Patrick Oconnell
Eggplant and cheese are a match made in heaven, and there are several ways to cook them together. One of the most popular dishes is Eggplant Parmesan, a hearty Italian classic that can be fried or baked. The key to this dish is the combination of crispy, oven-baked eggplant slices layered with a rich marinara sauce, melted mozzarella, and freshly grated Parmesan cheese. Another delicious option is a Cheesy Eggplant Casserole, which involves layering roasted eggplant slices, tangy tomato sauce, and mozzarella, and baking until golden and bubbly. For a gluten-free option, you can skip the breadcrumbs and simply enjoy the cheese and eggplant combination.
| Characteristics | Values |
|---|---|
| Dish Name | Eggplant Parmesan, Cheesy Eggplant Casserole |
| Ingredients | Eggplant, Marinara Sauce, Mozzarella, Parmesan, Breadcrumbs, Eggs, Basil, Oregano, Salt, Pepper, Garlic Powder, Vegetable Oil, Butter, Milk, Flour, Béchamel Sauce |
| Preparation | Slice eggplant, season, coat with flour, dip in beaten egg, coat with breadcrumbs, pan-fry, layer with sauce and cheese, bake |
| Cooking Method | Frying, Baking |
| Cooking Time | 15-35 minutes |
| Baking Temperature | 350°F - 500°F |
| Serving Suggestions | Side dish, Main course, Meat alternative |
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What You'll Learn
How to make eggplant parmesan
Eggplant Parmesan is a delicious, cheesy dish that can be baked or fried depending on your preference. Here is a step-by-step guide on how to make this mouth-watering recipe:
Ingredients
- Eggplant
- Marinara sauce (store-bought or homemade)
- Mozzarella cheese
- Parmesan cheese
- Breadcrumbs
- Eggs
- Flour
- Salt
- Pepper
- Olive oil
- Oregano
- Basil
Instructions
- Preheat your oven to 350-400°F.
- Slice the eggplant into thin, even rounds. A consistent width is important to ensure even cooking.
- Sprinkle salt on the eggplant slices to draw out the moisture and prevent sogginess. Let it sit for about 1-1.5 hours, then gently press to remove excess liquid.
- Prepare three bowls with flour, beaten eggs, and a mixture of breadcrumbs, garlic powder, salt, pepper, Italian herbs, and shredded parmesan cheese.
- Coat the eggplant slices first in flour, then dip them into the egg mixture, and finally into the breadcrumb mixture.
- If baking, brush a baking sheet with oil and arrange the breaded eggplant slices. Spray or brush the eggplant with oil.
- Bake for 5 minutes on each side until golden brown.
- If frying, heat oil in a skillet and cook the breaded eggplant slices for 2-3 minutes on each side until golden.
- In a baking dish, spread a layer of marinara sauce, followed by a layer of eggplant slices.
- Sprinkle mozzarella cheese generously over the eggplant layer.
- Repeat the layers, ending with a cheese layer on top.
- Bake for about 15-35 minutes, until the cheese is melted and bubbly, and the top is golden brown.
- Let the dish rest for a few minutes before serving.
- Garnish with fresh basil leaves and enjoy!
For an extra creamy touch, you can also add a layer of béchamel sauce between the layers of marinara sauce and cheese. Enjoy your homemade Eggplant Parmesan!
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Eggplant parmesan with béchamel sauce
Eggplant Parmesan is a hearty Italian classic that combines crispy, breaded eggplant slices with marinara sauce, cheese, and béchamel sauce. Here is a detailed recipe for this delicious dish:
Ingredients:
- Eggplant
- Marinara sauce (store-bought or homemade)
- Mozzarella cheese
- Parmesan cheese
- Basil
- Butter
- Flour
- Milk
- Salt
- Breadcrumbs
- Eggs
- Olive oil
- Oregano (optional)
- Thyme (optional)
Instructions:
- Slice the eggplant evenly into rounds, leaving some skin on for color and texture. Sprinkle salt on the slices to draw out moisture and enhance crispness.
- Prepare three bowls: one with whisked eggs, one with flour, and one with a mixture of breadcrumbs, Parmesan cheese, herbs, and a dash of almond milk.
- Dip each eggplant slice first in flour, then in the egg mixture, and finally in the breadcrumb mixture, ensuring an even coat.
- Arrange the breaded eggplant slices on a parchment-lined baking sheet. Drizzle with olive oil.
- Bake at 350-400°F for 15-20 minutes until tender and golden brown.
- Prepare the béchamel sauce by melting butter in a saucepan over medium heat. Add flour and cook, whisking constantly, for 2 minutes. Then, slowly add milk, whisking until evenly combined.
- Spread a layer of marinara sauce in a casserole dish. Add a layer of eggplant slices, more marinara, and half the mozzarella.
- Repeat the layers, ending with a layer of mozzarella and Parmesan cheese.
- Bake at 400°F for about 20 minutes, or until the cheese is bubbly and starting to brown.
- Garnish with fresh basil leaves and serve.
Feel free to adjust the amounts of sauce, cheese, and herbs to your taste. Enjoy your homemade Eggplant Parmesan with béchamel sauce!
