Authentic Eggplant Parmesan Recipe

Introduction

Eggplant Parmesan, or *Parmigiana di Melanzane*, is a beloved Italian dish celebrated for its layers of tender eggplant, rich tomato sauce, and melted cheese. This recipe offers a comprehensive guide to creating a truly unforgettable Eggplant Parmesan, from selecting the perfect eggplant to achieving the perfect balance of flavors. Whether you prefer a classic fried version or a lighter baked rendition, this guide provides all the information needed to create a dish that will impress. We’ll walk you through each step to help you master this recipe, even if you’re a beginner in the kitchen.

Ingredients

• 2 large eggplants, about 1 pound each
• 1 teaspoon kosher salt, plus more to taste
• 1/2 cup all-purpose flour
• 2 large eggs, lightly beaten
• 2 cups Italian-style breadcrumbs
• 1 cup grated Parmesan cheese, divided
• 1/2 cup olive oil, plus more for baking
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 2 (28-ounce) cans crushed tomatoes
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• 1/2 cup chopped fresh basil, plus more for garnish
• 1 pound fresh mozzarella cheese, sliced

Instructions

1. Prepare the Eggplant: Begin by washing the eggplants thoroughly. Trim off the stem end and then slice the eggplants lengthwise into ¼-inch thick slices. A mandoline slicer can help you achieve even slices, but a sharp knife works just as well. Place the eggplant slices in a colander and sprinkle generously with kosher salt. This crucial step helps draw out excess moisture, preventing the eggplant from becoming soggy during cooking. Let the eggplant sit for at least 30 minutes, or up to an hour, allowing the salt to work its magic.
2. Rinse and Dry: After salting, rinse the eggplant slices thoroughly under cold water to remove the excess salt. Pat the slices completely dry with paper towels. Removing as much moisture as possible is essential for achieving a beautifully browned and crispy eggplant.
3. Set up the Breading Station: Prepare three shallow dishes. In the first dish, place the all-purpose flour. In the second dish, whisk the eggs lightly. In the third dish, combine the Italian-style breadcrumbs and ½ cup of the grated Parmesan cheese.
4. Bread the Eggplant: Dredge each eggplant slice in the flour, ensuring it’s evenly coated. Shake off any excess flour. Next, dip the floured slice into the beaten eggs, allowing the excess to drip off. Finally, coat the eggplant slice thoroughly with the breadcrumb mixture, pressing gently to help the breadcrumbs adhere.
5. Fry the Eggplant (Classic Version): Heat ½ cup of olive oil in a large skillet over medium heat. Once the oil is hot and shimmering, carefully place the breaded eggplant slices into the skillet, being careful not to overcrowd the pan. Fry the eggplant for about 3-4 minutes per side, or until golden brown and crispy. Remove the fried eggplant slices and place them on a wire rack lined with paper towels to drain any excess oil.Important Note: Work in batches to ensure even browning and prevent the oil temperature from dropping too low. Lower oil temperature will result in soggy eggplant.
6. Bake the Eggplant (Lighter Version): Preheat your oven to 400°F (200°C). Lightly grease a baking sheet with olive oil. Place the breaded eggplant slices on the prepared baking sheet, making sure they are not overlapping. Drizzle a small amount of olive oil over each slice. Bake for 20-25 minutes, flipping halfway through, until golden brown and tender.
7. Prepare the Tomato Sauce: While the eggplant is cooking, prepare the tomato sauce. In a large saucepan, heat a tablespoon of olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
8. Simmer the Sauce: Pour in the crushed tomatoes, add the dried oregano, and the red pepper flakes (if using). Season with salt to taste. Bring the sauce to a simmer, then reduce the heat to low and let it simmer for at least 30 minutes, or up to an hour, stirring occasionally. The longer the sauce simmers, the more the flavors will meld together and deepen. Stir in ½ of the chopped fresh basil during the last 5 minutes of simmering.
9. Assemble the Eggplant Parmesan: Preheat your oven to 375°F (190°C). Spread a thin layer of tomato sauce on the bottom of a 9×13 inch baking dish. Arrange a layer of eggplant slices over the sauce, slightly overlapping if necessary. Top with another layer of tomato sauce, followed by slices of fresh mozzarella cheese and a sprinkle of the remaining Parmesan cheese.
10. Repeat Layers: Repeat the layers of eggplant, sauce, mozzarella, and Parmesan cheese until all the ingredients are used, ending with a final layer of sauce and cheese on top.
11. Bake: Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 15-20 minutes, or until the cheese is melted, bubbly, and lightly browned.
12. Rest and Serve: Let the Eggplant Parmesan rest for at least 10-15 minutes before slicing and serving. This allows the layers to set and makes it easier to cut without everything falling apart. Garnish with additional fresh basil before serving.

Tips for the Best Eggplant Parmesan

Selecting the Right Eggplant: Choose eggplants that are firm, heavy for their size, and have smooth, shiny skin. Avoid eggplants with blemishes or soft spots. Smaller eggplants tend to be less bitter and have fewer seeds.

Salting the Eggplant: Don’t skip the salting step! It’s crucial for removing excess moisture and bitterness from the eggplant. Salting also helps the eggplant absorb less oil during frying, resulting in a less greasy final product.

Achieving Crispy Eggplant: Ensure the eggplant slices are thoroughly dried after rinsing to promote better browning. Don’t overcrowd the pan when frying, as this will lower the oil temperature and result in soggy eggplant. For the baked version, drizzling a small amount of olive oil over the eggplant slices helps them crisp up nicely.

Enhancing the Tomato Sauce: Experiment with different herbs and spices to customize the flavor of your tomato sauce. A pinch of sugar can help balance the acidity of the tomatoes. For a richer flavor, add a splash of red wine to the sauce while it simmers.

Cheese Choices: While fresh mozzarella is traditional, you can substitute with other cheeses like provolone or fontina for a different flavor profile.

Flavor Variations and Dietary Tweaks

Spicy Eggplant Parmesan: Add a pinch of red pepper flakes to the tomato sauce or sprinkle some on top of the eggplant layers for a touch of heat.

Vegetarian Twist: Ensure your Parmesan cheese is vegetarian-friendly, as some varieties contain animal rennet. There are great vegetarian parmesan substitutes available if needed.

Gluten-Free Eggplant Parmesan: Substitute the all-purpose flour and breadcrumbs with gluten-free alternatives. Almond flour or a gluten-free breadcrumb mix work well.

Vegan Eggplant Parmesan: Replace the eggs with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes). Use vegan breadcrumbs and vegan mozzarella and Parmesan cheese alternatives.

Regional Variations: In some regions of Italy, Eggplant Parmesan is made with ricotta cheese in addition to mozzarella and Parmesan. Try adding a layer of ricotta for a creamier texture.