Eggplant Parm
Eggplant Parmesan, or Eggplant Parm as I fondly call it, holds a special place in my kitchen. Inspired by my mother’s cherished recipe, I slice the eggplant thin, leaving the skin on for added texture and nutrition. Unlike traditional methods, I skip the salting process, finding it unnecessary for achieving a delicious outcome.
How to make Eggplant Parm
My mother always taught me slice it fairly thin, flour, egg then fry. Been craving eggplant parm for a week now. Will be perfectly settled to reheat for dinner.
I do not salt my eggplant, there’s no need.
I leave the skin on and slice by hand no thicker than a quarter inch.
I salt and pepper my bowl of flour and coat the sliced eggplant in the flour then the egg then straight to the frying pan.
Make sure your heat isn’t too high so your eggplant cooks through, there’s nothing worse than tough eggplant.
Why no breadcrumbs? I find it comes out way too heavy and greasy if using a bread or panko crumb but if that’s what you like flour, egg, panko, then fry.
As soon as the eggplant is cooked I transfer to paper towel to get rid of any extra oil.
Once finished layer sauce, eggplant, sauce, mozzarella and parmesan cheese in a glass baking dish as high as you want to go (mine was 2 layers because I froze the other half of my fried eggplant for another meal) and bake an 350 degrees for 20-30 minutes.
I always make my eggplant parm and lasagna during the day and let it rest until dinner time.
Pop it back in the oven for about 10 minutes and enjoy!
Such a simple easy dish and oh so tasty.
Notes:
Choose Fresh Eggplant: Select firm and glossy eggplants with smooth skin. This ensures they’re fresh and will cook evenly.
Slice Evenly: Use a sharp knife to slice the eggplant evenly, about a quarter-inch thick. Uniform slices will cook at the same rate.
Seasoning the Flour: Season the flour well with salt and pepper before coating the eggplant slices. This adds flavor directly to the eggplant.
Coating Technique: Use one hand for dipping the eggplant slices into the flour and egg mixture to avoid clumping and keep the process smooth.
Frying Temperature: Heat the oil to medium heat. Too high heat can burn the coating quickly before the eggplant cooks through. Test the oil by dropping a small piece of breaded eggplant in; it should sizzle gently.
Draining Excess Oil: After frying, place the cooked eggplant slices on paper towels to absorb excess oil. This prevents the dish from becoming too oily.
Cheese and Sauce: Use good quality marinara sauce and a combination of fresh mozzarella and Parmesan cheese for the best flavor and texture.
Layering: Alternate layers of fried eggplant slices with marinara sauce and cheese in a baking dish. This ensures each bite is flavorful and cheesy.
Baking Time and Temperature: Bake at 350 degrees Fahrenheit until the cheese is melted and bubbly, typically 20-30 minutes. Keep an eye on it to prevent overcooking.
Resting Time: Let the Eggplant Parmesan rest for a few minutes after baking. This allows the flavors to meld together before serving.
Make-Ahead Option: Prepare the dish ahead of time and refrigerate it until ready to bake. This can save time and allows the flavors to develop even more.
Garnish and Serve: Garnish with fresh basil or parsley before serving for a pop of color and added freshness.
Nutrition Information:
YIELDS: 6 | SERVING SIZE: 1
Calories: 350 kcal | Protein: 15 grams | Carbohydrates: 20 grams | Fat: 20 grams | Fiber: 5 grams | Sodium: 800 mg (varies based on salt added)
Frequently Asked Questions:
Why do you slice the eggplant thin?
Slicing the eggplant thin ensures that it cooks evenly and becomes tender when fried.
Thick slices may remain undercooked or become too mushy.
Do I need to salt the eggplant before frying?
No, salting the eggplant is optional.
Skipping this step can save time and still result in delicious Eggplant Parmesan.
Why do you leave the skin on the eggplant?
Leaving the skin on adds texture and helps the slices hold their shape during cooking.
Plus, it provides additional nutrients and fiber.
Why do you use flour and not breadcrumbs?
Breadcrumbs can make the dish heavier and greasier.
Flour creates a lighter coating that still crisps up nicely when fried.
How do you prevent the eggplant from becoming tough?
Ensure the frying pan is not too hot.
Cooking the eggplant over medium heat allows it to cook through without becoming tough or burnt.
Can I prepare Eggplant Parmesan ahead of time?
Yes, you can assemble the dish ahead of time and refrigerate it until ready to bake.
This makes it convenient for busy days or when entertaining guests.
How do you reheat Eggplant Parmesan?
Reheat in a preheated oven at 350°F for about 10-15 minutes, or until heated through.
This ensures the cheese melts again without overcooking the eggplant.
Can I freeze Eggplant Parmesan?
Yes, you can freeze Eggplant Parmesan.
After frying and assembling, wrap the dish tightly in foil or plastic wrap and freeze.
Thaw overnight in the refrigerator before baking.
What type of cheese is best for Eggplant Parmesan?
A combination of mozzarella and Parmesan cheese works best.
Mozzarella melts beautifully and adds creaminess, while Parmesan adds a savory flavor.
What can I serve with Eggplant Parmesan?
Eggplant Parmesan pairs well with a side of pasta, garlic bread, or a fresh green salad.
It makes a satisfying main dish that can be complemented by various sides.