Looking for the Best Eggplant Parmesan? Here is the way my family makes it. Eggplant Parmesan is one of those classic Italian meals that I love, and this version will always be my favorite!
Is Eggplant Parmesan truly an Italian dish?
Believe it or not, the answer is yes! It is said that Eggplant Parmesan as we know it today was first seen in Ippolito Cavalcanti’s “Cucina teorico-pratica” published in Naples in 1837, but it is possible that it dates back to the mid-1300s. It is known to be very popular in both the Campania and Sicily regions of Italy. I wonder if that is why I like it so much because my paternal grandfather’s family was from Sicily. I have yet to visit there, but it is definitely on my list!
Eggplant Parmesan was the “food of the poor”, as it was something people could make with simple ingredients that were readily available.
Fun fact: Chicken Parm and Veal Parm are variations of Eggplant Parm – not the other way around!
What makes this the Best Eggplant Parmesan?
- This recipe is as good as it is because of the homemade, quick tomato sauce. I highly recommend taking the time to make your own sauce. It is easier than you might think and can be made ahead of time. You will want to trust me on this one.
- If you prefer using jarred sauce, simply warm on the stovetop while cooking the eggplant
- The skin is peeled
- The eggplant is sliced into round pieces, rather than the vertical slices you may have seen
- There is no mozzarella cheese, making it a much lighter dish – I promise you won’t miss it
Most importantly, this dish is special because I learned how to make it from my mom. She is a great cook, and I have learned so much from her over the years. Her and her mom, my nana, are known for making eggplant parmesan, and it is a true winner!
Do you need to peel the skin off of eggplant?
No – many people make Eggplant Parm or other eggplant dishes with the skin on. The skin is perfectly safe to eat once cooked. However, my family recipe involves peeling the eggplant, and I prefer it that way.
I also think peeling the eggplant greatly reduces the bitter flavor that you can get sometimes. Peel if you can.
Shopping list for the Best Eggplant Parmesan
- 2 medium Eggplants
- 3 large Eggs (used brown eggs)
- 2 cups Breadcrumbs (used Progresso Italian breadcrumbs)
- 1 cup Olive Oil (used a little at a time and amount may vary)
- 1 cup Grated Parmesan Cheese amount may vary based on preference (used Kraft Parmesan cheese)
- 2 cups Tomato Sauce (used my “Quick Tomato Sauce“)
Important Notes about this recipe
- The cost of this recipe also includes ingredients to make homemade tomato sauce
- You can eat this right away after cooking or you can cover it, put it in the refrigerator over night and then reheat in the oven the next day.
- Having it the next day also allows or the flavors to come together more – it gets better each day!
I hope you will enjoy this recipe as much as I do. It is by far one my favorite things to make – and eat – and it will forever bring me a sense of nostalgia. This meal feels like home to me.
Please try this one out and leave a comment below to let me know how you like it!
Best Eggplant Parmesan
Equipment
- Vegetable Peeler
- Slicing Knife
- Sauté Pan
- Small Sauce Pan
- Tongs or Fork
- Dinner Plate
- Paper Towels
- 2 Bowls, preferably shallow
- Square Baking Dish (Used 8X8)
Ingredients
- 2 medium Eggplants
- 3 large Eggs used brown eggs
- 2 cups Breadcrumbs used Progresso Italian breadcrumbs
- 1 cup Olive Oil used a little at a time and amount may vary
- 1 cup Grated Parmesan Cheese amount may vary based on preference, used Kraft Parmesan cheese
- 2 cups Tomato Sauce Used homemade
Instructions
- Peel and Slice Eggplant into 1/2 inch round slices
- Lightly whisk Eggs with a splash of warm water in a shallow bowl
- Add Italian Breadcrumbs to the second shallow bowl
- Put dinner plate to the side of Sauté Pan with a few pieces of paper towels on top. This is where you will transfer the Eggplant once cooked
- Add 1/2 inch layer of Olive Oil to pan and turn slight above medium heat
- Dredge individual pieces of Eggplant in egg wash, allowing excess egg to drip off, then dip into Breadcrumbs covering eggplant on both sides
- Add breaded pieces of Eggplant to the Sauté Pan, making sure not to overcrowd the pan, 5-6 pieces at a time, depending on size of pan
- Fry each side until golden brown, 2-3 minutes each side. Use tongs (or fork) to flip. Be sure to monitor this closely (oven temperatures may vary)
- Move cooked pieces of Eggplant to already prepared dinner plate
- While the Eggplant is cooking, heat sauce (pre-made) in small saucepan
- Once all Eggplant are cooked, layer the eggplant, sauce and parmesan cheese in baking dish.
- Layer Eggplant first, drizzle sauce on top, sprinkle with parmesan cheese. Repeat this until all eggplant is assembled.
Notes
- The cost of this recipe also includes ingredients to make homemade sauce
- Recipe for Quick Tomato Sauce can be found on blog
- If you prefer using jarred sauce, simply warm on the stovetop while cooking eggplant
- Using shallow bowls makes it easier to dredge eggplant pieces in the egg and breadcrumbs, but any bowl will do
- Amount of olive oil that is used may vary, and you should feel comfortable adding a little more at a time as you cook the eggplant, if needed
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