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Why I Love This Eggplant Parmesan Recipe
I’ll wager a bet: if you haven’t eaten eggplant parmesan, you have at least heard the name. Yeah? I thought so!
I love anything that uses vegetables that are in season and plentiful in the garden. And right now, that just happens to be eggplant. The problem with many eggplant recipes is that they don’t allow the vegetable to be the star of the dish. Instead, the eggplant is often breaded and fried to provide a crispy texture. But this also tends to subtract from their flavor. What’s the point of eggplant if it’s not actually enjoyed?
This recipe is a fresh take on an old classic. It’s not at all traditional, but a great way to enjoy that ever-so-plentiful eggplant!
What is Eggplant Parmesan?
At its simplest form, eggplant parmesan is a casserole: layers of sauce, eggplant, and cheese, all intermixed together. Once baked, it’s a lot like a lasagna. But what’s great about this recipe is that eggplant has the ability to retain an almost meat-like structure once baked and works as a perfect substitute where we’d normally use pasta.
And while the eggplant is able to prove itself, it would be nothing without a full-flavored sauce between each layer. For this fresh take on a homemade sauce, I used plenty of fresh herbs and chopped whole tomatoes to maintain a bright and balanced finish.
What Makes This Eggplant Parmesan Recipe Unique
Traditional eggplant parmesan recipes will dredge slices of eggplant in an eggwash followed by a good dunk in breadcrumbs. Some newer recipes will just bake the dredged eggplant while others sauté or pan-fry them. Once in a while, that is delicious, but I’m often in the mood for lighter dishes especially when eggplant is ripe in the summer.
This recipe roasts the eggplant slices at high heat until browned. After browning, they’re topped with freshly grated Parmesan cheese and roasted until the cheese is golden and crisp. This is the perfect way to get a crust and add impeccable flavor without the breading or frying. Genius if I do say so myself!
Follow These Tips
Serving & Storage
To serve – Serve hot, straight from the baking dish, once the cheese is melted and golden. Let it rest 10 to 15 minutes so the layers set, then scoop or slice. It is delicious on its own with a green salad or served over cooked pasta.
To store – Store leftovers in an airtight container or cover the baking dish tightly. Refrigerate for up to 7 days. Freeze baked eggplant Parmesan in portions or as a whole casserole for up to 2 months.
More Casserole Recipes to Try
Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
Eggplant Parmesan
Ingredients
- 2 ¼ lb eggplant sliced ½-inch thick
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 cup grated Parmesan cheese (approximately)
- 8 oz fresh mozzarella cheese sliced into ½-inch pieces
For the sauce
- 1 medium onion diced
- 1 ½ tsp kosher salt
- 1 ½ tbsp minced garlic
- 1 tsp red pepper flakes
- 2 28-oz cans whole or crushed tomatoes
- ½ cup roughly chopped fresh basil
- 3 tbsp fresh oregano roughly chopped
Instructions
- Preheat oven to 450°F. Grease a 9×13 baking dish and set aside.
- Lay the pieces of eggplant on two baking sheets and drizzle with 1 tbsp oil. Flip over the pieces and drizzle with the remaining 1 tbsp of oil. Sprinkle with salt and pepper and roast in the preheated oven until browned, 15-20 minutes. Once browned, remove from the oven and place approximately 1 tbsp (adjust for the size of the slice) of Parmesan cheese on each slice. Return to oven and roast until the cheese is melted and golden, 3-5 minutes.2 ¼ lb eggplant, 2 tbsp olive oil, 1 tsp kosher salt, 1 cup grated Parmesan cheese (approximately)
- While the eggplant is roasting, prepare the sauce. Heat 1 ½ tbsp olive oil in a 4-quart saucepan. Add the onion and salt. Sauté until the onion is translucent, 5-7 minutes. Add the garlic and red pepper flakes. Stir and sauté for 1 minute. Add the cans of tomatoes. Break up or mash the tomatoes, if using whole, and bring to a boil. Reduce to a simmer and cook until the liquid is reduced by about half, 25-35 minutes. After the sauce is reduced, add the basil and oregano and remove the sauce from the heat.1 medium onion, 1 ½ tsp kosher salt, 1 ½ tbsp minced garlic, 1 tsp red pepper flakes, 2 28-oz cans whole or crushed tomatoes, ½ cup roughly chopped fresh basil, 3 tbsp fresh oregano
- To assemble, cover the bottom of the baking dish with ½ cup of sauce. Layer with half of the prepared eggplant, shingling or cutting pieces as necessary. Layer half of the sliced mozzarella on top of the eggplant, ripping it into pieces for an even layer. Pour half of the remaining prepared sauce on top then repeat the layers one more time, ending with the remaining sauce on the top.8 oz fresh mozzarella cheese
- Turn down the oven to 375°F. Bake until the sauce is bubbling throughout, about 1 hour.
- Remove from the oven and sprinkle with Parmesan cheese. Allow it to rest for 20 minutes before serving to redistribute the juices.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
I saw your video the other day and with the influx of eggplant that I have I wanted to try your recipe. It is amazing!!!!! I love that it isn’t fried and the flavor is just so good!! Thank you for another wonderful recipe to add to my collection. Your recipes never disappoint!!!
So excited to try this recipe! Looks so delicious 😋
Aside from loving that there is no dredging or frying, this is absolutely delicious. My initial thought was too much sauce, but no, no, no! It was the perfect ratio of eggplant, sauce and cheese. Did I mention it was delicious?! Easy to make and addictive to eat. We ate the leftovers leaving nothing for the freezer. Thank you Kaleb! Your enthusiasm and good taste has made me rethink and replace a number of old recipes.
This is the most delicious recipe for eggplant parmigiana I have ever eaten. My family raved about it and there was not a morsel left over. Love all your very informative videos and other recipes.
Hi…I live in Tsawwassen, British Columbia. I enrolled in a local farmers community supported agriculture program and receive a mixture of harvest in a box weekly that often I don’t have a clue what to do with! When I received an absolutely gorgeous eggplant I stumbled upon your recipe and have made 3X!!! Now I follow you on insta and I just wanted to thank-you for inspiring me to make many of your recipes as you present in such an easy to follow non intimidating way. I just love your positive energy and wanted to thank you very much for all that you do!!! Much appreciated from the Pacific Northwest!
My family really enjoyed this meal tonight! Thank you for sharing!
I have made this recipe twice. It is the best eggplant parmesan I have ever eaten. I will never make it any other way than this way. The way the fresh ingredients come together is mouth watering. Great job Kaleb! It’s just a really beautiful recipe and so simple to make!
Kaleb, Your Eggplant Parmesan recipe is excellent, as are your other recipes I have tried. On a daily basis, I check out your site.
Your site is wonderful and your kitchen is beautiful.
Going to make this next week. Love eggplant. Sounds delicious.
Best eggplant dish I have ever made. Did a couple of small modifications for what I had available & a little more garlic but it got rave reviews by the others I shared it with. Putting it back on my menu after the next time I go to the store