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Eggplant Parmesan

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Eggplant Parmesan from www.tablefortwoblog.com

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!
Our all-time FAVORITE way to make eggplant parm! You will want to make it this way forever!

How is it mid-March and we’re supposed to be getting 1-3 inches of snow today? This is annoying. Good thing we didn’t decide to have our wedding in March like we initially almost did. I also find it really interesting how people choose wedding dates. Some choose it for special meaning and then others (like us) just choose it cause it’s whatever was open at our wedding venue. But then that random date becomes a forever meaning to you. Kind of cool at how it was “meant to be.”

Our all-time FAVORITE way to make eggplant parm! You will want to make it this way forever!

How good does this cheesy goodness look?! You will not regret making this dish and it will be your new favorite way to make eggplant parmesan!

Our all-time FAVORITE way to make eggplant parm! You will want to make it this way forever!

This has been one of my favorite dishes to create from scratch. It’s really filling, super flavorful, hearty, and healthy. It’s got the best of every world! I had two large eggplant slices and my tummy was happily full :) one of the keys to this eggplant parmesan is to salt the eggplant slices and then give it time to let the salt draw out the eggplants’ liquid. 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?!

Our all-time FAVORITE way to make eggplant parm! You will want to make it this way forever!
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Eggplant Parmesan
Prep Time
1 hrs 15 mins
Cook Time
20 mins
Total Time
1 hrs 35 mins
 
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. Those who took the extra step did not regret it and I'm sure you won't either!
Servings: 4
Ingredients
  • 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)
Instructions
  1. 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.
  2. When your eggplant slices have finished draining liquid, brush off the excess salt, as you don't want it to be too salty!
  3. 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.
  4. Preheat oven to 375 degrees.
  5. 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.
  6. 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 :)
  7. 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!
  8. Serve hot and top with chopped basil, if using.
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Posted on March 18, 2013

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  1. 03/18/2013 at 7:07 am

    That picture really does make my mouth water. I keep meaning to try eggplant parmesan and this looks like a great recipe to try!

  2. 03/18/2013 at 7:19 am

    Your eggplant parm looks insanely delicious!! Stunning photos, as always!

  3. 03/18/2013 at 7:45 am

    We did get married in March, and were SO worried about how cold it was going to be, but got really lucky and wound up with a beautiful day. Hope yours is too! But anyway, love your eggplant parm – this is one of my go-to comfort food dishes for sure :)

  4. 03/18/2013 at 7:55 am

    Love that last pic! Those are the ones that always make me want to eat the food – cheese pulling away. Amaaaazing. Fingers crossed this is the last snow for this season. I can’t handle much more and we’re suppose to get 11″+ supposedly SIGH. I’ve had enough. Moving my butt to Aruba.

  5. 03/18/2013 at 8:34 am

    I adore Eggplant Parm, but I feel restaurants often over-do it on the grease factor. Yours looks insanely cheesy delicious, minus the excessive amounts of oil. And whole milk mozz? YES PLEASE! Anything else just wouldn’t be right.
    Hang in there with the snow. I feel your pain, we are going through the same thing up here!

  6. 03/18/2013 at 8:57 am

    Gorgeous family meal! And what a helpful tutorial. Thanks!

  7. 03/18/2013 at 9:29 am

    This looks incredible – all that stringy cheese! I resubscribed yesterday after the FB conversation! :-)

  8. 03/18/2013 at 9:38 am

    Mmmm…this looks delicious! Nothing beats the cheesy goodness of eggplant parm! And good call on switching your RSS feed. Need to make the jump!

  9. 03/18/2013 at 9:44 am

    Ohmahgosh, that photo with the CHEESE. I can barely deal with all this deliciousness!

  10. 03/18/2013 at 10:05 am

    That cheesy shot!!! Fabulous dish :)

  11. 03/18/2013 at 10:20 am

    I’m gonna need to lie down.

  12. 03/18/2013 at 11:02 am

    This is one of my absolute faves, love the flavours!

  13. These pictures are making my mouth water!

  14. 03/18/2013 at 1:18 pm

    Mmmm, this dish looks fantastic! Ya can’t go wrong with melty cheese.

  15. 03/18/2013 at 1:33 pm

    ooo I need to move everything over to Feedly, thanks for the reminder!

    This Eggplant Parmesan looks so good! Love the photos!

  16. 03/18/2013 at 1:50 pm

    All this stuff gives me such a headache. Why google, WHY?! I don’t need more things to figure out. I moved my personal reader over to feedly, but it’s still not as comfortable as google reader.
    Oh, and BTW, I love this meatless monday dish, beautiful.

    • 03/18/2013 at 1:55 pm

      I agree! Feedly is nice and modern, and pretty, but I don’t like that there’s no “next” button like how Google does so you can go to the next article instead of scrolling alllllllll the way through the first one to get to the next one! PS – were you able to re-subscribe to mine ok? :)

  17. 03/18/2013 at 2:10 pm

    Cheesy eggplant dish? Yes, please!! Great tip on salting it, too. And, glad to know Feedblitz is cheap to use!! :)

  18. 03/18/2013 at 3:34 pm

    Eggplant parmesan is one of those dishes that can satisfy me at any time. I love the pics too, all that gooey cheese. Yum

  19. 03/18/2013 at 3:44 pm

    We just seeded a thousand eggplant seeds! I can’t wait to make your eggplant parmesan recipe! Bring on summer!

