Eggplant Parmesan with Fresh Tomato Sauce

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Eggplant Parmesan is a classic Italian-American dish that combines crispy breaded eggplant slices layered with fresh tomato sauce, melted mozzarella, and Parmesan cheese. This comforting, vegetarian dish is bursting with rich, savory flavors and makes a satisfying main course for any occasion.

1. Why Eggplant Parmesan Is a Must-Try

This dish is beloved for many reasons:

  • Comfort Food Classic: Crispy, cheesy, and packed with flavor.
  • Vegetarian Delight: A hearty meatless meal that even meat-lovers enjoy.
  • Customizable: Adaptable to different diets and preferences.
  • Make-Ahead Friendly: Perfect for meal prep or entertaining.

2. Ingredients Needed

For the Eggplant:

  • 2 large eggplants, sliced into ¼-inch rounds.
  • 2 tsp salt (for sweating the eggplant).
  • 2 cups breadcrumbs (Italian-seasoned or plain).
  • 1 cup all-purpose flour.
  • 3 large eggs, beaten.
  • ½ cup grated Parmesan cheese.
  • 1 tsp dried oregano.
  • 1 tsp garlic powder.
  • ½ cup olive oil (for frying).

For the Fresh Tomato Sauce:

  • 2 tbsp olive oil.
  • 1 medium onion, finely chopped.
  • 3 garlic cloves, minced.
  • 6 large fresh tomatoes, peeled and diced (or one 28-oz can of diced tomatoes).
  • 1 tbsp tomato paste.
  • 1 tsp dried basil.
  • 1 tsp dried oregano.
  • Salt and pepper to taste.

For Assembly:

  • 1 ½ cups shredded mozzarella cheese.
  • ½ cup grated Parmesan cheese.
  • Fresh basil leaves (for garnish).

3. Tools You’ll Need

  • Large baking dish (9×13-inch).
  • Large skillet for frying.
  • Saucepan for tomato sauce.
  • Paper towels for sweating eggplant.
  • Mixing bowls for breading.

4. Step-by-Step Recipe

1. Sweat the Eggplant

  1. Lay the eggplant slices on a baking sheet and sprinkle both sides with salt.
  2. Let them sit for 20-30 minutes to draw out excess moisture and bitterness.
  3. Rinse the slices under cold water and pat dry with paper towels.

2. Prepare the Tomato Sauce

  1. Heat olive oil in a saucepan over medium heat. Add the onion and sauté until translucent, about 5 minutes.
  2. Stir in the garlic and cook for 1 minute until fragrant.
  3. Add the diced tomatoes, tomato paste, basil, oregano, salt, and pepper.
  4. Simmer for 20 minutes, stirring occasionally, until the sauce thickens. Adjust seasoning as needed.

3. Bread and Fry the Eggplant

  1. Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with Parmesan, oregano, and garlic powder.
  2. Dredge each eggplant slice in flour, dip in egg, and coat with the breadcrumb mixture.
  3. Heat olive oil in a skillet over medium heat. Fry the eggplant slices in batches for 2-3 minutes per side until golden brown. Transfer to a plate lined with paper towels to drain excess oil.

4. Assemble the Dish

  1. Preheat your oven to 375°F (190°C).
  2. Spread a thin layer of tomato sauce in the bottom of a baking dish.
  3. Layer fried eggplant slices over the sauce, followed by more sauce, mozzarella, and Parmesan. Repeat layers, ending with cheese on top.

5. Bake and Serve

  1. Bake the assembled dish for 25-30 minutes, or until the cheese is melted and bubbly.
  2. Let cool for 5 minutes, garnish with fresh basil leaves, and serve hot with crusty bread or pasta.

5. Creative Variations

Put your own spin on eggplant Parmesan with these ideas:

1. Gluten-Free:

  • Use gluten-free breadcrumbs and flour for a gluten-free version.

2. Vegan:

  • Substitute cheese with dairy-free mozzarella and Parmesan alternatives.

3. Add a Twist:

  • Layer slices of zucchini or roasted red peppers along with the eggplant for added flavor and texture.

4. Lighter Option:

  • Bake breaded eggplant slices instead of frying for a healthier take.

6. Tips for Perfect Eggplant Parmesan

  • Sweat the Eggplant: This removes bitterness and prevents soggy layers.
  • Use Fresh Tomatoes: Fresh tomatoes make a brighter, more flavorful sauce.
  • Don’t Overcrowd the Pan: Fry eggplant in small batches to keep them crispy.
  • Let It Rest: Allow the dish to cool slightly before serving to help the layers set.

7. Serving and Gifting Suggestions

Eggplant Parmesan is versatile and perfect for sharing:

  • Holiday Dinner: Serve as a main course with a green salad and garlic bread.
  • Meal Prep: Portion into containers for easy reheating throughout the week.
  • Gift Idea: Assemble the dish in a disposable baking pan with cooking instructions for a thoughtful, ready-to-bake meal.

FAQs

1. Can I make eggplant Parmesan ahead of time?

Yes! Assemble the dish, cover tightly, and refrigerate for up to 24 hours. Bake just before serving.

2. Can I freeze eggplant Parmesan?

Absolutely! Freeze assembled but unbaked eggplant Parmesan. Thaw overnight in the refrigerator and bake as directed.

3. How do I prevent soggy eggplant?

Sweat the eggplant slices to remove excess moisture and fry or bake them until crispy.

4. Can I bake the breaded eggplant instead of frying?

Yes! Arrange breaded slices on a greased baking sheet and bake at 400°F for 20 minutes, flipping halfway.

5. Can I use store-bought tomato sauce?

Yes! Choose a high-quality marinara sauce for a convenient shortcut.

6. How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

7. Can I add meat to the dish?

Yes! Add cooked ground beef or sausage to the tomato sauce for a meaty version.

8. Can I use other vegetables?

Absolutely! Substitute or layer in zucchini, mushrooms, or even squash.

9. What pairs well with eggplant Parmesan?

Serve with pasta, risotto, or a side of sautéed spinach for a complete meal.

10. How do I make it extra cheesy?

Add a layer of ricotta cheese mixed with herbs between the eggplant and sauce layers.

Enjoy making and sharing this eggplant Parmesan with fresh tomato sauce—a comforting, flavorful dish that’s perfect for any occasion! 🍆🍅✨

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