The Simple Joy of this Classic Eggplant Parmesan
When I think about comfort food that makes everyone happy, eggplant parmesan sits right at the top of my list.
There’s something magical about crispy, golden eggplant layered with rich tomato sauce and melted cheese. It’s like a warm hug on a plate, you know?
The beauty lies in its simplicity – just a handful of ingredients transformed into something extraordinary.
Sure, it takes some time to prep, but isn’t the best comfort food worth a little effort?
Plus, your kitchen will smell absolutely divine while it’s bubbling away in the oven.
Ingredients
Getting your ingredients together is honestly half the battle won when it comes to making this gorgeous eggplant parmesan. I love how this recipe uses simple, quality ingredients that you can find at any grocery store – nothing fancy or hard to pronounce here.
The magic happens when these everyday items come together, creating layers of flavor that’ll make your taste buds do a little happy dance.
- 1 large eggplant, sliced into 8 (1/2-inch) rounds
- 1 cup Italian seasoned breadcrumbs
- 2 eggs
- 6 tablespoons olive oil
- 2 shallots, sliced and chopped
- 3 garlic cloves, crushed and then minced
- 1 teaspoon crushed red pepper flakes
- 3 large tomatoes
- 6 ounces tomato paste
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup chopped fresh basil leaves
- 1 cup shredded part-skim mozzarella cheese
- 1/2 cup grated parmesan cheese
Now, let’s talk about picking the perfect eggplant because this can make or break your dish. You want one that feels heavy for its size and has smooth, glossy skin without any soft spots or wrinkles – think of it like choosing a good avocado, but shinier.
When it comes to the tomatoes, go for the ripest ones you can find, those beauties that give just slightly when you press them. Fresh basil is absolutely worth the splurge here because dried just won’t give you that bright, peppery punch that makes this dish sing.
And while we’re talking cheese, don’t even think about using pre-shredded for the parmesan – freshly grated will melt so much better and taste infinitely more delicious.
How to Make this Classic Eggplant Parmesan
Making this classic eggplant parmesan is like conducting a delicious orchestra, and trust me, once you get the rhythm down, you’ll feel like a total kitchen rockstar. First things first, slice that 1 large eggplant into eight half-inch rounds and salt each side liberally – this isn’t just for flavor, it’s actually drawing out the bitterness that can make your dish taste, well, bitter. Let those salted slices hang out in a colander set over a bowl to drain while you tackle the sauce, because nobody wants soggy eggplant ruining their masterpiece.
The sauce is where the magic really starts happening, and it begins with a little tomato trick that might seem fussy but makes all the difference. Cut an X in the bottom of each of your 3 large tomatoes with a sharp paring knife, then blanch them in boiling water for just one minute before transferring them to a cutting board with a slotted spoon.
Once they’re cool enough to handle, that skin will peel right off starting from your scored end – it’s oddly satisfying, like peeling sunburned skin but way more appetizing. Coarsely chop those beauties and purée them in a blender for 30 seconds, then heat 3 tablespoons olive oil in a heavy pot until it’s hot but not smoking. Sauté your 2 chopped shallots and 3 minced garlic cloves until golden, about 30 seconds, then add your tomato purée, 6 ounces tomato paste, 1/2 cup fresh basil, 1 teaspoon salt, 1/4 teaspoon black pepper, and 1 teaspoon red pepper flakes.
Let this simmer uncovered for 25 to 30 minutes, stirring occasionally until it’s slightly thickened and smelling like heaven.
While your sauce is doing its thing, it’s time to give those eggplant slices the golden treatment they deserve. Heat the remaining 3 tablespoons olive oil in a frying pan, then set up your breading station by beating 2 eggs in one dish and putting 1 cup Italian seasoned breadcrumbs in another. For perfectly even browning and easier flipping, consider using a premium seafood cookware set that offers superior heat distribution and non-stick performance.
Dip each drained eggplant slice into the beaten egg, then coat it thoroughly in breadcrumbs before placing it in that hot oil to brown on each side until gorgeously crispy. Transfer the browned beauties to a plate lined with paper towels to absorb excess oil, then preheat your oven to 350°.
Now comes the fun part – layering. In a 9×13 baking dish, pour a third of your sauce on the bottom, arrange those golden eggplant slices on top, then layer with some of that 1 cup mozzarella and 1/2 cup parmesan cheese. Add more sauce, more cheese, and finish with a final layer of sauce.
Cover with foil and bake for 30 minutes, then let it rest for five minutes before serving because patience, my friend, prevents molten cheese burns and keeps all those beautiful layers intact.
Substitutions and Variations
Why stick to the traditional recipe when you can make this dish work for pretty much any dietary preference or ingredient shortage in your kitchen?
I love swapping regular breadcrumbs for panko, which creates an extra-crispy coating that’ll make you wonder why you ever used anything else.
Out of mozzarella? Provolone works beautifully.
Want to go lighter? Try part-skim ricotta mixed with a beaten egg.
For my gluten-free friends, almond flour makes a fantastic breadcrumb substitute.
You can even use zucchini instead of eggplant, though you’ll skip the salting step since zucchini doesn’t have that bitter edge.
Additional Things to Serve With Classic Eggplant Parmesan
Since eggplant parmesan is already pretty rich and satisfying on its own, you’ll want sides that complement rather than compete with all those gorgeous layers of cheese and sauce.
I always reach for a crisp Caesar salad – those crunchy romaine leaves cut right through the richness.
Garlic bread feels obvious, but honestly? It’s perfect for soaking up every last drop of that homemade tomato sauce.
A simple arugula salad with lemon vinaigrette works beautifully too, adding peppery brightness that balances the melted mozzarella.
Trust me, you don’t need anything fancy when the star is this delicious.
Final Thoughts
After all that layering, salting, and simmering, you’ve got yourself a dish that’s worth every single step.
I know it seems like a lot of work, but trust me on this one. The crispy eggplant, tangy sauce, and melted cheese create something magical together.
Plus, your kitchen will smell absolutely incredible while it’s baking. What more could you want?
This recipe feeds a crowd, freezes beautifully, and honestly tastes even better the next day.
