simple eggplant parm recipe

Written ByJenny Smyth Posted on
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The Best simple eggplant parm recipe

I’ve been making this simple eggplant parm recipe for years, and it’s still a crowd-pleaser in our household. My kids love helping me slice the eggplant into thick rounds, and they always get excited when I tell them we’re having this dish for dinner.

The combination of crispy breadcrumbs, tangy tomato sauce, and creamy melted mozzarella cheese is a winning combination that never fails to impress. Plus, this recipe is so easy to make and requires minimal ingredients, which makes it perfect for busy weeknights or special occasions alike.

As a bonus, eggplant is packed with nutrients like vitamin C and potassium, making this dish a healthy option for our family meals. I remember growing up in Italy where my nonna used to make this exact same dish for family gatherings and holidays.

It’s a classic recipe that never goes out of style, and I’m happy to share it with you today so you can enjoy it with your loved ones as well.

Simple Eggplant Parm

4.6 from 1905 votes

A comforting Italian classic made with breaded eggplant, marinara sauce, and melted cheese. This simple eggplant parm is perfect for a weeknight dinner.

Prep Time20 mins
Cook Time40 mins
Resting Time0 mins
Total Time1 hr 00 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Eggplant

1 large eggplant
1 cup flour
2 eggs
2 cups breadcrumbs
1 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder

For the Sauce

2 cups marinara sauce
1 clove garlic
1 tsp olive oil

For Assembly

1 1/2 cups shredded mozzarella
1/4 cup grated parmesan
2 tbsp olive oil

👨‍🍳Directions

1Preheat oven to 400°F.
2Slice the eggplant into 1/2-inch rounds.
3Lightly salt the slices and let them sit for 10 minutes to draw out moisture.
4Pat them dry with a paper towel.
5Set up a breading station with three shallow bowls.
6In the first bowl, place the flour.
7In the second bowl, beat the eggs.
8In the third bowl, combine the breadcrumbs, salt, black pepper, and garlic powder.
9Dredge each eggplant slice in the flour, shaking off any excess.
10Dip it in the beaten egg, allowing any excess to drip off.
11Coat the slice in the breadcrumb mixture, pressing gently to adhere.
12Place the breaded eggplant slices on a baking sheet lined with parchment paper.
13Drizzle with 2 tbsp olive oil.
14Bake for 20 minutes, flipping halfway through, until golden brown and crispy.
15While the eggplant is baking, prepare the sauce.
16In a small saucepan, heat 1 tsp olive oil over medium heat.
17Add the minced garlic and cook until fragrant, about 1 minute.
18Add the marinara sauce and simmer for 5 minutes.
19To assemble the eggplant parm, spread a thin layer of marinara sauce on the bottom of a baking dish.
20Arrange a layer of baked eggplant slices, overlapping slightly.
21Spread 1/2 cup of marinara sauce over the eggplant.
22Sprinkle 1/2 cup of shredded mozzarella and 2 tbsp of grated parmesan over the sauce.
23Repeat with remaining eggplant, sauce, and cheese, creating 2 layers.
24Bake in the preheated oven for 20 minutes, until the cheese is melted and bubbly, and the top is lightly golden.
25Let it rest for 5 minutes before serving.

🔧Equipment

Mixing bowl
Baking sheet
Oven
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option, and add a layer of spinach for extra nutrition.

Eggplant parmesan is a dish that can be easily stored in the refrigerator for up to five days. I like to store it in an airtight container in the fridge and reheat individual portions in the oven or microwave as needed. I like to serve eggplant parm with a side of garlic bread and a simple green salad. This makes for a complete and satisfying meal that everyone will love.

It is a great way to use eggplant and to bring Italian flavors to a family dinner or a casual get-together. It is a hearty, comforting dish that is perfect for any occasion. It is a great way to sneak in some vegetables and to use up any leftover ingredients. It is a dish that can be made ahead of time and reheated later.

It is a great option for meal prepping or for taking to a potluck or gathering. It is a dish that is easy to make and can be adapted to suit different tastes and dietary needs. It is a comforting dish that is perfect for any occasion. Eggplant parm is a dish that can be easily adapted to suit various dietary needs and is a great way to use eggplant.

It is a versatile and delicious dish that is perfect for any occasion.

❓ Frequently Asked Questions About Eggplant Parm

1. What is the origin of eggplant parm?

Eggplant parm is a popular Italian-American dish that originated in the United States in the early 20th century. It’s believed to have been created by Italian immigrants who adapted their traditional recipes to suit local tastes and ingredients.

2. Can I use other types of eggplants for this recipe?

While you can use other types of eggplants, such as Japanese or Chinese eggplants, they may not yield the same results as the traditional Italian variety. The key is to choose an eggplant that’s large enough to slice into thick rounds but still tender enough to cook evenly.

3. How do I prevent the breadcrumbs from getting soggy?

To keep your breadcrumbs crispy, make sure to dust them with flour before dredging them in beaten eggs and then finally coating them in breadcrumbs. This will help the breadcrumbs adhere better to the eggplant slices.

4. Can I make this recipe ahead of time?

You can assemble the eggplant slices with the tomato sauce and mozzarella cheese up to a day in advance, but it’s best to bake it fresh just before serving.

5. What’s the difference between homemade and store-bought tomato sauce?

Homemade tomato sauce is made with fresh tomatoes, garlic, and herbs, which gives it a brighter flavor than store-bought sauce. You can also adjust the seasoning to your taste preferences.

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