Eggplant Parmesan, a classic Italian-American comfort food, is a dish that transcends generations. The rich, savory flavors of fried eggplant layered with melted mozzarella and tangy tomato sauce create a truly irresistible experience. This iconic dish, often found in family kitchens and celebrated restaurants alike, is surprisingly simple to make at home, yielding results that rival even the best Italian trattorias. The perfect balance of textures – crispy eggplant, creamy cheese, and vibrant sauce – makes it a crowd-pleaser for any occasion.
Forget complicated recipes and lengthy preparation times; this guide will walk you through a straightforward, yet delicious, Eggplant Parmesan recipe. Whether you're a seasoned cook or a kitchen novice, you'll be amazed at how easy it is to create this culinary masterpiece. Get ready to dive into the step-by-step instructions and experience the joy of making your own authentic Eggplant Parmesan.
Tools Needed
- 9x13 inch pan
- oven
- stove
- grater
Ingredients
- Eggplant
- Garlic
- Olive oil
- Salt
- Pepper
- Freshly grated mozzarella cheese
- Pecorino Romano cheese
- Parmesan cheese
- Fontina cheese
- Fresh basil
- Homemade tomato sauce
- Italian style breadcrumbs: 1.5-2 cups
Step-by-Step Instructions
Step 1. Prepare the Ingredients and Sauce
- Gather all ingredients.
- Preheat oven to 375°F (190°C).
- Combine breadcrumbs, ground black pepper, a pinch of salt, Romano cheese, and Parmesan cheese. Mix well.
- Heat olive oil in a pan, add minced garlic, and cook until translucent. Add tomato sauce and fresh basil. Simmer.
Step 2. Prepare and Fry the Eggplant
- Peel and slice the eggplant. Bread the slices in the prepared breadcrumb mixture.
- Fry the eggplant slices until golden brown.
Step 3. Assemble and Bake the Eggplant Parmesan
- Spread a layer of sauce in the bottom of the baking pan. Arrange a layer of fried eggplant, overlapping slightly. Sprinkle with mozzarella, Fontina, Romano, and Parmesan cheeses, and fresh basil.
- Add another layer of sauce, eggplant, and cheeses, and basil. Top with a final layer of sauce and cheese.
- Bake in the preheated oven for about 30 minutes, or until the cheese is melted and golden brown.
Step 4. Cool and Serve
- Let the Eggplant Parmesan cool slightly before slicing and serving.
Read more: One-Pan Cod with Potatoes: Authentic Italian Recipe
Tips
- You can experiment with different cheeses. My grandmother used only Romano or Parmesan.
- Some people don't bread the eggplant, they just slice and fry it, or even just slice and sauté.
- Don't be shy with the sauce!
- It tastes even better the next day cold!
Nutrition
- Calories: approximately 600-800
- Fat: 35-50g
- Carbs: 50-70g
- Protein: 20-30g
FAQs
1. Can I use frozen eggplant?
While fresh eggplant is best, you can use frozen. Make sure to thaw it completely and press out excess moisture before frying to prevent soggy results.
2. How can I make this recipe healthier?
Use less oil when frying the eggplant, opt for part-skim mozzarella cheese, and use a lower-sodium tomato sauce. Baking the eggplant instead of frying is also a healthier option.
Enjoy your homemade Eggplant Parmesan! This classic dish is perfect for a weeknight dinner or a special occasion. With its satisfying flavors and relatively simple preparation, it's sure to become a new family favorite.