Quick and Easy Eggplant Parmesan

Eggplant Parmesan is a delicious and hearty Italian dish that is perfect for any occasion. It’s a dish that is usually made by layering fried eggplant slices with tomato sauce, mozzarella cheese, and Parmesan cheese. However, the traditional version can be a bit time-consuming to make, especially if you’re looking for a quick and easy version.

Here’s a recipe for a quick and easy version of eggplant Parmesan that you can make in under an hour:

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 1 cup all-purpose flour
• 2 cups Italian seasoned breadcrumbs
• 2 large eggs, beaten
• 1 jar (24 oz) of your favorite marinara sauce
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F.
2. Lightly grease a baking sheet with olive oil.
3. In a shallow dish, mix together the flour, salt, and pepper.
4. In another shallow dish, beat the eggs.
5. In a third shallow dish, mix the breadcrumbs with the Parmesan cheese.
6. Dip each eggplant slice first into the flour mixture, then into the beaten eggs, and finally into the breadcrumb mixture. Make sure each slice is well-coated.
7. Arrange the coated eggplant slices on the greased baking sheet and bake for 20-25 minutes, or until they are golden brown and crispy.
8. In a separate saucepan, heat the marinara sauce over medium heat.
9. Once the eggplant slices are done, spoon some of the marinara sauce onto each slice and sprinkle with shredded mozzarella cheese.
10. Return the baking sheet to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
11. Serve hot, garnished with fresh basil leaves, if desired.

This quick and easy eggplant Parmesan recipe is perfect for a busy weeknight dinner or a casual weekend lunch. It’s a delicious and satisfying meal that everyone will love!

Extra tips for success

Here are some extra tips that can help you make this quick and easy eggplant Parmesan recipe a success:

1. Choose firm and fresh eggplants that are heavy for their size. Avoid eggplants that are too soft or have blemishes or bruises.
2. Slice the eggplants into evenly sized rounds to ensure they cook evenly.
3. To reduce the bitterness of eggplant, you can sprinkle salt on the sliced eggplants and let them sit for 30 minutes before cooking. This will draw out the excess moisture and bitter compounds.
4. Make sure the eggplant slices are well-coated with the breadcrumb mixture, as this will help them become crispy when baked.
5. Use a good quality marinara sauce that you enjoy. You can also add your own seasonings and herbs to the sauce to make it more flavorful.
6. Use shredded mozzarella cheese that melts well, as this will give your eggplant Parmesan a delicious cheesy layer.
7. Allow the eggplant Parmesan to cool for a few minutes before serving. This will help the cheese to set and make it easier to cut and serve.
8. You can also customize this recipe by adding your own toppings, such as sliced mushrooms, bell peppers, or olives.

How to freeze and store leftovers?

If you have leftovers from your quick and easy eggplant Parmesan, here are some tips on how to freeze and store them properly:

1. Let the eggplant Parmesan cool down to room temperature before storing it. This will prevent condensation from forming inside the container and making the dish soggy.
2. Once the eggplant Parmesan has cooled, transfer it to an airtight container or freezer-safe resealable bag. Label the container with the date and contents.
3. You can freeze the eggplant Parmesan for up to 3 months.
4. To reheat frozen eggplant Parmesan, remove it from the freezer and let it thaw in the refrigerator overnight. Once thawed, reheat it in the oven at 350°F for about 20-25 minutes, or until heated through.
5. Alternatively, you can reheat individual portions in the microwave on high for 2-3 minutes, or until heated through.
6. If you prefer to store the eggplant Parmesan in the fridge, it will last for up to 3-4 days. Make sure to store it in an airtight container or cover it tightly with plastic wrap or foil.
7. Reheat the leftovers in the oven or microwave as described above, and enjoy!

By following these tips, you can enjoy your delicious eggplant Parmesan for longer and have a quick and easy meal ready to go in your freezer.

FAQs about Eggplant Parmesan

Here are some frequently asked questions about eggplant Parmesan with their answers:

Q 1: Can I make eggplant Parmesan ahead of time?

A: Yes, you can make eggplant Parmesan ahead of time and store it in the fridge or freezer. To store it in the fridge, make sure to let it cool to room temperature and then cover it tightly with plastic wrap or foil. To store it in the freezer, transfer it to an airtight container or freezer-safe resealable bag and label it with the date and contents.

Q 2: Can I use a different type of cheese instead of mozzarella cheese?

A: Yes, you can use a different type of cheese instead of mozzarella cheese, such as provolone, fontina, or even cheddar. However, mozzarella cheese is the traditional cheese used in eggplant Parmesan and it melts well, giving the dish a delicious cheesy layer.

Q 3: Can I use a different type of sauce instead of marinara sauce?

A: Yes, you can use a different type of sauce instead of marinara sauce, such as tomato sauce, pizza sauce, or even a homemade sauce. However, marinara sauce is the traditional sauce used in eggplant Parmesan and it has a tangy and slightly sweet flavor that complements the eggplant and cheese.

Q 4: Can I bake the eggplant slices instead of frying them?

A: Yes, you can bake the eggplant slices instead of frying them for a healthier version of eggplant Parmesan. To do this, arrange the coated eggplant slices on a lightly greased baking sheet and bake at 375°F for 20-25 minutes, or until they are golden brown and crispy.

Q 5: Can I add meat to eggplant Parmesan?

A: Yes, you can add meat to eggplant Parmesan, such as ground beef or Italian sausage. Simply brown the meat in a skillet and add it to the marinara sauce before layering it with the eggplant slices and cheese.

Print Recipe

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Quick and Easy Eggplant Parmesan

Cooking Method: Baking Cuisine: Italian Courses: Main Course Recipe Keys: Vegetarian Meals

Difficulty: Intermediate Prep Time 10 min Cook Time 40 min Total Time 50 mins Best Season: Summer

Description

This quick and easy eggplant Parmesan recipe is perfect for a busy weeknight dinner or a casual weekend lunch. It's a delicious and satisfying meal that everyone will love!

Ingredients

Servings

• 2 medium eggplants, sliced into 1/2-inch rounds
• 1 cup all-purpose flour
• 2 cups Italian seasoned breadcrumbs
• 2 large eggs, beaten
• 1 jar marinara sauce (24 oz)
• 2 cups shredded mozzarella cheese
• ¹⁄₂ cup grated Parmesan cheese
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F.

2. Lightly grease a baking sheet with olive oil.

3. In a shallow dish, mix together the flour, salt, and pepper.

4. In another shallow dish, beat the eggs.

5. In a third shallow dish, mix the breadcrumbs with the Parmesan cheese.

6. Dip each eggplant slice first into the flour mixture, then into the beaten eggs, and finally into the breadcrumb mixture. Make sure each slice is well-coated.

7. Arrange the coated eggplant slices on the greased baking sheet and bake for 20-25 minutes, or until they are golden brown and crispy.

8. In a separate saucepan, heat the marinara sauce over medium heat.

9. Once the eggplant slices are done, spoon some of the marinara sauce onto each slice and sprinkle with shredded mozzarella cheese.

10. Return the baking sheet to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

11. Serve hot, garnished with fresh basil leaves, if desired.

Keywords: eggplant, parmesan, recipe