best eggplant parmesan

One bite of Eggplant Parmesan and you'll be sold. 

Eggplant Parmesan

eggplants,

Kosher salt

c. all-purpose flour

eggs,

c. milk (or water)

c. Panko bread crumbs

oregano

c. mozzarella

Vegetable oil,

parsley,

c. extra-virgin olive oil

onion, chopped

garlic, chopped

tomato paste

tomatoes

c. torn basil leaves

black pepper

First time making eggplant! Loved it. I used Italian breadcrumbs, Parmesan, garlic salt and Italian seasoning for the breading and for my sauce I used leftover pizza sauce I had made two days prior. 
My sauce was homemade, added red pepper chili flakes, bay leaves, fresh Oregano instead of dried
Layered cheeses with ricotta I also had, mozzarella and parm.
Loved it, will make again

I finally found a way to enjoy eggplant! So delicious 😋 Everyone in my family loved it - kids, hubby and parents. Seconds and leftovers were had. Lots of work but worth it.

This is a great recipe because it is really Italian. Most recipes are Italian American. It is like a lasagna though and not a Parma. When I make eggplant Parma, I cut the eggplant long as the chicken would be cut, bread it, etc. The marinara is seasoned right and that makes the dish wonderful. I have no idea why Americans feel the eggplant parma should be like lasagna…does anyone know?

Excellent! But the paper towels kept on getting stuck in my teeth.

THIS! Was. So. GOOD!!!!! Beware, it takes forever to make! But so worth it! Amazing!

I did not like the fried eggplant - it made a weird texture and the flavors overall were not great either. We ended up trying to add more seasonings after it was baked which helped a bit. We won't make this again.

https://streaming.hearstdigitalstudios.com/1a5eac94-1a8d-4aea-87ed-78269e9cbdc7/video_rover_16x9_1080p_hd_1572617184_73469.mp4

This Is The Only Eggplant Parm Recipe You'll Ever Need

This Parmigiana di Melanzane or No Fry Eggplant Parmesan is definitely part of our top 5 decadent Italian dishes. If you haven’t tried it before, your time has come.

No Fry Eggplant Parmesan Recipe

medium black eggplants (aubergine)

mozzarella cheese

oz parmesan cheese

extra virgin oil

oz gross salt

tomato puree

onion

garlic

extra-virgin oil

basil leaves

tsp Black pepper

salt

sugar

Start by washing and slicing the eggplants very thinly with a sharp knife, or even better if you have a mandolin, about 1/8 inch.

Lay the slices on a tray or colander where they can drain and put the gross salt over. The salt will make the eggplant “sweat” and lose some water and bitterness. Let them rest for one hour.

Pre-heat the oven at 400 Fahrenheits.

Prepare the tomato sauce by chopping the onion and garlic finely. Stir fry them in the olive oil for a minute and add the tomato puree. Let it simmer on low heat for 45 minutes.

Wash the eggplants from the extra coarse salt. Dry them with a tablecloth. Oil a tray and put them on it with a splash of extra virgin oil. Put them in the oven and grill for 10-15 minutes.

Shred your mozzarella cheese or grind it with and shredder.

Go back to your tomato sauce and add the basil leaves, sugar, salt, and pepper and take them out of the heat.

Take the eggplant out of the oven and prepare the tray where you are going to assemble the dish.

Put some oil on the bottom of a deep tray.

Place a layer of tomato sauce, followed by a layer of grilled eggplant, salt, and pepper, followed by mozzarella and parmesan cheese.

Repeat until you fill the pan, making sure you finish with a layer of tomato sauce, mozzarella, and parmesan cheese to ensure it looks well grilled.

Place in the oven keeping the 400 Fahrenheit, for 40 minutes.

When you take it out, let it rest for 15 minutes before serving, to ensure all flavors and textures are well consolidated.

Top it with some basil leaves.

<em>This</em> <em>Parmigiana di Melanzane or No Fry Eggplant Parmesan is definitely part of our top 5 decadent Italian dishes. If you haven’t tried it before, your time has come.</em>

The whole family will love this classic eggplant parmesan! Slices of tender eggplant coated in homemade breadcrumbs, and then layered with melted cheeses &amp; rich marinara! Whether you&#039;d like to bake or fry the eggplant, this recipe has a method for both.

Classic Eggplant Parmesan

eggplants

all-purpose flour ((see notes))

eggs

olive oil ((for fried eggplant method))

bread

parmesan cheese (shredded)

Italian herb blend

garlic powder

(each) salt & black pepper

marinara

mozzarella cheese ()

basil (chopped)

Slice eggplant: remove stem from eggplant then slice into 1/4-1/2 inch thick slices.

