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Do you peel the eggplant… my only question! Want to try this!
Hi, Dana! Emma here, managing editor. No, the eggplants are not peeled. Enjoy!
This recipe is the bomb! We just love it. Today I’ll be making it for the third time in 8 months! I cannot get over how the the Eggplant slices come out so crispy and flavorful after baking.
Consistently delicious. Perfect as written. I sometimes add portobello mushrooms pieces and stems to the sauce mixture and we really enjoy that as well. I will definitely be passing this recipe down to my kids.
I have made this before and it is excellent. Is it possible to bake the slices and store them to assemble the dish the next day?
I’m Italian and have always fried my eggplant. I’m trying it baked tonite because frying is such a pain these days. That’s why I bake my meatballs now, too. I’ll be back later with my finished product. Thanks!
Oh no!!! The most unique and perfect part of this recipe has been changed recently. This has been my go-to recipe for the most outrageous fresh and delicious eggplant parm that I’ve ever experienced. The key was that the original recipe in NY Times (and what used to be written on this site) called for this odd technique: dredge eggplant slices in flour and THEN egg. Yes, you read that right even though you can’t believe it. Dredging in egg last made for the best eggplant ever. If you attempt this recipe, you should refer back to the original NY Times post and follow the dredging method there – it will go against everything you’ve ever been taught, but I promise you will love it. And Elise – you should consider editing this recipe back to way you had written it before.
Hello Jenny, so many readers had issues with the original recipe from the NYT that I remade it three years ago to what you see today. You can find the NYT recipe here if you want http://query.nytimes.com/gst/fullpage.html?res=9D02E3D7123EF934A2575BC0A9639C8B63&sec=&spon=&pagewanted=2 Personally I much prefer the recipe I’ve displayed here. It consistently gives great results!
Made this today but I used panko bread crumbs that I added seasonings to. First time making EPP and it was delicious. I also added canned sauce to the canned tomatoes. Will defs make again.
Excellent recipe! My husband also did not think he’d like eggplant but it tastes like lasagna with a mushroom/squash texture instead of noodles. I’m saving this recipe. I used Classico jarred marinara to save time, and sprinkled fresh garden herbs(sage, thyme, rosemary) over the cheese. Very good!
When I told my husband what was for dinner, he said that he wasn’t crazy about eggplant. I’m thinking, hm hmm, whatever. As he was eating, he turned to me and said, “this is really good.” Enough said. I did make 3 changes to the recipe — I used seasoned breadcrumbs, I had shredded mozzarella on hand, so used that instead of slices, and added some Italian seasoning to tomato sauce and dried basil. I cut the eggplant in 1/4 inch slices, but will cut them 1/2 inch next time.
Me and my 13 year old son made this for dinner tonight. I will have to say for me this was better than any Italian Restaurant I have had! My son didn’t think he would like it too, but his “seconds” was 4x more than his first plate. He said this was one of the best meals he has ever had. Trust me, that’s about as high of praise you can get from him. Would suggest a little more tomatos in the sauce. We added a dash of thyme for seasonings. This is definitely going to be one of the “hand me down” recipes I pass along to my kids. Oh, we made our own bread crumbs by pulsing in a food processor a small loaf of French Baguette and added some regular dried Italian Seasoning. Thank you for this great recipe! A family hit!
This recipe turned out absolutely PERFECT. It was my first time making it and my family loved it. I ended up buying pre-made tomato sauce and only added minced garlic and basil. It baked so nicely – so glad I didn’t need to fry it! Thank you!
I really want to make this re ipe. However, my family hates any tomato pieces in a dish. Can I substitute the canned tomatoes for sauce? What is your suggestion? Thank you!
Sures Stacy, tomato sauce would work as well.
My family doesn’t like chunks of tomato either. I buy whole peeled tomatos and gently pulse in blender to break them up. I like flavor of whole tomatoes.
Good, easy, face recipe. Thanks!
Be careful salting the eggplant. Can overwhelm all of the other flavors.
This turned out perfectly. It was a hit. Followed instructions as is.
