Print & Share This Recipe!
Eggplant Parmigiana, a beloved classic of Mediterranean cuisine. This hearty dish layers tender eggplant with rich tomato sauce and a generous melt of mozzarella. It’s perfect for family dinners or for impressing your dinner guests. Even if you’re not usually an eggplant fan, this recipe might just convert you!
Type of Cuisine:
Mediterranean
Prep Time: 1 hour.
Cook Time: 45 Minutes
How Many Servings?
6 Servings
Ingredients:
1X
2X
3X
Adjust Servings
| 3 Medium size eggplants | |
| kosher Salt generous amount | |
| 1 cup all purpose fLOUR | |
| 3 eggs beaten | |
| 2 cups bread crumbs | |
| 2 cups panko | |
| Olive oil | |
| 5 cups Roasted Tomato and Garlic Spaghetti Sauce (or canned tomatoes) | |
| 2 cups of fresh mozzarella cheese, sliced | |
| 1 cup of Parmesan cheese, grated | |
| 1 tablespoon dried basil | |
| Handful of fresh basil leaves |
Preparation
1
Prep the Eggplants: Slice the eggplants into ½-inch thick rounds. Salt both sides of the eggplant slices and place them in a colander. Let them sit for 30 minutes to 1 hour to draw out the bitterness. Rinse well under cold water and pat dry with a towel.
2
Bread the Eggplants: Set out three bowls. Put flour in the first bowl, beaten eggs in the second, and a mix of bread crumbs and panko in the third. Dip each eggplant slice in flour, then egg, and finally the bread crumb mix, making sure they are fully coated on all sides.
3
Brown the Eggplants: Heat a small amount of olive oil in a large frying pan over medium heat. Add the eggplant slices in a single layer (you may need to do this in batches) and cook until they are golden brown on both sides. Remove the eggplants and place them on a paper towel-lined plate.
Finish the Eggplant in the Oven: Preheat your oven to 375°F . Arrange the eggplant slices in a single layer on a baking sheet and bake for about 15 minutes until they are soft and fully cooked.
4
Prepare the Sauce: If using the Roasted Tomato and Garlic Spaghetti Sauce, stir the dried basil into the sauce. If using canned tomatoes, cook them with olive oil and dried basil until they break into a sauce.
5
Layer the Dish: Spread a thin spaghetti sauce at the bottom of a baking dish. Arrange a layer of the baked eggplant slices over the sauce. Top with more sauce, a sprinkling of Parmesan, and slices of mozzarella. Repeat these layers until all your ingredients are used, ending with a layer of sauce and cheese
6
Bake: Bake in the preheated oven for about 20-30 minutes or until the cheese is bubbling and golden.
Serve: Cool slightly, then top with fresh basil leaves before serving. A final drizzle of good-quality olive oil is optional but recommended.Enjoy!
Recipe Tips & Suggestions
Storing and Freezing Your Eggplant Parmigiana: Tips for Leftovers
Storage: Leftover Eggplant Parmigiana should be cooled completely, transferred to an airtight container, and stored in the refrigerator. It will stay fresh for up to 3-4 days.
Freezing: For longer storage, freeze the completely cooled dish in a freezer-safe container or bags. The Eggplant Parmigiana will stay good for up to 3 months in the freezer.
Reheating: When ready to enjoy, defrost in the fridge overnight and reheat in the oven or microwave until heated. Ensure the dish is piping hot all the way through before serving.