Crispy Easy Eggplant Parmesan Recipe for Family Dinners

My latest culinary adventure with easy eggplant parmesan brought unexpected magic to my kitchen.

Layers of crispy, golden vegetables create a symphony of flavors that dance across your plate.

Melted cheese cascades between perfectly seasoned slices, promising comfort and satisfaction.

Mediterranean traditions inspire this delightful dish that feels like a warm embrace.

Weeknight dinners suddenly become extraordinary with minimal preparation and maximum taste.

Gathering around the table, you’ll savor each delectable bite of this classic Italian favorite.

Let’s unlock the secrets to making this irresistible meal that will have everyone asking for seconds.

What To Serve Alongside Eggplant Parmesan

• Pair Fresh Italian Red Wine: Select a medium-bodied Chianti or Sangiovese that complements the rich, cheesy eggplant parmesan with its balanced acidity and fruity undertones.
• Create Crisp Green Salad Side: Toss mixed greens with light vinaigrette, cherry tomatoes, and shaved parmesan to balance the heavy, warm dish with refreshing, tangy elements.
• Match Crusty Garlic Bread: Serve warm, toasted baguette slices rubbed with fresh garlic and olive oil to soak up extra sauce and provide delightful textural contrast.
• Recommend Herb-Infused Water: Prepare sparkling water with fresh basil and lemon slices to cleanse the palate between bites and enhance the dish's Mediterranean flavors.

Eggplant Parmesan Variations

• Gluten-Free Version: Replace bread crumbs with almond flour or gluten-free panko crumbs. Use cornstarch for coating to maintain crispy texture.
• Vegan Adaptation: Substitute eggs with plant-based milk mixed with ground flaxseed. Use dairy-free mozzarella and nutritional yeast instead of parmesan cheese.
• Low-Carb Alternative: Skip bread crumbs entirely and coat eggplant with crushed pork rinds or grated parmesan. Reduce sauce quantity and focus on layering with more cheese.
• Mediterranean Remix: Add fresh herbs like oregano and thyme. Include sliced olives between layers and sprinkle with crumbled feta cheese for a Greek-inspired version.

FAQs

• Can I use other types of eggplant?

Yes, you can use Italian or Asian eggplant varieties. Just ensure they are sliced thinly and salted to remove excess moisture before breading.

• Is it necessary to salt the eggplant before cooking?

Absolutely. Salting helps remove bitterness and excess water, which prevents the eggplant from becoming soggy during baking.

• Can I make this dish gluten-free?

Yes, simply replace regular bread crumbs with gluten-free bread crumbs or almond flour for coating the eggplant slices.

• What can I do if I don't have fresh basil?

If you don’t have fresh basil, you can use dried basil as mentioned in the recipe. Alternatively, you can skip it or use a small amount of dried oregano for similar flavor.

Eggplant Parmesan That’s Easier Than You Think

• Quick and Simple Meal Prep: Crafting this eggplant parmesan requires minimal kitchen skills and straightforward steps, making it perfect for home cooks of all experience levels.
• Family-Friendly Comfort Food: The classic combination of crispy eggplant, rich tomato sauce, and melted cheese creates a crowd-pleasing dish that appeals to both kids and adults, transforming a potentially intimidating vegetable into a universally loved meal.
• Adaptable Dinner Option: Versatile enough for weeknight dinners, potlucks, or casual gatherings, this eggplant parmesan can be served as a main course or side dish, complementing various meal plans and dietary preferences.

Coating and Layers in Eggplant Parmesan

• Eggplant: Fresh vegetable perfect for layering, rich in nutrients and absorbs flavors beautifully. Choose firm, glossy eggplants without blemishes.
• Eggs: Binding agent for breading, adds richness and helps bread crumbs stick. Use fresh, room temperature eggs.

• Bread Crumbs: Creates crispy exterior for eggplant slices. Prefer plain or Italian-style bread crumbs for best results.
• Salt: Helps draw out moisture from eggplant and enhances overall seasoning.

• Spaghetti Sauce, Mozzarella Cheese, Parmesan Cheese: Core components for creating classic Italian flavor profile. Select high-quality, fresh cheeses for best taste.
• Dried Basil: Adds aromatic herb finish to the dish. Optional but recommended for authentic flavor.

Steps for Easy Eggplant Parmesan

Step 1: Prep The Veggie

Grab your eggplant and transform it into culinary magic.

Peel the skin away and slice it into delicate, thin rounds.

Spread these slices on a paper towel-lined tray and sprinkle with salt.

Let them rest for half an hour to release excess moisture.

Rinse thoroughly and pat completely dry with fresh paper towels.

Step 2: Fire Up The Oven

Crank your oven to a toasty 350°F.

Get ready for some serious cooking action.

Step 3: Create A Crispy Coating

• Beaten eggs
• Breadcrumbs

Dunk each eggplant slice into the eggs, then roll generously in breadcrumbs.

Ensure both sides get a beautiful golden-brown potential.

Step 4: First Baking Round

Slide the coated eggplant slices onto a baking sheet.

