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How to Make Eggplant Parmesan

Name: How to Make Eggplant Parmesan
Yield: 4
Ingredients: 2 large eggplants; 1/2 cup all-purpose flour; 2 eggs; 1 cup breadcrumbs; 1/2 cup grated Parmesan; 1/4 inch oil; 2 cups marinara sauce; 2 cups mozzarella

Layer breaded and fried eggplant slices with marinara sauce and cheese, then bake until bubbly. The key is salting the eggplant first to draw out moisture, which prevents a soggy final dish. Salt, drain, bread, fry, layer, bake.

Total time: 1 hr 20 min
Hands-on: 45 min
Serves: 4
Difficulty: Medium

Ingredients

2 large eggplants
1/2 cup all-purpose flour
2 eggs
1 cup breadcrumbs
1/2 cup grated Parmesan
1/4 inch oil
2 cups marinara sauce
2 cups mozzarella

Step by step

Prepare the eggplant. Slice 2 large eggplants into 1/2-inch rounds. Lay them on paper towels and salt both sides generously. Let sit for 30 minutes. The salt draws out bitter water. Pat completely dry.
Set up breading station. Three shallow dishes: flour in the first, beaten eggs in the second, breadcrumbs mixed with grated Parmesan in the third. Season the flour with salt and pepper.
Bread the eggplant. Dredge each slice in flour, dip in egg, then coat with breadcrumb mixture. Press the crumbs so they stick. Place on a rack while you finish the rest.
Fry the eggplant. Heat 1/4 inch of oil in a large skillet over medium heat. Fry slices until golden brown, about 3 minutes per side. Don't crowd the pan. Drain on paper towels.
Layer in baking dish. Spread thin layer of marinara in a 9x13 dish. Add half the eggplant, half the remaining sauce, half the mozzarella. Repeat. Top with more Parmesan.
Bake until golden. Cover with foil and bake at 375°F for 25 minutes. Remove foil and bake 15 more minutes until cheese is golden and bubbly. Let rest 10 minutes before serving.

Tips & troubleshooting

Don't skip salting the eggplant. Those 30 minutes make the difference between creamy and soggy.
Use day-old bread for your breadcrumbs. Fresh bread makes gummy coating.
Mix ricotta into your mozzarella layer for extra creaminess.
Let the finished dish rest before cutting. It firms up and slices cleanly.

Variations

Baked Version. Brush breaded eggplant with olive oil and bake at 425°F for 15 minutes per side instead of frying. Less oil but still crispy.
Make-Ahead Style. Assemble completely but don't bake. Cover and refrigerate up to 2 days. Add 10 extra minutes to baking time if cold.
Individual Portions. Use smaller baking dishes or ramekins. Layer the same way but reduce baking time to 20 minutes total.

Questions

Can I peel the eggplant?: You can, but the skin adds structure and prevents the slices from falling apart. Young, tender eggplants don't need peeling.
Why is my eggplant parmesan watery?: Usually from skipping the salting step or not draining the eggplant thoroughly. Also check that your marinara isn't too thin.
Can I freeze eggplant parmesan?: Yes. Assemble but don't bake, wrap tightly, and freeze up to 3 months. Thaw overnight then bake as directed, adding 10-15 minutes.
What cheese works best besides mozzarella?: Provolone melts beautifully and adds more flavor. A mix of mozzarella and provolone gives you the best of both.