Eggplant Parmesan is a popular Italian dish that combines layers of eggplant, cheese, and spinach, all baked together in a delicious tomato sauce. It’s a comforting meal that is perfect for any occasion, from family dinners to special gatherings. This recipe is not only tasty but also features healthy ingredients like spinach, making it a great choice for those who want a nutritious meal.
Why make this recipe
Eggplant Parmesan is loved by many for its rich flavors and satisfying textures. Making your own allows you to customize the ingredients and portion sizes to suit your taste. Plus, it’s a great way to incorporate vegetables into your diet. The melty cheese, tender eggplant, and added spinach create a tasty dish that everyone will enjoy.
How to make Eggplant Parmesan
Ingredients:
- 2 medium eggplants, sliced
- 2 cups fresh spinach
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 egg
- 1 cup breadcrumbs
- Olive oil
- Salt and pepper to taste
- Fresh basil leaves (optional for garnish)
Directions:
- Preheat your oven to 375°F (190°C).
- Slice the eggplants into thin rounds and sprinkle them with salt. Let them sit for about 30 minutes to draw out excess moisture and bitterness.
- Rinse the eggplant slices and pat them dry with a paper towel.
- Heat a little olive oil in a pan over medium heat. Lightly fry the eggplant slices until they are golden on both sides. Set aside.
- In a separate bowl, mix the fresh spinach with the egg, half of the mozzarella cheese, and salt and pepper.
- In a baking dish, spread a layer of marinara sauce. Then, add a layer of fried eggplant, followed by the spinach-cheese mixture. Repeat these layers, finishing with a layer of marinara sauce on top.
- Sprinkle the remaining mozzarella cheese and Parmesan cheese on top of the final layer.
- Bake in the preheated oven for about 30-35 minutes until the cheese is bubbly and golden.
- Let it cool for a few minutes before serving.
How to serve Eggplant Parmesan
Eggplant Parmesan can be served hot straight from the oven. You can garnish it with fresh basil leaves for extra flavor. It pairs nicely with a simple side salad or some garlic bread.
How to store Eggplant Parmesan
To store leftovers, let the dish cool completely and then cover it with plastic wrap or transfer it to an airtight container. Store it in the refrigerator for up to 3 days. You can also freeze it for longer storage, up to 3 months. Just make sure to reheat it thoroughly before serving.
Tips to make Eggplant Parmesan
- Choose firm eggplants for the best texture.
- If you want a healthier version, you can grill the eggplant instead of frying it.
- Feel free to add other ingredients like zucchini or mushrooms for more flavor.
- Serve with a side of spaghetti to make it a complete meal.
Variation
You can make a vegan version of Eggplant Parmesan by using plant-based cheese and omitting the egg. You can also add different veggies or use pesto instead of marinara for a different taste.
FAQs
Q: Can I use frozen eggplant?
A: Yes, you can use frozen eggplant, but it’s best to thaw and drain it before cooking to avoid excess moisture.
Q: How can I make this dish gluten-free?
A: Use gluten-free breadcrumbs and check the marinara sauce for gluten content to keep the recipe gluten-free.
Q: Can I prepare Eggplant Parmesan ahead of time?
A: Yes, you can prepare it up to a day in advance. Just assemble the dish, cover it, and keep it in the refrigerator until you’re ready to bake it.
Eggplant Parmesan
Ingredients
Vegetables
- 2 medium eggplants, sliced Choose firm eggplants for the best texture.
- 2 cups fresh spinach
Sauce and Cheese
- 2 cups marinara sauce Check the sauce for gluten content if making gluten-free.
- 2 cups shredded mozzarella cheese Reserve half for layering.
- 1 cup grated Parmesan cheese
Binding Ingredients
- 1 large egg Omit for a vegan version.
- 1 cup breadcrumbs Use gluten-free breadcrumbs if necessary.
Cooking Essentials
- to taste olive oil For frying.
- to taste salt and pepper
- fresh leaves basil (optional for garnish)
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Slice the eggplants into thin rounds and sprinkle them with salt. Let them sit for about 30 minutes to draw out excess moisture and bitterness.
- Rinse the eggplant slices and pat them dry with a paper towel.
Cooking Eggplant
- Heat a little olive oil in a pan over medium heat. Lightly fry the eggplant slices until they are golden on both sides. Set aside.
Mixing Filling
- In a separate bowl, mix the fresh spinach with the egg, half of the mozzarella cheese, and salt and pepper.
Assembling the Dish
- In a baking dish, spread a layer of marinara sauce. Then, add a layer of fried eggplant, followed by the spinach-cheese mixture. Repeat these layers, finishing with a layer of marinara sauce on top.
- Sprinkle the remaining mozzarella cheese and Parmesan cheese on top of the final layer.
Baking
- Bake in the preheated oven for about 30-35 minutes until the cheese is bubbly and golden.
- Let it cool for a few minutes before serving.