Eggplant Parmesan

Ingredients

Eggplant

2 large eggplants

1/2 cup all-purpose flour (see notes)

3 eggs

1/4 cup olive oil (for fried eggplant method)

Homemade Breadcrumbs

6 bread slices (about 1 1/2 cups – see notes) for more info use our homemade breadcrumb recipe.

1/2 cup parmesan cheese shredded

2 teaspoons Italian herb blend

1 teaspoon garlic powder

1/2 teaspoon (each) salt & black pepper

Toppings

1 1/2 cups marinara if you like a lot of sauce you can aim for 2 to 2 1/2 cups of sauce

1 lb mozzarella cheese

1/3 cup parmesan cheese shredded

1-2 Tablespoons fresh basil chopped

1 teaspoon fresh oregano chopped

Instructions

Slice eggplant:

Remove stem from eggplant then slice into 1/4-1/2 inch thick slices.

Sweat eggplant:

Arrange slices on a pan and sprinkle with a pinch of coarse salt on both sides.

Let sit and “sweat” excess moisture for 10 minutes.

Pat firmly with paper towels to dry eggplant thoroughly (wipe off salt as well).

Breadcrumbs:

Toast slices of bread.

Then chop in food processor until consistency is crumbs.

Mix breadcrumbs in a bowl with garlic powder, salt & pepper, Italian herbs, and shredded parmesan cheese.

Tip: If you are not making your own breadcrumbs, use 1 1/2 cups of store-bought breadcrumbs instead.

Bread eggplant:

Arrange three bowls containing whisked eggs, flour, and breadcrumb mixture.

First, coat eggplant in flour on both sides, then dip into eggs, and then dip into breadcrumbs – pack onto eggplant and then gently shake off excess crumbs.

Wipe hands with paper towel then repeat.

Tip: if baking eggplant instead of frying, brush a sheet pan with 1-2 Tablespoons of oil and arrange breaded eggplant onto pan as you coat them.

Pan frying method:

In a skillet pan, add 1-2 Tablespoons of oil at a time, and cook breaded eggplant for 2-3 minutes on each side until golden brown.

Lay on paper towels to soak up excess oil.

Repeat until all eggplant has been fried.

Baking method:

Instead of pan frying you can also bake the eggplant to use less oil.

Preheat oven to 350F and arrange breaded slices onto sheet pan that is brushed with 1-2 Tablespoons of olive oil.

Bake for 25 minutes until golden.

Assemble:

In a large casserole dish, spread a generous layer of marinara on the bottom.

Then layer: eggplant slices, mozzarella, a spoonful of marinara, and shredded parmesan.

Repeat an additional layer (breaded eggplant, mozzarella, marinara, and shredded parmesan).

Bake:

Then bake at 400F uncovered for 30 minutes until cheese is browned and melted.

Top with chopped fresh basil & oregano, and serve!

Notes

Types of bread to use for homemade breadcrumbs: this recipe includes a homemade breadcrumb recipe that is super easy to make! The types of bread you can use are endless. You can make it with a healthier grain bread, white bread, your favorite gluten free brand, or Ezekiel bread. For this recipe I used this specific grain bread.

Types of flours for dredging: I recommend I finely ground flour for dredging the eggplant such as all purpose, white whole wheat, gluten free flour blend, or oat flour.

Make it gluten-free: use a gluten-free flour blend for dredging eggplant and either use store-bought gluten free breadcrumbs, or make the homemade breadcrumbs with your favorite gluten free bread.

Flavor Profile: Eggplant Parmesan combines crispy breaded eggplant with marinara sauce and melted cheeses, creating a hearty and comforting dish.

Eggplant: Use large eggplants and slice them evenly for consistent cooking.

Breadcrumbs: Making homemade breadcrumbs adds freshness, but store-bought can be substituted.

Flour: Opt for finely ground flour like all-purpose, white whole wheat, or gluten-free for dredging the eggplant.

