Eggplant Parmesan with Marinara Sauce and Bubbling Mozzarella
By Isabella Quinn
Prep
30 min
Cook
30 min
Total
60 min
Servings
12
Plan to make Eggplant Parmesan in batches for 12 people, adding extra marinara sauce and other ingredients for leftovers that you can freeze for later use. Breaded eggplant slices are fried and baked with mozzarella cheese and marinara sauce until the cheese is melted and lightly browned.
All rounds are coated with flour, a mixture of milk and eggs, and Italian breadcrumbs before frying. Unpeeled eggplant slices no more than one-quarter inch thick are used to speed cooking. Marinara sauce ingredients include crushed tomatoes, tomato paste, garlic, basil, parsley, Pecorino Romano cheese, olive oil, and water. Seven cups of sauce are made to serve and store for later use. Fresh herbs are added to the marinara sauce for flavor.
Work in an assembly line: Slice and season eggplants. Fry individual slices. Drain fried slices on paper towels or brown paper bags. Repeat these steps to build layers. Repeat these steps two or three times to layer sauce and shredded mozzarella cheese in a baking dish. Lasagna is done when the cheese topping is browned and melted. A common cooking error is leaving sliced eggplant out too long, which browns the slices before frying.
Serve the hot casserole as a side dish with some of the leftover sauce, not all of it, on top. The original recipe includes notes about making extra sauce to freeze and serve at another time. The author notes that diners enjoy the second meal more. You may want to portion the baked casserole for other meals.
Why we keep this one around
- Serves 12. A casserole dish is suitable for preparing a meal for more than one person, as leftovers can be frozen for later meals.
- The recipe recommends cooking extra marinara sauce with the casserole to have leftover sauce.
- Thin eggplant slices cook rapidly and can be portioned into two or three layers to allow easy reheating without preparing additional casseroles.
- Baking the mozzarella cheese until it melts and browns indicates that the finished product is ready and makes it easier to portion leftovers for individual servings.
- Cooking eggplants individually keeps them from browning before frying and allows you to prepare several eggplants at once in a series of steps efficiently.
- The author says Eggplant Parmesan tastes better the next day, so it is likely intended to be served as a leftover dish.
Ingredients
- •2 large eggplant (skin on, sliced thin)
- •4 cups Italian-flavored breadcrumbs
- •3 cups all-purpose flour
- •6 large eggs
- •½ cup milk
- •½ cup canola oil (+/- for frying)
- •4 cups shredded mozzarella cheese
- •3 cups prepared marinara sauce
- •1 tbsp extra virgin olive oil
- •2 28-oz cans crushed tomatoes
- •3 cloves garlic (minced)
- •2 6-oz cans tomato paste
- •2 tbsp fresh basil (chopped)
- •2 tbsp fresh parsley (chopped)
- •¼ cup grated Pecorino Romano cheese
- •28 oz water
Instructions
- 1
Set out three separate bowls: one for flour, one for egg wash, and one for breadcrumbs.
- 2
Combine the eggs and milk in the egg-wash bowl and whisk together.
- 3
Wash the outside of the eggplant and, leaving the skin on, slice it as thin as possible, no larger than 1/4 inch.
- 4
Dip the eggplant rounds first into flour, then the egg mixture, then the breadcrumbs.
- 5
Heat approximately 1 to 2 inches of oil over medium heat in a large nonstick frying pan.
- 6
Gradually fry the eggplant until browned on both sides.
- 7
Drain the eggplant on paper towels or brown paper bags to remove as much excess grease as possible.
- 8
Coat the bottom of a 13x9-inch oven-safe baking dish with a thin layer of marinara sauce.
- 9
Add fried eggplant, top with sauce, and cover with some shredded mozzarella. Repeat until all eggplant is used, usually making 2 to 3 layers.
- 10
Bake at 350°F for approximately 30 minutes, or until the cheese is bubbling and lightly browned.
- 11
For the marinara, heat the olive oil over medium heat in a medium saucepan and add the garlic, basil, and parsley.
- 12
Sauté until the garlic starts to lightly brown, then add the crushed tomatoes, tomato paste, Pecorino Romano, and water.
- 13
Simmer for 1 hour, stirring occasionally.
FAQ
Nutrition (per serving)
536
Calories
22g
Protein
23g
Fat
60g
Carbs
Reviews
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