Should I peel the eggplant before making eggplant parmesan?

Peeling the eggplant is optional. The skin is edible and adds a firmer texture to the dish. Leaving the skin on can help the slices hold together during cooking. However, if you prefer a softer texture or want to reduce any slight bitterness, you can peel the eggplant before breading and cooking.

How can I prevent my eggplant parmesan from becoming soggy?

To keep eggplant parmesan crispy, avoid using too much sauce. Lightly spoon marinara just to cover the eggplant rather than soaking it. Also, salt and drain eggplant slices for 30 minutes before cooking to reduce moisture. Baking or pan-frying the breaded eggplant until golden brown before layering helps maintain a crisp texture.

What’s the best way to prepare eggplant slices so they cook evenly?

Slice eggplant evenly between 1/4 to 1/2 inch thick. Thicker slices may stay undercooked or become tough, while thinner slices cook through more quickly and remain tender. Salting slices before cooking draws out excess water, improving texture and preventing sogginess.

Can I make eggplant parmesan gluten-free?

Yes. Use gluten-free flour blends or almond flour to dredge the eggplant. For breading, opt for gluten-free breadcrumbs available in stores or make your own from gluten-free bread. This substitution keeps the dish safe for gluten-sensitive diets without sacrificing flavor or texture.

How do I store and reheat leftover eggplant parmesan?

For storage, refrigerate leftovers in an airtight container for up to 3-4 days. To reheat, bake at 350°F (175°C) until warmed through to maintain crispness. You can also freeze it either fully baked or just the breaded eggplant slices for up to 1 month; thaw overnight in the fridge before reheating.

Eggplant Parmesan Recipe With Rich Tomato Sauce And Cheese

Name: Eggplant Parmesan
Prep time: 50 min
Cook time: 30 min
Total time: 1 h 20 min
Cuisine: Italian
Ingredients: – 2 medium to large eggplants, sliced 1/4 to 1/2 inch thick; – 1/2 cup flour (all-purpose, white whole wheat, gluten-free blend, or oat flour); – 3 large eggs (or 4 smaller eggs); – 6 bread slices (about 1 1/2 cups) for homemade breadcrumbs or 1 1/2 cups store-bought breadcrumbs; – 1/2 cup shredded Parmesan cheese mixed into breadcrumbs plus 1/3 cup shredded for topping; – 2 teaspoons Italian herb blend; – 1 teaspoon garlic powder; – 1/2 teaspoon salt; – 1/2 teaspoon black pepper; – 1 1/2 to 2 1/2 cups marinara sauce; – 1 pound fresh mozzarella cheese, sliced; – 1 to 2 tablespoons fresh basil, chopped; – 1 teaspoon fresh oregano, chopped; – Olive oil for brushing or frying

Ingredients

– 2 medium to large eggplants, sliced 1/4 to 1/2 inch thick

– 1/2 cup flour (all-purpose, white whole wheat, gluten-free blend, or oat flour)

– 3 large eggs (or 4 smaller eggs)

– 6 bread slices (about 1 1/2 cups) for homemade breadcrumbs or 1 1/2 cups store-bought breadcrumbs

– 1/2 cup shredded Parmesan cheese mixed into breadcrumbs plus 1/3 cup shredded for topping

– 2 teaspoons Italian herb blend

– 1 teaspoon garlic powder

– 1/2 teaspoon salt

– 1/2 teaspoon black pepper

– 1 1/2 to 2 1/2 cups marinara sauce

– 1 pound fresh mozzarella cheese, sliced

– 1 to 2 tablespoons fresh basil, chopped

– 1 teaspoon fresh oregano, chopped

– Olive oil for brushing or frying

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Instructions

1-Remove the stem from the eggplant and slice into 1/4 to 1/2 inch thick slices.

2-Sprinkle the slices with coarse salt on both sides and let them sit for 10 minutes to draw out moisture.

3-Pat the eggplant dry with paper towels, removing any excess salt.

4-Prepare breadcrumbs by toasting bread slices, then pulsing them in a food processor, or use store-bought ones. Mix the breadcrumbs with garlic powder, salt, pepper, Italian herb blend, and shredded Parmesan.

5-Set up three bowls: one with flour, one with whisked eggs, and one with the breadcrumb mixture.

6-Coat each eggplant slice first in flour, then in the egg wash, and finally in the breadcrumb mixture. Press the breadcrumbs gently and shake off any excess.

7-Choose your cooking method: For baking, preheat the oven to 350°F, brush a sheet pan with olive oil, arrange the breaded slices, and bake for 25-30 minutes until golden. For pan frying, heat 1-2 tablespoons of oil in a skillet and fry the slices for 2-3 minutes per side until golden, then drain excess oil on paper towels.

8-Assemble in a casserole dish by spreading marinara sauce on the bottom, layering eggplant slices, mozzarella, spoonfuls of marinara, and shredded Parmesan. Repeat the layers as desired.

9-Bake uncovered at 400°F for 30 minutes until the cheese is melted and browned.

10-Garnish with chopped fresh basil and oregano before serving.

Last Step:

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Notes

🍅 Use just enough marinara sauce on top to keep breading crispy; serve extra sauce on the side.
🌾 Choose finely ground flour such as all-purpose or gluten-free blends for best coating.
🥖 Homemade breadcrumbs enhance texture and flavor; experiment with different types of bread.

Author: Brandi Oshea
Prep Time: 50 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking and Frying
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 403 kcal
Sugar: 6.7 g
Sodium: 980 mg
Fat: 17.5 g
Carbohydrates: 36.6 g
Protein: 25.4 g
Cholesterol: 109.1 mg