I’m making this tonight. I’ve always fried the eggplant and wasn’t looking forward to doing that today so I’m really excited to try it baked!!!
Can this be frozen once it’s assembled? Should it be frozen before baking or after baking?
Hi Marsha, I haven’t personally tried freezing it but another commenter did (if you read through all the comments) and this is what she has to say about freezing it:
From commenter Marcella: “I often make this in big batches and freeze it. It comes in handy for those days where prepping isn’t an option. To freeze assemble in a glass Pyrex, wrap well in plastic wrap then wrap in aluminum foil. I usually take it out of the freezer the night before i want to cook it and let it thaw overnight in the fridge. When I’m ready to put it in the oven i remove all the wrapping and cover it gently with the foil for a bit an hour, i then remove the foil and let it continue cooking for another half hour to crisp up the top. Take it out of the oven, sprinkle with some parmesan and let it sit for a bit to settle, slice it and serve!”
Wow! I can’t believe it. This recipe is excellent.I don’t think I’ve ever had such good Eggplant Parmagiano.It’s my first try at EPP, and I was very impressed
Delicious recipe! I love that I don’t have to fry it and it is still crispy! I had leftover pieces and just ate them plain – heavenly! Will use this again and again!!
Delicious! Modified the recipe just a bit. Mixed egg with half &half. I dipped the salted sliced eggplant in the mixture before coating them in a ziplock of Italian breadcrumb & flour mixture. I cut parchment paper to fit the cookie sheet and sprayed the parchment paper with olive oil. I placed the coated eggplant on the paper and sprayed the tops with olive oil. I baked as directed and continued on with your directions. It was incredible to me how crispy and tasty the eggplant was. I believe the parchment paper helped add to the simplification making it non-stick and an easy clean-up. Also, I used an aluminum disposable pan which could be reused or tossed. I just joined this site today and look forward to enjoying more recipes.
This is the best recipe for eggplant parmesan I’ve ever made. Super simple to make and I use my homemade sauce.
An absolutely wonderful recipe. And warmed up leftovers on homemade whole wheat bread made a fantastic sandwich.
just made this dish, fresh eggplant from my garden, and we always use the San Marzano tomatoes for our sauce, so that was a no brainer. loved the baking part, not frying the eggplant. it was absolutely delish! thanks so much for the recipe.
Delicious! I don’t make anything deep fried so this is a treat. Thanks for all of the great recipes to inspire me.
The best eggplant parmigiana I have ever made.Thank you so much for such a lovely recipe.
I’m so glad you like it Yvonne!
Hi Elise ,
Looks like a great recipe but I was wondering if you could slice the eggplant lengthwise making it more ‘lasagna-like’ ? I am planning on making this tomorrow with fresh tomatoes and basil at my farmers market! Thanks,Sharyl
Hi Sharyl, sure, why not? Sounds like a great idea.
Can I put the eggplant in the layers to bake uncooked? Plz, need to know asap. Anyone???
Not using this recipe.
just made it, it was fab last time i made eggplant parmasan was in Jerusalem in the 70s great recipe am still licking fingers so must be gd xxxxxxxxxxxxxxxxx
Thank you for this fabulous recipe. I have made it more times than I can count. My daughter often comes home to visit and brings a group of friends and they always request this dish. The hidden gem in this is the sauce. I had never used San Marzano tomatoes before and they make such a difference. I just hosted a bridal shower and the brides favorite dish is eggplant Parmesan so I served this recipe. It was a huge hit!
Definitely my favorite eggplant Parmesan recipe! So easy to make, the kids love helping out every time!We alter the recipe a little every time (add Italian seasoning, crushed red pepper, fresh tomatoes vs. canned tomatoes, etc.)I appreciate the clarity in the directions as well as the pictures. Thank you so much!!!!
You’re welcome Rachel, I’m so glad you liked it!
I just made this recipe exactly as written. Haven’t baked it yet but it smelled yummy as I was making the parts to be assembled. One question. As I was assembling the eggplant, it was hard not to make awkward little stacks as opposed to a more casserole-lasagna type dish. Has anyone else had this experience or any suggestions to prevent this?
