Eggplant Parmesan is a delicious way to satisfy your craving for Italian food! Lightly breaded eggplant sauteed in seasoned flour and topped with mozzarella cheese!
Here's what you'll need:
Ingredients for this Italian favorite include: eggplant, egg, bread crumbs, Italian seasonings, Parmesan and Mozzarella cheese. I recommend using fresh Parmesan and Mozzarella cheeses as they add greater flavor and melt beautifully!
How to make it:
The process for eggplant parmesan looks lengthy, but it's really not. You're basically making three things simultaneously: pasta, eggplant and sauce.
- If you're making homemade sauce, get it started first. Then, prep the eggplant.
- Remove the skin of the eggplant, cut into rounds and soak in salty water for 5 minutes. Remove eggplant rounds and pat dry with paper towel.
- Next, set up a dredging station: 1 flat bowl with lightly beaten eggs and a second flat bowl with seasoned breadcrumbs (I use pie plates to dredge the eggplant in egg and breadcrumbs.)
- Dredge each eggplant slice in the egg first, then in the seasoned bread crumbs. Once all rounds are coated, place a single layer of coated eggplant in a large skillet with hot oil. Cook eggplant 3-5 minutes on each side or until golden brown. Place on paper towel to drain.
- Cook the pasta while the eggplant is browning in the skillet; drain pasta and set aside
- Now that the eggplant is cooked, top each round with fresh mozzarella and place under broiler until cheese melts.
- Plate cooked pasta with eggplant and sauce on top ; garnish with fresh Parmesan
How Long Does It Take to Make?
Generally speaking, one eggplant takes about 30 minutes to cook in batches. This includes the time for setting up the dredging station, cooking the pasta, reheating sauce and broiling the mozzarella cheese. Add an additional 15 minutes to soak the eggplant in salty water.
Eggplant Parmesan is a delicious and light vegetarian alternative to traditional Italian dishes.
- 1 large eggplant (this makes about 7-8 1/4 inch rounds)
- 1/2 cup oil vegetable or olive
- 3 whole eggs lightly beated
- 8 slices fresh mozzarella cheese
- 1 cup shredded fresh Parmesan
- 2 cups panko or bread crumbs
- 1 lb spaghetti pasta
- San Marzano Tomato Sauce see recipe notes
- 1 tablespoon Za'atar spice
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Heat large pot of water for pastaLightly beat 3 eggs and place in pie pan or shallow dishIn a second shallow dish, place bread (or panko) crumbs; season with salt, pepper and Za'atarPour oil into heavy bottom skillet on medium high heatHeat or prepare tomato sauce; allow to cook on low until ready to serve
- Prep Eggplant: Wash, peel and slice eggplant into rounds
Cook the Eggplant
- Working in batches, dredge eggplant in egg then bread crumbs
- Place bread-coated eggplant into hot oil; cook 3-5 minutes per side, or until the breading is light, golden brown (see recipe notes)
- Remove eggplant from skillet and drain on paper towel
- Add pasta to boiling water for 9 minutes; remove and drain; set aside
- Place one slice of fresh mozzarella on each eggplant round; place eggplant rounds on foil covered baking sheet
- Turn oven to "broil" setting, or 500ºF
- Broil eggplant until mozzarella cheese begins to melt; remove from oven
- Serve with pasta and sauce; garnish with fresh Parmesan
- Use homemade San Marzano tomato sauce or a high-quality jarred sauce
- After the first batch, you may need to add more oil; allow it to heat up before adding more eggplant rounds