Eggplant Parmesan Recipe

Eggplants: Large, firm, and fresh eggplants are ideal for this recipe. They provide the base for the dish.

Italian seasoned breadcrumbs: These breadcrumbs are pre-seasoned with Italian herbs and spices, adding flavor to the eggplant coating.

Parmesan cheese: Grated Parmesan adds a salty, nutty flavor to the dish.

Marinara sauce: A rich tomato-based sauce that brings moisture and flavor to the layers.

Mozzarella cheese: Shredded mozzarella melts beautifully, creating a gooey, cheesy layer.

Eggs: Beaten eggs help the breadcrumbs adhere to the eggplant slices.

All-purpose flour: Used for dredging the eggplant slices before coating them in egg and breadcrumbs.

Salt: Enhances the flavor of the eggplant and other ingredients.

Black pepper: Adds a hint of spice and depth to the dish.

• eggplants - Substitute with zucchini: Zucchini has a similar texture and can be sliced into rounds, making it a good alternative for layering.

• italian seasoned breadcrumbs - Substitute with panko breadcrumbs: Panko breadcrumbs provide a similar crunch and can be seasoned with Italian herbs to match the flavor.

• grated parmesan cheese - Substitute with grated pecorino romano: Pecorino Romano has a similar salty and tangy flavor, making it a good alternative.

• marinara sauce - Substitute with tomato basil sauce: Tomato basil sauce offers a similar tomato base with added basil for extra flavor.

• shredded mozzarella cheese - Substitute with shredded provolone cheese: Provolone melts well and has a mild flavor similar to mozzarella.

• beaten eggs - Substitute with buttermilk: Buttermilk can help the breadcrumbs adhere to the vegetables and adds a slight tanginess.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour can be used for a slightly nuttier flavor and added fiber.

• salt - Substitute with soy sauce: Soy sauce can add a similar salty flavor with an additional umami depth.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor but is slightly milder and less visually noticeable.

• Allow the eggplant parmesan to cool completely to room temperature before storing. This prevents condensation from forming, which can make the dish soggy.

• For short-term storage, transfer the eggplant parmesan to an airtight container. Refrigerate for up to 3-4 days. Reheat in the oven at 350°F (175°C) until warmed through, about 15-20 minutes.

• For long-term storage, consider freezing. First, cut the eggplant parmesan into individual portions. This makes it easier to reheat only what you need.

• Wrap each portion tightly in plastic wrap, then in aluminum foil to prevent freezer burn. Place the wrapped portions in a freezer-safe bag or container. Label with the date for easy tracking.

• When ready to enjoy, thaw the eggplant parmesan in the refrigerator overnight. Reheat in the oven at 350°F (175°C) until hot and bubbly, about 25-30 minutes.

• If you prefer to reheat from frozen, cover the eggplant parmesan with foil and bake at 350°F (175°C) for 45-60 minutes. Remove the foil for the last 10 minutes to allow the cheese to become golden and bubbly.

• Avoid microwaving the eggplant parmesan as it can make the eggplant rubbery and the breadcrumbs soggy. The oven method ensures a crispy and delicious result.

• Preheat your oven to 350°F (175°C). Place the leftover eggplant parmesan in an oven-safe dish. Cover with aluminum foil to prevent drying out. Bake for 20-25 minutes until heated through and the cheese is bubbly.

• For a quicker method, use a microwave. Place a portion of eggplant parmesan on a microwave-safe plate. Cover with a microwave-safe lid or another plate to retain moisture. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.

• If you prefer a crispier texture, use a toaster oven. Preheat the toaster oven to 350°F (175°C). Place the leftover eggplant parmesan on a piece of aluminum foil or a small baking sheet. Heat for 10-15 minutes until the cheese is melted and the edges are slightly crispy.

• For a stovetop method, use a non-stick skillet. Place the leftover eggplant parmesan in the skillet over medium-low heat. Cover with a lid to help retain moisture. Heat for 5-7 minutes, flipping halfway through to ensure even warming.

• If you have an air fryer, preheat it to 350°F (175°C). Place the leftover eggplant parmesan in the air fryer basket. Heat for 5-7 minutes until the cheese is melted and the edges are crispy.

• Oven: Used to bake the eggplant parmesan at the specified temperature to achieve a bubbly and golden cheese topping.

• Knife: Essential for slicing the eggplants into ¼ inch rounds.

• Cutting board: Provides a stable surface for slicing the eggplants.

• Mixing bowls: Needed for beating the eggs, holding the flour, and the breadcrumbs separately.

• Paper towels: Used to pat dry the salted eggplant slices and to drain the fried eggplant slices.

• Frying pan: Used to fry the breaded eggplant slices until they are golden brown.

• Tongs: Handy for flipping the eggplant slices while frying and for placing them in the baking dish.

• Baking dish: Used to layer the marinara sauce, fried eggplant, parmesan, and mozzarella for baking.

• Measuring cups: Necessary for measuring out the breadcrumbs, parmesan cheese, marinara sauce, and mozzarella cheese.

• Whisk: Used to beat the eggs until they are well combined.

• Spatula: Useful for spreading the marinara sauce evenly over the layers.

• Cooling rack: Allows the baked eggplant parmesan to cool slightly before serving.

Pre-slice and salt eggplant: Slice and salt the eggplant in advance to remove excess moisture and bitterness.

Use store-bought marinara: Opt for a high-quality marinara sauce to save time on preparation.

Bread in batches: Dredge, dip, and coat multiple eggplant slices at once to streamline the process.

Bake instead of fry: Arrange breaded eggplant on a baking sheet and bake until golden to cut down on frying time.

Assemble ahead: Layer the ingredients in the baking dish and refrigerate until ready to bake.