About this Recipe

By: Rachel

Eggplant gets a bad rap. While not entirely unearned, I wish more people would give it a chance. Eggplant is one of my favorite vegetables. When prepared correctly, its texture is luscious and creamy, like cutting into a soft stick of butter. This easy Eggplant Parmesan recipe is so delicious that it will convert even the most avowed eggplant-haters. I have served this homemade eggplant parmesan to many people who swore up and down that the fried eggplant was mozzarella cheese or chicken (!)

I hope you give it a try!

Be Kind To Your Eggplant, and Your Eggplant Will Be Kind To You

Eggplant is one of those foods that can be absolutely delectable when prepared correctly, and completely inedible when it is not. Like an overcooked piece of gorgeous ahi tuna or filet, or broccoli that has been boiled into flavorless mush, bad eggplant simply isn’t worth eating. Unfortunately, eggplant is all too often prepared by inexperienced or impatient hands, so I only order it when I have high confidence in the chef.

There are two very common mistakes in the world of eggplant cookery. The first is choosing a poor fruit in the first place. A good eggplant is shiny and smooth. It feels heavy for its size when picked up, and is firm in texture.

When you look at the bottom of an eggplant (the blossom end), it will have a small mark either in the shape of a dash or a circle. Those with a dash are sweeter, with more flesh and fewer bitter seeds; they are the only ones I buy when I shop for eggplants at the market. If you cannot find a good eggplant, better to change the dish than to buy an inferior fruit.

The second, and probably most common, mistake is undercooking it, leaving the diner with a bitter, astringent taste. Undercooked eggplant is wholly unpleasant in texture—rubbery and chewy rather than silky-smooth.

Homemade Eggplant Parmesan: Classic, Delicious, and Unforgettable

A well-prepared eggplant parmesan is a beautiful thing. It is flavorful and filling, with plenty of rich tomato sauce and stretchy mozzarella cheese.

There are many ways to prepare cheesy eggplant parmesan. Most commonly, the eggplant is roasted or fried. While the former is easier and healthier, frying is hands-down my favorite. Your reward is a crispy, golden coating with a creamy, delicious interior—it is pretty much like eating fried mozzarella. However, if you are short on time or do not wish to fry your eggplant, head on over to Food52 for Nancy Jo’s roasted version.

What To Do If You Can’t Get Enough Eggplant

If you like Eggplant Parmesan, be sure to check out my Baked Pasta Alla Norma—another deeply comforting, cheesy Italian classic. Check out the eggplant archives for more ideas on how to use this tasty and often-underappreciated vegetable!

Beverage Pairing

By: Olivia

This Eggplant Parmesan is crisp and creamy, cheesy and rich. With the tomato sauce so prominently featured, the wine should have a decent acidity and richness to stand tall against the depth of flavors present in the sauce. This leads me to Mount Etna in Sicily. Etna Rosso is a red wine from the region often made with Nerello Mascalese. It has great acidity with red fruit, dried herbal, and earthy notes. You could also explore Etna Bianco made largely of Carricante. Wines are often crisp with notes of apple and orange blossom but with a mineral undertone. The lesson here is to enjoy Sicilian wines with this dish but also more in your life.

Eggplant Parmesan

Even the eggplant-averse love this recipe.

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Ready In 45

Meal Type Main Dish

Good For Comfort, Italian

Yield servings

Equipment

Ingredients

2 medium eggplants (see notes above)
½ tablespoon kosher salt
4 large eggs beaten
½ cup (60g) all-purpose flour
1 ½ cups (75g) panko
1 recipe Versatile, Everyday Vegetarian Red Sauce or 3-4 cups (675-900g) marinara sauce
½ pound (225g) shredded mozzarella cheese
1 cup (100g) freshly-grated Parmigiano-Reggiano cheese
Spaghetti for serving, prepared al dente, about 2 ounces (55g) dried per person

Step by Step Instructions

Step 1

Select excellent-quality eggplants (heavy for their size, with smooth skin, and with a dash, not a dot, on the bottom).

Step 2

Slice the eggplant into roughly half-inch (1cm) rounds.

Step 3

Heat your oven to broil.
Prepare three shallow dishes, one with flour, one with the beaten egg, and one with panko.
If your tomato sauce is cold from the refrigerator, heat it through; room temperature or warm sauce is fine as is.
Finally, heat a skillet over medium heat with oil about half an inch (2 ½ cm) deep.

Step 4

Place a paper towel-lined sheet pan within reach of your stove.
Test the oil. When you begin to dip the eggplant in the oil, it should bubble and sizzle immediately.
Place the eggplant rounds in without crowding them. If the oil is the correct temperature, the eggplant will cook in about 90 seconds per side, and will be golden brown on the outside while fully cooked and creamy within, offering no resistance when you cut into it.
You may need to add more oil, or adjust the heat, as you cook each batch.

Step 5

Place the cooked eggplant slices on the lined platter to drain, and continue until all of the eggplant has been fried. Remove the oil from the heat and set aside.

Step 6

Toss the spaghetti with tomato sauce, and transfer the spaghetti to individual dishes or one large casserole. Top with eggplant slices, and cover generously with cheese.
Broil for 2-4 minutes, watching carefully, until bubbly and golden brown.
If desired, spoon a little more sauce over the top. Garnish with fresh basil, and serve hot.