Real Recipes From Real Home Cooks ®

eggplant parmesan

Recipe by
Jennifer R
Portland, OR

I love eggplant parmesan. But it's labor intensive and time consuming. I was craving it, have never made it and decided to give it a go. An eggplant came in my Imperfect Produce box and here was my opportunity! Don't skip the step of layering the eggplant slices between the paper towels. It's what makes it creamy in the casserole. The original Bon Appetit recipe includes instruction for homemade sauce. To save some time, I freshened up our favorite jarred sauce with garlic and smashed anchovies - which add some nice saltiness. It's a weekend project for sure but so worth it!

yield 6 serving(s)
prep time 2 Hr
cook time 1 Hr 30 Min
method Bake

Ingredients For eggplant parmesan

  • 1 jar
    marinara sauce
  • 4 clove
    grated garlic
  • 2
    anchovies, smashed into paste
  • 1 md
  • 1 1/2 c
    panko bread crumbs
  • 1 tsp
    oregano, dried
  • 1/2 tsp
    black pepper
  • 1 c
    grated parmesan, divided
  • 1/2 c
  • 2
    eggs, beaten
  • vegetable oil for frying
  • 1/2 c
    finely chopped basil and parsley, plus basil for serving
  • 6 oz
    shredded mozzarella (don't use pre-shredded)
  • 8 oz
    fresh mozzarella

How To Make eggplant parmesan

  • eggplant
    Slice the eggplant into 1/2 inch disks. Place paper towels on a cookie sheet. Salt the eggplant all over and lay on top of the paper towels in a single layer. Top with more paper towels and more eggplant in a single layer. Repeat this until all of the eggplant is between towels. Top with another cookie sheet and weight it with a heavy pot or pan. Let set for 1 hour.
  • 2
    In a food processor, add panko, oregano, salt, pepper and 1/2 cup of the parmesan. Pulse 5-6 times. Pour onto a plate.
  • 3
    Place flour on a second plate. Beat eggs and place on a third plate.
  • 4
    In a large skillet add vegetable oil to about a 1/4 inch depth. Heat over medium high heat.
  • eggplant frying
    After the hour set time, dip each eggplant round in the flour, coating well. Dip in the egg. Dip in the crumb mixture, patting down to help the crumbs adhere if necessary. Place as many rounds will fit comfortably into the skillet and cook about 5 minutes, turning once.
  • fried eggplant
    Remove when golden and place on paper towels to drain. Sip rose.
  • 7
    In a large bowl, pour out marinara sauce. Add grated garlic and mashed anchovies and stir until well incorporated.
  • herbs
    Chop basil and parsley.
  • cheese and herbs
    Shred the 6 oz of mozzarella. Add the other 1/2 cup of parmesan and the 1/2 cup of basil/parsley with the cheese in a bowl.
  • 10
    Spoon a little of the marinara sauce into the bottom of a 9x13 baking dish. Place one layer of eggplant rounds. Spoon a little more sauce over the top. Layer with some of the shredded mozzarella/herb mixture over the top. Repeat until all is used. Cover with foil.
  • 11
    Preheat oven to 350. Bake 40-60 minutes. Remove from oven, discard foil and place sliced fresh mozzarella over the top and return to the oven. Increase oven temp to 425 and bake uncovered another 20 minutes.
  • 12
    Remove from oven and let set 30 minutes. Sprinkle with chopped basil and devour. Revel in your culinary success!