How To Make Eggplant Parmesan

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: ricotta cheese

Part-skim mozzarella reduces fat while maintaining a similar texture.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast offers a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is more economical.

egg

🥗Healthier: flaxseed meal

💰Cheaper: aquafaba

Flaxseed meal is a plant-based alternative for binding.

Prepare the ingredients: gather 5 large shiny eggplants, garlic, canned plum tomatoes, fresh basil, parmigiano-reggiano, pecorino romano, polyol mozzarella, eggs, flour, salt, and pepper.

Slice the eggplants into rounds or strips about 1/2 inch to 5/8 inch thick. Ensure all slices are of uniform thickness for even frying.

Lay the eggplant slices on a wired rack or flat baking tray. Sprinkle a generous amount of kosher salt on each layer to draw out moisture. Use a few tablespoons of salt for the first layer.

Stack additional layers of eggplant slices, adding more salt and paper towels between layers to absorb moisture. Place a heavy object (like a large can of tomatoes) on top to press down and extract more water.

After about 2 hours (or longer if desired), check the eggplants. They should be noticeably wet and can be squeezed to remove excess moisture.

For the sauce, heat a small amount of extra virgin olive oil in a pan over low to medium-low heat. Add 5 sliced cloves of garlic and sauté until lightly golden, about 3-4 minutes.

Add the hand-crushed canned plum tomatoes to the pan with the garlic. Stir to combine and bring to a simmer. Season with a touch of salt and let the sauce cook until flavors meld, about 10-15 minutes.

Remove the sauce from heat and set aside. Prepare for assembly by tearing fresh basil into small pieces for layering later.

Once the eggplant has drained, rinse off excess salt and pat dry with paper towels. Prepare a breading station with flour and beaten eggs.

Dredge each eggplant slice in flour, dip in the egg wash, and then layer in a frying pan with hot oil until golden brown on both sides. Repeat until all slices are fried.

In a baking dish, layer the fried eggplant, sauce, mozzarella, and grated cheeses (parmigiano-reggiano and pecorino romano) until all ingredients are used. Top with remaining sauce and basil pieces.

Bake in a preheated oven at 375°F (190°C) for about 30 minutes, or until bubbly and golden.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens