What You’ll Need To Make Eggplant Parmesan
- Eggplant: Thinly sliced rounds form the base, adding a tender, silky texture.
- Flour, eggs, and seasoned Italian breadcrumbs: Key to the three-step breading process—flour first, then beaten eggs, and finally seasoned breadcrumbs for a crispy, flavorful coating.
- Vegetable oil: Used for pan-frying the to achieve a satisfying crunch and golden color.
- Marinara sauce: A rich and flavorful marinara sauce is essential for eggplant parmesan. A good-quality store-bought sauce, such as Rao’s or Victoria, works well and saves time.
- Shredded whole milk mozzarella cheese: Generously layered throughout the dish.
- Parmigiano-Reggiano: Added to the cheese layer and béchamel sauce for depth of flavor.
- Fresh basil leaves: Added as a garnish just before serving.
- Butter, flour, milk: Used to make the béchamel sauce. While not included in all eggplant parm recipes, this sauce adds a luscious, creamy layer to the dish. It also balances the acidity of the marinara sauce and prevents the melted mozzarella cheese from turning rubbery when melted.
Step-by-Step Instructions
Step 1: Salt the EggplantIn a large bowl, on a baking sheet, or directly on a cutting board, sprinkle 1 teaspoon of salt evenly all over the eggplant slices.
Layer paper towels on a large cutting board or baking sheet. Arrange eggplant slices in single layers between paper towels and let sit for 1 1/2 hours, then press gently to remove excess liquid. This step seasons the eggplant and prevents it from absorbing too much oil, ensuring a creamy, silky texture.
Step 2: Make the Béchamel Sauce
Melt the butter in a small saucepan over medium heat, then add the flour.
Cook, whisking constantly, for 2 minutes.
Whisk in the milk until smooth. Bring to a boil, then reduce heat to medium-low and simmer, whisking constantly, until thickened, about 2 minutes. Stir in the Parmigiano Reggiano, salt, and pepper.
Step 3: Bread and Fry the Eggplant
Combine the flour and salt on a plate. In a wide bowl, whisk the eggs and cold water. On another plate, mix the breadcrumbs and salt. Coat each eggplant slice in flour, dip in the egg mixture, then dredge in breadcrumbs.
Line another baking sheet with a few layers of paper towels. Pour oil into a large skillet and heat over medium heat until hot. Working in batches, fry eggplant in a single layer until golden brown.
Transfer to the paper towel-lined baking sheet. Repeat, frying the remaining eggplant and layering it between sheets of paper towels to drain.
Step 4: Assemble and Bake
Preheat the oven to 425 degrees F and set an oven rack in the middle position. Spread 3/4 cup of the marinara sauce over the bottom of a 9×13-inch baking dish.
Layer in one-third of the eggplant slices, overlapping the slices to fit and cover the eggplant with another 3/4 cup of marinara sauce.
Sprinkle with 1 cup of the mozzarella cheese, then spoon one-third of the béchamel sauce over the cheese.
Repeat two more layers, leaving the edges of the eggplant exposed on the top layer to create crispy edges. Sprinkle with the Parmigiano Reggiano.
Bake until bubbling and golden brown, 30 to 35 minutes. Cool for 20 minutes, then cut into slices and serve. Assemble up to 2 days before baking or freeze, baked, or unbaked, for up to 3 months.
Eggplant Parmesan
Serves 6 to 8 Prep Time: 30 Minutes Cook Time: 1 Hour 10 Minutes Total Time: 1 Hour 40 Minutes, plus at least 90 minutes to salt the eggplant- 2 1/2 pounds eggplant (2 to 3 medium), trimmed and cut crosswise into 1/4-inch thick slices
- 2 1/2 teaspoons salt, divided
- 3/4 cup all-purpose flour
- 3 large eggs
- 2 cups seasoned Italian bread crumbs
- Vegetable oil, for deep-frying (about 3 cups)
- 1 (24-ounces) jar good-quality marinara sauce, such as Rao’s or Victoria
- 3 cups (12 ounces) shredded whole milk mozzarella cheese
- 2 tablespoons finely grated Parmigianno-Reggiano
- Fresh chopped basil, for serving (optional)
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 1/2 cups milk
- 1/2 cup finely grated Parmigiano Reggiano
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Make the béchamel sauce: Melt the butter in a small saucepan over medium heat. Add the flour and cook, whisking constantly, for 2 minutes. Add the milk and whisk until evenly combined. Bring to a boil, then reduce the heat to medium-low and simmer, whisking constantly, for 2 minutes, until the mixture thickens. Whisk in the Parmigiano Reggiano, salt, and pepper. Set aside.
Combine the flour and 3/4 teaspoon salt on a large plate. Whisk the eggs with 2 tablespoons cold water in a wide bowl. Mix the breadcrumbs with 3/4 teaspoon salt on a large plate.
Lightly coat each slice of eggplant in the flour, shaking off excess. Dip in egg mixture, letting any excess drip off, then dredge in the breadcrumbs, pressing with your fingertips so the crumbs adhere. (Use one hand for the dry ingredients—the flour and breadcrumbs—and one for the egg mixture—it’s much neater this way!) Set the breaded eggplant slices on a baking sheet.
Line another baking sheet with a few layers of paper towels. Pour enough oil into a large (12-inch) skillet to measure about 1/4-inch deep and heat over medium heat until hot (if you dip a piece of eggplant into the oil, it will sizzle immediately). Working in batches, add as much eggplant as will fit in a single layer and fry, flipping once, until golden brown, about 3 minutes per side. Transfer to the paper towel-lined baking sheet. Repeat, frying the remaining eggplant and layering it between sheets of paper towels to drain.
Preheat the oven to 425 degrees F and set an oven rack in the middle position.
Spread 3/4 cup of the marinara sauce over the bottom of a 9x13-inch baking dish. Layer in one-third of the eggplant slices, overlapping the slices to fit. Cover the eggplant with another 3/4 cup of marinara sauce. Sprinkle with 1 cup of the mozzarella cheese, then spoon about one-third of the béchamel sauce over the cheese (if the béchamel has solidified a bit, it’s fine to add it in dollops; no need to spread it around). Repeat two more layers, leaving the edges of the eggplant exposed on the top layer to create crispy edges. Sprinkle with the Parmigiano Reggiano. Bake until bubbling and golden brown, 30 to 35 minutes. Cool, loosely covered with foil, for about 20 minutes. Scatter the basil over top (if using), cut into slices, and serve.
Note: Nutritional information was calculated assuming that approximately 1/2 teaspoon of the salt sprinkled onto the eggplant was absorbed and 1/4 cup of the oil is absorbed into the eggplant when frying.
Make-Ahead/Freezer-Friendly Instructions: The eggplant parmesan can be assembled up to 2 days before baking; it can also be frozen, baked, or unbaked, for up to 3 months. (If freezing, defrost in the refrigerator overnight prior to reheating/baking.)
Nutrition Information
Per serving (8 servings)
Calories: 565 Fat: 31 g, Saturated fat: 13 g, Carbohydrates: 49 g, Sugar: 14 g, Fiber: 7 g, Protein: 24 g, Sodium: 1031 mg, Cholesterol: 132 mg
Nutritional Data Disclaimer
