Eggplant Parmesan

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This lighter take on Eggplant Parmesan still maintains the rich and bold flavours of the traditional Italian version. It’s made by layering four layers of roasted eggplant, classic marinara sauce and three cheeses.

What is eggplant Parmesan?

Eggplant Parmesan is called Melanzane alla Parmigiana in Italian. It’s a vegetarian oven baked dish that’s traditionally made with breaded and fried eggplant and layered with tomato sauce, mozzarella and Parmesan cheeses.

I’ve lightened up my Italian mother’s original recipe by omitting the traditional step of breading and frying the eggplant. Instead, the eggplant slices are roasted in the oven until tender and golden. They’re layered in a baking dish with two types of cheese, homemade marinara sauce and a small amount of panko breadcrumbs (or cornmeal for gluten free version) to give it a thick consistency.

A favourite part of this dish are the gooey layers of melted mozzarella and Parmesan on the inside and the provolone cheese on top. Most Italian recipes don’t use provolone cheese slices as a topping but in my family we do! Provolone is a mild cheese with a nutty, salty flavour, melts like mozzarella and gives this dish a cheesy golden-crisp top.

Every bite of this luscious four-layer Eggplant Parmesan is the ultimate Italian comfort food. It’s almost like lasagna, but without the pasta! It’s a great make-ahead vegetarian dish.

Classic marinara sauce

The secret to the success of this recipe is the classic marinara sauce which is so tasty! The sauce comes together quickly and can be made ahead and even frozen. It’s such a versatile sauce and can be used for multiple recipes. Get the classic marinara sauce recipe here.

Ingredients needed

• Classic Marinara Sauce
• Eggplants
• Olive oil, salt and pepper
• Panko breadcrumbs or cornmeal
• Mozzarella, Parmesan and provolone cheeses
• Fresh basil or parsley

How to roast eggplants for eggplant parmesan

• Slice eggplants in ¼” rounds
• Brush both sides lightly with olive oil and sprinkle with salt and pepper
• Arrange slices on parchment lined baking sheets
• Roast in a preheated oven for 25 - 30 minutes until tender and golden

How to assemble eggplant parmesan

• Grease a 9” x 9” baking dish and spread some marinara sauce on the bottom
• Overtop the sauce arrange a layer of roasted eggplant slices, slightly overlapping
• Spread with marinara sauce, sprinkle breadcrumbs (or cornmeal), mozzarella and Parmesan cheeses
• Repeat the process creating two more layers, ending with a layer of eggplant on top
• Cover the top layer with marinara sauce, arrange provolone slices on top and sprinkle with Parmesan cheese
• Bake in preheated oven for 30 – 40 minutes until bubbly and golden

Eggplants

Eggplants have a dark purple glossy skin. The flesh is creamy white with a spongy texture and contains small seeds which are edible. They have a mild flavour and are used in recipes that have bold flavours like this dish. Always choose firm ripe eggplants that are a medium size as large eggplants tend to contain more seeds.

Should I peel the eggplant before using it?

The skin is entirely edible so you don’t have to peel it. In fact leaving the skin on keeps the eggplant slices in tact when slicing and roasting them.

Should I salt the eggplant before roasting?

Because the eggplant is being roasted it’s not necessary to salt the eggplant. The heat of the oven draws out most of the moisture in the eggplant while it roasts.

What do I do with leftover roasted eggplant slices?

It’s difficult to determine exactly how many slices you will need to assemble this dish because it depends on the size of the eggplants you use and the size of dish you use. Typically there will be extra roasted eggplant slices left over. They’re so yummy you can snack on them, use them in a frittata or in sandwiches.

What kind of Parmesan cheese should I use?

Since one of the main ingredients in this recipe is Parmesan, I recommend you use real authentic aged Parmesan cheese (in Italian Parmigiano-Reggiano). The rinds are branded with the official Parmigiano Reggiano stamp and codes. You can by chunks of Parmesan and grate your own, otherwise, freshly grated is often available at your cheese deli.

Can Eggplant Parmesan be made ahead and/or frozen?

It is in fact best to make this dish ahead or freeze it as the flavours actually concentrate and taste bolder. Conveniently you can make it ahead and/or freeze this dish in two different ways:

1. Assemble the dish, cover tightly, and refrigerate for up to 48 hours or freeze up to 3 months. If refrigerated follow the recipe baking method except add 10 - 15 minutes to the baking time. If frozen, thaw overnight in refrigerator before baking and add the extra baking time as well.
2. Assemble and bake the dish but reduce baking time by 10 minutes. Let cool to room temperature then cover tightly and refrigerate for up 2 – 3 days or freeze up to 3 months. If refrigerated reheat in microwave for about 10 - 12 minutes then cover the dish with foil and transfer it to a 300 degrees F oven for about 30 minutes. If frozen, thaw it overnight in refrigerator before reheating with the same instructions.

Why do I have to let the Eggplant Parmesan rest before serving?

The recipe recommends the dish rest for 15 minutes or longer before serving. This allows the cheese and marinara sauce to set which will give you a clean slice. If you were to slice the dish immediately out of the oven, all the layers would slide off of each other.

How to I make Eggplant Parmesan gluten free?

To make the dish gluten free use either gluten free bread crumbs, or the cornmeal option in the filling.

This Eggplant Parmesan is the perfect balanced and satisfying make ahead vegetarian meal. It’s high on the flavour scale thanks to the tasty classic marinara sauce and the Parmesan cheese in the recipe! This recipe is a favourite when it comes to Italian comfort food!

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