The ultimate Italian comfort food (in my opinion). Crispy fried thin eggplant slices, layered in between layers of sauce and cheeses.
I'm going to start today off with a pretty bold statement: Eggplant Parmesan, is by far, the best thing I cook!
Okay, let that sink in for a minute.
I'm not being cocky, it's the truth. It has taken me years and dozens upon dozens of trials, but about 2 years ago, my husband declared "you've done it". That's just all there is to it, "I've done it".
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What is Eggplant Parmesan or Parmigiana
First of all, some people call it parmesan and some people call it parmigiana. This is understandable since the word "parmigiana" literally means "cooked or served with parmesan cheese" per dictionary.com.
I grew up in an Italian household and it was called Parmigiana but most Americans call it parmesan, so that's what I tend to do these days.
Eggplant parmesan is basically eggplant that is breaded and then layered with sauce and cheese.
The Key To The Perfect Eggplant Parmesan
After years of trying to replicate my mom's eggplant, I finally found the secret. It's all in the thickness of the eggplant slices. Or should I say the thinness of the slices.
You want to slice the eggplant as thin as you can and once it's layered up and baked it will have the best texture you can hope for.
I'm talking thin. Like grab a mandolin slicer if you don't already have one.
I set my mandolin to ⅛ th of an inch and it seems to be perfect!
How To Bread Eggplant
You will need three shallow bowls or re-usable bags like a ziploc or something. You will have the following in each container:
- seasoned flour
- seasoned breadcrumbs
- eggs mixed with water
You will dip first in the flour, then the egg and lastly the breadcrumbs.
Do I need to peel the eggplant
I do not peel the eggplant. We are slicing it so thin that it doesn't make it tough or anything.
Tips for frying eggplant
- Don't overcrowd the pan - whenever you are frying anything, avoid overcrowding the pan. Expect to get 2-3 slices of eggplant in each pan. I get two pans going at once to save time.
- Paper towels - as soon as you pull the fried eggplant out of the pan, it's best to lay them on a paper towel-lined baking sheet or cutting board to remove excess oil.
Which cheeses to use
Even though the dish is quite literally named for parmesan cheese, I think the star of the cheeses is the mozzarella.
I like to use a good quality, low-moisture mozzarella. I buy it in a square block. You can either cube it or most of the time I slice it into thin strips. You could also shred it.
I try not to use the pre-shredded bagged in this recipe. You can in a pinch but the fresh stuff works so much better in this recipe.
Same goes for the parmesan. Get yourself a block of parmesan instead of the bagged stuff.
How to assemble eggplant parmesan
Using a 9x13 baking pan (or similar), the layers should go like this:
- thin layer of sauce
- eggplant slices
- cheeses & basil
- repeat
However, the very top layer should be eggplant, sauce and cheese. You want the top to be the sauce and cheese.
Layering Tip
Each time you put on a layer of eggplant, press it down a bit. You want these layers all nice and tight so they cut like "buttah". Pressing them down is something my mom taught me and it does make a difference.
What to serve with eggplant parmesan
- pasta
- garlic bread
- fresh Italian bread
- salad
- nothing - it does stand up on it's own
If you go ahead and make my version, I do hope you'll come back and let me know. This dish is a labor of love, not in difficulty, but in time. I promise you, it's totally worth it!
Helpful Tools
Want to try some other eggplant recipes? I've got a few more winners, check them out here:
Eggplant Parmesan (Parmigiana)
Ingredients
- 1 pound eggplant
- 3 Cup breadcrumbs seasoned
- 1 ½ Cup flour seasoned with salt and pepper
- 3 large eggs
- 1 Cup Vegetable oil you may need a little more
- 48 ounces Pasta Sauce
- 16 ounces fresh mozzarella cut into slices or cubes
- 1 Cup parmesan cheese shredded
- 10 leaves fresh basil cut into ribbons
Instructions
- Set your mandolin to ⅛th of an inch and slice eggplant lengthwise into slices(no need to peel). If you don't have a mandolin, carefully slice with a knife as thin as you can.
- Set up breading station in shallow bowls:Bowl 1: Seasoned flourBowl 2 : Eggs, whisk together with 1 T waterBowl 3: Breadcrumbs
- For each slice of eggplant, dip in flour, then egg and finally breadcrumbs. Set aside.
- In a large fry pan, add just enough oil to coat the bottom of the pan and heat over medium heat. Fry each slice of coated eggplant until golden, about 2-3 minutes per side. Place fried eggplant on paper towel lined plate or baking sheet to remove excess oil. Continue until all eggplant is cooked, adding more oil to the pan as needed.
- Preheat oven to 350°F.
- Place 2 ladles of sauce in the bottom of a 9x13 baking dish (just enough to coat the bottom). Lay the eggplant slices, slightly overlapping, to create your first layer (about six slices), you may need to place some sideways depending on the size of your eggplant slices. Over the eggplant, sprinkle a layer of mozzarella, about 2-3 cubes per eggplant slice. Sprinkle on a layer of basil and parmesan cheese and finally top with another 2 ladles of sauce. Repeat layers, pressing down on each layer of eggplant before adding the toppings. Your top layer should end with sauce, mozzarella, basil and parmesan cheese.
