Classic Baked Eggplant Parmesan (Parmigiana)

February 7, 2022

A great Italian classic: Eggplant Parmesan! You will feel the flavor of breaded eggplant with parmesan and tomato sauce in each layer.

If you haven't tasted this Italian classic before, you might be thinking, no meat?

The eggplant holds the key. You won't miss the meat at all because of its earthy taste and creamy texture! Eggplant Parmesan (Parmigiana), a casserole dish similar to lasagna, slices of eggplant are breaded with parmesan and deep fried. That's why it looks more like meat. Eggplant Parmigiana is a wonderful and popular family dish. This meatless dinner is stacked with baked eggplant, tomato sauce, and cheese in this no-fry eggplant parmesan recipe.

Eggplant Parmesan (Parmigiana)Photo By Petite Gourmets
Taste Score: %85
Difficulty Medium
Servings 8 people
Preparation 120 mins
Cooking 45 mins
Total 165 mins

Classic Baked Eggplant Parmesan Recipe Video

Tips

  • Make the eggplant slices as even as possible. The slices are guaranteed to cook evenly, so make sure the eggplant slices are the same width. Slice equally if you don't want some parts to overcook before others.
  • The fresh mozzarella should be sliced to a constant thickness to ensure even melting and browning.
  • Shred the Parmesan cheese finely. If you get a quality chunk of Parmigiano Reggiano (or even pecorino cheese) and shred it yourself, your eggplant Parmesan will have more flavor.
  • Coat the eggplant slices in a thick layer of panko. It's delicious!
  • Don't forget the extra virgin olive oil! Before putting the breaded eggplant slices in the oven, sprinkle them with oil. It's necessary for the panko to turn out golden brown and crunchy.
  • Season with salt and pepper in between layers.The marinara and Parmesan cheese you choose will determine the overall flavor of your eggplant Parmesan. Put a sprinkling of salt and a few grinds of pepper in between the slices of eggplant and cheese with homemade marinara sauce so that the finished dish is well-seasoned.

Ingredients

Directions

  1. Peel the eggplants and cut them into round slices. Spread the eggplant slices baking pan and season them with kosher salt all over. Allow 1 hour for the bitter juices from the eggplant to drain.
  2. Rinse the eggplant carefully in a colander in the sink under cold running water. Move the eggplant to a work surface and pat with paper towels until completely dry.
  3. Combine the 1 1/2 teaspoons of salt, breadcrumbs, oregano, thyme, garlic and pepper in a large mixing bowl.
  4. Fill a plate or bowl halfway with flour. Beat the egg and milk together in a separate medium bowl.
  5. Dip an eggplant slice in flour, then in an egg, and then in the breadcrumb mixture. Move the eggplant to a baking sheet after shaking off any excess breading. Carry on with the rest of the eggplant.
  6. Pour the oil to a depth of 1/2 inch in a large straight-sided skillet. Heat the oil over moderate heat until a deep frying thermometer reads 400 °F. The oil should be heated to 400 °F before adding the breaded eggplant, which will lower the temperature to the correct frying temperature of 375 °F.
  7. Fry the eggplant slices in small batches, rotating once, until golden brown, about 3 minutes in each batch.
  8. Transfer to a baking sheet lined with paper towels and season with salt to taste. Carry on with the rest of the eggplant.
  9. Preheat the oven to 400 °F. Using olive oil, lightly coat a 15 x 10-x 2-inch baking dish. Add 1/3 of the marinara sauce to the bottom of the baking dish, then half the eggplant. Spread one-third of the sauce on the eggplant.
  10. Over the sauced eggplant, sprinkle half of the Parmesan and half of the mozzarella.
  11. Bake for 30 minutes, or until hot and just beginning to brown. Serve it right away.

Homemade Marinara Sauce Recipe

Homemade Marinara Sauce

Homemade Marinara Sauce Ingredients

Homemade Marinara Sauce Directions

  • To make this gorgeous marinara sauce at home, start by adding 2 tablespoons of extra virgin olive oil to a large saucepan and heat it on medium-high heat.
  • Then add the chopped onion and sauté for 5 to 6 minutes or until soft, stirring frequently.
  • Add finely chopped garlic and canned tomato paste to the sautéed onions and cook for about a minute while stirring constantly.
  • Pour in the red wine and cook for another whole minute while stirring constantly.
  • Then add crushed tomatoes, salt, and pepper and bring the mixture to a boil while stirring frequently. Reduce the heat to low and gently boil for an hour, stirring occasionally.
  • Once the sauce has cooked for an entire hour, take it off the heat and either serve warm immediately or store it for later.
  • Nutrition Facts
    Serving Size 1 Eggplant Parmesan (Parmigiana)
    Serves 8
    Amount Per Serving
    Calories435
    % Daily Value*
    Total Fat 14 g17.9%
    Protein 22 g44%
    Cholesterol 91 mg30.3%
    Sodium 1798 mg78.2%
    Potassium 937 mg19.9%
    *The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

    Baked Eggplant Parmesan close upPhoto By Petite Gourmets

    What is Eggplant Parmesan?

    Eggplant Parmesan is one of those wonderful Italian comfort dishes, a layered casserole similar to lasagna but made with globe eggplant pieces instead of noodles.

    Do You Peel Eggplant for Eggplant Parmesan?

    The eggplant's peel is fully edible. The skin, on the other hand, may become rough and bitter as the eggplant grows larger and develops. Because of this, many people prefer to peel larger eggplants, although smaller eggplants are okay without peeling. It ultimately comes down to personal choice.

    How To Serve Eggplant Parmesan?

    Here are our some delicious recipes that you can serve with Eggplant Parmesan:

    How to Store Eggplant Parmesan?

    Refrigerate the eggplant in an airtight container for up to two days. Take it out of the fridge when you want to warm it up.

    You can freeze Parmesan eggplant. Prepare Parmigiana without baking in a freezer-safe baking dish. Use plastic wrap followed by foil to seal the container tightly. Store in the refrigerator for up to 3 months. Take the frozen dough out of the freezer and put it in the refrigerator to thaw.

    Recipe byPetite Gourmets

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