Eggplant Parmesan has always been a crowd pleaser at my house. Making it in this way, casserole style, can easily feed a crowd. I’ve always struggled with how to cook for just one or two people so I guess this is my way of conceding that I only know how to cook for an army, sigh.
There’s really not much to eggplant parm – it’s breaded eggplant slices covered with sauce and cheese, then baked to golden, oozy perfection; but as with anything “simple”, much can be discussed about each and every component. From the type of breadcrumb, to whether you season the dredging flour, or whether to prep the eggplant to remove bitterness, or even what cheese combinations to use … we can be here forever debating each element. So instead of trying to tell you the “best” way or even the “right” way, I can only tell you my way.
So here goes. Here’s how I treat some of the variable components:
- Breading – I use plain Italian breadcrumbs. I don’t use panko because it is going to be baked in sauce and smothered in cheese, so whatever crispiness I’d achieve with panko is going to be lost anyway.
- Flour for dredging – I don’t season it with salt or anything else; I do nothing to it.
- Cheese – Mozzarella is a must. I always use fresh mozzarella because it melts better. I also use provolone and add parmesan occasionally.
- Herbs – I sometimes throw in fresh basil in between the layers, but if I don’t have any then I don’t sweat it.
- Sauce – I make my own Italian red sauce, but you can use your own sauce recipe or store bought sauce in a pinch.
- Eggplant type – I use American eggplant (also called Globe eggplant) which is the most common variety sold here. They are large and you’d only need 2-3 for this recipe. If you are using another eggplant variety, you may need more.
- Thickness – My perfect thickness is about 1/3-inch slices. We often have a “spirited debate” about this at my house, so if you prefer a different size, then you’re not alone. But since I am the one doing the cooking, I get to decide 😛
- Prepping the eggplant – some people will salt the eggplant, let it sit a while then rinse it to remove bitterness. I personally don’t think eggplant is bitter so I don’t do anything to it. Also I’m lazy. I slice it and go, and I’ve never had any complaints.
- Lastly … “eggplant” or “aubergine” …. I lived in Australia for close to a decade so I have no problems calling it “aubergine” (although they also call it eggplant Down Under), but “aubergine parm” just doesn’t have the same ring to it to me 😆 so I’m going with eggplant.
And that’s it. This is how I make it, and it turns out pretty good (according to my dinner guests), so I hope you give it a try. 🙂
Eggplant Parmesan
Homemade eggplant parmesan, baked caserole style with mozzarella and provolone.
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Servings: 6
Ingredients
Red Sauce
- 4-6 cups Italian tomato sauce (homemade or store bought), see my red sauce recipe, also see notes
Eggplant Parmesan
- 2-3 Eggplants (or 3 medium) sliced, see notes
- 2-3 cups flour
- 2-3 cups italian breadcrumbs
- 2-3 eggs, beaten
- vegetable oil for frying
- mozzerella cheese, see notes
- provolone cheese
- parmesan cheese, optional, to top and to serve
- fresh basil, optional
How I Make It
Breading
- Slice the eggplant to your desired thickness (I like 1/3-inch).
- In separate containers, lay out flour, breadcrumbs, and beaten egg.
- Coat the eggplant, one slice at a time, in the flour and shake off any excess. Then dip in the beaten egg, and coat with breadcrumbs. Repeat until you've breaded all the eggplant.
Fry
- Heat oil to about 375F. If you don't have a thermometer, you can eyeball it. This is the point when the oil is shimmery (some say it looks like it's dancing). At around 375F, the eggplant pieces should sizzle when touching the oil, and start bubbling actively all around the piece. If the oil is too hot, your eggplant's breading will brown too quickly or even burn. Turn off the burner for a few minutes to bring the temperature back down then try again.Make sure you have enough oil to at least cover half the thickness of the eggplant slices.
- Once the oil is at the right temperature, drop the eggplant slices in. Each time you add more, the oil temperature will drop slightly so you will need to adjust the burner to keep the oil at optimal temperature.Don't overcrowd the oil; make sure there is enough room for the slices to "float" freely in the oil. Fry until golden brown on both sides. Remove and drain on paper towl to absorb excess oil.At this point, depending on the thickness of your slice, the eggplant may or may not be cooked all the way through. Any rawness in the eggplant will be addressed when you bake it.
Bake
- Preheat your oven to 400F. In a baking dish or tray, put a layer of sauce on the bottom. Then top it with a layer of fried eggplant slices, ladle some sauce over each slice, and top them off with cheese. If you have basil, tear some leaves and toss it in. Repeat this with another layer of eggplant, sauce, basil (if using), and cheese.Depending on the size of your baking dish and how many eggplant slices you have, you should end up with 2-3 layers.
- Bake uncovered in the oven for about 25-35 minutes, or until the cheese has completely melted and starts to brown. If you like a browner top, then leave it in for a little longer until you've reached your desired result.
Serve
- Once the casserole is done, let it sit to cool for 10-20 minutes before serving.
- Cut into slices and serve with extra red sauce and your favorite sides or pasta.
Notes
- You're going to need 2-3 eggplant depending on 1) how large each eggplant is 2) how many "layers" you want to have, and how thick you decide to slice it. I use American eggplant which is what is commonly found here, but if you use a different eggplant variety, you may need more.
- While you can use any type of mozzarella, I always use fresh mozzarella because it melts better.
- You are boss of your sauce, so the amount presented here is a guide. If you like a saucy parm or plan to serve this with a side of pasta, you may need more sauce. My red sauce recipe that I've posted on this site will easily be enough sauce for this dish and more.
