This is my favorite way to make eggplant parmesan. The extra prep step may not seem worth it to you, but trust me – it absolutely is and makes a huge difference. You can read the comments below and see that those who took the extra step did not regret it!
Hi again! Just popping in here to share a new video I shot for this eggplant parmesan! I know, two posts in two days. Who am I? I feel this new energy so I want to keep riding on that.
To clear the air from my last post, I’m not ditching the blog! I’m taking a mini break but throughout the break, I’ll definitely be popping in and out to share new videos and recipes that I made prior to the break. Think of it as a summer break; you guys will be busy vacationing and I’ll be busy regrouping and checking in when I get the chance :)
I will say this — I can’t wait for my relaunch in September. I had a call with my designer on Friday and I’m so pumped. There’s SO much coming and I’m seriously SO excited. I’ve already started shooting content for it and cannot wait to dive in!
In the meantime, I’m here to share with you my new recipe video for eggplant parmesan. If you’re a long-time follower, you’ll know that this recipe is one of my ultimate favs. It’s so comforting and you can make it for a crowd, a date-night in, a fancy but not-so-fancy dinner with friends. It’s extremely versatile and has so much flavor.
Heads up, though: this is the ONLY way you’ll want to make your eggplant parmesan in the future. The technique I show below is 100% worth it. So many readers have made it before and have told me that they won’t ever skip the prep step again!
Growing up, I was not a huge fan of eggplant. I didn’t like the texture. It was soggy and kind of slimey. The only way I would eat it was when my mom made this Chinese fried eggplant with this delicious sauce on top. Of course I would only eat something I didn’t like fried, lol
Eggplant parmesan is and was the only eggplant dish that I could tolerate eggplant. Even more so now that this technique of pulling out the moisture from the eggplant yields a much crispier and less soggy eggplant. You can see a photo of that here!
It makes a huge difference when it comes to pan-frying the breadcrumb coated slices as they don’t end up soggy! And again, I will 100% endorse the use of whole milk mozzarella. I mean, c’mon, doesn’t that last picture just make your mouth water?!
To me, eggplant parmesan, although not a meat dish, it’s still really filling, super flavorful, and hearty!
- 1 large eggplant, sliced into 1/2" thick slices
- 2 tbsp kosher salt
- 1 1/2 cup Italian seasoned breadcrumbs
- 3 eggs
- 1/2 cup milk
- 4 tbsp vegetable oil, for lightly pan-frying
- 3 cups marinara sauce, homemade or store-bought
- 2 cups whole milk mozzarella shredded
- 1 cup parmesan cheese shredded
- Handful of fresh basil leaves chopped, for garnish (optional)
- Salt both sides of your eggplant slices and place them in a large colander in the sink. Let the liquid drain for 45 minutes to 1 hour.
- When your eggplant slices have finished draining liquid, brush off the excess salt, as you don't want it to be too salty!
- In 2 shallow plates, add breadcrumbs to one and whisk eggs and milk in the other. Dip both sides of eggplant slice into milk/egg mixture then cover with breadcrumbs, shaking off the excess. Place on plate or large baking sheet and repeat until all eggplant slices have been coated.
- Preheat oven to 375 degrees.
- Heat a skillet over medium high heat and add 1 tbsp. of vegetable oil into the skillet. Once the skillet is hot, add two eggplant slices at a time to the skillet and cook on both sides until golden brown, remove and set on a large plate lined with paper towels. Repeat with 1 tbsp. of vegetable oil for every 2 eggplant slices.
- In a large casserole dish, add 1 cup of marinara sauce to the bottom of the casserole dish. Add a layer of eggplant slices (I was only able to fit about 3 a layer) then using a 1/4 cup, dollop marinara sauce on top of the eggplant slices. The idea isn't to smother the layers with sauce. On top of the eggplant slices, sprinkle a generous amount of mozzarella cheese and parmesan cheese. Repeat the layers until you run out of eggplants slices. Top the casserole with more cheese before you place in the oven :)
- Bake for 20-25 minutes, or until the cheese is bubbly and brown on top. I used the broiler for 5 minutes to get the cheese nice and brown - you don't have to, but if you do, watch it carefully!
- Serve hot and top with chopped basil, if using.
Posted on May 15, 2018