Eggplant Parmesan

Homemade eggplant parmesan, baked caserole style with mozzarella and provolone.

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Course: Dinner, Main Course

Cuisine: Italian

Keyword: aubergine, eggplant, eggplant parmesan, parmesan, parmigiana

Prep Time: 15

Cook Time: 1

Cooking Time for Sauce (if making): 3

Total Time: 4 15

Servings:

4-6 cups Italian tomato sauce (homemade or store bought), see my red sauce recipe, also see notes

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.

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.

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.

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.

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.