This turned out sooooo yummy! I love the fact that I’m baking the eggplant instead of frying it. It’s crispy and flavorful without being oily.Thanks for the recipe!!
Thank you for a great culinary experience, Elise. I love this beautifully done, user-friendly website
I’ve made this recipe before to great success. I’m making it again this week to bring over to my niece’s for dinner. Her boyfriend has never had eggplant parm, which I find astounding. He’ll be a fan for sure after having this. I cheat using canned tomato sauce, which I tinker with and add stuff to. And, I usually add ground beef to make it heartier. I also add a layer of fresh basil leaves. So yummy.
Making this for the second time. It came out incredible! So much better than frying. I’ve tried making eggplant parmesan before but that was the first time I’d call it a success!
I make eggplant Moussaka all the time (and freeze it) I can not eat flour so I was looking for an eggplant parmesan/lasagne recipe. I am using parts of this recipe but adding ground beef and saugage.
For teating the eggplant I peel and disc and place in a large bowl. Since I am on a low sodium diet I use 1 part salt (NaCl) and two parts Salt Substitute (KCl – Potassium Chloride) fill with cold water and place a plate on top with a quart of water to weigh down the eggplant. Then I start sauteing the meat onions… and make my sauce and let it cook down. This lets the eggplant soak of a good two hours. I saute the eggplant in olive oil and find it doesn’t soak up nearly as much oil as fresh eggplant without the salt water treatment.
can you put this together the day before ?
I’d like to know the same. Sounds like baked ziti/lasagna that you can make the day before, but have not worked with eggplant. Would it absorb too much oil/liquid if made the day before?
I would not assemble the day before. Prep the eggplant, make the sauce and ready the cheese. Assemble before baking; otherwise your breaded eggplant will be mushy.
I just prepared it and am planning on baking it tomorrow.. with a toddler running around it’s the only way I can make real dinner! I will let you ladies know how it comes out tomorrow- I saw a few “make the day before” eggplant parm recipes so I’m crossing my fingers that it doesn’t get soggy!!
Bake it the day before. It tastes even better warmed up the next day. Seriously!!!
I really like this no fry recipe. I used a jar pasta sauce with mushrooms and onions. I also had fresh spinach that I needed to use so I layered it over the sauce on the bottom and then a layer over the cheese in between my 2 layers of eggplant. It turned out great. I only used 1 eggplant and used about 12 ounces of sauce and my husband and son liked it very much. I have always made it the fry method in the past but I’m a bake convert now. Thanks for the great recipe.
I grew up in an Italian family and eggplant lasagna (parm) was a regular meal for my mamma. This recipe is an excellent alternative to what I’m used to making. Of course mamma scoffed at the no frying part, because according to her that’s where the flavor comes from. Everything should be fried to be tasty according to her. Little does she know, i haven’t fried mine since coming across this recipe and she loves this dish every time i make it. I do however do mine a bit different. I make my sauce ahead and cook it down for a long time just like a regular pasta sauce. I also have meat eaters who love lasagna, so i lightly season, brown and drain some ground veal, beef, pork and sprinkle it between the eggplant layers. It does make it a heavier dish but definitely adds an extra taste. I often make this in big batches and freeze it. It comes in handy for those days where prepping isn’t an option. To freeze assemble in a glass Pyrex, wrap well in plastic wrap then wrap in aluminium foil. I usually take it out of the freezer the night before i want to cook it and let it thaw overnight in the fridge. When I’m ready to put it in the oven i remove all the wrapping and cover it gently with the foil for a bit an hour, i then remove the foil and let it continue cooking for another half hour to crisp up the top. Take it out of the oven, sprinkle with some parmesan and let it sit for a bit to settle, slice it and serve! Delicious and definitely worth the work!
Hi Marcella, thanks so much for sharing! Love the meat addition, and thank you for the freezing instructions. :-)
Made this recipe in two parts–salted and dried the eggplant the night before, then stored in fridge loosely covered overnight, then the next day made the sauce and baked and assembled it. It was my first try at eggplant parmasiana, and it turned out really good. My family loved it. I think next time I make it, I will double the tomato sauce and cut the mozzerella down to 1 pound with thinner slices. But otherwise, great recipe.
I just made this, but added about a quarter pound of hot Italian sausage to the sauce for a little heat. I also had a nice puffball mushroom that I sliced and pan fried that I added to the layers. Delicious.
I’ve made this with sliced puffballs before too! It’s fantastic
I made this recipe yesterday, and it was fantastic, the best I have ever tried. Thank you very much Elise!!
I’m so glad you like it Lariza!
I’m gluten intolerant, this worked well since I can’t have lasagna any more, I used gluten free bread crumbs. My family are asking when I will make it again.
Not enough sauce!!
Many thanks for this delicious recipe — I’m SO glad I found you!Your clever technique of baking the breaded eggplant slices was a complete success, and time-saver, for me. When pan-fried, the eggplant absorbs a LOT of olive oil, so I’m sure your method also cuts some fat calories ;)Keep up the great work!
I used white eggplant and you don’t have to do all that salt and sweat extra work. It is a very light, summer comfort food. I will make it again.
I made this, yesterday, according to the recipe and it was DELICOUS ! I have an abundance of eggplant this year and am going to make another one and freeze it ! Best Eggplant Parmesan I’ve ever made !!
I’ve never made eggplant parmesan before, but oh my goodness what we have been missing! My daughter and I devoured this. I actually woke up during the night and polished much of it off and my daughter took the rest for her lunch today. I am trying tomato pie next. Love this website and way everything’s organized here. Thanks so much!
You’re welcome MJ, I’m so glad you liked it!
Added fresh cooked ground beef to the sauce this time!! Mmmmmmmmm!
Made this last night, heated it and served it today. Was very good – my first time making eggplant parmesan and I will make it again. I did add more sauce and dollops of ricotta on top when reheating.
Best Eggplant Parm I’ve ever have tasted. I made my own red sauce from tomatoes from my garden and an Eggplant my mom’s sister grew. I’ve had this dish at restaurants on three continents and this was by far the best I’ve ever had. I think the fresh red sauce and fresh eggplant has a lot to do this that. The only real difference or divergence from the above recipe is: I salted and let the eggplant rest for a couple hours in the frig. After all pieces were very wet and I wiped each piece off with clean towels, this may have helped with the removing some or most of the salt that some people say they have had problems with. Second I only toasted the breaded eggplants lightly. I pulled them out when just turning brown as I guessed the eggplant would finish cooking at 350 stage. I guess correctly I think as the eggplant was perfect. Completely done but not mushy, I’ll be doing this recipe often while tomatoes and eggplants are coming out of the garden. For anyone that wants a great garden fresh read sauce this is the one I use. I can and let the sauce chill for a day or two so the flavors develop but you can use it as soon as cooked it you want.http://www.seriouseats.com/2014/08/how-to-make-the-best-fresh-tomato-sauce-summer-spaghetti-sauce-which-tomatoes-to-use.html
I’m so glad you liked the eggplant parm Donald! Thank you for giving us the details on your adjustments.
Donald, I am about to prepare this dish again using the exact red sauce you link in your comment. I have made this sauce before for my spaghetti dishes. It is excellent. The only issue is that the red sauce recipe is very labor intensive. I make the sauce the day before and put it in the fridge. I use small plum tomatoes from my garden. I am about to go out to the garden now and pick the egg plant for this dish.
This recipe was AMAZING – thank you Elise! Way better than I’ve had in restaurants. I was short on time so only drained the eggplant for an hour and I used panko bread crumbs mixed with lots of grated parmesan. I can’t wait to eat the leftovers! :)
That was an awesome experience for everyone. It made our taste buds dance.
The recipe should say shredded Parmesan cheese…not grated. This correction will help with shopping list.