Bake for 10 minutes, then flip each slice and bake another 10 minutes.

Keep that oven humming.

Step 5: Build Your Flavor Layers

Grab a 9×13-inch baking dish.

Spread a generous layer of spaghetti sauce on the bottom.

Arrange half the baked eggplant slices over the sauce.

• Mozzarella cheese
• Parmesan cheese

Step 6: Create The Ultimate Cheese Blanket

Add the remaining eggplant slices.

Top with more sauce and a final snowfall of cheeses.

Dust with dried basil for an aromatic finish.

Step 7: Final Baking Transformation

Slide the dish into the oven.

Bake for 35-40 minutes until the cheese becomes a bubbling, golden masterpiece.

Step 8: Serve And Savor

Let the dish cool slightly.

Slice, serve, and watch everyone’s eyes light up with delicious anticipation.

Eggplant Parmesan Baking Tips For Crisp

• Salt eggplant slices to remove excess water, ensuring a crispy texture and preventing soggy layers in your final dish.
• Use Italian-seasoned bread crumbs or add dried herbs like oregano and basil to enhance the flavor profile of your coating.
• Mix different cheeses like mozzarella, parmesan, and provolone for a more complex and rich cheese experience.
• Substitute regular bread crumbs with gluten-free alternatives or crushed almond flour for a celiac-friendly version of the recipe.
• Prepare eggplant parmesan in advance and refrigerate or freeze for quick and convenient future meals, maintaining its delicious taste and texture.

Eggplant Parmesan Reheated With Melted Layers Intact

• Store leftover eggplant parmesan in an airtight container within 2 hours of cooking. Keep refrigerated for up to 3-4 days to maintain freshness and prevent bacterial growth.
• Wrap individual portions or the entire dish tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Label the container with the date for easy tracking.
• Preheat oven to 350°F. Remove from refrigerator and let sit at room temperature for 10 minutes. Cover with foil to prevent drying and heat for 15-20 minutes until warmed through.
• Place a single serving on a microwave-safe plate. Heat in 30-second intervals, stirring between each to distribute heat evenly. Stop when the dish is steaming hot and cheese is melted.

Easy Eggplant Parmesan Recipe

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4.6 from 36 reviews

• Total Time: 1 hour 40 minutes
• Yield: 6 1x

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Description

Savory eggplant parmesan brings Italian comfort straight to dinner tables with layers of crispy breaded eggplant, rich marinara, and melted cheeses. Cheesy, hearty goodness waits for you to enjoy a classic Mediterranean-inspired meal that satisfies hungry hearts.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 1.5 pounds (680 grams) eggplant (about 1 large or 2 medium)
• 4 cups shredded mozzarella cheese
• 1 (24 ounces) 680 grams jar spaghetti sauce

Coating Ingredients:

• 2 eggs, beaten
• 4 cups Italian seasoned bread crumbs

Seasoning Ingredients:

• 1/2 cup grated parmesan cheese
• 1/2 teaspoon dried basil

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Instructions

1. Tackle moisture management by slicing eggplant and generously salting each piece. Allow vegetable to rest on absorbent towels for half an hour, drawing out excess liquid. Thoroughly rinse and meticulously dry each slice.
2. Calibrate kitchen oven to moderate temperature of 350°F, creating ideal roasting environment.
3. Establish two separate preparation zones: one containing whisked eggs and another filled with seasoned bread crumbs. Methodically dredge each eggplant slice, ensuring complete coverage by first submerging in egg mixture, then thoroughly coating with crumbs.
4. Transfer breaded eggplant onto baking sheet, creating single layer. Roast for initial 10-minute cycle, then carefully rotate pieces for balanced golden-brown transformation.
5. Construct foundational layer in rectangular ceramic dish by spreading tomato sauce across bottom. Arrange initial eggplant layer, overlapping slightly for comprehensive coverage.
6. Distribute mozzarella and parmesan generously, creating creamy landscape across vegetable surface. Add secondary sauce coating to enhance moisture and flavor complexity.
7. Complete architectural build by adding remaining eggplant slices. Crown dish with final cheese ensemble and delicate sprinkle of dried basil for aromatic elevation.
8. Position prepared casserole in heated oven, allowing 35-40 minutes for cheese to melt and develop irresistible golden-brown crust. Allow brief cooling period before serving to enhance structural integrity.

Notes

• Blot eggplant thoroughly to remove excess moisture, preventing a soggy final dish and ensuring crispy texture.
• Use kosher salt when drawing out liquid from eggplant slices for better flavor absorption and more even seasoning.
• Consider toasting breadcrumbs before coating for extra crunch and deeper golden-brown color on the eggplant.
• Opt for fresh mozzarella instead of pre-shredded for a creamier, more authentic melting quality that elevates the entire dish.

• Prep Time: 45 minutes
• Cook Time: 55 minutes
• Category: Dinner
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 6
• Calories: 500
• Sugar: 6 g
• Sodium: 850 mg
• Fat: 22 g
• Saturated Fat: 10 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 60 g
• Fiber: 5 g
• Protein: 25 g
• Cholesterol: 150 mg