  20. 03/18/2013 at 4:03 pm

    Love this dish! I still need to figure out what to do with all of the google reader nonsense:)

  21. 03/18/2013 at 4:03 pm

    This looks incredible Julie!! All that cheeeeeese…..mmm :)

  22. 03/18/2013 at 4:16 pm

    that looks AMAZING!
    Nicely done.
    I just switched to Netvibes and i love it. It also transfered everything from Google Reader easily! (my choosing it was that it mirrored Google Reader- i hate change so this helps)
    Gonna write a post about it too!

  23. 03/18/2013 at 4:41 pm

    I need this eggplant parm today. I so don’t want to deal with allof the changes. blah!

  24. 03/18/2013 at 6:36 pm

    Oh my goodness, I’m drooling! I *love* eggplant parmesan!

  25. 03/18/2013 at 9:34 pm

    I love Eggplant Parmesan and so agree that the full fat cheese is worth it! Beautiful dish.

  26. 03/19/2013 at 1:48 am

    All of this shenanigans is giving me a bigger headache as I have a new blog about to launch so I’m trying to figure out which reader to use..it looks like I’ll be using Bloglovin though. Great recipe and that cheese is just hot looking!!

  27. 03/19/2013 at 9:31 am

    Holy cheese-strings! This sounds amazing Julie!

  28. Melody
    03/19/2013 at 9:56 am

    This looks great, but I see green in the picture and you don’t have anything listed that is green. Is this basil or parsley?

  29. 03/20/2013 at 8:46 am

    That is one really good looking eggplant parmesan!

  30. 03/20/2013 at 11:29 am

    GAHHH!!! I have to figure out how to fix that RSS problem. But in the meantime, this hearty Eggplant Parm looks so wonderful. Love all that melty cheese!

  31. 03/20/2013 at 11:51 am

    not too happy about google reader either :( on a different note-these looks so delicious and I think only whole milk mozzarella does the justice here. sending some sunshine from Dallas.

  32. 03/20/2013 at 12:14 pm

    That’s cheesy deliciousness! And I agree about Google — time for us to rethink about Feedburner as well.

  33. 03/20/2013 at 12:15 pm

    Oh wow! This is comfort food at it’s finest :)

  34. 03/20/2013 at 2:07 pm

    I love that they are healthy, so I can eat the whole casserole dish full… right? So sad about Google RSS too. So silly

  35. 03/20/2013 at 3:34 pm

    I love that there are so few ingredients. I think I’ll have my hubs whip this up for an easy weeknight dinner! :)

  36. 03/20/2013 at 4:56 pm

    mouth = watering. I need this in my life stat

  37. 03/20/2013 at 5:29 pm

    This looks heavenly! I need to figure out something with my feed as well. Dragging my feet…

  38. 03/21/2013 at 12:19 am

    you have such a great blog here.. love it. this is a great recipe, i love eggplant parm.

  39. 03/21/2013 at 1:47 pm

    That cheese shot alone sells this whole entire recipe! WOW

  40. 03/21/2013 at 1:52 pm

    True confession – never had an eggplant parmesan. I know! Must make!

  41. 03/21/2013 at 7:01 pm

    Ok, I need to figure out my feed I suppose…oh the headache. It might be a little easier if I had some of this delicious Eggplant Parmesan. YUM!

  42. eve
    03/21/2013 at 8:27 pm

    Are the slices really two whole inches thick? That seems very thick to me but maybe they shrink down? I have never (successfully) cooked eggplant :( Thanks!

    • 03/21/2013 at 9:30 pm

      I didn’t really measure, but it seemed to be 2 inches. You could always just slice it 1 inch if you want to make sure they’ll get cooked all the way through :)

  43. 03/22/2013 at 6:18 pm

    YUM! I love eggplant parm but have actually never made it home. Must change that soon!

  44. 03/22/2013 at 7:14 pm

    Oh my goodness! You’ve got me drooling over here! This looks incredible, Julie.

  45. 03/22/2013 at 9:28 pm

    hands down best looking eggplant parm i’ve EVER seen. don’t tell my mama… ;)

    Julie these shots are GORGEOUS!

    • 03/22/2013 at 9:30 pm

      LOL girl, you just made me laugh out loud. xoxoxo

  46. 03/23/2013 at 9:15 am

    OMG!! Look at all that cheesy goodness!! Love it!

  47. Reading this post literally made my mouth water! I love eggplant parm. And your pics are gorgeous!

  48. Carol
    03/23/2013 at 7:49 pm

    This might be a stupid question… do you peel the eggplant?

    • 03/23/2013 at 9:45 pm

      Nope, keep the skin on.

  49. 03/23/2013 at 8:49 pm

    Hi! This recipe sounds delish!!! I’ve definitely got to try it! Question, do you have to use kosher salt? Or is regular salt ok?

    • 03/23/2013 at 9:44 pm

      Regular salt is fine!

  50. Patricia Jordan
    03/23/2013 at 8:51 pm

    All of your recipes look amazing!!!! I can’t wait to try your chicken parm!

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