Emeril Lagasse's Homemade Eggplant Parmesan Recipe

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: processed cheese

Part-skim mozzarella is lower in fat, while processed cheese can be more budget-friendly.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated hard cheese

Nutritional yeast is a lower-calorie option, and grated hard cheese can be less expensive.

Sprinkle the eggplant slices with kosher salt and set aside on a wire rack to drain for 20 to 30 minutes.

Blot dry with paper towels and repeat with the second side.

Heat a large skillet over medium heat and drizzle olive oil over the bottom of the pan.

Cook the eggplant slices in batches until lightly golden on both sides and pliable, adding more oil as needed.

Set the softened eggplant slices aside.

Preheat the oven to 375 degrees F.

Spoon a layer of the Quick Pomodoro Sauce over the bottom of a 9- by 13-inch baking dish.

Sprinkle some of the mozzarella on one side of each eggplant slice, top with a basil leaf, then fold the edge over to make a little eggplant package.

Arrange the filled and folded eggplant slices over the sauce in the baking dish, shingling slices to fill the pan evenly.

Top with more basil leaves, the grated Parmesan, and then add another layer of the Pomodoro Sauce.

Sprinkle the top with the remaining mozzarella.

Bake until golden brown and bubbly, about 25 to 40 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens