Eggplant Parmesan
Breaded eggplant slathered in tangy tomato sauce with a crispy, cheesy top
Prep: 2 hours, 30 minutes • Cook time: 1 hour, 30 minutes • Total time: 4 hours
(This recipe is from Bon Appétit)The mantra for this eggplant Parmesan recipe should be: “Good things take time.” Trust us. Your efforts will be rewarded the moment you pull this dish of breaded eggplant slathered in tangy tomato sauce with a crispy, cheesy top from the oven. Need some reassurance? One commenter proclaims: “This was by far the best eggplant dish I ever made.”
You can break the work into chunks over a couple of days. The homemade marinara sauce makes all the difference, so don’t swap it out for store-bought. This one is rich with tomato, wine, tons of garlic, and anchovies (the secret to everything) and can be made up to two days ahead; the flavors might even be better after a day of mingling. As for the fried eggplant and herby panko breadcrumb mixture? Hold off making those until the day you plan to layer it all together. Making them fresh will help keep the herbs vibrant. (The whole dish can be assembled and cooked two days before you want to dig in—make room for the casserole dish in the fridge and reheat when ready.)
If you’re striving to serve this eggplant Parmesan as perfect blocks with some structural integrity (like the picture above), let it rest at room temperature for at least 30 minutes after baking. No garnish is necessary, but fresh basil is always welcome. Pair it with a simple side dish like a green salad with more shavings of Parmesan cheese and call it dinner.
Dutch oven
if making sauce
Baking sheets (2)
Food processor or blender
optional
Large skillet/pan
preferably cast iron
Glass baking dish
9x13"
Tinfoil
Tomato sauce
Making the sauce from scratch is optional. Instead you can buy your favorite tomato sauce and use that.
Eggplant parmesan