Ah, eggplant parmesan. Is there anything more classic? More delicious? More...eggplant-y? We think not! This dish has been a favorite of nice Italians and wannabe Italians for centuries. And with good reason - it's absolutely scrumptious!

If you're looking for some delicious eggplant parmesan recipes, you've come to the right place. Keep reading for three of our favorites!

Recipe 1: Classic Eggplant Parmesan

Ingredients:

  • 1 large eggplant, sliced into ¼-inch rounds
  • ½ cup all-purpose flour
  • 2 large eggs, beaten
  • 1½ cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 1 (24-ounce) jar marinara sauce
  • Salt & pepper

How To Make A Classic Eggplant Parmesan

1. Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet with cooking spray.

2. Sprinkle eggplant rounds with salt and place in a colander. Let sit for 30 minutes to draw out the bitterness. Rinse eggplant and pat dry with paper towels.

3. Place flour in a shallow dish. In another shallow dish, beat eggs. Dip eggplant in flour, then eggs, and place on the prepared baking sheet.

4. Bake for 20 minutes in the preheated oven, until browned.

5. Meanwhile, in a small bowl, mix together mozzarella and Parmesan cheeses.

6. Spread 1/2 cup of marinara sauce over the bottom of a 9x13 inch baking dish.

7. Place half of the cooked eggplant over the sauce and spread with 1/2 cup marinara sauce.

8. Sprinkle with one third of the cheese mixture. Repeat layering of eggplant, 1/2 cup marinara sauce, and cheese mixture.

9. Top with remaining eggplant slices and spread with remaining sauce. Sprinkle with remaining cheese mixture.

10. Cover dish with aluminum foil and bake for 25 minutes in the preheated oven, until bubbly.

Recipe 2: Baked Eggplant Parmesan

Ingredients:

  • 6 tablespoons olive oil
  • 2 tablespoons chopped parsley leaves
  • 2 cloves garlic minced
  • 2 tablespoons tomato paste
  • 1 teaspoon kosher salt plus more as needed
  • Freshly ground black pepper as needed
  • 1 large egg whisked
  • 1 cup Italian bread crumbs
  • ½ cup grated Parmigiano Reggiano plus more for garnish
  • 1 large ball fresh mozzarella di buffala drained and cut into small pieces as needed or 1 pound fresh mozzarella thinly sliced
  • 2 pounds Italian Eggplants about 5 medium sliced lengthwise into ¼ –inch thick rounds

How To Make A Baked Eggplant Parmesan

1. Preheat oven to 425 degrees F (220 degrees C).

2. Heat olive oil in a 12-inch skillet over medium heat

3. Once hot add garlic cloves minced; cook stirring occasionally until aromatic

4. Add tomato paste; cook stirring constantly until slightly darkened in color approximately 2 minutes

5. Add parsley leaves chopped; cook stirring constantly for 30 seconds; remove from heat

6. Season tomato mixture lightly with salt and pepper whisk in eggs then bread crumbs

7. Place Parmigiano Reggiano cheese on top followed by Mozzarella di Buffala pieces or fresh Mozzarella slices

8. Place skillet back on stovetop over medium heat; cook stirring constantly until breadcrumbs are golden brown approximately 3 – 5 minutes

9. Remove from heat

10. Arrange sliced Eggplants on top slightly overlapping each other if necessary

11. Bake at 425 degrees F (220 degrees C) for 20 – 25 minutes or until slightly charred around the edges

12. Garnish with more Parmigiano Reggiano before serving if desired

Recipe 3: Eggplant Parmesan Casserole

Ingredients:

  • 1 large eggplant, peeled and sliced into 1/2-inch rounds
  • Salt and pepper
  • 1/2 cup all-purpose flour
  • 2 eggs, beaten
  • 1 1/2 cups Italian-seasoned bread crumbs
  • 1 (24 ounce) jar marinara sauce
  • 1 cup grated Parmesan cheese
  • 2 tablespoons chopped parsley

How To Make An Eggplant Parmesan Casserole

1. Preheat oven to 350 degrees F (175 degrees C).

2. Sprinkle eggplant slices with salt and pepper and place in a colander. Let sit for 30 minutes to draw out the bitterness.

3. Rinse eggplant and pat dry with paper towels.

4. Place flour in a shallow dish. In another shallow dish, beat eggs. Dip eggplant in flour, then eggs, and place on a greased baking sheet. Bake for 20 minutes in the preheated oven, until browned.

5. Meanwhile, in a small bowl, mix together mozzarella and Parmesan cheeses.

6. Spread 1/2 cup of marinara sauce over the bottom of a 9x13 inch baking dish. Place eggplant slices over the sauce, and spread with 1/2 cup marinara sauce.

7. Sprinkle with one third of the cheese mixture. Repeat layering of eggplant, 1/2 cup marinara sauce, and cheese mixture.

8. Top with remaining eggplant slices and spread with remaining sauce. Sprinkle with remaining cheese mixture.

9. Cover dish with aluminum foil and bake for 25 minutes in the preheated oven, until bubbly. Let cool for 5 minutes before serving.

In A Nutshell

There are many delicious eggplant parmesan recipes out there, so finding the perfect one for your taste buds is a breeze. Whether you're looking for a baked, or casserole version of this classic dish, there's bound to be a recipe that will suit your fancy. So go ahead and give one of these recipes a try - your taste buds will thank you!

How to Make Baked Eggplant Parmesan | The Stay At Home Chef

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