Description
This recipe delivers a comforting and delicious Eggplant Parmesan, featuring layers of tender eggplant, rich homemade marinara sauce, bubbly mozzarella, and Parmesan cheese. We’ve added a touch of smoked paprika to the breading, giving this classic dish a subtle, smoky depth that sets it apart. It is certain to please your friends and family.
Equipment:
- 9×13 inch baking dish
- Large skillet (if frying eggplant)
- 2-3 shallow dishes (for breading)
- Large pot (for making marinara sauce)
- Cutting board
- Knife
- Measuring cups and spoons
- Paper towels
- Aluminum foil
Ingredients
Units
Scale
For the Eggplant:
- 2 large eggplants (about 2–2.5 pounds total), sliced into 1/4-inch rounds
- 1 teaspoon salt
- 1 cup all-purpose flour
- 3 large eggs, beaten
- 2 cups Italian-style breadcrumbs
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 cup grated Parmesan cheese
- Olive oil, for baking (or frying)
For the Marinara Sauce:
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 large onion, chopped
- 2 (28 ounce) cans crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and pepper to taste
For Assembly:
- 1 pound fresh mozzarella, sliced into 1/4-inch rounds
- 1 cup grated Parmesan cheese
- Fresh basil leaves, for garnish
Instructions
- Prepare the Eggplant: Sprinkle eggplant slices generously with salt on both sides. Place them in a colander or on a wire rack set over a baking sheet. Let them sit for at least 30 minutes to draw out excess moisture. This helps prevent a soggy dish. Rinse the eggplant slices and pat them completely dry with paper towels.
- Make the Marinara Sauce: While the eggplant is draining, prepare the marinara. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until softened about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. Pour in the crushed tomatoes and tomato sauce. Add the dried oregano and basil. Season with salt and pepper to your liking. Bring the sauce to a simmer, then reduce heat and let it cook gently for at least 30 minutes, stirring occasionally. The longer it simmers, the better it will get.
- Bread the Eggplant: In a shallow dish, whisk together the flour with a pinch of salt. In a second shallow dish, beat the eggs. In a third shallow dish, combine the breadcrumbs, smoked paprika, garlic powder, dried oregano, and 1/4 cup of grated Parmesan cheese.
- Coat the Eggplant: Dredge each eggplant slice first in the flour, then dip in the beaten eggs, and finally coat thoroughly with the seasoned breadcrumb mixture.
- Cook the Eggplant: Baking Method (Recommended): Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly brush it with olive oil. Arrange the breaded eggplant slices in a single layer on the prepared baking sheet. Drizzle or spray the tops with a little more olive oil. Bake for 20-25 minutes, flipping halfway through, until golden brown and tender.
- Assemble the Casserole: Spread a thin layer of marinara sauce in the bottom of a 9×13 inch baking dish. Arrange a layer of the cooked eggplant slices over the sauce, slightly overlapping if needed. Top with a layer of mozzarella slices, followed by a sprinkle of Parmesan cheese. Repeat the layers, starting with marinara and ending with a generous layer of both mozzarella and Parmesan cheeses. You will have two complete layers.
- Bake: Cover the baking dish with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for another 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
- Rest and Serve: Remove the eggplant parmesan from the oven and let it rest for at least 10 minutes before cutting and serving. This allows the layers to set and prevents the dish from being too watery. Garnish with fresh basil leaves before serving.
Notes
- The Smoky Twist: The addition of smoked paprika to the breadcrumb mixture is what makes this recipe a little different. It adds a subtle, smoky flavor that complements the richness of the eggplant, cheese, and marinara without overpowering the dish. It’s a small change that elevates the overall flavor profile. This is why it is more unique than the others.
- Frying vs. Baking: While frying the eggplant traditionally yields a crispier result, baking is a healthier and less messy alternative. If you prefer to fry, heat about 1/2 inch of olive oil in a large skillet over medium-high heat. Fry the breaded eggplant slices in batches for 2-3 minutes per side, until golden brown and cooked through. Drain on paper towels.
- Salt the Eggplant: Don’t skip the salting step. It’s crucial for removing excess moisture and ensuring a better texture.
- Homemade vs. Store-Bought Marinara: While a good quality store-bought marinara can save time, making your own allows you to control the flavor and ingredients.
- Cheese Variations: Feel free to experiment with other cheeses, such as provolone or a blend of Italian cheeses.
- Make it Ahead: You can assemble the eggplant parmesan a day ahead, cover it tightly, and refrigerate it. Bake as directed when ready to serve, adding a few extra minutes to the baking time if needed.
Nutrition
- Serving Size: 1 Serving
- Calories: 450-500
- Sugar: 10-12g
- Sodium: 800-1000mg
- Fat: 25-30g
- Saturated Fat: 10-15g
- Carbohydrates: 35-40g
- Fiber: 5-7g
- Protein: 20-25g
- Cholesterol: 50-70mg