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This Eggplant Parmesan is made up of layers of sauce, cheese and Italian fried eggplant slices. Perfect for Sunday dinner, a special occasion or even meal prep! Serve on top of spaghetti or angel hair pasta!
Ingredients Needed For Eggplant Parmesan:
- Eggplant
- Sea Salt
- Eggs
- Garlic
- Parmesan
- Italian Seasoning
- Italian Breadcrumbs
- Olive Oil
- Tomato Sauce
- Ricotta Cheese
- Mozzarella Cheese
Kitchen Tools Used In This Recipe
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How to Make Eggplant Parmesan:
The great thing about this recipe is that you can split the steps into 2 days. Make the fried eggplant one day and assemble the dish the next.
So, first things first, we need to sweat the eggplant. Slice the eggplants into rounds and place in a large strainer or on top of paper towels. Sprinkle with sea salt and let see sit for 30 – 60 minutes.
After 30 – 60 minutes, rinse the eggplant with water and dry with a paper towel. To prep for frying, in a medium bowl, whisk together the eggs, one garlic clove, a tablespoon of parmesan cheese and the italian seasoning. On a medium plate, place the Italian breadcrumbs.
In a large skillet, heat the oil olive and 2 – 3 cloves of garlic sliced over medium heat.
Dip the eggplant slices, one at a time, into the egg mixture and then dredge into the breadcrumbs. Making sure to coat both side with breadcrumbs.
Place into the skillet, continue to with the eggplant slices in batches, depending on the size of your skillet. Once one side of the eggplant is golden, about 2 – 3 minutes, flip over. After another 2 – 3 minutes, remove to a paper towel lined plate.
At this point you can cool the eggplant and refrigerate in an airtight container for next day use or continue on to assemble the dish!
I used a square casserole dish but depending on the size or quantity of the eggplants you use, you may need a bigger dish. Ok, so pour 1/2 cup of your favorite italian tomato sauce in the bottom of the dish.
Place a single layer of eggplant on top of the sauce, keeping in mind there are only two layers of eggplant. You may need to adjust your baking dish size. Now spoon about a tablespoon of ricotta cheese on top of each of the eggplant slices and sprinkle with each with a teaspoon of parmesan.
Place another slice of eggplant on top of each of the ricotta topped slices. Top with about one cup of tomato sauce, but this can be adjusted to cover the eggplant. Top the sauce with one 8 oz. package of mozzarella cheese.
Bake at 350 for 20 – 30 minutes or until bubbly. Serve immediately on top of spaghetti or cool and separate out for meal prep.
Hope you enjoy!!
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Eggplant Parmesan
- Total Time: 1 hour 30 minutes
- Yield: 4 servings 1x
Ingredients
- 1 large eggplant
- 2 tsp sea salt
- 2 large eggs
- 3 garlic cloves, divided
- 1 tbsp parmesan cheese
- 1 tsp italian seasoning
- 1 cup italian breadcrumbs
- 1/2 cup olive oil
- 1 1/2 – 2 cups favorite tomato sauce
- 4 – 6 tbsp ricotta cheese
- 8 oz shredded mozzarella
Instructions
- Slice eggplant into rounds and place in a large strainer or on to paper towels.
- Sprinkle with sea salt and let sit for 30 – 60 minutes.
- After the sweating the eggplant, rinse with water and dry with a paper towel.
- In a medium bowl, whisk the eggs, parmesan, italian seasoning and one minced garlic clove.
- Place breadcrumbs on a dish for dredging.
- Slice the remaining garlic cloves into slivers and heat with olive oil in a large skillet over medium heat.
- One at time, dip a round of eggplant into the egg mixture, dredge in the breadcrumbs and place in the skillet. Continue with 3 or 4 more to fill the skillet.
- Cook until browned, about 2 – 3 minutes and then flip over for another 2 – 3 minutes. Remove to a paper towel lined dish.
- Continue with remaining eggplant.
- Once complete you can cool and store in an airtight container overnight or continue to assemble the dish.
- In a casserole dish, pour a 1/2 cup of your favorite tomato sauce and place a single layer on eggplant on top.
- Top each eggplant slice with a tablespoon of ricotta cheese and top with another slice of eggplant.
- Pour 1 – 1.5 cups of tomato sauce over the eggplant (enough to cover all the eggplant).
- Top with the mozzarella cheese.
- Bake at 350 for 20 – 30 minutes or until bubbly and cheese starts to brown on top.
- Serve over pasta if desired.
- Enjoy!
Notes
- This recipe can easily be doubled.
- This recipe made 4 large servings but could easily be 5 or 6 depending on size of eggplant.
- Adjust Favorite Tomato Sauce and cheeses based on amount of servings.
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Italian