Sweat eggplant: arrange slices on pan and sprinkle with coarse salt on both sides. Let sit and &quot;sweat&quot; excess moisture for 10 minutes. Pat firmly with paper towels to dry eggplant thoroughly (wipe off salt as well).

Breadcrumbs: toast slices of bread. Then chop in food processor until consistency is crumbs. Mix breadcrumbs in a bowl with garlic powder, salt &amp; pepper, Italian herbs, and shredded parmesan cheese. Tip: If you are not making your own breadcrumbs, use 1 1/2 cups of store-bought breadcrumbs instead.

Bread eggplant: arrange three bowls containing whisked eggs, flour, and breadcrumb mixture. First, coat eggplant in flour on both sides, then dip into eggs, and then dip into breadcrumbs - pack onto eggplant and then gently shake off excess crumbs. Wipe hands with paper towel then repeat. Tip: if baking eggplant instead of frying, brush a sheet pan with 1-2 Tablespoons of oil and arrange breaded eggplant onto pan as you coat them.

Pan frying method: in a skillet pan, add 1-2 Tablespoons of oil at a time, and cook breaded eggplant for 2-3 minutes on each side until golden brown. Lay on paper towels to soak up excess oil. Repeat until all eggplant has been fried.Baking method: instead of pan frying you can also bake the eggplant to use less oil. Preheat oven to 350F and arrange breaded slices onto sheet pan that is brushed with 1-2 Tablespoons of olive oil. Bake for 25 minutes until golden.

Assemble: in a large casserole dish, spread a thin layer of marinara on the bottom. Then layer: eggplant slices, mozzarella, a spoonful of marinara, and shredded parmesan. Repeat an additional layer on top.

Bake: Then bake at 400F uncovered for 30 minutes until cheese is browned and melted. Top with chopped fresh basil &amp; oregano, and serve!

The secret to the easiest, fastest eggplant Parm is to bread and bake all your eggplant at once, rather than deep frying the slices individually.

Baked Eggplant Parm

Cooking spray

c. panko bread crumbs

Italian seasoning

c. finely grated Parmesan, divided

c. marinara

basil

Which do you prefer: eggplant Parm or chicken Parm?

Preheat oven to 425°. Line 2 large baking sheets with parchment paper and coat with cooking spray.&nbsp;In a shallow bowl, whisk panko, Italian seasoning, an 1/2 cup Parmesan; season with salt and black pepper. In another shallow bowl, whisk eggs with 2 tablespoons water; season with salt and black pepper.&nbsp;

Dip an eggplant slice into egg wash, then dredge in panko&nbsp;mixture. Arrange on prepared baking sheet. Repeat to coat all eggplant slices. Spray tops lightly with cooking spray.

Bake until softened on the&nbsp;inside, and golden and crisp on the outside, 30 to 35 minutes.&nbsp;

In a large baking dish, evenly spread 1 cup marinara. Add an even layer of eggplant slices, then pour 1 1/2 cups marinara on top. Sprinkle with 1 cup mozzarella, half of remaining Parmesan, and basil. Repeat process once more to use up all ingredients.

Bake until bubbly and golden, 15 to 17 minutes more.

very very delicisious.  i added a little ricotta between each layer just because i had it.  

a keeper. oh i also used vodka sauce because I didn't have anything else in the quarantine times.

This is the best recipe...tried it for the first time today and it came out awesome!!!

Healthier than frying and great tasting. The eggplant was crispy and the meal as a whole was delicious and filling. I would definitely make this again

This is very delicious and easy to make. I’ll be making it more often.

Super delicious and easy to make, thanks for the wonderful video!  Highly recommend!!

I made this for Mother’s Day and it was a hit!!  I wouldn’t change a thing

An excellent, no hassle recipe. Definitely a keeper. Will be making it again & again. 

thank you so much!!!

When I halved the recipe, I just kept the eggplants on the baking sheet and dolloped marinara and sprinkled mozzarella + basil on top of each and put it back in the oven. I also salted the eggplant slices and let them weep for about 10 min. before coating. Turned out great.

Very easy to make, and delicious!  I set the sliced zucchini on paper towels and salted them first, and let them sit to get rid of some of the moisture before preparing for the oven.  Also added a little ricotta because I had it.  Yummy.

I have always used wheatgerm rather than breadcrumbs which adds a bit of toasty crunch.  
Dip into seasoned flour to absorb moisture, then beaten egg & finally wheatgerm.   Frying in olive oil & peanut oil combo gives flavor & Van use higher temp.  Move to baking sheet.  Mix red wine & Italian herbs together & then a marinara sauce.  Coat each slice w/ provolone or mozzarella, then sauce & sprinkle Parmesan cheese over top.  Bake until it's all melted.
Main dish for dinner by itself, or alongside Italian sausages or chicken & then leftover sandwiches a day or two later.  So good.😋

Very delicious and easy!  Hit with hubby..very picky!  I will make again.

this was so good! very easy to make and turned out way better than I ever expected.

https://streaming.hearstdigitalstudios.com/66011100-7b53-4569-b8f7-3188914edaad/video_rover_16x9_1080p_hd_1534778672_88470.mp4

Trust us, no one will miss all those extra cals.

