Eggplant Parmesan Recipe

Ingredients:

Eggplant

1 large eggplant sliced into ¼ inch thick rounds

1 teaspoon kosher salt

¼ cup breadcrumbs

3/4 cup grated parmesan cheese separated

2 teaspoons garlic powder

1 teaspoon dried thyme

¼ teaspoon salt

2 large eggs

2-3 tablespoons olive oil

Marinara Sauce

1 tablespoon olive oil

½ small white onion minced

2 tablespoon minced garlic

1 28-oz. can chunky tomato sauce we used Muir Glen

1 teaspoon dried parsley

1 teaspoon dried thyme

½ teaspoon ground oregano

½ teaspoon salt

¼ teaspoon ground pepper

1 tablespoon tomato paste

Other Ingredients

16 oz. fresh mozzarella cut into slices

2 tablespoons fresh parsley chopped

Instructions:

Step 1:

Begin by preparing the eggplant.

Place the eggplant rounds on a large baking sheet and sprinkle with kosher salt.

Massage the salt into the eggplant rounds and set aside.

Let the eggplant sit for at least 1 hour.*

Step 2:

Prepare the homemade marinara sauce.

Add 1 tablespoon olive oil to a pot and heat over medium/high heat.

Step 3:

When the olive oil is fragrant add the white onion and minced garlic to the pot and sprinkle with ¼ teaspoon salt.

Sauté for 2-3 minutes.

Step 4:

Add the rest of the sauce ingredients to the pot and stir.

Bring the saue to a boil and then turn the heat down to low and simmer for 15-20 minutes.

Remove from heat.

Step 5:

Once the eggplant has sat for at least an hour, rinse each eggplant round under water to remove the salt.

Pat dry and set aside.

Step 6:

Preheat the oven to 400ºF and grease a 9×13-inch casserole dish with nonstick cooking spray.

Set aside.

Step 7:

Prepare the eggplant parmesan rounds. In a large bowl, combine breadcrumbs, ½ cup grated parmesan, garlic powder, dried thyme and ¼ teaspoon salt.

Mix to combine.

In a medium bowl, whisk 2 eggs.

Step 8:

Dip each eggplant round in the egg wash, letting the excess egg drip off.

Then, dredge the eggplant in the breadcrumb mixture.

Make sure that each eggplant round is fully coated.

Step 9:

Heat 1/2 tablespoon olive oil in a large frying pan over medium/low heat.

When the olive oil is fragrant, add 3 to 4 eggplant rounds (depending on how big your pan is).

Let cook for around 1-2 minutes on each side or until golden brown.

Set aside.

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Repeat this step until all the eggplant rounds are golden brown.

Step 10:

Assemble eggplant parmesan.

Scoop ½ cup of marinara sauce and place it in the bottom of the greased casserole dish.

Spread the sauce across the bottom of the dish.

Step 11:

Next, place half of the eggplant on top of the sauce and then cover the eggplant with half of the mozzarella slices.

Add 1.5 cups of marinara sauce to the top of the mozzarella slices and spread it out evenly.

Repeat this step.

Step 12:

Sprinkle the last ¼ cup of parmesan over the top of the eggplant parmesan and place it into the oven and bake for 20-22 minutes or until the mozzarella on top of the eggplant parmesan is melted.

Step 13:

Remove from the oven and let the eggplant parmesan rest for 10 minutes.

Serve with fresh parsley sprinkled on top.

Nutrition Information:

YIELDS: 8 | SERVING SIZE: 1

Frequently Asked Questions:

Can I skip the step of salting the eggplant rounds?

Salting the eggplant helps to draw out excess moisture and reduce bitterness.

It’s recommended to salt the eggplant rounds and let them sit for at least an hour before rinsing and patting dry for best results.

Is it necessary to use fresh mozzarella for this recipe, or can I use shredded mozzarella instead?

While fresh mozzarella provides a creamier texture, you can substitute shredded mozzarella if needed.

However, fresh mozzarella adds a unique flavor and texture to the dish.

Can I make the marinara sauce ahead of time?

Yes, you can prepare the marinara sauce in advance and store it in the refrigerator for up to a week or freeze it for longer storage.

This can save time when you’re ready to assemble the Eggplant Parmesan.

I don’t have all the herbs listed in the marinara sauce. Can I use dried Italian seasoning instead?

Yes, you can substitute dried Italian seasoning for the individual herbs listed in the marinara sauce.

Use about 1 to 2 teaspoons of dried Italian seasoning in place of the parsley, thyme, and oregano.

Can I bake the eggplant rounds instead of frying them?

Yes, you can bake the breaded eggplant rounds on a greased baking sheet at 400ºF for about 15-20 minutes, flipping halfway through, until they are golden brown and crispy.

This method reduces the amount of oil used in the recipe.

Why is it necessary to salt the eggplant rounds?

Salting the eggplant helps draw out excess moisture, which can make the eggplant soggy when cooked.

It also helps to reduce bitterness in the eggplant.

Can I skip the step of salting the eggplant?

While salting the eggplant is recommended for best results, if you’re short on time, you can skip this step.

However, the eggplant may retain more moisture and could be slightly bitter.

Can I use store-bought marinara sauce instead of making it from scratch?

Yes, you can substitute store-bought marinara sauce if you’re looking to save time.

However, homemade marinara sauce tends to have a fresher flavor and allows you to control the ingredients.

Is it necessary to use fresh mozzarella, or can I use shredded mozzarella?

Fresh mozzarella provides a creamier texture and richer flavor, but shredded mozzarella can be used as a substitute.

However, fresh mozzarella adds a unique touch to the dish.

Can I make this recipe ahead of time and bake it later?

Yes, you can assemble the eggplant parmesan ahead of time and refrigerate it until you’re ready to bake.

This is convenient for meal prep or entertaining.

Can I freeze leftover eggplant parmesan?

Yes, you can freeze leftover eggplant parmesan.

Wrap it tightly in plastic wrap or aluminum foil and store it in an airtight container.

It can be frozen for up to three months.

What can I serve with eggplant parmesan?

Eggplant parmesan pairs well with a variety of sides, including garlic bread, salad, or roasted vegetables.

It’s also delicious served with pasta or crusty Italian bread.

Can I make this recipe vegetarian?

Yes, you can make a vegetarian version of eggplant parmesan by omitting the ground beef and using vegetable broth instead of beef broth in the marinara sauce.

What should I do if my eggplant slices are too thick?

If your eggplant slices are too thick, you can adjust the cooking time accordingly to ensure they are fully cooked and tender.

Thinner slices will cook more quickly.

How can I make this recipe gluten-free?

To make this recipe gluten-free, use gluten-free breadcrumbs and ensure that all other ingredients, such as the marinara sauce and seasonings, are also gluten-free.