Ours totally burned during the cookie sheet stage, even at the minimum cooking time. We’re at high altitude in Las Vegas… I think it made quite a difference. Darn. I got it all ready and had to leave so my husband put it in,… otherwise it might have been saved by my nose. ;D
Thank you for the recipe! Baking it was much better than frying it, plus it was much easier to clean! But this is what I did instead of “battering” the eggplant discs:
1. After drying the eggplant of moisture, glaze each side lightly with olive oil using a brush.2. Use a plate and use equal parts of parmesan cheese to italian breadcrumbs.3. “Batter” the discs with the cheese/breadcrumb combo.4. Broil until golden brown, then repeat after turning the discs over.
To me this resulted in the perfect crispy eggplant parmesan I was hoping for. Plus it made it that much easier to clean ;)
For all those who have a surplus of eggplant. You can follow the recipe to, the baking of the eggplant discs in oven. Cool and place the discs in a plastic plastic bag sprinkles with parm cheese and freeze When you want to make eggplant parm, remove as many disc as you require and proceed with the recipe, layering in a baking dish,etc. It makes it easy to make this dish at the drop of a hat.I always have a supply of eggplant disc in my freezer.
Thanks for the tip Louise!
This recipe was excellent!!!! I normally avoid eggplant parm because of the frying mess. But baked it was absolutely delicious and remained crispy even with the sauce and cheeses. I added Ricotta cheese to mine and everyone loved it. Made this two weekends in a row.
I was lazy today and I did’nt feel like frying or baking so I fired up the BBQ. After breading the sliced egg plant I put them on the BBQ for a few minuts just to brown them. I’m glad I got lazy! By cooking on the grill it took out the excess moisture without useing salt and without letting them lay out for an hour or so, saved a lot of time. Also removed the acidity by grilling them on the barbecue. Oh and by the way, it came out delicious!Lew……..
Yes, hot afternoons just use the BBQ will get the water out w/o fuss n muss and hot kitchen.
This was an amazing dish. Our guest kept calling it “restaurant quality”. It had just the right amount of cheese and the eggplant was just crunchy enough. We doubled the sauce, but only used 1.5 times the sauce recommended and used the rest to dip our rolls into. Thanks again for another great recipe!
I tried this last night and it turned out to be delicious. My family loved it. The recipe was easy to follow and very clear. Thank you
I know I keep adding, but couldn’t find an “edit” button.
How it works: The salt is a means to an end, not the end itself. When you salt the slices you create a huge difference in osmotic pressure. That draws the water out of the plant cells. You remove the resulting solution as it’s created, either by letting it drip through a colander or by contact with something absorbent, like paper towels. The process is reversible to an extent, but takes much longer in the other direction because there’s nothing (within reason) that you can soak the eggplant in that creates such a gigantic differential in the opposite direction as the original salt coating. Once the salt has done it’s job, GET RID OF IT, by patting, or rinsing, or whatever. The eggplant will shrink by as much as 50% in volume, but the salt won’t “soak into” it to any great extent. It does just the opposite. It draws the moisture out.
That’s a great recipe by the way. Can’t imagine why I never thought to just brown the breaded slices in the oven first. Pan-frying the slices is a pain. That was always my least favorite part.
I understand what Meagan means. She just mentioned the steps sort of in reverse order. You salt and press the eggplant first, then comes the egg and bread crumbs. It’s same starting technique for making pickled eggplant. You cover the eggplant with lots of salt then press it in a colander with a plate under it for a couple hours. I use a water filled plastic bag to spread the pressure, with something round, like a bowl, on top and something heavy in the bowl. The salt draws lots of juice out, which drips onto the plate. After that, you can just pat the eggplant slices dry. There won’t be too much salt.
how would you prepair mushrooms to cook in your egg plant sauce?????
Hi Russ, I would chop up 1/2 pound of creminis in a small dice and put them in the pot you will be using to make the sauce. No fat. Heat on medium to medium high heat and stir occasionally until they start to render out their water. Lots of steam will come up and the mushrooms will literally weep with water (if not, your stove temp is too high, or the mushrooms are too old and dry). Cook them in their own liquid (this is called “dry sautéing”) until much of the water has wept out of the mushrooms, but they are still not at all limp. Then add the oil and garlic and proceed with the recipe for making the sauce.
I made this yesterday and it was awesome!!! I was short on time so the eggplants only sat out for an hour instead of two…. Used four smaller eggplants and only a pound of mozzarella…. That’s all I had…. It was beyond FABULOUS!!!! Thanks for the awesome recipe!!!!
I had never cooked with Eggplant before and recieved onefrom our co-op. I followed the recipe almost exactly withwhat I had on hand. It was the bomb! I didn’t think I’d likeit, but it was so good, and even my picky husband liked it.I don’t need to check out any other recipes — this is theonly one I need. I will be making this again. Left oversare great between two toasted buns or pieces of bread!
This looks delicious! I want to make this ahead of time for a dinner party and freeze it. I see you recommend cooking it first (before freezing). How would you recommend reheating it?
We absolutely love eggplant Parmesan or moussaka and it is also the only way we like eggplant. we NEVER peel the skin and we freeze constantly. It also lasts in the frig a very long time as it only gets better the second or even third time around. Also we have never salted as we do NOT want salt in our food
I would like to make this for a dinner party. Can I make it the day before, then bake next day?
Hi Carol, I think it would work fine if you assembled it a day ahead and baked it for the dinner party.
This turned out fantastic!! I was really surprised and will be making it again. Per some of the other reviews, be advised, it took forever. 2 hours to salt the eggplant (don’t skip that, so much water comes out) and then another 2.5 hours for everything else. It was however one of the best meals I’ve made and I cook often.
I used canned chunky tomato sauce instead of making my own. I also added more cheese, basil leaves, and some extra chili flakes because I like my food a bit spicy. Thanks for the recipe!
I made this yesterday and it was great. It was really very flavorful and the eggplant came out perfectly – cooked exactly as directed. Maybe I cooked down the tomatoes too long but I ran out of them by the time I got to the top layer and only had a spoonful left. Next time I will stretch it with a half cup / cup of sauce.Thanks for the recipe.
I made this for the first time tonight, and ran out of sauce as well. I think the ingredients for the sauce part needs to be doubled. Aside from that it was super good and perfect.
I am making this dish tonight for the second time, my family loves it! I am currently drowning in Eggplant from my CSA box, has anyone tried freezing this? Before or after cooking?
I would suggest freezing it after cooking.
This recipe was delicious the day we made it and even better the second day as leftovers!!! Now I’m making a new batch with my last eggplant to put in the freezer. I’ll bet it’ll be great!!!
I made this for dinner tonight and it was wonderful! I’d previously been pretty ambivalent about eggplant parm; now I’m sorry I didn’t make this sooner, with eggplant season about to end. I used just a pound of fresh mozzarella and it didn’t seem to be lacking for it. Thanks!
This is the first recipe I’ve made from your site. I just made this yesterday, along with a recipe I found on another site for breaded eggplant parm sticks (which I made for my two year old, who has refused to try eggplant in other forms before). Well, my meat eater hubby and my (sometimes) picky vegetarian toddler BOTH devoured your recipe! I totally wasted my time (and some of my eggplant…) making the sticks. Lesson learned–thank you for creating an eggplant parm recipe with a simple flavor profile that is amazingly delicious! I just want to encourage other parents with little ones to consider giving this recipe a try–it’s a great way to get your child to eat some vegetables (tomatoes, garlic AND eggplant!).
Made this yesterday and had it today for lunch. It was delicious even without the soft mozarella (only had grate mozarella and parmesean on hand).
Elise, one suggestion if I may (actually 2): swap out the flour for cornstarch and the bread crumbs for panko. I season the panko with garlic salt, italian seasoning, sweet paprika and black pepper. The cornstarch and the panko ensure a super crunchy eggplant slice provided the oil is really hot and the salted eggplant slices have had at least 2 to 3 hours to drain. Panko is light and also, does not absorb oil as much as bread crumbs do. That said, I’ve been a fan for YEARS. Hope you are well :)
I made this today. Since mozzarella was out of my budget, I borrowed a trick from certain varieties of lasagna, which is to use a bechamel sauce to stretch some grated cheese. The result is a very creamy eggplant parmesan.
