How to make Easy Delicious Eggplant Parmesan

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: ricotta

Part-skim mozzarella reduces fat while ricotta offers a creamy texture.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is a dairy-free option, while grana padano is a more affordable cheese.

Select eggplant that is small, glossy, and free of blemishes. Avoid larger eggplants as they have more seeds and can be sour.

Prepare a 9x12 baking dish for assembling the eggplant parmesan.

Wash the eggplant with cold water and pat dry with a paper towel.

Cut off the top of the eggplant to create a sturdy base for slicing.

Slice the eggplant lengthwise into medium-thick slices, ensuring they are all of similar size.

Decide whether to salt the eggplant to draw out moisture; the creator opts not to salt them.

Prepare the sauce by heating olive oil in a frying pan over medium heat.

Chop the onion into small pieces and sauté it in the heated olive oil for about 2 minutes before adding garlic.

Chop the garlic and add it to the pan once the onions are nearly done cooking, allowing it to sauté briefly with the onions.

Prepare a dredging station with flour and beaten eggs for the eggplant slices.

Dip each eggplant slice into flour, then into the beaten eggs, and fry them in vegetable oil until golden brown.

Layer the fried eggplant slices in the baking dish, alternating with fresh mozzarella, shredded mozzarella, and parmesan reggiano.

Top the final layer with the prepared tomato sauce and sprinkle with fresh basil.

Bake the assembled dish in the oven until bubbly and golden.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens