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Eggplant Parmigiana
Crispy on the outside and meltingly tender inside, this classic Italian bake hits all the right comfort food notes. Pan-frying the breaded eggplant slices before they hit the oven guarantees a golden crust that won't turn mushy under the rich tomato sauce. It's a hearty vegetarian centerpiece that delivers beautiful layers of savory flavor and gooey mozzarella. You'll love how the bubbly, browned cheese contrasts with the sweet, tender vegetables underneath.
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.