Are you ready to jazz up your Friday dinner with some Eggplant Parmesan magic? Whether you're a fan of the classic crispy layers or want to try a healthier baked version, there's something for everyone. Got a vegan in the house? No problem! We've got a plant-based option that'll knock their socks off. Or maybe you're feeling spicy? Just wait until you hear about the fiery twist. Stick around to discover all five delicious recipes!
Classic Eggplant Parmesan
Classic Eggplant Parmesan is a beloved Italian-American dish that layers tender, breaded eggplant slices with rich marinara sauce and gooey mozzarella cheese, all baked to perfection. This comforting casserole is perfect for family dinners or special occasions, offering a delightful combination of flavors and textures that will please everyone at the table. Follow this simple recipe to create your own mouthwatering version at home.
Ingredients:
- 2 large eggplants, sliced into 1/2-inch rounds
- Salt (for sweating eggplants)
- 2 cups breadcrumbs (Italian seasoned preferred)
- 1 cup all-purpose flour
- 3 large eggs, beaten
- 3 cups marinara sauce
- 3 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- Fresh basil leaves (for garnish)
- Olive oil (for frying)
Instructions:
Begin by preparing the eggplant slices: sprinkle them with salt and let them sit for about 30 minutes to draw out excess moisture and bitterness. Rinse and pat dry.
Set up a breading station with flour, beaten eggs, and breadcrumbs. Dredge each slice of eggplant in flour, dip it in the egg wash, and coat it with breadcrumbs.
In a large skillet, heat olive oil over medium heat and fry the eggplant slices until golden brown on both sides. Preheat your oven to 375°F (190°C).
In a baking dish, spread a thin layer of marinara sauce, then layer half of the fried eggplant, half of the mozzarella, and half of the Parmesan. Repeat the layers, finishing with the remaining marinara sauce and cheeses on top.
Bake for 25-30 minutes until the cheese is bubbling and golden. Let it rest for 10 minutes before serving.
Extra Tips:
For best results, choose firm eggplants and avoid any that are soft or blemished. Sweating the eggplant is essential to remove bitterness and excess moisture, which helps prevent the dish from becoming soggy.
You can also try using a mix of cheeses, like provolone or ricotta, for added flavor. If you're looking to lighten the dish, consider baking the breaded eggplant slices in the oven instead of frying them for a healthier twist.
And don't forget to garnish with fresh basil for a burst of color and freshness!
Baked Eggplant Parmesan
Baked Eggplant Parmesan is a delicious and healthier twist on the classic Italian dish that typically involves frying. This version features layers of tender, baked eggplant slices, rich marinara sauce, and gooey melted cheese, all baked to perfection.
It's a comforting meal that's perfect for family dinners or gatherings and can be served with a side salad or crusty bread for a complete meal.
Ingredients:
- 2 medium eggplants, sliced into 1/4-inch rounds
- 1 teaspoon salt
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 cup breadcrumbs (preferably Italian seasoned)
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- Fresh basil leaves for garnish (optional)
Instructions:
Preheat your oven to 375°F (190°C). Arrange the sliced eggplant on a baking sheet and sprinkle with salt; let it sit for about 30 minutes to draw out moisture.
Rinse and pat dry each slice with a paper towel. In a large baking dish, spread a thin layer of marinara sauce on the bottom. Layer half of the eggplant slices over the sauce, then sprinkle with half of the mozzarella and half of the Parmesan cheese.
Add another layer of marinara sauce, followed by the remaining eggplant, more marinara, and top with the rest of the cheeses. Mix the breadcrumbs with olive oil, oregano, and garlic powder, and sprinkle over the top layer.
Cover the dish with foil and bake for 25 minutes, then remove the foil and bake for an additional 15 minutes or until the cheese is bubbly and golden.
Extra Tips:
For an added depth of flavor, consider seasoning the eggplant slices with Italian herbs before baking.
You can also roast the eggplant slices in the oven with a drizzle of olive oil for a slightly smoky flavor. If you want to make this dish vegetarian or vegan, you can substitute the cheese with plant-based alternatives.
Make sure to let the Eggplant Parmesan cool for a few minutes before serving; this helps the layers set and makes it easier to slice.
Enjoy your delicious Baked Eggplant Parmesan!
Vegan Eggplant Parmesan
Vegan Eggplant Parmesan is a delicious and hearty dish that captures the essence of traditional eggplant parmesan while being completely plant-based. This recipe features layers of breaded and baked eggplant, a rich marinara sauce, and a sprinkle of vegan cheese that melts beautifully. It's perfect for a cozy dinner or a gathering with friends and family, and it's sure to impress even the most devout cheese lovers!
Ingredients:
- 2 medium eggplants, sliced into 1/4 inch rounds
- Salt, for sweating the eggplant
- 1 cup almond milk (or any plant-based milk)
- 1 cup breadcrumbs (preferably whole grain)
- 1/2 cup nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 jar (24 oz) marinara sauce
- 1 cup vegan mozzarella cheese (shredded)
- Fresh basil, for garnish (optional)
Instructions:
Start by preheating your oven to 400°F (200°C). Lay the eggplant slices on a paper towel and sprinkle both sides with salt, letting them sit for about 20-30 minutes to draw out excess moisture.
