This eggplant parmesan layers tender fried eggplant with tomato sauce, fresh mozzarella, and fragrant herbs for a comforting family meal. Eggplant may be a common produce item at Redwood Empire Food Bank distribution sites this fall! If you bring some home, this recipe is a delicious way to make the most of this versatile vegetable.
Makes: 4–6 servings
Prep Time: 5 minutes, plus 30 minutes for salting and resting
Cook Time: 50 minutes
Ingredients
Olive oil, vegetable oil, or a combination, for frying
2 pounds eggplant (about 2 eggplants), sliced into ¼-inch rounds
Kosher salt, to taste
1¼ cups tomato sauce
¾ pound (12 ounces) fresh mozzarella, shredded and patted dry
Oregano leaves (about 4 sprigs) or basil leaves (1–2 sprigs), torn
Instructions
Prepare the eggplant. Arrange wire racks over two rimmed baking sheets. Place the eggplant slices in a single layer and sprinkle lightly with salt on both sides. Let stand for 20 minutes, then blot dry with paper towels.
Heat the oil. Preheat the oven to 400°F. Fill a large skillet with about ½ inch of oil and heat over high heat until shimmering.
Fry the eggplant. Working in batches of 3–4 slices, fry the eggplant, turning occasionally, until golden brown on both sides, about 5 minutes. Transfer to a paper towel-lined baking sheet to drain. Lightly season with salt and repeat with the remaining eggplant, adding more oil as needed.
Layer the ingredients. In a 6-cup baking dish, arrange a layer of fried eggplant slices. Top with a thin layer of tomato sauce, followed by mozzarella and a sprinkle of fresh oregano or basil. Continue layering until the baking dish is filled, finishing with eggplant, sauce, and mozzarella.
Bake until bubbly. Bake for 25–30 minutes, until the cheese is bubbling and lightly browned on top.
Rest and serve. Let the eggplant Parmesan stand for 10 minutes before serving so the juices can settle. Finish with fresh oregano or basil leaves.
Final Thoughts
This Italian-style Eggplant Parmesan is a delicious way to make vegetables the star of the meal. For the best results, use a thick tomato sauce rather than a thin, watery one to keep the layers from becoming too soggy. Serve with a side salad, crusty bread, or pasta for a satisfying meal. Leftovers can be refrigerated for 3–4 days.
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