Eggplant Parmesan
This eggplant Parmesan recipe layers tender eggplant, rich tomato sauce, melted cheese, and flavorful spinach for a comforting meal everyone will love.
Ingredients
Eggplant Preparation
- 2 Eggplants, sliced lengthwise or into rounds
- to taste Salt, for drawing out excess moisture
Coating Ingredients
- 1 cup All-purpose flour, for coating
- 2 Eggs, beaten
- 1 cup Breadcrumbs, preferably Italian-seasoned
- to taste Black pepper, to taste
Cooking Ingredients
- to taste Olive oil or neutral cooking oil For frying or baking
- 2 cups Marinara or tomato sauce
- 2 cups Fresh spinach, washed and chopped
- 1 cup Ricotta, mozzarella, Parmesan, or a combination of cheeses Whole-milk ricotta and low-moisture mozzarella recommended
- 2 cloves Garlic, minced
- 1 teaspoon Italian seasoning or dried oregano
- to taste Fresh basil or parsley, for finishing
Instructions
Preparation
- Slice the eggplant evenly, sprinkle both sides with salt, and let them rest for about 20-30 minutes. Blot away the moisture with paper towels.
- Set up three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with Italian seasoning, black pepper, and a little Parmesan if desired.
Coating
- Coat each slice of eggplant by dipping it into the flour, then the egg, and finally the breadcrumbs. Press gently so the coating adheres well.
Cooking
- For a fried version, heat oil in a skillet and cook the coated slices until golden. For a lighter version, arrange the slices on a greased baking sheet and bake until tender and golden.
- Warm a small amount of olive oil in a skillet, add garlic and cook briefly, then stir in spinach until wilted. Squeeze out excess moisture if needed.
Assembly
- Spread a thin layer of marinara in the bottom of a baking dish. Layer eggplant, followed by spinach, ricotta or another soft cheese, more sauce, and shredded mozzarella. Repeat layers, finishing with sauce, mozzarella, and Parmesan.
- Cover loosely with foil and bake until bubbling. Remove foil near the end to brown the cheese.
- Let the casserole rest for several minutes before serving.
Garnishing
- Finish with fresh basil or parsley, a sprinkle of Parmesan, and additional black pepper.
Notes
This dish stores and reheats well, making it ideal for leftovers. Optionally serve with a crisp green salad or garlic bread.