What’s a good side dish for this recipe?
Salad. Mixed greens with a simple dressing, oil and balsamic vinegar or oil and fresh lemon juice
Hi again! I asked about freezing, still don’t know, because I ate all of it! I am making a full recipe tonight, so I will put some in the freezer. Fresh tomatoes work well, since they are cooked down in the sauce. (My tomatoes have outdone themselves this summer!) I am using eggplant out of my garden and I like the skin on it. The eggplant I have bought in previous years from big box stores, I do not like the skin. I think that they are old and that is why they don’t taste good. I know that they have been almost twice the size (from the store) of what I am using. This is a fantastic recipe! I have to freeze, because my husband does not eat eggplant among a lot of other things (mostly green).
I made eggplant parmigiano for my husband 42 years ago, we were newlyweds. He is not Italian and never ate eggplant and he didn’t like the look or sound of an egg…. plant!! Without knowing this, I went ahead and made it…..he cleaned his plate and thought it was chicken or veal. Now it is one of his favorites. Plenty of cheese….he will eat anything! PS, dinner tonight….eggplant.Maybe after reading this your hubby will at least try a bite. Good Luck.
Nice recipe! I used brown rice flower which worked well. It was the first time baking the eggplant vs frying, SO MESSLESS!Thanks1
I made this Eggplant Parm today; it was my first try. Everyone loved it! The recipe was easy to follow (love the graphics). My husband said it was the best he has ever had. I was worried that the eggplant might come out mushy, but it didn’t. I plan on making this again very soon.
Thank you for the great recipe.
I grew eggplant in my garden for this first time this year and I am trying this recipe tonight. I actually completed steps 1-5 last night (due to time constraints today) and then left them in the refrigerator over night. I hope this doesn’t mess up the recipe. I will post again tonight and comment on how it came out.
This is fantastic! I love baking the eggplant instead of frying it! I’m allergic to wheat, so made breadcrumbs from Udi’s GF bread and used a GF flour and it was still wonderful. Thank you so much!!
I always get excellent results with this recipe. If I make a double batch, should I bake everything at once and then refrigerate leftovers, or can I hold in the fridge, waiting a few days to bake the extra?
Hi Maureen, this eggplant parmesan reheats so well I would just bake them all at once.
Made this last night and it was AMAZING! My parents who joined us for dinner declared it’s the best eggplant parm they’ve ever had! And, I agree! Can’t wait to make it again!!!
My family’s solution to soggy eggplant was to peel and slice the eggplant and layer it in a colander. Then place a plate over the sliced eggplant, and place something heavy over top to press out the water. Let them sit like this overnight, and you will have no soggy eggplant ever again! :)
What’s really delicious, if you can get it, is to replace the regular mozzarella with smoked mozzarella. Mmmmmm!
Hi Uly, I’ve used smoked mozzarella in dishes, and it is strong! If using in this recipe, I would recommend only swapping a small amount with the regular mozz.
I prepare this very similar the way you do it ; ) delicious!!
They really over complicated this…just bake they sliced and breaded eggplant (no need to wait 2 hours). When it is finished, assemble the casserole and broil it till the cheese melts.
This is such a classic, I haven’t made it in years. I just bought eggplant at the farmer’s market to make Moussaka…I might have to change my plans!
Such a yummy recipe. I love eggplant parm!
I am making this tonight with fresh tomatoes. Only a half recipe. Do you think this can be frozen?
I don’t recommend freezing fresh tomatoes. But if you cook those fresh tomatoes into a sauce you should be okay with at least the sauce. As for freezing the whole thing? Hmm. I’m told it’s not a good idea to freeze cheese, and this casserole is loaded with cheese. That said, they sell plenty of frozen dinners with cheese in them. So your guess is as good as mine.
I’ve been freezing eggplant parm and lasagne for years and they taste just as good as fresh. Cook them first and seal well with plastic wrapand then heavy duty foil. I usually do not put the last layer of cheese untill I heat it up.