You Won't Believe This Baked Eggplant Parm Is Actually Healthy

(upbeat music) - [Man] That lad's come for a chicken flip. (upbeat music)

This Crispy Baked Eggplant Parmesan has everything you love about the Italian classic—golden panko-crusted eggplant, rich marinara, fresh basil, Parmesan, and melty mozzarella—without the frying! Lighter, easier, and perfect for a cozy vegetarian dinner, entertaining, meal prep, or freezing for later.

Baked Eggplant Parmesan Recipe (Easy, No-Fry Method)

sea salt

pepper

½ teaspoon chili flakes- optional

panko breadcrumbs

Spray olive oil oil

of Marinara Sauce (use store-bought or make your own). 3 cups.

fresh oregano, optional, or basil

Preheat oven to 400F

  Line 2 large baking sheets with parchment paper. Brush or spray the parchment with olive oil. 

Prep eggplant

Slice eggplant into ⅓-inch round slices. See notes.

Make dry and wet mixtures

In a wide, shallow bowl, whisk eggs, milk, salt, pepper and chili flakes. In another wide shallow bowl, mix equal parts panko and parmesan. 

Dredge. Dip the eggplant slices into the egg mixture, then dredge each side into the panko/parm mixture. Place on the sheet pans, repeating until all are done. Sprinkle any excess panko-parmesan mixture over top. Spray or generously with olive oil.

Bake eggplant

  Bake for 20-25 minutes, until golden and crispy (no need to cook all the way through). The goal is to get the eggplant deeply golden and crispy, so be patient. All ovens are different; this may take longer- feel free to use your broiler. 

Assemble

Mix ½ cup water into your marinara sauce to make 3 cups. Grease a 9&#215;13-inch baking dish. Cover the bottom with ¾ cup of marinara sauce. Saving the 8 best-looking pieces for the top, layer the remaining eggplant over the sauce. Drizzle with 1 cup of marinara sauce, add ½ of the sliced mozzarella (save 8 slices for the top), and add half the parmesan. Sprinkle with fresh oregano or basil if you like. Add the top layer of eggplant, cover with remaining marinara, sprinkle with remaining parmesan, and top with fresh mozzarella slices. Season with salt and pepper. 

Bake at 

400°F, uncovered, for 20-25 minutes, until golden, melty and the edges are bubbling.  Feel free to broil. I like to sprinkle with oregano right at the end of baking time. Or garnish with fresh basil at the end. 

Probably the best recipe for Eggplant Parmesan we’ve ever tried. Made it for Thanksgiving and everyone asked for the recipe. Thanks for the clear instructions. One question, do you peel the eggplant like in the video? Or leave the peels on?

sooo good!
love this baked version of a classic.
i also did a pre-bake salting and added a flour dredge but im old and have extra time.
thank you for the share

I have made this several times following the recipe as written. It is always superb. While it might seem like a lot of steps, it’s actually quite easy. Both my husband and I love it.

Easy and delicious! I was dreading the eggplant prep and was so excited to see the note about it not being needed. Highly recommend.

This recipe is delish! I LOVE eggplant parm and this is just sooo good!

This is a dang delicious eggplant parm.  The eggplant gets soft in the middle with crunchy edges from the panko.  It's a little more putzy than another one I tend to make if I'm under crunch time, but worth the time if you have it. Served it with a simple green salad.  The entire house smelled divine!  My husband had band practice the night I made it, and the 3 guys smelled the leftovers so I dished out the remnants to them.  They loved it, too! :-)  I love your recipes!

Delicious!  My son, who had never made, nor eaten, eggplant parmesan, made this for our night before Thanksgiving gathering. This is so good that my eggplant-wary husband heartily approved.  Yummy and easy!

Eggplant Parm is my Prozac. I always order it out but really dislike making it at home — the salting to minimize bitterness, the frying and having the eggplant suck up ridiculous amounts of oil….Then… I found your recipe. It truly was feasting at home. Followed it to the letter — so easy! Know I’ll make it again and again

https://content.jwplatform.com/videos/fAKorZE9.mp4

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Top 5 best eggplant parmesan recipes from across the web

The most viewed best eggplant parmesan recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Eggplant Parmesan

No Fry Eggplant Parmesan Recipe

Classic Eggplant Parmesan

Baked Eggplant Parm

Baked Eggplant Parmesan Recipe (Eas...

The most viewed best eggplant parmesan recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine