Eggplant Parmesan is one of my favorite Italian dishes. In fact, I order it almost every time we go out to an Italian restaurant! I like to serve this with an Italian pink sauce, but you can definitely use your favorite marinara sauce instead.
The key to making this dish is by first salting your eggplant. This draws out a lot of the moisture from the vegetable so you don’t have a soggy casserole.
To begin, rinse off two medium-sized eggplants. Cut into 1/2 inch slices and place on a cookie sheet rack. Sprinkle each side with salt. This is going to add a little flavor, pull out the moisture, give it a better texture, and remove some of the bitterness.
Once the eggplant’s moisture has released, dab with a paper towel to remove the excess liquid.
Eggplant Parmesan Ingredients
- 2 cups eggplant sliced and salted
- 3 cups Italian pink sauce or marinara sauce
- 8 ounces mozzarella cheese sliced
- 1 tablespoon oregano
- 1 cup parmigiano-reggiano shredded
- 1 cup all purpose flour
- 1 1/2 cups panko bread crumbs
- Oil for frying
Egg Wash
- 2 eggs
- 1/4 cup milk
How to Make Eggplant Parmesan
Cut eggplant into slices and place on a wire rack. Salt the eggplant and wait for the moisture to draw out of the eggplant. Pat with a paper towel and remove the rest of the water.
Whisk the egg wash ingredients and place in a shallow casserole dish.
Add parmesan and oregano to the bread crumbs and mix well.
Take a piece of eggplant, coat well on both sides with the flour. Drop into the egg wash and coat. Drop eggplant and coat into the bread crumbs.
Preheat pan to medium high with oil to cover. When oil is nice and hot, drop the eggplant slices into the pan and brown each side, about 1 minute each side.
After your second batch, you may need to add more oil to the frying pan.
Grab a 9×13 casserole dish. Pour in 1/3 of the pink sauce. Layer the bottom with fried eggplant slices. Next, layer on the mozzarella cheese over each eggplant slice. Top with more sauce and repeat.
Place in 375 F oven, uncovered, for 35 minutes.
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More Easy Italian Recipes
Eggplant Parmesan Recipe
Recipe by Jason Hill – CookingSessions.comIngredients
- 2 cups eggplant sliced and salted
- 3 cups Italian pink sauce or marinara sauce
- 8 ounces mozzarella cheese sliced
- 1 tablespoon oregano
- 1 cup parmigiano-reggiano shredded
- 1 cup all purpose flour
- 1 1/2 cups panko bread crumbs
- Oil for frying
Egg Wash
- 2 eggs
- 1/4 cup milk
Instructions
- Cut eggplant into slices and place on a wire rack. Salt the eggplant and wait for the moisture to draw out of the eggplant. Pad with a paper towel and remove the rest of the water.
- Whisk the egg wash ingredients and place in a shallow casserole dish.
- Add parmesan and oregano to the bread crumbs and mix well.
- Take a piece of eggplant, coat well on both sides with the flour. Drop into the egg wash and coat. Drop eggplant and coat into the bread crumbs.
- Preheat pan to medium high with oil to cover. When oil is nice and hot, drop the eggplant slices into the pan and brown each side, about 1 minute each side.
- After your second batch, you may need to add more oil to the frying pan.
- Grab a 9×13 casserole dish. Pour in 1/3 of the pink sauce. Layer the bottom with fried eggplant slices. Next, layer on the mozzarella cheese over each eggplant slice. Top with more sauce and repeat.
- Place in 375 F oven, uncovered, for 35 minutes.
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