Easy Eggplant Parmesan

Active Time:

1 hr 30 mins

Total Time:

3 hrs

Yield:

8 servings

If the idea of cutting, salting, and breading dozens of slices of eggplant is intimidating, we understand. For nights when you want to enjoy the comforts of an Italian-American dinner without much fuss, try this easy Eggplant Parmesan bake. For this recipe, start by making a homemade tomato sauce using a few basic pantry ingredients. As the sauce simmers, you’ll shallow fry thin slices of eggplant until crisp. Layer the tomato sauce, fried eggplant slices, fresh basil, fresh mozzarella, and Parmigiano-Reggiano in a baking pan, top it with garlicky breadcrumbs, and bake until the cheese is nicely bubbling.

Frequently asked questions

Do you remove the skin for eggplant parmesan?

Removing the skin from an eggplant is completely optional. On larger varieties such as globe eggplants, the edible skin can still be tough and chewy, which is why some home cooks prefer to strip half or all of the skin and discard it.

Why do you salt eggplant before cooking?

Salting eggplant has very little to do with the flavor of the eggplant and more about the texture. Salt draws out moisture from food, which means that after the eggplant is salted and patted dry, it will be easier for it to get crispy on the outside and remain tender and creamy on the inside.

Notes from the Food & Wine Test Kitchen

In addition to how easy it is to make, this dish is extremely versatile. The eggplant can be sliced lengthwise or crosswise before it's fried. In addition, the eggplant Parmesan can be baked in a glass or ceramic baking dish that is round, oval, rectangular, or square. Serve easy Eggplant Parmesan with a green salad and crusty Italian or peasant bread for a complete meal.

Make ahead

The assembled Eggplant Parmesan can be covered with plastic wrap and refrigerated for up to one day. Bring to room temperature before baking.

Suggested pairing

Serve this easy Eggplant Parmesan with a bright Chianti Classico.

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Ingredients

3 tablespoons extra-virgin olive oil, plus about 2 cups for frying
1 onion, finely chopped
3 garlic cloves, very finely chopped
2 (28-ounce) cans whole, peeled Italian tomatoes, drained
Kosher salt
Freshly ground black pepper
8 small eggplants (1/2 pound each), cut lengthwise 1/2 inch thick
3 tablespoons coarsely chopped basil
1 pound lightly salted fresh mozzarella, thinly sliced and torn into small pieces
1 cup freshly grated Parmigiano-Reggiano cheese
3 tablespoons dry bread crumbs

Directions

In a large skillet, heat the 3 tablespoons of olive oil. Add the onion and garlic and cook over moderate heat until tender, about 5 minutes. Using your hands, crush the whole tomatoes into the skillet. Bring to a simmer and cook over moderately low heat, stirring occasionally, until the sauce is very thick, about 25 minutes. Transfer the tomato sauce to a food processor and puree until smooth. Season with salt and pepper.
Meanwhile, in a very large skillet, heat 1/4 inch of olive oil. Season the eggplant slices with salt and pepper. Working in several batches, cook the eggplant over moderately high heat, turning once, until golden on both sides, about 8 minutes per batch; add more olive oil to the skillet between batches. Drain the eggplant slices on paper towels.
Preheat the oven to 400°F. Spread 1 cup of the tomato sauce in a 9- x 13-inch glass or ceramic baking dish. Arrange one-third of the fried eggplant slices in the baking dish and sprinkle all over with 1 tablespoon of the chopped basil. Top with one-third of the torn mozzarella and sprinkle with 1/3 cup of the grated Parmigiano-Reggiano. Repeat this layering twice. Sprinkle the bread crumbs all over the top of the eggplant Parmesan. Bake in the upper third of the oven for about 45 minutes, until the top of the eggplant Parmesan is golden and the tomato sauce is bubbling. Let stand for 15 minutes before serving.

Originally appeared: October 2008