Rinse the eggplant slices under cold water and pat them dry with a towel. In a shallow bowl, combine the almond milk with garlic powder, oregano, and basil.
In another bowl, mix together the breadcrumbs and nutritional yeast. Dip each eggplant slice into the almond milk mixture, then coat it in the breadcrumb mixture before placing them on a baking sheet lined with parchment paper.
Bake the slices for about 20-25 minutes, flipping halfway through, until they're golden brown. In a large baking dish, layer half of the baked eggplant, half of the marinara sauce, and half of the vegan mozzarella cheese.
Repeat the layers and top with any remaining cheese. Bake for an additional 15-20 minutes until the cheese is melted and bubbly. Allow to cool slightly before serving and garnish with fresh basil if desired.
Extra Tips:
For the best flavor, consider making your own marinara sauce using fresh tomatoes, garlic, and herbs.
If you want to add extra texture, you can mix in some sautéed mushrooms or spinach into the marinara sauce. Additionally, to improve the "cheesy" flavor, consider adding a tablespoon of miso paste to the sauce or using a blend of different vegan cheeses.
Leftovers can be stored in the refrigerator for up to three days and can be easily reheated in the oven or microwave. Enjoy your delicious Vegan Eggplant Parmesan!
Spicy Eggplant Parmesan
Spicy Eggplant Parmesan is a delightful twist on the classic Italian dish that adds a kick of heat to the rich, cheesy layers and savory tomato sauce. This recipe features crispy, breaded eggplant slices, infused with spicy seasonings, and smothered in marinara sauce and gooey mozzarella cheese. Perfect for spice lovers, this dish is both comforting and exciting, making it a great option for a cozy dinner or a gathering with friends and family.
Ingredients:
- 2 large eggplants, sliced into 1/4-inch rounds
- 2 teaspoons salt
- 1 cup all-purpose flour
- 3 large eggs, beaten
- 2 cups breadcrumbs (preferably panko)
- 1 teaspoon red pepper flakes
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 jar (24 oz) marinara sauce
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil leaves for garnish
- Olive oil for frying
Cooking Instructions:
Begin by salting the eggplant slices and letting them sit for about 30 minutes to draw out excess moisture and bitterness. Rinse and pat dry.
Set up a breading station with flour, beaten eggs, and a mixture of breadcrumbs, red pepper flakes, garlic powder, and onion powder in separate bowls. Dredge each eggplant slice in flour, dip in the egg, and finally coat it with the spicy breadcrumb mixture.
Preheat a large skillet over medium heat and add olive oil. Fry the breaded eggplant slices in batches until golden brown on both sides, about 3-4 minutes per side.
In a baking dish, layer the fried eggplant, marinara sauce, mozzarella, and Parmesan cheese. Repeat layers until all ingredients are used, finishing with cheese on top. Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until the cheese is bubbly and golden. Allow to cool slightly before serving.
Extra Tips:
For an extra layer of flavor, consider adding some chopped fresh jalapeños or a dash of hot sauce to the marinara sauce before layering it with the eggplant. You can also use different types of cheese, such as provolone or pepper jack, for an even spicier kick.
If you're short on time, you can bake the eggplant slices instead of frying them; just brush them with olive oil and bake at 400°F (200°C) for about 20-25 minutes, flipping halfway through.
Finally, serve the dish with a side of garlic bread or a fresh salad for a complete meal. Enjoy your spicy take on this classic dish!
Eggplant Parmesan Rollatini
Eggplant Parmesan Rollatini is a delightful twist on the classic Eggplant Parmesan, featuring thinly sliced eggplant rolled around a creamy ricotta filling and topped with marinara sauce and melted cheese. This dish isn't only visually stunning but also bursting with flavor, making it a perfect option for a family dinner or a special occasion.
The combination of tender eggplant, savory cheese, and rich tomato sauce will surely impress your guests and satisfy your taste buds.
Ingredients:
- 2 large eggplants, sliced lengthwise into thin sheets
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 2 cups marinara sauce
- Fresh basil leaves, for garnish
- Salt and pepper, to taste
- Olive oil, for brushing
Instructions:
Preheat your oven to 375°F (190°C). Lay the eggplant slices on a baking sheet, brush lightly with olive oil, and season with salt and pepper. Roast in the oven for about 15 minutes or until slightly tender.
In a bowl, combine the ricotta cheese, half of the mozzarella, Parmesan cheese, egg, and a pinch of salt and pepper. Once the eggplant is cool enough to handle, spread a spoonful of the ricotta mixture onto each slice, roll them up tightly, and place seam-side down in a baking dish.
Pour marinara sauce over the rollatini and sprinkle the remaining mozzarella on top. Bake for 25-30 minutes until the cheese is bubbly and golden.
Extra Tips:
For extra flavor, you can add herbs like oregano or fresh parsley to the ricotta mixture. If you prefer a lighter version, you can grill the eggplant slices instead of roasting them.
Additionally, feel free to experiment with different cheeses, such as goat cheese or feta, to add a unique twist to your rollatini. Serve with a side salad and crusty bread for a complete meal!