This recipe, passed down from my Italian grandmother, was always the centerpiece of our holiday meals. I recall how she would meticulously layer each slice of eggplant, each one perfectly coated with a crispy breadcrumb crust, then smothered in a velvety béchamel sauce and marinara. Her hands, weathered but skilled, moved with a rhythm that made the process seem effortless. She had a way of making even the simplest ingredients taste extraordinary.
As a child, I loved helping her in the kitchen, eagerly waiting for those golden-brown slices to come out of the oven, bubbling with cheese. It was more than just a meal; it was a celebration of family, tradition, and the joy of cooking together. Whenever I make this Baked Parmesan Eggplant now, I’m transported back to those warm gatherings, surrounded by laughter and the love of my family.
Preparing this dish is a labor of love but well worth the effort. The eggplant is sliced and salted to draw out excess moisture, ensuring that each slice remains crisp when baked. After a quick fry to achieve that perfect golden-brown crust, the layers of marinara, cheese, and béchamel sauce come together in a heavenly symphony of flavors. The final bake gives the dish a beautifully crisp top layer, with the rich, gooey cheese and savory sauce melding together in perfect harmony.
Whether you’re looking to impress your dinner guests or simply enjoy a comforting meal with your loved ones, Baked Parmesan Eggplant is a recipe that promises to deliver warmth and satisfaction. It’s a testament to the joy of home cooking and the special memories that come with sharing a meal with those we hold dear.
Making Baked Parmesan Eggplant
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Ingredients
- 2½ pounds eggplant (about 2 to 3 medium), trimmed and sliced into ¼-inch rounds
- 2½ teaspoons salt, divided
- ¾ cup all-purpose flour
- 3 large eggs
- 2 cups seasoned Italian breadcrumbs
- Vegetable oil, for frying (approximately 3 cups)
- 1 (24-ounce) jar high-quality marinara sauce, such as Rao’s or Victoria
- 3 cups (12 ounces) shredded whole milk mozzarella cheese
- 2 tablespoons finely grated Parmesan cheese
- Fresh chopped basil, for garnish (optional)
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1½ cups milk
- ½ cup finely grated Parmesan cheese
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Directions
- Sprinkle 1 teaspoon of salt evenly over the eggplant slices on a large baking sheet, cutting board, or directly in a bowl. Layer several sheets of paper towels on a large cutting board or baking sheet. Arrange about a third of the eggplant slices in a single layer, and cover with more paper towels. Continue layering the eggplant slices and paper towels, ending with a final layer of paper towels. Allow the eggplant to sit for 1½ to 2 hours. Press down on the paper towels to absorb excess moisture before proceeding.
- To make the béchamel sauce: Melt the butter in a small saucepan over medium heat. Add the flour and whisk constantly for 2 minutes. Gradually whisk in the milk until smooth. Bring to a boil, then lower the heat and simmer, whisking frequently, for 2 minutes until the sauce thickens. Stir in the Parmesan cheese, salt, and pepper. Set aside.
- On a large plate, mix the flour with ¾ teaspoon salt. In a separate bowl, beat the eggs with 2 tablespoons of cold water. On another plate, combine the breadcrumbs with ¾ teaspoon salt.
- Dredge each eggplant slice in the flour, shaking off the excess. Dip in the egg mixture, allowing any excess to drip off, then coat with breadcrumbs, pressing to adhere. Arrange the breaded eggplant slices on a baking sheet.
- Heat about ¼ inch of oil in a large (12-inch) skillet over medium heat until hot. Fry the eggplant in batches, turning once, until golden brown, about 3 minutes per side. Transfer to a paper towel-lined baking sheet to drain. Continue with the remaining eggplant slices.
- Preheat the oven to 425°F and position a rack in the center. Spread ¾ cup of marinara sauce on the bottom of a 9×13-inch baking dish. Arrange a third of the eggplant slices over the sauce, overlapping them as needed. Top with another ¾ cup of marinara sauce. Sprinkle with 1 cup of mozzarella cheese and spoon about one-third of the béchamel sauce over the cheese. Repeat two more layers, leaving the edges of the eggplant visible on the top layer for crispiness. Sprinkle with Parmesan cheese. Bake for 30 to 35 minutes until bubbling and golden brown. Let cool, loosely covered with foil, for about 20 minutes. Garnish with basil if desired, slice, and serve.
Storing Suggestion
The assembled dish can be refrigerated for up to 2 days before baking. It can also be frozen before or after baking for up to 3 months. If frozen, defrost in the refrigerator overnight before reheating or baking.
Cooking Tips
For a healthier option, consider using less oil or baking the eggplant slices instead of frying. You can also experiment with different cheese blends for added flavor.
Serving Suggestions
Serve this dish with a fresh green salad or a side of garlic bread. A crisp white wine or a light, fruity red wine pairs well with the rich flavors of the eggplant.