Cheese: Adjust the amount of mozzarella and Parmesan based on your preference for cheesiness.

Buns: Brioche hamburger buns add a buttery sweetness that complements the dish.

Sweating Eggplant: Removing excess moisture from eggplant slices prevents sogginess during cooking.

Breading Process: Coating eggplant in flour, egg, and breadcrumbs ensures a crispy exterior.

Pan-Frying vs. Baking: Choose between pan-frying or baking breaded eggplant slices based on desired oil usage and texture.

Nutrition Information:

Frequently Asked Questions:

Can I use store-bought breadcrumbs instead of homemade ones?

Yes, you can substitute 1 1/2 cups of store-bought breadcrumbs for the homemade ones.

However, making your own breadcrumbs adds a fresh flavor and texture to the dish.

What type of bread can I use for homemade breadcrumbs?

You can use various types of bread for homemade breadcrumbs, including grain bread, white bread, gluten-free bread, or Ezekiel bread.

Choose your favorite type or whatever you have on hand.

What type of flour should I use for dredging the eggplant?

I recommend using a finely ground flour such as all-purpose, white whole wheat, gluten-free flour blend, or oat flour for dredging the eggplant.

These flours provide a nice coating and help the breadcrumbs adhere.

Can I make this recipe gluten-free?

Yes, you can make this recipe gluten-free by using a gluten-free flour blend for dredging the eggplant and either store-bought gluten-free breadcrumbs or homemade breadcrumbs made from gluten-free bread.

Is there a healthier alternative to pan-frying the eggplant?

If you prefer a healthier option, you can bake the breaded eggplant slices instead of pan-frying them.

Simply brush a sheet pan with olive oil, arrange the breaded eggplant slices on it, and bake at 350°F for about 25 minutes until golden brown.

Can I use store-bought breadcrumbs instead of making homemade ones?

Yes, you can substitute 1 1/2 cups of store-bought breadcrumbs for the homemade ones if you prefer.

What type of bread can I use for making homemade breadcrumbs?

You can use various types of bread for homemade breadcrumbs, including grain bread, white bread, gluten-free bread, or Ezekiel bread.

Choose your favorite type or whatever you have on hand.

What types of flour are suitable for dredging the eggplant slices?

Suitable flours for dredging the eggplant include all-purpose flour, white whole wheat flour, gluten-free flour blend, or oat flour.

Use finely ground flour for best results.

How can I make this recipe gluten-free?

To make this recipe gluten-free, use a gluten-free flour blend for dredging the eggplant and either use store-bought gluten-free breadcrumbs or make homemade breadcrumbs using your favorite gluten-free bread.

Can I bake the breaded eggplant slices instead of frying them to reduce oil usage?

Yes, instead of pan-frying, you can bake the breaded eggplant slices.

Preheat the oven to 350°F, arrange the breaded slices on a sheet pan brushed with olive oil, and bake for about 25 minutes until golden brown.

How long should I sweat the eggplant slices before using them in the recipe?

It’s recommended to let the eggplant slices sit and “sweat” excess moisture for about 10 minutes.

After sweating, pat the slices firmly with paper towels to dry them thoroughly.

What is the purpose of sweating the eggplant before cooking?

Sweating the eggplant helps to remove excess moisture, which can make the eggplant soggy when cooked.

This step helps to ensure that the eggplant slices have a firmer texture when cooked.

Can I prepare the eggplant Parmesan in advance and bake it later?

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

Just be sure to cover it tightly with plastic wrap or aluminum foil to prevent drying out.

What can I use as a substitute for mozzarella cheese?

You can substitute mozzarella cheese with other melting cheeses such as provolone, fontina, or Monterey Jack if desired.

Can I freeze leftover eggplant Parmesan?

Yes, you can freeze leftover eggplant Parmesan.

Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer.

Thaw in the refrigerator overnight before reheating.