A Special Occasion Eggplant Parmesan Recipe
Cooking with my daughter is always an adventure, especially when we’re exploring new recipes together. A few years ago, we took a foodie trip to Italy, where we dove into several cooking classes. One of the most memorable experiences was learning to make traditional Eggplant Parmesan. Picture us in a cozy Italian kitchen, surrounded by fresh ingredients from the local market, guided by passionate chefs who shared their family secrets with us. Every step, from slicing the eggplant to layering the cheese, was a lesson in love and tradition. At the end of the class you get to sit with the other people and eat the meal you have prepared. It's a great thing to plan into a holiday. Back home, I make this Eggplant Parmesan on special occasions, and it always takes me back to those amazing days in Italy.
Did You Know?
Eggplant Parmesan, or "Parmigiana di Melanzane," is a traditional Italian dish originating from Southern Italy. It features breaded and fried eggplant slices layered with marinara sauce and cheese, then baked to perfection. This dish showcases Mediterranean flavors and highlights the versatility of eggplants, making it a favorite in Italian cuisine. The dish's name "Parmesan" comes from the use of Parmigiano-Reggiano cheese, which adds a rich and nutty flavor to the layers of eggplant.
Yield: 6 servings
Ingredients:
For the Eggplant:
- 2 large eggplants, sliced into 1/4-inch rounds
- 1 tablespoon salt
- 2 cups breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon garlic powder
- 2 large eggs
- 1/4 cup milk
- 1 cup all-purpose flour
- Olive oil for frying
For the Marinara Sauce:
- 2 cups marinara sauce (store-bought or homemade)
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
For Assembling:
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil leaves for garnish (optional)
Instructions:
Prepare the Eggplant:
Place the eggplant slices in a colander and sprinkle with salt. Let them sit for 30 minutes to draw out excess moisture and bitterness.
Personal Tip: Rinsing and patting dry the eggplant slices after salting them helps remove the bitterness and ensures a better texture in the final dish.
Bread the Eggplant:
In a shallow dish, combine the breadcrumbs, 1/2 cup grated Parmesan cheese, dried oregano, dried basil, and garlic powder. In another shallow dish, whisk together the eggs and milk. Place the flour in a third shallow dish. Dredge each eggplant slice in the flour, then dip in the egg mixture, and finally coat with the breadcrumb mixture. Press the breadcrumbs onto the eggplant slices to ensure they adhere well.
Personal Tip: Press the breadcrumbs firmly onto the eggplant slices to ensure a crispy coating when fried.
Fry the Eggplant:
In a large skillet, heat about 1/4 inch of olive oil over medium heat. Fry the breaded eggplant slices in batches until golden brown and crispy, about 2-3 minutes per side. Add more oil as needed. Transfer the fried eggplant slices to a paper towel-lined plate to drain excess oil.
Personal Tip: Avoid overcrowding the pan to maintain the oil temperature and ensure each slice fries evenly.
Prepare the Marinara Sauce:
In a medium saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Add the marinara sauce, dried basil, dried oregano, salt, and pepper. Simmer for 10 minutes, stirring occasionally.
Personal Tip: Letting the sauce simmer allows the flavors to meld together beautifully, enhancing the dish.
Assemble the Eggplant Parmesan:
Preheat your oven to 375°F (190°C). In a 9x13 inch baking dish, spread a thin layer of marinara sauce on the bottom. Arrange a layer of fried eggplant slices over the sauce. Sprinkle with a layer of shredded mozzarella cheese and grated Parmesan cheese. Repeat the layers, finishing with a layer of sauce and cheese on top.
Personal Tip: Ensure the final layer is well-covered with sauce and cheese for a perfect finish.
Bake the Eggplant Parmesan:
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
Personal Tip: Allow the dish to cool slightly before serving to help set the layers.
Serve:
Let the Eggplant Parmesan rest for 10 minutes before serving. Garnish with fresh basil leaves if desired. Serve with pasta, a side salad, or crusty bread.
Personal Tip: Pair this dish with a light, refreshing salad to balance the rich flavors of the Eggplant Parmesan.
Nutritional Information (Per Serving): Calories: 400, Fat: 25g, Saturated Fat: 9g, Carbohydrates: 35g, Fiber: 6g, Sugars: 10g, Protein: 15g
Kitchen Tips, Great Ideas, How to Save Money
- Salt the Eggplant: Salting the eggplant slices helps to draw out moisture and bitterness. This step is crucial for achieving a crispy texture and enhancing the flavor of the dish.
- Homemade Marinara Sauce: Making your own marinara sauce can be more cost-effective and allows you to control the ingredients. Simmer crushed tomatoes with garlic, olive oil, and herbs for a delicious homemade sauce.
- Bread Crumb Alternatives: If you don’t have breadcrumbs, you can use crushed crackers, panko, or even cornflakes for a crispy coating. These alternatives can add a different texture and flavor.
- Batch Frying: Fry the eggplant slices in batches to avoid overcrowding the pan. Overcrowding can lower the oil temperature and result in soggy breading.
- Layering Technique: When layering the eggplant and cheese, ensure even coverage for a balanced flavor in each bite. Spreading the sauce and cheese evenly helps to achieve a perfect bite every time.
- Storage: Store leftover Eggplant Parmesan in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain the crispy texture of the breaded eggplant.
- Freezing: Eggplant Parmesan can be frozen before baking. Assemble the dish in a freezer-safe container, cover tightly with foil, and freeze for up to 2 months. Bake from frozen, adding an additional 15-20 minutes to the baking time.
- Eco-Friendly Practices: Use reusable silicone baking mats instead of parchment paper to reduce waste. Store leftovers in glass containers rather than plastic to keep food fresh longer and minimize environmental impact.
- Serving Ideas: Serve Eggplant Parmesan with pasta, a side salad, or crusty bread for a complete meal. It also pairs well with a glass of red wine for an elegant dinner.
- Vegetarian Protein: Eggplant Parmesan is a great vegetarian dish that provides a good amount of protein from the cheese. For an extra protein boost, you can add a layer of cooked lentils or chickpeas.
Exploring the Varieties of Eggplant
There are several varieties of eggplant, each offering a unique flavor and texture. From the large, deep-purple globe eggplants commonly used in dishes like this Eggplant Parmesan, to the slender Japanese eggplants with their delicate skin and mild taste, there's a type of eggplant for every culinary creation. You might also come across the small, round Thai eggplants, often used in curries, or the white eggplant, which has a slightly sweeter taste. Exploring these different varieties can add a new dimension to your cooking and inspire you to try new recipes.