Eggplant Parmesan Recipe

Eggplants: The main vegetable in this dish, sliced into rounds and fried to golden perfection.

Italian seasoned breadcrumbs: Adds a flavorful, crunchy coating to the eggplant slices.

Parmesan cheese: Grated and mixed with breadcrumbs for extra cheesy taste.

Marinara sauce: A tomato-based sauce that keeps the layers moist and delicious.

Mozzarella cheese: Shredded and melted on top for that gooey, cheesy finish.

Eggs: Beaten and used to help the breadcrumbs stick to the eggplant.

All-purpose flour: Used to coat the eggplant before dipping in eggs and breadcrumbs.

Olive oil: For frying the eggplant slices until they’re crispy and golden.

One of the trickiest parts of making this Eggplant Parmesan is getting the eggplant slices perfectly coated before frying. Here’s how to do it without making a mess or losing the crunchy coating. First, set up your breading station with three bowls: one with flour, one with the beaten eggs, and one with the breadcrumbs mixed with grated parmesan cheese. Now, take each slice of eggplant and dip it into the flour first. This helps the egg stick better. Next, dunk it into the beaten eggs, making sure it’s fully covered. Finally, press it into the breadcrumb and parmesan mix, coating both sides well.

Doing it in this order keeps the coating from sliding off when you fry the slices in olive oil. If you skip the flour step, the egg might not stick, and the crunchy crust won’t form right. Also, pressing the breadcrumbs firmly onto the eggplant helps create that golden, crispy outside everyone loves.

When I first tried this, I didn’t set up the three bowls separately and ended up with a sticky mess on my hands and uneven coating on the eggplant. Now, I always keep the station organized and dry my hands between steps to keep things neat. It makes frying so much easier and the final dish tastes better because every slice has that perfect crunch and cheesy flavor. Give it a try—you’ll see how much smoother cooking feels!

• eggplants - Substitute with zucchini: Zucchini has a similar texture and can be sliced into rounds, making it a good alternative for layering in the dish.

• italian seasoned breadcrumbs - Substitute with panko breadcrumbs: Panko breadcrumbs provide a similar crunch and can be seasoned with Italian herbs to mimic the flavor.

• grated parmesan cheese - Substitute with grated pecorino romano: Pecorino Romano has a similar salty and tangy flavor profile, making it a suitable replacement.

• marinara sauce - Substitute with tomato basil sauce: Tomato basil sauce offers a similar tomato base with added basil flavor, which complements the dish well.

• shredded mozzarella cheese - Substitute with shredded provolone cheese: Provolone melts similarly to mozzarella and has a mild flavor that works well in this recipe.

• beaten eggs - Substitute with buttermilk: Buttermilk can be used to coat the eggplant slices before breading, providing a similar binding effect.

• all-purpose flour - Substitute with cornstarch: Cornstarch can be used to coat the eggplant slices, offering a similar texture and helping the breadcrumbs adhere.

• olive oil - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it a good alternative for frying the eggplant slices.

• Allow the eggplant parmesan to cool completely before storing. This ensures that condensation doesn't form, which can make the dish soggy.

• For short-term storage, transfer the eggplant parmesan to an airtight container. Store it in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F (175°C) until warmed through, about 15-20 minutes.

• For longer storage, consider freezing. First, line a baking sheet with parchment paper and place individual portions of the eggplant parmesan on it. Freeze until solid, about 2-3 hours. This prevents the pieces from sticking together.

• Once frozen, wrap each portion tightly in plastic wrap or aluminum foil. Place the wrapped portions in a freezer-safe bag or container. Label with the date and contents. The eggplant parmesan can be frozen for up to 3 months.

• When ready to enjoy, thaw the eggplant parmesan in the refrigerator overnight. Reheat in the oven at 350°F (175°C) until hot and bubbly, approximately 25-30 minutes. For a crispier texture, uncover the dish for the last 10 minutes of baking.

• If you're in a hurry, you can reheat directly from frozen. Preheat your oven to 375°F (190°C) and bake for 35-40 minutes, or until the eggplant parmesan is heated through and the cheese is melted and bubbly.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover eggplant parmesan in an oven-safe dish. Cover it with aluminum foil to prevent it from drying out. Bake for about 20-25 minutes or until it's heated through and the cheese is bubbly.

• Microwave Method: Place a portion of the eggplant parmesan on a microwave-safe plate. Cover it with a microwave-safe lid or another plate to retain moisture. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating. If needed, continue heating in 30-second increments until hot.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil to the pan. Place the eggplant parmesan slices in the skillet, cover with a lid, and heat for about 5-7 minutes, flipping halfway through to ensure even heating.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the leftover eggplant parmesan in the air fryer basket in a single layer. Heat for about 5-7 minutes or until the cheese is melted and the eggplant is heated through.

• Oven: Used to bake the eggplant parmesan at 375°F (190°C) until the cheese is melted and bubbly.

• Baking dish: A dish to layer the fried eggplant, marinara sauce, and mozzarella cheese.

• Frying pan: Used to fry the breaded eggplant slices in olive oil until golden brown.

• Tongs: Handy for flipping the eggplant slices while frying to ensure even cooking.

• Mixing bowls: Needed for setting up the breading station with flour, beaten eggs, and breadcrumb mixture.

• Whisk: Used to beat the eggs until smooth for the breading process.

• Measuring cups: Essential for measuring out the breadcrumbs, parmesan cheese, marinara sauce, and mozzarella cheese.

• Knife: Used to slice the eggplants into ¼ inch rounds.

• Cutting board: Provides a stable surface for slicing the eggplants.

• Paper towels: Useful for draining excess oil from the fried eggplant slices.

• Spatula: Helps in layering the eggplant, sauce, and cheese in the baking dish.

• Cooling rack: Allows the eggplant parmesan to cool slightly before serving.

Use pre-made marinara sauce: Save time by using a high-quality store-bought marinara sauce instead of making it from scratch.

Slice eggplant ahead: Slice the eggplant in advance and store it in the fridge to streamline the preparation process.

Bread in batches: Bread all the eggplant slices at once before frying to speed up the cooking process.

Use a large skillet: Fry multiple eggplant slices at the same time by using a large skillet, reducing overall cooking time.

Assemble and refrigerate: Assemble the eggplant parmesan ahead of time and refrigerate. Bake when ready to serve.