What is the best way to prevent soggy Eggplant Parmesan?

To prevent soggy Eggplant Parmesan, make sure to salt the eggplant slices to draw out moisture, and avoid using too much sauce between layers. This will keep your dish crispy and delicious.

Should you salt eggplant before making Eggplant Parmesan?

Yes, salting the eggplant before making Eggplant Parmesan is important. It helps remove bitterness and excess moisture, resulting in a better texture.

Can you make Eggplant Parmesan ahead of time?

Absolutely! Eggplant Parmesan can be assembled ahead of time and baked just before serving. It's a perfect make-ahead dish for busy days or special occasions.

What are common mistakes when making Eggplant Parm?

Common mistakes include using table salt instead of kosher salt, skipping the salting step, and overcrowding the skillet when frying. These can lead to overly salty or soggy eggplant.

What kind of cheese is best for Eggplant Parmesan?

Fresh mozzarella and Parmesan cheese are ideal for Eggplant Parmesan. They melt beautifully and add rich flavor to the dish.

Eggplant Parmesan: A Classic Italian Comfort Food

Description

Experience comfort with our Baked Eggplant Parmesan, a classic Italian dish. This easy eggplant recipe offers layers of savory melted cheese and marinara sauce, perfect for a healthy vegetarian dinner.

Ingredients

Scale

1 large eggplant, sliced into 1/2 inch thick slices
2 tablespoons kosher salt (do not use table salt)
1 1/2 cups Italian seasoned breadcrumbs (180 g)
2 eggs
1/2 cup milk (118 ml)
4 tablespoons vegetable oil for lightly pan-frying
3 cups marinara sauce (735 g), homemade or store-bought
2 cups whole milk mozzarella cheese, shredded (224 g)
1 cup parmesan cheese, shredded (100 g)
Handful fresh basil leaves, chopped, for garnish (optional)

Instructions

Sprinkle salt over eggplant slices and place them on a wire rack over a baking sheet. Let sit for 45 minutes to 1 hour, then wipe off excess salt and moisture.
Set up breadcrumbs in one shallow dish. In another, whisk eggs and milk. Dip each eggplant slice in egg mixture, then coat with breadcrumbs.
Preheat oven to 375°F (191°C). Heat skillet over medium-high heat with vegetable oil. Fry eggplant slices until golden brown, then transfer to a plate lined with paper towels.
Spread 1 cup marinara sauce in a casserole dish. Layer eggplant, sauce, and cheeses. Repeat layers, finishing with cheese.
Bake for 20–25 minutes until cheese is melted and bubbly. Broil for extra browning if desired. Serve hot, garnished with basil.

Notes

Properly salt the eggplant to draw out moisture for a crispier texture.
Use fresh mozzarella and parmesan for the best flavor.
Fry in batches to avoid soggy layers.
For a gluten-free version, substitute breadcrumbs with almond flour.

Prep Time: 15 mins
Cook Time: 40 mins
Category: Main Course
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 slice
Calories: 400 kcal
Sugar: 8 g
Sodium: 850 mg
Fat: 24 g
Saturated Fat: 10 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 7 g
Protein: 18 g
Cholesterol: 55 mg

Keywords: Eggplant Parmesan, Baked Eggplant Parmesan, Classic Italian, Vegetarian Dinner