Big Tray of Eggplant Parmigiana

This Big Tray of Eggplant Parmigiana is a hearty and flavorful twist on a classic Italian favorite. Featuring layers of crispy, broiled eggplant, fresh mozzarella, and savory marinara sauce, this dish is topped with a golden, cheesy breadcrumb crust and a sprinkle of fresh basil.

Perfect for a family dinner or a gathering, it’s a comforting and satisfying meal that brings the rich flavors of Italy to your table. Enjoy this deliciously baked eggplant parmigiana with a side of crusty bread or a crisp salad for a complete meal.

How to make a Big Tray of Eggplant Parmigiana

Ingredients

3 tablespoons kosher salt, divided

2 large eggplants (about 14 ounces each), cut into 1/2-inch-thick rounds

1/4 cup olive oil, divided

2 cups sourdough breadcrumbs (from 2 [3-ounce] day-old sourdough bread slices)

2 garlic cloves, minced

1 tablespoon lemon zest (from 1 lemon)

1 teaspoon fresh thyme leaves

1 teaspoon black pepper

4 plum tomatoes (about 4 ounces each), sliced

1 pound fresh mozzarella cheese, sliced

1 (24-ounce) jar marinara sauce (about 3 cups)

4 ounces Parmesan cheese, grated (about 1 cup)

1 cup loosely packed fresh basil leaves, torn

Instructions

Prepare Eggplant:

Sprinkle 2 tablespoons plus 2 teaspoons salt over both sides of the eggplant slices.

Place them on a wire rack lined with paper towels and let them sit for 30 minutes to drain excess moisture.

Toast Breadcrumbs:

While the eggplant is draining, preheat the broiler to high with the oven rack positioned 6 inches from the heat source.

Heat 3 tablespoons of olive oil in a large skillet over medium-high heat.

Add the breadcrumbs and cook, stirring frequently, until they turn a light brown, about 5 to 6 minutes.

Stir in the minced garlic, lemon zest, and thyme.

Continue to cook, stirring often, until fragrant, about 1 to 2 minutes.

Remove from heat and set the breadcrumb mixture aside.

Broil Eggplant:

Pat the eggplant slices dry with paper towels.

Drizzle both sides of the slices with the remaining 1 tablespoon of olive oil and season with pepper and the remaining 1 teaspoon of salt.

Arrange the eggplant in a single layer on a rimmed baking sheet.

Broil in the preheated oven until lightly golden brown, approximately 4 minutes per side.

Allow to cool for 10 minutes.

Assemble and Bake:

Reduce the oven temperature to 425°F (220°C).

On the same baking sheet, layer the tomato slices and mozzarella cheese between the eggplant slices, slightly overlapping.

Drizzle with marinara sauce, then sprinkle with Parmesan cheese.

Top with the prepared breadcrumb mixture.

Bake at 425°F until the cheese is melted and golden brown, about 15 minutes.

Garnish and Serve:

Once baked, sprinkle the dish with torn basil leaves and serve hot.

Enjoy your delicious Eggplant Parmigiana!

Notes:

Eggplant Preparation:

Salting the eggplant helps draw out excess moisture and bitterness. Ensure you let it sit for the full 30 minutes.

Breadcrumbs:

Use day-old sourdough bread for making breadcrumbs for the best texture and flavor. If you don’t have sourdough, regular breadcrumbs can be substituted.

Broiling Tips:

Keep a close eye on the eggplant while broiling, as it can quickly go from golden brown to burnt.

Layering:

Overlap the tomatoes and mozzarella slightly on the eggplant slices to ensure even coverage and flavor.

Marinara Sauce:

Use a high-quality marinara sauce for the best flavor. Homemade or store-bought varieties are both fine.

Cheese:

Fresh mozzarella melts beautifully, but if it’s unavailable, part-skim mozzarella can be used. Parmesan cheese can be swapped for Pecorino Romano for a sharper taste.

Baking:

Make sure to bake the dish until the cheese is thoroughly melted and golden brown to achieve the best texture.

Cooling:

Allow the dish to cool slightly before serving to help the layers set and make slicing easier.

Storage:

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best texture.

Serving Suggestions:

This dish pairs well with a simple green salad or crusty bread for a complete meal.

Nutrition Information:

YIELDS: 8 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use a different type of cheese?

Yes, you can use other cheeses like provolone or fontina if you prefer.

However, mozzarella and Parmesan provide a classic flavor and texture.

How do I make this recipe vegetarian?

The recipe is already vegetarian as it contains only vegetables and cheese.

Just make sure the marinara sauce and any added ingredients are vegetarian-friendly.

Can I prepare this dish in advance?

Yes, you can assemble the dish a day before and store it in the refrigerator.

Bake it just before serving. You may need to adjust the baking time slightly if it’s cold from the fridge.

What can I use instead of fresh thyme?

You can use dried thyme or Italian seasoning as a substitute.

Use about 1/3 teaspoon of dried thyme for every teaspoon of fresh thyme.

Can I use store-bought breadcrumbs instead of making them?

Yes, store-bought breadcrumbs are fine.

Opt for plain or Italian-seasoned breadcrumbs if you prefer.

How do I make this recipe gluten-free?

Use gluten-free breadcrumbs or make your own from gluten-free bread.

Ensure that all other ingredients, including marinara sauce, are gluten-free.

Is there a way to reduce the fat content?

You can reduce the fat content by using less cheese, opting for part-skim mozzarella, or using less olive oil.

Can I freeze the eggplant parmigiana?

Yes, you can freeze the assembled dish before baking.

Wrap it tightly in plastic wrap and foil. Bake from frozen, adding a bit more time to ensure it’s heated through.

What can I serve with this dish?

Eggplant parmigiana pairs well with a simple side salad, garlic bread, or pasta.

A crisp green salad or steamed vegetables are also great options.

How do I know when the eggplant is done broiling?

The eggplant rounds should be lightly golden brown and tender.

They should be easy to pierce with a fork. Be careful not to over-broil, as they can become too soft and fall apart.