Eggplant Parmesan is one of my favorite go to’s when I’m looking for something hearty and delicious. Layers of melted gooey cheesy mozzarella nestled in between crispy fried eggplant and slathered in a hearty spaghetti sauce. How awesome does that sound?

Eggplant is a hit and miss vegetable. You either love it or you don’t. It is similar tasting to a squash or zucchini, mild with a hint of sweetness. Eggplant will take on any flavor you cook with it as it will absorb the flavor fully. Before you frown on trying something new, this is something you have to try at least once. I can almost be pretty optimistic, you will love it. Anytime you can put some love into cooking, you can make anything taste good.

I have a few different versions I like to play with. I’ve added layers of Prosciutto, omitted the Ricotta & I’ve changed up the Sauce several times to try something different. Some people love the skin on while others take it off. If you are looking to create a healthier version, you can also try an Air Fried version but this is one meal I prefer a little bit of frying in my good ole cast iron pan. There is no perfect way to make it, only how you choose to enjoy it. Eggplant Parmesan can be served along side your favorite pasta or if you are looking to lighten up your meal, pair it with a nice arugula salad and call it a day. Delicious!

Eggplant Parmesan

Eggplant layered with fresh Mozzarella and slathered in Spaghetti Sauce
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 6

Equipment

  • Cutting Board
  • Knife
  • 3 Bowls
  • Frying Pan
  • Baking Dish
  • Baking Pan

Ingredients
  

Produce

  • 1 Large Eggplant Peeled & sliced to 1/4 -1/2 inch slices. Some like to sweat out the additional water by sprinkling salt over the Eggplant and let it sit for 10 minutes than wipe of Salt and remove water but I omit this step.
  • 1 Small Onion Diced
  • 1 Small Green Pepper Diced
  • 3 Cloves of Garlic Minced

Dairy

  • 2 cups Ricotta
  • 2 Eggs
  • 1/4 Milk
  • 1 Package Shredded Mozzarella May substitute for Fresh Mozzarella .

Condiment

  • 1 Large Jar of your favorite Spaghetti Sauce I doctor mines up and saves time but you may use your own.
  • 1 cup Flour

Bread

  • 2 cups Panko Breadcrumbs Seasoned

Seasoning

  • 1 tsp Garlic Herb Seasoning No Salt
  • 1 tsp Onion Powder
  • 1 tsp Adobo
  • 1 tbsp Sugar (Optional) I like my sauce a little sweet but this is optional.
  • Salt
  • Black Pepper

Oil

  • Vegetable Oil

Instructions
 

Preparation – Assembly Line

  • Place Seasoned Bread Crumbs in a Bowl
  • Place Flour in a Bowl
  • Crack open both eggs in another bowl and add milk. Whisk until blended.
  • Place Ricotta in a bowl with a pinch of Salt & Pepper & Garlic Herb Seasoning and mix to incorporate seasonings.
  • Line a baking sheet with wax paper to avoid Eggplant from sticking to tray.
  • Dredge Eggplant into Flour.
  • Dredge Floured Eggplant into Egg Mixture and shake off excess.
  • Place Eggplant into Breadcrumbs being sure to press Breadcrumps into the Eggplant. Set aside on lined baking sheet.
  • Continue process until all Eggplant slices are completed. Set aside.

Sauce

  • Heat a Sauce pan on medium/high drizzling a little Olive Oil on bottom.
  • Add Minced Garlic and begin sautéing until becomes fragrant.
  • Add Diced Onions, Peppers and a pinch of Salt & Pepper and continue sautéing until the vegetables soften being sure to stir consistently.
  • Gently add the Spaghetti Sauce, Garlic Herb Seasoning, Onion Powder, Adobo, Sugar (Optional) and a pinch of Black Pepper. Stir and let simmer for 10-15 minutes to incorporate flavor.

Meanwhile Eggplant

  • Fill a skillet about 1/2 inch deep of Vegetable Oil or Oil of your choice.
  • Once the Oil reaches temperature to start frying, gently place the eggplant in Oil. Begin frying 2-3 minutes on each side or until golden brown. Remove and place on paper towel lined plate to drain excess Oil.
  • Repeat until all the Eggplant slices are done.

Eggplant Parmesan Assembly

  • Preheat Oven to 350°F
  • Spray Baking Dish with nonstick spray.
  • Ladle a thin layer of Spaghetti Sauce on bottom of dish.
  • Add one layer of Fried Eggplant.
  • Place a thin layer of Ricotta Cheese.
  • Place a layer of Shredded or Fresh Mozzarella over top.
  • Using a Ladle, pour some Spaghetti Sauce right over Cheese.
  • Repeat the process until you have 3 layers, finishing off with Shredded Cheese.
  • Bake at 350°F for 20 minutes or until Cheese is Bubbly and completely melted.
  • Serve with a side of Pasta or enjoy it along side a simple salad.
Keyword Eggplant, Eggplant Parmesan, garlic parmesan