Eggplant Parmesan

When we’re craving a hearty, comforting dish to warm us from the inside out, nothing does the trick quite like eggplant Parmesan. With layers of golden brown bread crumb-coated eggplants, mushrooms, pasta sauce and melted cheese, it has the same flavor profiles and uses the same techniques as other easy Italian dinners, and is vegetarian-friendly too.

We’ve opted for the oven rather than the deep-fryer in this eggplant Parmesan recipe, which means that the result is just as satisfying and crisp without the need for the extra fat. While this version takes a little longer to make, we think you’ll agree it’s worth the little bit of extra effort.

Ingredients for Eggplant Parmesan

• Eggs: Eggs act as a binder, keeping the bread crumbs properly stuck to the eggplant.
• Bread crumbs: Thanks to its texture, panko gives baked eggplant Parmesan an ultra-light crunch without the sogginess that can come from oil-logged fried food.
• Eggplants: The secret to knocking it out of the park with this dish is to cut the eggplant slices whisper-thin. About 1/4 inch is the sweet spot for building your bake.
• Mushrooms: Using jarred mushrooms saves you from chopping, but if you have a punnet of fresh fungi and are brainstorming more ways to cook with mushrooms, you won’t miss when you use them in your eggplant Parm.
• Herbs: The duo of dried basil and oregano infuse the mushrooms with their Mediterranean flavor. Italian seasoning works brilliantly too. Use fresh basil for a brighter, more intense flavor.
• Cheese: The marriage of mozzarella and Parmesan offers the ideal balance between creamy richness and a sharp savory bite.
• Pasta sauce: Making Eggplant Parmesan is the perfect excuse to cook up a batch of the best marinara sauce.

Directions

Step 1: Coat and bake the eggplant

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Preheat your the oven to 350°F. Place the eggs and bread crumbs in separate shallow bowls. Dip the eggplant slices in the eggs.

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Then, completely coat the slices in crumbs.

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Coat two baking sheets with cooking spray, then arrange the eggplant slices in an even layer. Bake them until they’re tender and golden brown, about 15 to 20 minutes, turning once halfway through.

Step 2: Prepare the fillings

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In a small bowl, combine the mushrooms with the basil and oregano.

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In a second small bowl, toss the mozzarella and Parmesan.

Step 3: Assemble the eggplant Parmesan

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Coat a 13×9-inch baking dish with cooking spray. Spread 1/2 cup of sauce along the bottom of the baking dish.

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Layer with a third of the mushroom mixture, a third of the eggplant, 3/4 cup of sauce and a third of the cheese mixture.

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Repeat the layers twice.

Step 4: Bake the eggplant Parmesan

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Bake the eggplant Parmesan, uncovered, for 25 to 30 minutes or until the cheese is melted.

Editor’s Tip: Sprinkling freshly torn basil leaves as a finishing touch adds an absolutely divine herbal brightness to eggplant Parm.

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Eggplant Parmesan Variations

• Ditch the bread crumbs: Leaving out the bread crumbs turns this eggplant Parmesan into a satisfying, boldly flavored keto dinner.
• Add ham: A tasty and traditional Italian variation on eggplant Parmesan calls for mortadella or ham.
• Make a sandwich: Crusty on the outside with an airy interior, focaccia is just asking to be used for an eggplant Parmesan sandwich.

How to Store Eggplant Parmesan

Our favorite low-effort way to store eggplant Parmesan is to just cover the baking dish you prepared it in (make sure to let it cool first). Foil or storage wrap both work here, but make sure you wrap the dish well. Once wrapped, pop the dish in the fridge.

How long does eggplant Parmesan last?

When stored in the refrigerator, eggplant Parmesan lasts three to four days. Frozen eggplant Parm should be eaten within three months.

Can you freeze eggplant Parmesan?

If freezing is on the agenda, leave the baking dish to completely cool. Wrap it in a layer of storage wrap and a layer of foil, then place it in the freezer. Before any attempts at reheating, thaw eggplant Parmesan overnight in the fridge.

How do you reheat eggplant Parmesan?

Reheating eggplant Parmesan in the oven is the best way to revive the crunch of the breaded eggplant. Preheat the oven to 325°F. Loosely cover the eggplant Parmesan with foil, and bake it for 15 to 20 minutes or until it’s piping hot.

Can you make eggplant Parmesan ahead of time?

You can make baked eggplant Parmesan up to two days ahead of time before the bread crumbs get too soggy. It’s a clever way to give the flavors ample time to merge.

Eggplant Parmesan Tips

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Do you need to peel eggplant for eggplant Parmesan?

Peels are a matter of preference. The skins of larger, more mature eggplants can be bitter and tough to chew, so some folks choose to dispose of them. Smaller eggplants have thinner, milder skin; these guys don’t need peeling.

Do you need to salt eggplant for eggplant Parmesan?

The short answer is no, it’s not necessary to salt the eggplant slices. Traditionally, salt was used to draw out excess liquid from the eggplant and to temper the vegetable’s bitter flavor. Our modern eggplant cultivars are sweeter. Salting the eggplants and letting them sit before frying them gives them a silkier texture, so grab the salt shaker if that’s something you look for in your eggplant Parmesan.

What can you serve with eggplant Parmesan?

We adore serving eggplant Parmesan with our super Italian chopped salad, a sweet and sour squash salad, or a colorful caprese to refresh the palate between bites of cheesy, tomatoey breaded eggplant. Looking for a more robust side? Consider pasta dishes like roasted veggie orzo or a super simple-yet-flavorful garlic spaghetti.