Ingredient Substitutions
For a gluten-free option, substitute the all-purpose flour and breadcrumbs with gluten-free alternatives. You can also use a dairy-free cheese to make this recipe suitable for a dairy-free diet.
Seasonal Variations
In the fall, try adding roasted butternut squash to the layers for a seasonal twist. In the summer, fresh basil and cherry tomatoes can add a vibrant, seasonal touch.
Allergen Information
This recipe contains dairy and gluten. For dairy-free options, use non-dairy cheese and for gluten-free options, use gluten-free flour and breadcrumbs.
FAQ:
How can I make this recipe gluten-free?
To make this recipe gluten-free, substitute the all-purpose flour and breadcrumbs with gluten-free alternatives.
Can I prepare this dish in advance?
Yes, you can prepare the dish up to 2 days in advance and refrigerate it before baking. It can also be frozen for up to 3 months.
What can I use instead of Parmesan cheese?
If you need a substitute for Parmesan cheese, consider using a different hard cheese like Pecorino Romano or a dairy-free cheese alternative.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze leftovers for up to 3 months.
Can I bake the eggplant instead of frying it?
Yes, you can bake the eggplant slices. Arrange them on a baking sheet and bake at 400°F for 20-25 minutes, flipping halfway through until golden brown.
What side dishes pair well with Baked Parmesan Eggplant?
Try serving it with a fresh green salad, garlic bread, or a light pasta dish. A crisp white wine or a light red wine can also complement the flavors.
Baked Parmesan Eggplant
Ingredients
- 2½ pounds eggplant about 2 to 3 medium, trimmed and sliced into ¼-inch rounds
- 2½ teaspoons salt divided
- ¾ cup all-purpose flour
- 3 large eggs
- 2 cups seasoned Italian breadcrumbs
- Vegetable oil for frying (approximately 3 cups)
- 1 24-ounce jar high-quality marinara sauce, such as Rao's or Victoria
- 3 cups 12 ounces shredded whole milk mozzarella cheese
- 2 tablespoons finely grated Parmesan cheese
- Fresh chopped basil for garnish (optional)
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1½ cups milk
- ½ cup finely grated Parmesan cheese
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Sprinkle 1 teaspoon of salt evenly over the eggplant slices on a large baking sheet, cutting board, or directly in a bowl. Layer several sheets of paper towels on a large cutting board or baking sheet. Arrange about a third of the eggplant slices in a single layer, and top with more paper towels. Continue layering the eggplant slices and paper towels, ending with a final layer of paper towels. Let the eggplant sit for 1½ to 2 hours. Press on the paper towels to absorb excess moisture before proceeding.
- Prepare the béchamel sauce: Melt the butter in a small saucepan over medium heat. Add the flour, whisking constantly for 2 minutes. Gradually whisk in the milk until smooth. Bring to a boil, then lower the heat and simmer, whisking frequently, for 2 minutes, until thickened. Stir in the Parmesan cheese, salt, and pepper. Set aside.
- On a large plate, combine the flour with ¾ teaspoon salt. In a separate bowl, whisk the eggs with 2 tablespoons of cold water. On another plate, mix the breadcrumbs with ¾ teaspoon salt.
- Dredge each eggplant slice in the flour, shaking off the excess. Dip in the egg mixture, allowing any excess to drip off, then coat with breadcrumbs, pressing to adhere. Arrange the breaded eggplant slices on a baking sheet.
- Heat about ¼ inch of oil in a large (12-inch) skillet over medium heat until hot (it should sizzle when an eggplant slice is added). Fry the eggplant in batches, turning once, until golden brown, about 3 minutes per side. Transfer to a paper towel-lined baking sheet to drain. Continue with the remaining eggplant.
- Preheat the oven to 425°F and position a rack in the center. Spread ¾ cup of marinara sauce on the bottom of a 9x13-inch baking dish. Arrange a third of the eggplant slices over the sauce, overlapping them as needed. Top with another ¾ cup of marinara sauce. Sprinkle with 1 cup of mozzarella cheese and spoon about one-third of the béchamel sauce over the cheese. Repeat two more layers, leaving the edges of the eggplant visible on the top layer for crispiness. Sprinkle with Parmesan cheese. Bake for 30 to 35 minutes until bubbling and golden brown. Let cool, loosely covered with foil, for about 20 minutes. Garnish with basil if desired, slice, and serve.
- Note: Nutritional information assumes that about ½ teaspoon of salt used on the eggplant is absorbed and that approximately ¼ cup of oil is absorbed during frying.
- Make-Ahead/Freezer-Friendly Instructions: The assembled dish can be refrigerated up to 2 days before baking or frozen, either before or after baking, for up to 3 months. If frozen, defrost in the refrigerator overnight before reheating or baking.
