Eggplant Parmesan Magic: A Delightful Twist on a Beloved Classic

Photo byAngie Bright

Eggplant Parmesan is one of those dishes that combines the best of Italian comfort food in one mouth-watering bite. Whether you're preparing for a cozy family dinner or a special gathering, this recipe delivers a savory meal that’s hard to resist. With layers of tender eggplant, rich marinara, and melted mozzarella, every forkful feels like a warm embrace.

The beauty of Eggplant Parmesan lies in its simplicity and the way it can make humble ingredients shine. Slices of eggplant take on a satisfying, golden crispness after being coated in panko and Parmesan, offering a perfect contrast to the softness inside. Marinara sauce, either store-bought or homemade, adds a rich, tangy flavor, while melted mozzarella brings everything together in one gooey, delicious layer.

This dish is not just about filling up; it’s about creating something that comforts the soul and pleases the palate. Follow this recipe for a no-fail Eggplant Parmesan, and enjoy a dish that's sure to become a favorite at your table.

Recipe: Classic Eggplant Parmesan

Ingredients:

• 2 large eggplants, cut into ¼-inch-thick rounds
• 2 large eggs, beaten
• ¼ cup milk
• 1½ cups panko breadcrumbs
• 1¼ cups grated Parmesan cheese, divided
• 2 teaspoons dried oregano
• 2 tablespoons fresh thyme leaves
• ½ teaspoon red pepper flakes
• ½ teaspoon salt, plus more for sprinkling
• Freshly ground black pepper
• Olive oil, for drizzling
• 28 ounces marinara sauce
• 2 large fresh mozzarella balls, thinly sliced
• ⅓ cup fresh basil leaves

Instructions:

1. Preheat the oven to 400°F. Line two baking sheets with parchment paper.
2. In a shallow dish, whisk together the beaten eggs and milk.
3. In another dish, mix the panko, 1 cup of the Parmesan, oregano, thyme, red pepper flakes, salt, and black pepper.
4. Dip the eggplant slices into the egg mixture, then into the panko mixture, coating them evenly. Place the coated eggplant slices on the prepared baking sheets. Drizzle each piece with olive oil.
5. Bake for 20 minutes or until the eggplant is tender and golden brown, flipping the slices halfway through to ensure both sides are evenly cooked.
6. In a baking dish (8x12 or 9x13-inch), spread ½ cup of marinara sauce to cover the bottom. Layer half of the baked eggplant slices over the sauce. Top the eggplant with 1 cup of marinara and half of the mozzarella slices.
7. Repeat the layers with the remaining eggplant slices, marinara, and mozzarella. Sprinkle the top with the remaining ¼ cup of Parmesan cheese, drizzle with olive oil, and add a pinch of salt.
8. Bake the assembled dish for 25 minutes, until the cheese is melted and bubbly.
9. Switch the oven to the broil setting and broil for 2 to 4 minutes, or until the cheese is browned and lightly crisped around the edges.
10. Remove from the oven and finish with fresh basil leaves scattered on top.

Enjoying Your Eggplant Parmesan

Once it comes out of the oven, the Eggplant Parmesan is ready to serve. The layers of eggplant will be perfectly soft, while the cheese is gooey and golden on top. The combination of crispy eggplant, melted cheese, and flavorful marinara makes this dish a true comfort food that will have everyone reaching for seconds.

Pair your Eggplant Parmesan with a fresh green salad or some crusty garlic bread for a complete Italian-inspired meal. The basil leaves on top add a burst of freshness, and the red pepper flakes provide just enough heat to keep things interesting without overpowering the delicate flavors of the dish.

This dish is great for making ahead and tastes even better the next day, making it a perfect option for busy weeknights or casual gatherings.

Here are some sources that detail variations and tips for Eggplant Parmesan:

1. Serious Eats: How to Make the Best Eggplant Parmesan
2. The New York Times: Eggplant Parmesan Recipe
3. Food Network: Eggplant Parmesan Recipe