Erin Merhar is a professionally trained chef, food stylist, and recipe developer. When she is not coming up with the next great dish for ThePioneerWoman.com, you can find her at the farmers' market or making pizza for friends.
If you're a fan of baked ziti or lasagna, put this eggplant parmesan casserole on your this list of Italian-American dishes! Eggplant parm is an irresistible mix of crispy fried eggplant, tomato sauce, and melty mozzarella cheese. Fresh basil and parmesan cheese only boost the flavor with freshness and bite. Try this vegetarian casserole and you might never go back to its meat-based version, chicken parmigiana, again! Don't be afraid of frying the eggplant. Below, you'll find all the tips you need to make it easy and fool-proof. Pair eggplant parm with a big salad and hunk of cheesy garlic bread, and family dinner is served. Now, who's hungry?
Should I peel my eggplant before cooking?
Leaving the skin on can give the eggplant slices a bit more structure when fried and texture when eaten. But it is perfectly okay to peel the eggplant before cooking as well.
Do you have to make your own tomato sauce for eggplant parmesan?
Nope! Of course you can make your own marinara, but you can also rely on the store-bought stuff. It'll work just as well and help this eggplant recipe come together quicker.
Do I need to salt my eggplant before making eggplant parmesan?
Though not an essential step, salting eggplant before cooking does yield some good results. For one, it helps to season the eggplant and allow that seasoning to reach the interior of the vegetable rather than just sitting on the surface. Salting eggplant before frying also helps to tenderize the pieces, so that when fried, then baked, they are meltingly tender.
Do you rinse or wipe the salt off the eggplant before cooking it?
There's no need to rinse the eggplant or aggressively wipe it down; simply pat each eggplant slice with a paper towel once the 45 minutes are up. This is to blot up any moisture that has been drawn out of the eggplant so the slices are nice and dry.
How do you make eggplant parm not soggy?
After all the effort that breading and frying the crispiest eggplant takes, the last thing you want is a soggy dish of eggplant parm! A few important steps help to keep this issue in check.
First, keep the oil for frying the eggplant at the right temperature. Cooking at 350 degrees allows the eggplant to fry crispy, without absorbing too much oil and becoming soggy. (This happens most frequently when the oil for the eggplant gets too cold.) Hook a thermometer on your pan to keep an eye on the temperature.
Second, when assembling the casserole, use a moderate amount of sauce and bake uncovered. This casserole is baked with just 3/4 cup of sauce between each of the layers. Enough to give great tomato flavor, but not drown the dish in sauce. Like it super saucy? Serve more warm marinara or tomato sauce on the side.
Finally, the casserole is baked uncovered. This allows any steam created while baking to escape the dish, instead of making the casserole soggy.
- Yields:
- 8 - 10 serving(s)
- Prep Time:
- 40 mins
- Total Time:
- 2 hrs
Ingredients
- 2
eggplant, about 3 lb. total
- 1 tsp.
salt, plus more for seasoning
- 1 c.
all-purpose flour
- 3
eggs
- 1/2 c.
milk
- 3 1/2 c.
panko breadcrumbs with Italian seasoning
- 1/2 c.
grated parmesan cheese
- 1/2 tsp.
ground black pepper
Vegetable oil, for frying
Nonstick cooking spray
- 3 c.
marinara or tomato sauce (from 1 24-oz. jar)
- 2 c.
shredded low-moisture mozzarella cheese
- 18
basil leaves, plus more for serving
- 8 oz.
fresh mozzarella, sliced
- Nutrition Information
- Per Serving (Serves 10)
- Calories895 Fat70 gSaturated fat16 gTrans fat0 gCholesterol118 mgSodium987 mgCarbohydrates38 gFiber5 gSugar8 gProtein26 gVitamin D1 mcgCalcium588 mgIron2 mgPotassium586 mg
- Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by
Directions
- Step 1Cut the eggplant into 1/2-inch thick slices. Line two large sheet trays with paper towels and lay the slices on top in a single layer. Season with a light sprinkle of salt all over both sides of the eggplant. Set aside for 45 minutes, then pat each slice dry with a paper towel.
- Step 2Meanwhile, place the flour on a plate. In a wide shallow bowl, whisk together the eggs and milk. In another wide, shallow bowl, combine the breadcrumbs, parmesan cheese, remaining 1 teaspoon of salt and 1/2 teaspoon of black pepper.
- Step 3 Working 2 to 3 eggplant slices at a time, dredge in the flour to coat completely, dip in the egg mixture then coat in the breadcrumb mixture.
- Step 4Meanwhile, heat a large skillet filled with about 1/4 inch of vegetable oil over medium-high heat until very hot (about 350°). Working in batches, cook a few eggplant slices in a single layer until golden brown on each side, about 3 minutes total. Remove from the oil and transfer to a wire rack set over a baking sheet (or a baking sheet lined with paper towels). Continue to fry the eggplant slices, adding more oil as needed to the skillet.
- Step 5Preheat the oven to 375°. Spray a 9-by-13-inch casserole dish with nonstick cooking spray. Add 3/4 cup of marinara sauce to the base of the casserole dish and spread to coat the bottom. Top with a third of the eggplant. (It may be necessary to shingle some of the slices slightly to completely coat the bottom of the casserole.) Sprinkle with 1 cup of shredded mozzarella. Tear 6 of the basil leaves into smaller pieces and sprinkle all over. Repeat with another layer of sauce, eggplant, cheese and basil, two more times, topping the final layer with slices of fresh mozzarella. Drizzle the top with 3/4 cup more of tomato sauce.
- Step 6Bake for 30 to 35 minutes, until the center of the casserole is hot and the cheese on top is melted and golden brown in spots. Let rest 10 minutes before serving topped with more basil.
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