Thanks to both of you! Elise, that was the best eggplant parm I have ever had! Sheila, I am going to try your hint of how to freeze.
Dear Elise:What is the best, simplest way for an86 old man to fix fresh eggplant out of his garden ? Thank you very much. Eggplant is in my kitchen now.
Hello Charlton,My favorite way to prepare eggplant is as a middle eastern dip, baba ganoush. Here’s the recipe link: http://www.simplyrecipes.com/recipes/eggplant_dip_baba_ghanouj/ You basically roast it, scoop out the inside, and mix with tahini sesame paste. You can also make a quick and easy pasta with sautéed cubed eggplant: http://www.simplyrecipes.com/recipes/pasta_with_eggplant_feta_and_mint/ If feta and mint don’t work for you in that recipe, just add some spaghetti sauce. You can find all of our eggplant recipes here, by the way: http://www.simplyrecipes.com/recipes/ingredient/eggplant/ Hope that helps!
I’ve been making Cook’s Illustrated’s Eggplant Involtini lately which is nice for the summertime because it’s mostly on the stovetop. When it starts getting cooler and I can stand to have the oven on longer I’ll be sure to give this a try.
I’ve been enjoying the conversation on to peel or not to peel. I’ve been wondering about that myself. I’m coming away with “You don’t have to peel but it might be bitter and/or tough so you may wind up leaving it on the plate.”
The best way to make sure you have a prefect eggplant parmesan is to sprinkle the eggplant slices with a little salt and then grill them for a few minutes. This also adds to the taste of the final dish with the smokey taste.You should go easy on the basil. another way i do it is to brush them with pesto before grilling. Yummy….
This recipe produces a VERY tasty Eggplant Parmesan. I cook the sause on the stovetop, uncovered, for a long time, so that the final product isn’t watery. I dip the eggplant slices in egg first and breadcrumbs last – breadcrumbs then egg works fine. Salting the eggplant slices is critical. I use a mesh collander and make layers of eggplant, placing about a spoon-full of salt between each layer. I then place a heavy stack of plates on top of the eggplant layers and let it rest in the sink for at least two hours. When done soaking, just wipe the salt off – it will not be too salty. If you are worried about too much salt, you can run each slice under the tap to quickly rinse. Either way, dry the slices off with paper towels. Thanks for the recipe, Elise. I will be making this recipe for a potluck on Thursday.
i did this salt treatment just as you described – even rinsed each slice after the salting…it ruined the recipe for us – so salty we threw it away. Cant figure that out…
Sounds like a spoonful of salt between each piece is way too much. Could be that what she uses is kosher salt, which is a much bigger crystal, which would not penetrate as much and rinse off more quickly.
She said she uses a colander and it takes a spoon of salt between each LAYER laying in the colander – not each slice. LOL I bet 1 tsp of salt per piece of eggplant would be a memorable experience. I’m only laughing because I would do something like that too. :-)
This recipe looks basically like my eggplant parm recipe. recently someone told me they were surprised that I didn’t peel my eggplant- and said “isn’t it bitter?” I have never peeled my eggplant, Elise what are your thoughts on that? Is it traditional to keep the skin on? Do you notice a difference in flavor? I always thought the skin imparted a nice flavor.
I’ve never peeled the eggplant either for this dish. Sometimes the peel can be a little tough, so I can see why someone might want to peel it. ~Elise
The moisture inside the eggplant is bitter, so if you salt it to draw some of that moisture out, that’s what’s pulling bitterness out. :-)
Instead of bread crumbs, it’s a good idea to use panko crumbs ( japanese bread crumbs)
Eggplant parmesan is one of my favorite things to make and eat. I spend all day making the sauce and the other half frying the eggplant. But I have never drained the eggplant, I just cook it until quite dark. I do presalt, both sides, and I make sure that oil is really hot.
It is one of the only things that I make that I do not tire of day after day that it stays around.
An eggplant well done is something few people who say they dislike eggplant have had. i am all for re-introducing people to pleasure in unlikely places…