sugar (if using). Season with salt and freshly ground black pepper to taste.
* **Simmer the Sauce:** Bring the sauce to a simmer, then reduce the heat to low and let it simmer for at least 30 minutes, or up to 1 hour, stirring occasionally. The longer the sauce simmers, the richer and more flavorful it will become. Stir in the chopped fresh basil during the last 10 minutes of simmering.
3. Bread the Eggplant
* **Set Up a Breading Station:** In a shallow dish, beat the eggs. In another shallow dish, combine the Italian breadcrumbs and grated Parmesan cheese. Set up a breading station with the eggplant slices, beaten eggs, and breadcrumb mixture.
* **Bread the Eggplant Slices:** Dip each eggplant slice into the beaten eggs, making sure it’s fully coated. Then, dredge the slice in the breadcrumb mixture, pressing gently to ensure the breadcrumbs adhere to the eggplant. Place the breaded eggplant slices on a baking sheet lined with parchment paper.
4. Cook the Eggplant (Frying Method)
* **Heat the Oil:** Pour about 1/2 inch of olive oil into a large skillet or frying pan. Heat the oil over medium-high heat until it’s hot but not smoking. You can test the oil by dropping a small piece of breadcrumb into it; if it sizzles immediately, the oil is ready.
* **Fry the Eggplant:** Working in batches, carefully place the breaded eggplant slices into the hot oil. Do not overcrowd the pan, as this will lower the oil temperature and result in soggy eggplant. Fry the eggplant for about 2-3 minutes per side, until golden brown and crispy. Use a slotted spoon to transfer the fried eggplant slices to a baking sheet lined with paper towels to drain off excess oil.
4. Cook the Eggplant (Baking Method)
* **Preheat Oven and Prepare Baking Sheet:** Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
* **Bake the Eggplant:** Arrange the breaded eggplant slices in a single layer on the prepared baking sheet. Drizzle or spray the eggplant slices lightly with olive oil. Bake for 15-20 minutes, flipping halfway through, until golden brown and tender. Baking the eggplant is a healthier option than frying, but it may not be quite as crispy.
5. Assemble the Eggplant Parmesan
* **Preheat Oven:** Preheat your oven to 375°F (190°C).
* **Layering:** Spread a thin layer of tomato sauce on the bottom of a 9×13 inch baking dish. Arrange a layer of the cooked eggplant slices over the sauce, slightly overlapping if necessary. Top with more tomato sauce, followed by a layer of sliced mozzarella cheese and a sprinkle of grated Parmesan cheese. Repeat the layers: eggplant, sauce, mozzarella, and Parmesan, until all the eggplant is used, ending with a generous layer of sauce, mozzarella, and Parmesan cheese on top. Save some fresh basil to sprinkle on top before serving.
6. Bake the Eggplant Parmesan
* **Bake:** Cover the baking dish loosely with aluminum foil. Bake for 20 minutes. Remove the foil and bake for another 20-25 minutes, or until the cheese is melted, bubbly, and lightly browned. If the top is not browning enough, you can broil it for the last few minutes, keeping a close eye on it to prevent burning.
7. Rest and Serve
* **Let it Rest:** Remove the eggplant parmesan from the oven and let it rest for at least 10-15 minutes before serving. This allows the cheese to set slightly and makes it easier to cut and serve.
* **Serve:** Garnish with fresh basil leaves. Serve hot as a main course or side dish. It’s delicious on its own or with a side of pasta, salad, or crusty bread.
Tips for the Best Eggplant Parmesan
* **Salting is Key:** Don’t skip the salting step! It’s essential for removing excess moisture and preventing soggy eggplant.
* **Use High-Quality Ingredients:** The better the quality of your ingredients, the better the final dish will taste. Use good quality tomatoes, fresh mozzarella, and Parmesan cheese.
* **Don’t Overcrowd the Pan:** When frying the eggplant, work in batches to avoid overcrowding the pan. This will ensure that the eggplant cooks evenly and stays crispy.
* **Simmer the Sauce:** Allow the tomato sauce to simmer for at least 30 minutes to develop a rich, complex flavor.
* **Fresh Herbs:** Using fresh basil and oregano in the sauce and as a garnish will elevate the flavor of the dish.
* **Make Ahead:** 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.
* **Variations:**
* **Add Meat:** You can add a layer of cooked ground beef, Italian sausage, or chicken to the eggplant parmesan for a heartier dish.
* **Different Cheeses:** Experiment with different cheeses, such as provolone, ricotta, or fontina.
* **Spicy:** Add a pinch of red pepper flakes to the tomato sauce for a spicy kick.
* **Vegetables:** Incorporate other vegetables like zucchini, bell peppers, or mushrooms into the layers.
Serving Suggestions
* **Pasta:** Serve eggplant parmesan with a side of spaghetti, linguine, or penne tossed in tomato sauce or a simple olive oil and garlic sauce.
* **Salad:** A fresh green salad with a light vinaigrette dressing complements the richness of the eggplant parmesan.
* **Crusty Bread:** Serve with crusty bread for soaking up the delicious tomato sauce.
* **Grilled Vegetables:** Grilled asparagus, zucchini, or bell peppers make a healthy and flavorful side dish.
* **Garlic Bread:** Garlic bread is always a welcome addition to any Italian meal.
Storage and Reheating
* **Storage:** Store leftover eggplant parmesan in an airtight container in the refrigerator for up to 3-4 days.
* **Reheating:** Reheat in the oven at 350°F (175°C) until heated through, about 15-20 minutes. You can also reheat individual portions in the microwave.
Nutritional Information (approximate, per serving)
* Calories: 450-550
* Protein: 20-25g
* Fat: 30-40g
* Carbohydrates: 30-40g
(Note: Nutritional information can vary based on specific ingredients and portion sizes.)
Conclusion
Eggplant Parmesan is a truly satisfying and delicious vegetarian main dish that’s perfect for any occasion. With its layers of crispy eggplant, tangy tomato sauce, and gooey cheese, it’s sure to become a family favorite. This comprehensive recipe guide provides you with all the tips and tricks you need to make the perfect eggplant parmesan every time. So, gather your ingredients, follow the steps, and enjoy this classic Italian-American delight! Buon appetito!