- Bake uncovered 30 minutes.
- Allow to sit at least 15 minutes prior to serving.
Abigail Raines says
This Eggplant Parmesan looks perfect and totally scrumptious! I am craving it right now!
foodyschmoody says
Thank you Abigail, much appreciated! I'm glad I could tempt you!
Cindy @ Hun... What's for Dinner? says
This looks so good Christine! I love eggplant and love that you've turned it into a lasagna type dish.
foodyschmoody says
Thanks Cindy, glad you like it!
Patty Haxton Anderson says
I must say this looks pretty dang delicious!
foodyschmoody says
Thanks Patty!
Becca @ Amuse Your Bouche says
I absolutely adore eggplant parmesan but I don't think I've ever made it myself. I've been looking for the perfect recipe to tempt me... and I think I've found it! This looks JUST like the eggplant parmesan I love to eat in restaurants 🙂 thank you so much!
foodyschmoody says
Thank you Becca. I really appreciate your comment. A lot of time and effort went into figuring out just the right thickness and shape of the eggplant slices - so to hear someone is excited for it, makes it all worth it!
peter @feedyoursoultoo says
This looks great and I love the how the eggplant goes with this dish.
nancy@skinnykitchen.com says
Looks really DELICIOUS!
foodyschmoody says
Thanks Nancy!
Julie says
I have a mandolin which I rarely use, I think it needs to come out from the back of the cupboard right now. This is making my mouth water! I love how hard you have worked to convert a "bit of this, bit of that" family recipe for us.
foodyschmoody says
Thank you Julie! It really is difficult to give measurements for recipes I've just been making since I was a kid watching my mom and Nana. I'm so glad I was able to share this one!
April J Harris says
Eggplant Parmesan is one of my absolute favourites - and this looks like one of the most beautiful I have seen! Thank you for sharing your recipe - I can't wait to give it a try!
foodyschmoody says
Wow, thanks for such a wonderful compliment, April!
KC the Kitchen Chopper says
Eggplant for pasta...Fantastic. I'm def going to try this one. PIN, YUM, SU. Don't want to forget about it. 🙂
Linda (Meal Planning Maven) says
OMG Christine!! Your Eggplant Parmesan looks amazing! My hubbie is gonna go crazy over it!
Michael Benayoun says
We love traditional recipes on our blog, and this is definitely an Italian classic. I will keep the recipe for when we travel to Italy next 😉 By the way, did you know this dish was the star of the last International Day of Italian Cuisine last January? http://idic.itchefs-gvci.com/index.php?option=com_content&view=article&id=890:17-january-2015-eggplant-parmigiana-the-identity-of-italian-cuisine-join-us&catid=34:international-day-of-italian-cuisines-2015&Itemid=1284
Debra says
This looks incredible! I love eggplant parm - your recipe? Spot on!!! Making this when my folks visit later this week!
lizzy says
EGGPLANT!! haha this is my favorite ingredient and this recipe looks fab!!!! I needed a good eggplant parm recipe bec that is the one thing I havent tried to make yet with it!
foodyschmoody says
Lizzy, I'm dying laughing right now because every time I see an eggplant recipe on your site, I comment about how I need inspiration because pretty much THE ONLY eggplant recipe I make is this one, lol!!!
Healing Tomato says
I love a good eggplant parm recipe. This is one of the best I have seen.
Faye Wilkerson says
I am looking forward to fresh eggplant from my garden. This will be the perfect recipe.
Joanne T Ferguson says
I love eggplant and so want to try this right now! Looks delicious! Pinned and shared!
Joy @ Joy Love Food says
I love eggplant parmesan, this sounds amazing! I've been wanting to get a mandolin, you've just given me the perfect excuse to do so!
Uma says
Your recipe sounds yummy. I want to try it but I don't eat eggs. What can i used instead of that?
foodyschmoody says
Hi Uma, I personally have only ever made it w/ the eggs but I have read others have dipped in buttermilk. You could try that! I hope it works out!
Uma says
Thanks. I'll definitely try it and get back to you.
Betty says
This looks absolutely delicious. I hope to make it come Fall.... will let you know how it turns out and, if you have leftovers can you freeze it? And, how would you reheat it? Microwave or oven???
foodyschmoody says
I'm so happy you are giving it a go. It's so delicious. As far as your question about freezing, we actually never have leftovers so I haven't tried freezing it already cooked. My best guess would be to freeze in individual servings. To reheat, I would thaw and then bake. Good luck and enjoy!
Jessica H Chavez says
this is the exact way I've been making eggplant parm for years!! The only suggestion I have for you to cut down some time and all the batter build up on your fingers and in the bowls and the mess cleaning up afterwards plus saves so much TIME is using zip lock bags for your flour, breadcrumbs and eggs/water.. just throw the pieces into each bag like good ole fashion "shakenBake" Do the same when making chicken parm or any parm really, as well!! xoxo
foodyschmoody says
Thanks for the tip!
Stephen Long says
Been searching for a recipe and found the one to try!