Easy Eggplant Parmesan Recipe
Most nights we have some kind of protein at the Beisers’. But sometimes crave for some sumptuous, hearty vegetarian food. My husband insists on calling those nights “meatless” instead of “vegetarian”. Yes, he is funny that way, but I love him anyway. Anyways, I am always on the lookout for some interesting and tasty meatless recipes. One meatless dish he would eat any day is this Italian classic he grew up on… Eggplant Parmesan!! This family loves their Italian so much that they believe that there must be some secret Italian blood somewhere… though ancestry.com has something else to say. But then again, seeing how much my son is already slurping on spaghetti sauce, maybe that illusive Italian gene skipped a few generations. I never cooked eggplant parmesan before meeting my husband. In fact, this is the recipe I learned from his mother. I must say, it must be as great as hers by the looks I get from my love at the end of every parm.
Tips for the BEST Eggplant Parmesan
Start with a great sauce. I must confess, with this small bundle of mine I sometimes use a bottled brand these days. But if you don’t mind a bit more work, make your own marinara, there’s nothing like homemade… Here is my easy Homemade Marinara recipe. Use plenty of fresh basil for that beautiful aroma and flavor in between the layers. Use thick slices of fresh mozzarella along with shredded. My main rule of thumb is you must, must have a very good looking eggplant. That’s an absolute MUST. Some mopey saggy looking one is not going to do the trick. Your eggplants should be smooth, shiny and firm. Always remember to salt your eggplant slices before frying. This not only seasons the vegetable but also helps to draw out excess moisture, ensuring that your eggplant gets that crispy texture on the outside. Let it rest. It might be tempting to dive straight into your dish fresh out of the oven, but letting it cool for a bit will make it easier to serve and help the flavors meld even further.
Eggplant Parmesan Ingredients
Eggplants Marinara sauce Mozzarella cheese Parmesan cheese Fresh basil
Preparing your Eggplant
I’m going to give you a few different methods. But first, you want to cut it into half inch rounds and then sprinkle it with salt and leave for 30 minutes. Though this is optional, I recommend it because it draws out the sometimes bitter moisture from the eggplant. Rinse and pat dry with a paper towel.
The traditional method
The classic preparation involves a two part breading. Beat two eggs and a splash of water in a bowl. Fill a separate bowl with panko breadcrumbs. Dredge the eggplant slices first in the egg, making sure to coat all sides. Then dredge the slices in panko. Once all slices are prepared, deep or shallow fry them in oil in a hot skillet.
Our method
At the Beisers’, we skip the dredging step, as we prefer the fleshy eggplant taste rather than the thick coated breadcrumb layer. But it all comes down to preferences. Simply shallow fry the eggplant until lightly golden brown, about 2-3 minutes per side. It’s easier, quicker and comes out equally yummalicious… win, win, right? This option is also great if you’re watching your carbs.
The low cal method
If you are watching fat or calories, you can bake the eggplant. Place the rounds on a lightly greased sheet pan and bake for about 20 minutes in the oven at 450°F, turning halfway through.
Assembling your Eggplant Parm
Preparing the eggplant slices is the main work for this recipe. Once that’s done the rest is easy. It’s almost time to open that wine and assemble the rest of this gorgeous dish. Yes, no Italian dinner is complete without wine in this house, it just goes hand in hand. Layer marinara sauce, eggplant slices, mozzarella, parmesan… alternating and finishing off with thick slabs of fresh mozzarella… If you have a basil plant growing in your kitchen or garden, pluck a few leaves and thank the plant for elevating your creation to a different level. Yeah, sprinkle those in between layers. They are good lookers on top too. Voila, just bake it in your oven and rest… you deserve it… you can ask your husband to make the sides.
Can You Cook Eggplant Parm in the Crock Pot?
Absolutely! If you want to prep everything in the morning and come home to some beautiful aromas, you can let your favorite crock pot go to work for you. When slow cooking my parmesan, I skip the frying step and just layer everything into my crock pot. Cook it on low for 8 hours or high for 5 hours.
Make Ahead
This is a great meal prep option. Sometimes I assemble my casserole the day before, cover it with cling wrap and refrigerate overnight. Take it out of the fridge for 30 minutes prior to baking to allow it to come to room temperature.
What to Serve with Eggplant Parmesan
This Italian classic is great on it’s own. That being said, my husband insists on a side of pasta. I love it with some nice crusty bread. A nice baguette goes great. But if you don’t mind a little extra work, try it with my No Knead Bread. We sometimes round out our table with a salad. Some great options are Caesar, Wedge or Greek Salad.
Leftovers
This is one of those dishes that just seems to taste better the next day. That’s why I like to make a big batch. You can refrigerate it in an airtight container for 3-4 days. Then you have an easy dinner a few nights later or some tasty lunches. Here’s a great lunch idea: eggplant parmesan sub! This also freezes well. Keep it in an airtight container and freeze for a couple of months. The next time you see some shiny eggplants at the grocery store or produce market, think about this classic Italian casserole. It might be your new favorite “meatless” meal. But don’t forget to pick up a bottle of wine. That’s how we eat at the Beisers’… Salute!! And Buen apetito!!
Eggplant Parmesan, on my Gypsy Plate… Enjoy!!!
Try these other great Eggplant Recipes:RatatouillePasta alla NormaBaba GanoushMoussakaMelitzanosalataCaponataZaaloukPisto
