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Eggplant Parmigiana
Quarter-inch eggplant slices get dipped in egg wash, pressed into seasoned bread crumbs and grated Parmesan, then pan-fried in olive oil before layering into the baking dish. Pre-frying sets a firm crust that holds up under two cups of tomato pasta sauce and two cups of shredded mozzarella. The assembled dish bakes until the cheese browns and pulls from the edges. Total time is 55 minutes, serving 6 as a main course without any meat.
Equipment
- Oven
- Skillet
Ingredients
- 1 egg
- 2 tablespoons water
- ⅔ cup seasoned dry bread crumbs
- ⅓ cup grated Parmesan cheese
- 2 small unpeeled eggplants (about 1 lb each), cut into ¼ -inch slices
- ¼ cup olive or vegetable oil
- 2 cups tomato pasta sauce (for homemade sauce, see page 370 )
- 2 cups shredded mozzarella cheese (8 oz)
Instructions
- 1Preheat the oven to 350°F. Whisk the egg and water together in a shallow dish. Combine the seasoned dry bread crumbs and grated Parmesan cheese in a separate shallow dish.
- 2Dip each eggplant slice into the egg wash, then press into the crumb mixture to coat evenly. Press firmly so the breading sticks to the surface.
- 3Warm 2 tablespoons of the olive or vegetable oil in a 12-inch nonstick skillet over medium heat. Fry half of the breaded eggplant slices in the hot oil for about 5 minutes, turning once until they develop a light golden brown crust. Transfer to paper towels to drain.
- 4Pour the remaining oil into the skillet and fry the rest of the eggplant slices. Add a little extra oil to the pan if needed to prevent sticking.
- 5Arrange half of the fried eggplant slices in an ungreased 11x7-inch glass baking dish, overlapping them slightly. Spread half of the tomato pasta sauce evenly over the top.
- 6Scatter 1 cup of the shredded mozzarella cheese over the sauce. Build a second layer using the rest of the eggplant, the remaining sauce, and the final cup of cheese.
- 7Bake the casserole uncovered for about 25 minutes. Remove from the oven when the sauce bubbles around the edges and the cheese turns a light golden brown. Let it rest for 10 minutes before slicing so the layers hold together.
Notes
- Prep tip: If your eggplants are particularly large or watery, salt the bare slices and let them sit for 30 minutes before breading to draw out excess moisture.
- Make ahead: You can bread and fry the eggplant slices up to a day in advance. Store them in an airtight container in the fridge until you're ready to assemble and bake.
- Storage: Keep leftovers in the fridge for up to 4 days. Reheat in a 350°F oven until warmed through to keep the breading from getting too soft.
