Patrick Oconnell
Eggplant Parmesan is a classic Italian dish that is loved by many. It is a vegetarian dish with eggplant as its base, coated in breadcrumbs and fried or baked, and layered with rich tomato marinara sauce and melted cheese. The cheese is a key ingredient that gives the dish its signature flavour. The type of cheese used varies, but typically a combination of freshly grated Parmesan and mozzarella is used, with some recipes also including béchamel sauce. The cheese is layered between the eggplant and sauce, creating a crispy, crunchy, and flavourful dish.
| Characteristics | Values |
|---|---|
| Type of cheese | Parmesan, Mozzarella, Béchamel sauce |
| Preparation method | Grated, melted |
| Purpose | Flavor, texture, moisture |
| Baking temperature | 350-400°F |
| Baking time | 20-35 minutes |
| Baking dish | Large casserole dish |
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What You'll Learn
Preparing the eggplant
First, slice the eggplant into rounds or slices. Some recipes suggest removing the skin with a vegetable peeler, leaving some strips of skin on for colour and texture. The thickness of the slices will depend on your preference, but they should be even to ensure even cooking.
Eggplants are quite watery, so many recipes suggest salting the slices before cooking to draw out the moisture. Sprinkle salt on both sides of the slices and leave for 10 minutes to 2 hours, depending on the recipe. Rinse the salt off, then pat the slices dry with paper towels.
Next, prepare your dredging bowls. You will need three medium-sized shallow dishes. In the first, whisk together eggs and milk or almond milk. In the second bowl, mix together breadcrumbs, parmesan cheese, oregano, thyme, red pepper flakes, salt, and pepper. You can substitute fresh thyme leaves for dried thyme, and you can use store-bought or homemade breadcrumbs. In the third bowl, add flour and season with salt and pepper.
Now you are ready to dredge the eggplant slices. First, dip the slices in the flour and shake off any excess. Then, dip the slices in the egg mixture, followed by the breadcrumb mixture. Make sure to coat both sides of each slice.
Finally, you are ready to cook the eggplant. You can either bake or fry the slices. To bake, drizzle the slices with olive oil and place them on a baking sheet. Bake at 350-400°F for 18-20 minutes, or until tender and golden brown. To fry, heat olive oil in a large frying pan over medium-high heat. Add the eggplant slices and cook until golden brown.
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Preparing the cheese
Firstly, you will need to grate the cheese. Freshly grated cheese will give your dish a superior flavour. You can use a box grater to grate mozzarella and parmesan, or you can use store-bought grated cheese. Grate the cheese into a bowl and set aside.
Next, you will need to prepare the breadcrumb mixture. This is where the cheese comes into contact with the eggplant. In a separate bowl, combine the breadcrumbs with the grated parmesan, and any herbs and spices you wish to add. You can use a variety of herbs, such as oregano, thyme, and Italian herbs. Season the mixture with salt and pepper to taste. Mix the ingredients together until they are well combined.
Now you are ready to start assembling your eggplant parmesan! Spread a layer of marinara sauce on the bottom of a baking dish. Add a layer of eggplant slices, followed by a layer of the breadcrumb and cheese mixture. Repeat these layers, ending with a final layer of cheese on top.
The cheese is an essential component of eggplant parmesan, providing flavour, texture, and that irresistible melted goodness.
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Preparing the breadcrumbs
Step 1: Choosing the Bread
The first step is to select the type of bread you want to use. You can use any bread you like, from healthier grain bread to white bread, gluten-free bread, or even your favourite brand of gluten-free bread. This step allows you to personalise the recipe and cater to any dietary restrictions your guests may have.
Step 2: Toasting the Bread
Once you've chosen your bread, toast the slices to make them dry and crispy. This step is important because it ensures that the bread turns into crispy crumbs when processed.
Step 3: Processing the Bread
After toasting, put the bread slices into a food processor and pulse until they turn into crumbs. You can also use a blender or manually chop the bread into crumbs using a knife. The goal is to achieve a consistent crumb size to ensure even coating and cooking.
Step 4: Seasoning the Breadcrumbs
Place the breadcrumbs in a bowl and mix in your desired seasonings. A common combination is garlic powder, Italian herbs, salt, and pepper. You can also add shredded Parmesan cheese to the mixture at this stage for extra flavour. Additionally, you can include spices like smoked paprika and Italian seasoning. Don't be afraid to experiment with different herbs and spices to find your perfect blend.
Step 5: Coating the Eggplant
Now that your breadcrumbs are ready, it's time to coat the eggplant slices. First, dip the eggplant slices into a beaten egg mixture, allowing the breadcrumbs to stick better. Then, dip the slices into the breadcrumb mixture, making sure each slice is evenly and thoroughly coated.
Tips for Success:
- If you want to avoid using eggs, you can substitute them with almond milk, which has been reported to work well as a binding agent.
- For a gluten-free option, use gluten-free flour for dredging and gluten-free breadcrumbs or make your own breadcrumbs using gluten-free bread.
- Ensure your eggplant slices are sliced evenly, preferably no thicker than 1/2 inch, to promote even cooking.
- If you want to reduce the moisture in your eggplant, sprinkle salt on both sides of the slices, let them sweat for about 10 minutes, and then pat them dry with paper towels.
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Layering the dish
Start by spreading a thin layer of marinara sauce at the bottom of a baking dish. This sauce provides moisture and a beautiful tomato flavour to the dish. You can use a store-bought marinara sauce or make your own by simmering crushed tomatoes with herbs such as oregano and thyme.
Next, add a layer of breaded eggplant slices. To prepare the eggplant slices, sprinkle them with salt to draw out the moisture, and then dip them in a mixture of beaten egg and seasoned breadcrumbs before baking or frying. This breading process gives the eggplant a crispy texture and a nice crust.
Now, it's time to add the cheese! Sprinkle a layer of shredded or sliced mozzarella cheese over the eggplant slices. Fresh cheese will melt beautifully and enhance the creaminess of the dish.
Repeat the layers, starting with another layer of marinara sauce, followed by more eggplant slices, and then more cheese. Finish off the layering process with any remaining mozzarella and Parmesan cheeses.
Finally, sprinkle freshly grated Parmesan cheese over the top. Parmesan adds a rich, nutty, and savoury taste to the dish, providing a sharp and slightly tangy contrast to the milder, creamy mozzarella.
Once you've completed the layering, the dish is ready to be baked! Bake it uncovered, and enjoy the mouth-watering aroma of bubbling, golden-brown eggplant parmesan.
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Baking the dish
Baking the eggplant parmesan is the final step in the preparation process. Before baking, you should have already assembled the dish by layering the ingredients in a baking dish. The ingredients should be layered in the following order: marinara, eggplant slices, cheese, and fresh basil. Repeat the layers, finishing with any remaining cheese.
When you are ready to bake, preheat the oven to 350-400°F. Cover the baking dish with aluminum foil and bake for 25 minutes. Then, uncover the dish and bake for another 10 minutes, or until bubbling around the edges. Switch the oven to broil and broil for 2 minutes, or until the cheese starts to brown.
Let the dish cool for 15 minutes before serving. Top with more fresh basil leaves and grated Parmesan cheese, if desired.
The eggplant parmesan can be baked and frozen for up to 3 months. It can be assembled up to 2 days before baking.
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Frequently asked questions
Freshly grated Mozzarella and Parmesan are the most commonly used cheeses. You can also add Fontina and Pecorino cheese for extra flavour.
It is recommended to grate the cheese yourself for the best flavour. You can also use fresh slices of Mozzarella, as they melt better than pre-shredded cheese.
Start with a layer of marinara sauce, then add the eggplant slices, followed by the Mozzarella, Parmesan, and basil leaves. Repeat the layers, ending with the remaining Mozzarella.
Bake for 20 to 35 minutes at 375°F to 400°F. Then, broil for 2 to 4 minutes until the cheese is browned and bubbling.
Yes, you can assemble Eggplant Parmesan up to 2 days before baking. You can also freeze it for up to 3 months and bake it when ready to eat.
