Eggplant Parmesan is a classic Italian dish that brings together layers of crispy, golden eggplant, rich tomato sauce, and gooey, melted cheese. Each bite offers a delightful combination of textures, from the crunchy breadcrumb coating to the creamy ricotta filling, making this a dish that feels both hearty and comforting. The perfect balance of savory eggplant, tangy sauce, and indulgent cheeses makes this a must-try recipe for any occasion.

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Ingredients Overview

The key components of this Eggplant Parmesan recipe include fresh eggplant, part-skim ricotta cheese, and a trio of cheeses—mozzarella, Parmigiano-Reggiano, and fontina. The use of whole-wheat panko breadcrumbs gives the eggplant a satisfying crunch, while a jar of premium pasta sauce provides a rich, flavorful base for the dish. Basil adds a touch of freshness, and the red pepper flakes provide just the right amount of heat. To make the recipe your own, you can swap out the whole-wheat panko for gluten-free breadcrumbs if needed, or experiment with different cheese combinations such as provolone or gouda for a unique twist.

Step-by-Step Instructions

To begin, the eggplant is sliced into hearty ½-inch rounds and prepared using a classic breading method. First, the eggplant is dipped into a mixture of lightly beaten eggs and water, which helps the panko breadcrumbs adhere. Then, each slice is coated in a mixture of breadcrumbs and grated Parmigiano-Reggiano, creating the crispy, flavorful crust that is essential to the dish.

The eggplant slices are baked until golden brown, flipping them halfway through to ensure even cooking. This step is crucial for achieving a crispy exterior while keeping the interior tender. Meanwhile, the ricotta filling is mixed with fresh basil, garlic, red pepper flakes, and a hint of Parmigiano-Reggiano to add layers of flavor to the dish.

When assembling the dish, the key is to layer the ingredients thoughtfully. Start with a base of pasta sauce in a greased baking dish, then add half of the crispy eggplant slices. Spread a layer of the seasoned ricotta mixture on top, followed by mozzarella and fontina cheeses. Repeat the layers, finishing with a final layer of sauce and a generous sprinkling of cheese. Baking the dish covered in foil ensures the flavors meld together, while the final uncovered baking step melts the cheese to bubbly perfection.

Recipe Tips & Frequently Asked Questions

How to get the perfect crispy eggplant texture:
Ensure the eggplant slices are spaced apart on the baking sheet, allowing hot air to circulate and prevent sogginess.

Tips for evenly layering the ingredients:
Spread the sauce evenly across the dish for balanced moisture, and avoid overcrowding the layers.

Advice on selecting the right type of mozzarella and Parmigiano-Reggiano:
Opt for low-moisture mozzarella to prevent excess liquid in the dish, and always use freshly grated Parmigiano-Reggiano for its superior flavor.

Suggestions for adjusting the recipe for different dietary preferences:
For a vegetarian version, use vegetarian cheese options. To reduce fat, use part-skim or fat-free cheese without sacrificing flavor.

Can I make Eggplant Parmesan ahead of time?
Yes! You can assemble the dish and refrigerate it for up to 24 hours before baking. Add an extra 10 minutes to the cooking time if baking straight from the fridge.

How can I make this recipe gluten-free?
Simply replace the panko breadcrumbs with a gluten-free alternative, and check that your pasta sauce is gluten-free as well.

What’s the best way to ensure the eggplant isn’t too watery?
Salt the eggplant slices before breading to draw out moisture, and pat them dry with a paper towel.

Can I use a different cheese blend?
Absolutely! Feel free to substitute fontina with gouda or provolone for a slightly different flavor profile.

What to Serve With This Recipe

Eggplant Parmesan pairs beautifully with a variety of side dishes. For a light and fresh contrast, serve it alongside a simple green salad with a tangy vinaigrette. For something heartier, you can’t go wrong with a side of garlic bread or a classic pasta dish like spaghetti aglio e olio. If you’re hosting a dinner party, offer a selection of wines—Chianti or Pinot Noir complement the rich flavors of this dish perfectly. Alternatively, a sparkling water with a twist of lemon provides a refreshing, non-alcoholic option.

How to Store and Reheat

Leftover Eggplant Parmesan can be stored in an airtight container in the refrigerator for up to three days. When reheating, use the oven to help maintain the crispiness of the eggplant—simply cover the dish with foil and bake at 350°F until warmed through. For a quicker option, the microwave works too, though the eggplant may lose some of its crunch. If you’d like to freeze the dish, it’s best to do so before baking. Assemble the layers, wrap tightly in plastic wrap and aluminum foil, and freeze for up to three months. When ready to bake, thaw in the fridge overnight and bake as directed.

This Eggplant Parmesan recipe is a crowd-pleaser, perfect for both casual weeknight dinners and special occasions. With its layers of crispy eggplant, rich ricotta, and melted mozzarella, it’s a comforting dish that’s sure to impress. Don’t hesitate to experiment with variations—adding sautéed spinach or roasted red peppers to the layers can create a delightful new flavor experience. Whatever you choose, this dish is bound to become a staple in your kitchen.

Ingredients

2 large eggplants, peeled and sliced into 1/2-inch rounds (about 1 pound each)
2 large eggs, lightly beaten
1 tablespoon water
2 cups whole-wheat panko (Japanese breadcrumbs)
¼ cup freshly grated Parmigiano-Reggiano cheese (1 ounce)
Cooking spray

Filling:

½ cup fresh basil, torn into small pieces
1 large egg, lightly beaten
1 container (16-ounce) part-skim ricotta cheese
1 ½ teaspoons garlic, finely minced
½ teaspoon crushed red pepper
¼ teaspoon salt
¼ cup freshly grated Parmigiano-Reggiano cheese (1 ounce)

Remaining Ingredients:

1 jar (24-ounce) premium pasta sauce
8 ounces mozzarella cheese, thinly sliced
¾ cup finely grated fontina cheese (3 ounces)
¼ teaspoon salt

Instructions

Preheat your oven to 375°F.

For the eggplant preparation, whisk together the beaten eggs and water in a shallow bowl. In another dish, mix the whole-wheat panko with ¼ cup of grated Parmigiano-Reggiano. Dip each eggplant slice into the egg mixture, then coat it in the breadcrumb mixture, pressing gently to ensure the crumbs stick well. Place the coated eggplant slices on a baking sheet lined with cooking spray, spacing them about 1 inch apart. Bake for 30 minutes, flipping once halfway through, until the eggplant slices turn golden and crispy.

While the eggplant is baking, prepare the filling by combining the torn basil, ricotta cheese, minced garlic, crushed red pepper, grated Parmigiano-Reggiano, salt, and a beaten egg. Stir the mixture until well blended.

To assemble the dish, coat a 13 x 9-inch glass baking dish with cooking spray. Spread ½ cup of pasta sauce evenly across the bottom of the dish. Arrange half of the baked eggplant slices over the sauce, then sprinkle ⅛ teaspoon salt over the eggplant. Pour about ¾ cup of pasta sauce on top, followed by half of the ricotta filling. Layer a third of the mozzarella slices and ¼ cup of fontina cheese over the ricotta. Repeat the process with the remaining eggplant, sauce, and ricotta mixture. Finish with a final layer of pasta sauce on top.

Cover the baking dish tightly with aluminum foil coated with cooking spray, and bake for 35 minutes at 375°F. Afterward, remove the foil and top the dish with the remaining mozzarella and fontina. Continue baking for another 10 minutes, or until the cheese is melted and bubbly. Allow the dish to cool for 10 minutes before serving.