Eggplant Parmesan, or "Parmigiana di Melanzane," is a classic Italian-American dish that's both comforting and impressive. This guide will walk you through making a truly delicious version, perfect for a weeknight dinner or a special occasion. We'll cover everything from selecting the right eggplant to achieving that perfectly crispy, golden-brown crust.
Choosing Your Eggplant
The foundation of a great Eggplant Parmesan lies in choosing the right eggplant. Look for firm, glossy eggplants with smooth skin and no bruises. Smaller eggplants tend to have fewer seeds and a milder flavor. Avoid eggplants that feel soft or spongy.
Ingredients You'll Need:
- Eggplants: 2 large eggplants, about 1 pound each.
- Salt: For drawing out excess moisture from the eggplant (essential for preventing a soggy dish!).
- Eggs: 2 large eggs, beaten.
- Breadcrumbs: 1 ½ cups seasoned breadcrumbs (Italian-style are ideal). You can also add grated Parmesan cheese to the breadcrumbs for extra flavor.
- Flour: ½ cup all-purpose flour.
- Olive Oil: For frying the eggplant slices. A generous amount is needed for crispy results!
- Marinara Sauce: Use your favorite jarred sauce or make your own homemade marinara. About 2 cups.
- Mozzarella Cheese: About 2 cups shredded low-moisture mozzarella. Fresh mozzarella can also be used, but it will require a different cooking method.
- Parmesan Cheese: ½ cup grated Parmesan cheese.
- Fresh Basil: For garnish (optional, but highly recommended!).
Step-by-Step Instructions:
1. Prepare the Eggplant:
- Slice the eggplants into ¼-inch thick rounds.
- Salt generously: Arrange the eggplant slices on a wire rack set over a baking sheet. Sprinkle both sides liberally with salt. Let them sit for at least 30 minutes, or up to an hour, to draw out excess moisture. This step is crucial for achieving a crispy eggplant.
- Pat them dry: After salting, thoroughly pat the eggplant slices dry with paper towels. This is just as important as salting for achieving that crispy texture.
2. Breading the Eggplant:
- Set up your breading station: Have three shallow dishes ready: one with flour, one with the beaten eggs, and one with the breadcrumbs.
- Bread each slice: Dredge each eggplant slice in the flour, then dip it in the beaten eggs, ensuring it's fully coated. Finally, coat thoroughly in the breadcrumbs, pressing gently to adhere.
3. Frying the Eggplant:
- Heat the oil: In a large skillet, heat about ½ inch of olive oil over medium-high heat. The oil should be hot enough that a breadcrumb dropped in will sizzle immediately.
- Fry in batches: Fry the eggplant slices in batches, avoiding overcrowding the pan. Fry for about 2-3 minutes per side, or until golden brown and crispy. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
4. Assembling the Eggplant Parmesan:
- Preheat the oven to 375°F (190°C).
- Layer in a baking dish: Spread a thin layer of marinara sauce in the bottom of a 9x13 inch baking dish. Arrange a layer of fried eggplant slices over the sauce. Top with a layer of mozzarella and Parmesan cheese. Repeat the layers until all the eggplant is used, ending with a layer of sauce and cheese.
5. Baking the Eggplant Parmesan:
- Bake: Bake for 20-25 minutes, or until the cheese is melted, bubbly, and golden brown.
- Rest: Let the Eggplant Parmesan rest for at least 10 minutes before slicing and serving. This allows the sauce to set and prevents a messy serving experience.
Serving Suggestions:
Serve your Eggplant Parmesan hot, garnished with fresh basil leaves. It's delicious on its own, or served alongside a simple side salad. A crusty Italian bread is the perfect accompaniment for soaking up the delicious sauce.
Tips for the Perfect Eggplant Parmesan:
- Don't skip the salting step! This is key to preventing a soggy dish.
- Don't overcrowd the pan when frying the eggplant. This will lower the oil temperature and result in oily, not crispy, eggplant.
- Use high-quality ingredients. The better your ingredients, the better your Eggplant Parmesan will taste.
- Get creative with your toppings! Add some sauteed mushrooms, peppers, or onions for extra flavor.
Enjoy your homemade Eggplant Parmesan! It’s a dish that will impress your friends and family, and it’s easier to make than you might think.
