# Easy Eggplant Parmesan

Eggplant parmesan is layers of crisp breaded eggplant, tangy marinara and bubbling mozzarella. It is a classic Italian-American comfort dish that happens to be vegetarian and satisfying enough for any meat eater.

This version bakes the eggplant instead of frying it, so there is no splatter and less oil. Salting the slices first keeps the eggplant creamy and not bitter or soggy.

- Total time: 1 h 25 min (prep 30 min, cook 55 min)
- Serves: 6
- Per serving (estimated): 480 kcal, 20 g protein
- Cuisine: Italian. Category: Main course. Diet: vegetarian.

## Ingredients

- 2 large eggplants (about 1 kg total), sliced into 1 cm rounds
- 2 tsp kosher salt, for sweating
- 2 cups panko breadcrumbs
- 1/2 cup grated Parmesan, plus 1/4 cup for topping
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/2 cup all-purpose flour
- 3 eggs, beaten
- 3 tbsp olive oil, for brushing
- 3 cups marinara sauce (about 700 g)
- 225 g mozzarella, shredded
- 1/4 cup fresh basil, torn

## Method

1. Heat the oven to 425°F (220°C) with two racks. Line two baking sheets with parchment.
2. Salt both sides of the eggplant slices and lay them on towels for 20 minutes. Blot off the beads of moisture with paper towels.
3. Mix the panko, 1/2 cup Parmesan, Italian seasoning and garlic powder in a shallow dish. Set up flour in one dish and the beaten eggs in another.
4. Dredge each slice in flour, then egg, then the panko mixture, pressing to coat. Arrange on the sheets and brush the tops with olive oil.
5. Bake 20 to 25 minutes, flipping once at 12 minutes, until the slices are golden and tender. Lower the oven to 375°F (190°C).
6. Spread 3/4 cup marinara in a 9 by 13 inch (23 by 33 cm) baking dish. Layer a third of the eggplant, 3/4 cup sauce, and a third of the mozzarella. Repeat twice, ending with cheese.
7. Sprinkle with the remaining Parmesan. Bake uncovered 20 to 25 minutes, until the cheese is bubbling and golden at the edges.
8. Rest 10 minutes so the layers set. Top with basil and serve.

## Why it works

- Salting the eggplant draws out water, so the slices bake up creamy and brown instead of steaming.
- A flour, egg and panko coating creates a crisp shell that stays crunchy under the sauce.
- Brushing the slices with oil lets them brown in the oven without deep frying.
- Layering sauce lightly keeps the crust from going soggy.
- Resting after baking sets the layers so the dish slices cleanly.

## The science

- **Why you salt eggplant.** Eggplant is spongy and full of air pockets and water. Salt pulls out moisture through osmosis and softens the cells, so they collapse and absorb less oil. Blotting the slices afterward gives a creamier texture and a better crust.
- **A crisp coating.** Flour dries the surface, egg glues the crumbs to it and panko adds jagged edges that brown and crisp. The three layers form a barrier that keeps the eggplant from drying out and the sauce from soaking in too fast.
- **Melting mozzarella.** Mozzarella melts into stretchy strands at moderate heat. Too much heat can squeeze out fat and make it greasy. A 375°F (190°C) oven bubbles the cheese and browns it without overcooking the eggplant. Resting the dish afterward lets the melted cheese firm up so the slices hold together.

## Tips

- Choose firm, shiny eggplants with few seeds for less bitterness.
- Use a good-quality marinara, since it is the main sauce flavor.
- Let the dish rest for 10 minutes so it does not run when cut.

## Mistakes to avoid

- Skipping the salting step leaves the eggplant watery and bitter, so give it 20 minutes.
- Crowding the baking sheet makes the slices steam, so use two pans.
- Drowning the layers in sauce makes the crust soggy, so spread it thinly.

## Variations and swaps

- Use thin zucchini slices in place of half the eggplant.
- Add a layer of fresh spinach or ricotta between the eggplant.
- Make small individual stacks in a muffin tin for a party.
- Swap panko for gluten free breadcrumbs and flour for a gluten free blend.
- Swap mozzarella for provolone for a sharper flavor.
- Swap the marinara for homemade tomato sauce.

## Storage

Refrigerate within 2 hours for up to 4 days, or freeze the baked dish for up to 2 months. Reheat covered in a 350°F (175°C) oven until hot through to 165°F (74°C).

## FAQ

**Do I have to salt eggplant before cooking?**

Salting is optional with fresh young eggplants, but it helps remove moisture and bitterness and gives a creamier, crisper result. Rinse or blot the slices afterward.

**How do I keep eggplant parmesan from being soggy?**

Salt and blot the slices, bake them until golden before layering and use sauce sparingly. Also let the dish rest 10 minutes so any liquid is absorbed before you cut.

**Can I make eggplant parmesan ahead?**

Yes. Assemble it up to a day ahead, cover and refrigerate, then bake 5 to 10 minutes longer. You can also freeze it unbaked or baked.

**Is eggplant parmesan vegetarian?**

Yes, if you use a vegetarian-friendly Parmesan alternative. Traditional Parmesan contains animal rennet, so choose a cheese labeled vegetarian if that matters to you.

**Can I fry the eggplant instead of baking?**

Yes. Pan fry the breaded slices in 1 cm of oil at 350°F (175°C) for 2 to 3 minutes per side. Baking is easier and lighter, while frying is richer.

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Source: https://cookingscientist.com/recipes/eggplant-parmesan (Cooking Scientist). Learn the science of cooking in the Cooking Scientist app for iPhone and iPad: https://apps.apple.com/app/id6830326846