The Best Eggplant Parmesan

The Best Eggplant Parmesan

2 casseroles (8 servings each)

Ingredients

  • 3 garlic cloves

    minced

  • 1/3 cup olive oil
  • 2 cans crushed tomatoes

    28 ounces each

  • 1 cup pitted ripe olives

    chopped

  • 1/4 cup thinly sliced fresh basil leaves or 1 tablespoon dried basil
  • 3 tablespoons capers

    drained

  • 1 teaspoon crushed red pepper flakes
  • 1/4 teaspoon pepper
  • EGGPLANT
  • 1 cup all-purpose flour
  • 4 large eggs

    beaten

  • 3 cups dry bread crumbs
  • 1 tablespoon garlic powder
  • 1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
  • 4 small eggplants

    peeled and cut lengthwise into 1/2-inch slices, about 1 pound each

  • 1 cup olive oil
  • CHEESE
  • 2 large eggs

    beaten

  • 2 cartons ricotta cheese

    15 ounces each

  • 1-1/4 cups shredded Parmesan cheese

    divided

  • 1/2 cup thinly sliced fresh basil leaves or 2 tablespoons dried basil
  • 1/2 teaspoon pepper
  • 8 cups shredded part-skim mozzarella cheese
  • Additional fresh basil

    optional

Directions

  1. 1

    In a Dutch oven over medium heat, cook garlic in oil 1 minute. Stir in tomatoes, olives, basil, capers, pepper flakes and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 45-60 minutes or until thickened.

  2. 2

    Meanwhile, for eggplant, place flour and eggs in separate shallow bowls. In another bowl, combine bread crumbs, garlic powder and oregano. Dip eggplant in flour, eggs and then bread crumb mixture.

  3. 3

    In a large skillet, cook eggplant in batches in oil until tender, 5 minutes on each side. Drain on paper towels. In a bowl, combine eggs, ricotta cheese, 1/2 cup Parmesan cheese, basil and pepper.

  4. 4

    Preheat oven to 350°. In each of 2 greased 13x9-in. baking dishes, layer 1-1/2 cups tomato sauce, 4 eggplant slices, 1 cup ricotta mixture and 2 cups mozzarella cheese. Repeat layers, sprinkling each with the remaining Parmesan cheese. Bake, uncovered, 35-40 minutes or until bubbly. Let stand for 10 minutes before cutting. If desired, sprinkle with additional fresh basil.

The Best Eggplant Parmesan

The Best Eggplant Parmesan

2 casseroles (8 servings each)

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About this Recipe

Craving the ultimate comfort food that tastes like it came straight from an Italian nonna's kitchen? This recipe for The Best Eggplant Parmesan delivers an incredibly satisfying, layered dish that will become a staple in your home. It’s designed to bring rich, authentic flavors to your table.

What makes this Eggplant Parmesan truly stand out is its meticulous construction. We're talking perfectly breaded eggplant slices that provide a delightful texture, layered with a robust tomato sauce, and an incredibly creamy, savory cheese filling. The sauce benefits from crushed tomatoes, vibrant chopped ripe olives, fragrant fresh basil, sharp capers, and a hint of crushed red pepper flakes for a gentle warmth.

Get ready for a culinary experience that balances crispness with creaminess, and savory notes with a touch of bright acidity. Each forkful of this Eggplant Parmesan will feature tender, golden-fried eggplant slices, generously coated in a parmesan-garlic breading, nestled between a rich, slow-simmered tomato sauce, and an indulgent blend of ricotta, Parmesan, and mozzarella cheeses. It’s a hearty, flavorful meal that promises a satisfying depth in every bite, built to impress with its classic appeal.

While this recipe is a classic, you have options to tailor it to your preferences. If fresh basil isn't readily available, the recipe handily suggests dried basil as a simple swap for both the sauce and the cheese mixture. For those who love an extra kick, feel free to slightly increase the crushed red pepper flakes in the tomato sauce. You can also experiment with different types of ripe olives based on your taste, though the recipe calls for standard pitted ripe olives. This recipe yields a generous two casseroles, making it perfect for feeding a crowd or ensuring you have delicious leftovers.

This robust and comforting Eggplant Parmesan is ideal for a substantial family dinner, a potluck contribution, or a special weekend meal. Serve it alongside a simple green salad with a light vinaigrette and some crusty bread to soak up every last bit of that flavorful sauce.

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