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Cheesy eggplant casserole
Ingredients
- 1 large, firm eggplant with smooth skin
- Kosher salt, black pepper, and garlic powder for seasoning
- Marinara sauce (no-sugar-added sauce such as Rao's is recommended)
- Mozzarella cheese (fresh slices are recommended over pre-shredded cheese)
- Parmesan cheese
- Avocado oil spray
- Breadcrumbs (optional)
- Eggs (optional)
- Flour (optional)
- Butter, milk (optional)
Instructions
Preheat the oven to 425°F. Line a large, rimmed baking sheet with high-heat-resistant parchment paper or non-stick foil. Spray the parchment with avocado oil spray. Slice the eggplant into 1/4-inch thick rounds. Arrange the slices on the prepared baking sheet. Spray the eggplant slices with avocado oil and season with kosher salt, black pepper, and garlic powder. Roast the eggplant slices for 15 minutes, then turn them over and roast for another 15 minutes.
Remove the baking sheet from the oven and reduce the oven temperature to 350°F. Grease a 1-quart casserole dish. Arrange half of the roasted eggplant slices in the bottom of the dish. Spread half of the marinara sauce on the eggplant pieces and sprinkle with half of the mozzarella. Arrange the remaining eggplant slices on top and spread with the remaining marinara sauce. Sprinkle with the remaining mozzarella and parmesan.
Bake the casserole until golden and bubbly, for about 15 minutes. Allow it to cool for about 10 minutes before serving.
Tips
- For a gluten-free option, you can omit the breadcrumbs.
- If you prefer a crispier texture, you can pan-fry the eggplant slices in vegetable oil instead of baking them.
- To prevent sogginess, use a thin layer of sauce on the bottom and use the cheese as a barrier between layers.
- For a creamier dish, you can add a layer of béchamel sauce made with butter, flour, and milk.
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Breaded eggplant with cheese
To make breaded eggplant with cheese, you'll need eggplant, breadcrumbs, eggs, cheese, and seasonings. You can use a variety of cheeses, such as Parmesan, mozzarella, or cheddar, depending on your preference. You can also add herbs and spices to the breadcrumb mixture for extra flavor.
Start by slicing the eggplant into uniform rounds, about 1/4-1/2 inch thick. Sprinkle both sides with salt and let the slices sweat for about 10 minutes to remove excess moisture. Pat the slices dry with paper towels.
Prepare three bowls for dredging: one with whisked eggs, one with flour, and one with the breadcrumb mixture. Season the breadcrumbs with garlic powder, salt, pepper, Italian herbs, and shredded Parmesan cheese. You can also add red pepper flakes for a spicy kick.
Dip each eggplant slice first in flour, then in the egg, and finally in the breadcrumb mixture. Make sure the breadcrumbs adhere well to the eggplant by lightly pressing them on.
Arrange the breaded eggplant slices on a baking sheet. Drizzle them with olive oil to promote even browning and help the breadcrumbs crisp up. Bake at 400°F for 15 minutes, then flip the slices and bake for an additional 5-7 minutes, or until golden brown.
For a more indulgent dish, layer the breaded eggplant slices in a casserole dish with marinara sauce and shredded mozzarella cheese. Repeat the layers, ending with a generous topping of cheese. Bake at 400°F for about 30 minutes, or until the cheese is browned and bubbly. Let the casserole rest for about 10 minutes before serving. Garnish with fresh basil and oregano for added freshness and flavor.
You can also fry the breaded eggplant slices instead of baking them. Heat oil in a skillet and cook the eggplant for 2-3 minutes on each side until golden brown. This method creates a crispy exterior and a tender interior. Serve the fried eggplant slices with your favorite dipping sauce or as a delicious addition to sandwiches or salads.
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Baked vs. fried eggplant with cheese
Baked and fried eggplant with cheese are two popular ways to cook eggplant. Both methods can be used to make a hearty and flavorful dish, but there are some key differences between the two.
When baking eggplant with cheese, the process typically involves layering sliced eggplant with cheese and sauce in a baking dish. The eggplant slices may be coated in a flour and egg mixture before being breaded with a mixture of breadcrumbs, garlic powder, salt, pepper, Italian herbs, and shredded parmesan cheese. The baking dish is then placed in the oven and baked until the cheese is melted and bubbly. This method is often used to make eggplant parmesan or a cheesy eggplant casserole. Baking is a healthier alternative to frying, as it uses less oil. It is also a more convenient option, as you can bake a large batch of eggplant at once, and it doesn't require constant monitoring like frying does.
On the other hand, frying eggplant with cheese involves pan-frying breaded eggplant slices in oil until they are golden brown. The breading process is similar to the baking method, but instead of arranging the breaded eggplant on a baking sheet, they are fried in batches in a skillet. Frying eggplant results in a crispier texture and is a quicker cooking method than baking. However, it requires more attention and can be messier due to the use of oil. Frying also produces more intense flavors due to the Maillard reaction, which is a chemical reaction that occurs when amino acids and reducing sugars react at high temperatures, creating a distinct flavor and aroma.
Both methods of cooking eggplant with cheese have their advantages. Baked eggplant with cheese is a healthier, more convenient, and less messy option, while fried eggplant with cheese offers a crispier texture and more intense flavors. Ultimately, the choice between baking and frying depends on personal preferences, time constraints, and dietary considerations.
When it comes to the types of cheese used in these dishes, mozzarella, parmesan, and cheddar are popular choices. Mozzarella melts beautifully and combines well with the tangy tomato sauce. Parmesan adds a distinct flavor to the breadcrumb mixture and is often sprinkled throughout the dish. Cheddar, specifically a mild variety, can be used as a more affordable alternative to mozzarella.
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