Eggplant Parmesan- Why This Recipe Is Simply The Best

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Eggplant Parmesan – Why This Recipe Is Simply The Best

Competing against the thousands of Eggplant Parmesan recipes on the net isn’t easy. I’ve made Eggplant Parmesan this way for years and refuse to change a thing.

It’s not that I’m stubborn or refuse to improve upon a recipe. It’s because when you know you’ve got it nailed – why change a thing? 

Eggplant Parmigiana

Here’s the recipe below. Enjoy! 

Eggplant Parmesan- Why This Recipe Is Simply The Best

Ingredients

  • Marinara
  • ¼ cup olive oil
  • 3-4 garlic cloves finely chopped
  • 1 large red onion, chopped
  • ½ teaspoon crushed red pepper flakes
  • 1 can tomato paste
  • ¼ cup dry white wine
  • 2 28-ounce cans crushed tomatoes
  • ½ teaspoon dried oregano
  • Salt and Pepper to taste
  • Eggplant and Assembly
  • 4 pounds Italian eggplants (about 4 medium), peeled, sliced lengthwise ½–¾ inch thick
  • Salt & Pepper to taste
  • 3 cups panko breadcrumbs – or seasoned breadcrumbs
  • 1 teaspoon freshly ground black pepper
  • 1½ cups finely grated Parmesan
  • 1½ cups all-purpose flour
  • 6 large eggs, beaten to blend
  • 2 cups olive oil
  • 8 ounces fresh mozzarella, thinly sliced

Instructions

·      
Preheat oven to 350°. Heat oil in a large heavy ovenproof pot over
medium flame.

Cook garlic, stirring often, until golden, about 4 minutes.

Add onion and red pepper flakes and cook, stirring often, until onion
is translucent – at least 5 minutes.

Stir in tomato paste and cook, stirring often, until slightly
darkened

Add wine, bring to a boil, and cook until almost completely
evaporated

Add crusted tomatoes and oregano and stir to combine.

Add 1½ cups water

Season with salt and pepper.

Cook sauce for about 2 hours on low flame stirring frequently.


Eggplant and Assembly

Add a few ladles of tomato sauce to the
bottom of large baking pan.

Place sliced eggplant on top, and cover with
sauce and mozzarella cheese and parmesan cheese.

Keep doing this for several layers until you
reach at least two inches from the top of the baking pan.

Heat in preheated oven (325 degrees) for 20
minutes until cheese is golden brown.



I understand that everyone has their own favorite way of making Eggplant Parmesan, and I wanted to share mine. After years of different iterations, I’ve nailed our favorite way of making it and there’s no reason for a change – unless I taste something far superior of course!

If you love eggplant here’s a delicious recipe for another way to prepare them! 

It all starts with prepping the eggplant. The way I choose them is I press my finger to make sure it makes an impression that quickly fades – then I know my eggplant is ripe and ready to be transformed into this amazing dish! 

Eggplant Parmigiana

Maybe it’s the way I make the sauce or, the way I season the eggplant. Whatever the reason, this Eggplant Parmesan is simply the best.

Eggplant Parmigiana

With stacks and stacks of fried delicious eggplant, we begin the journey into that one perfect bite of Eggplant Parmesan! 

Eggplant Parmigiana

Oh, and don’t forget to make extra so you can eat them fried little circles of delicious goodness too!

Eggplant Parmigiana

The tomato sauce is a huge part of the journey into this recipe. Of course, you can use any tomato sauce you adore in this recipe but, of course, I’ll share how I make mine. 

Eggplant Parmigiana

Now for the cheese – after years of making it with fresh mozzarella, I decided to try the shredded type instead. We loved it with shredded cheese.

Why, because it was easier to eat, tasted better, and it created the perfect amount of cheesy goodness throughout the Eggplant Parmesan. 

Eggplant Parmigiana

Build and build until you get the perfect amount of layers – that’s the key too. You don’t want to over-stack or under-stack the eggplant! Layers of eggplant, layers of tomato sauce, layers of cheese! 

Eggplant Parmigiana

All until you have Eggplant Parmesan perfection! This is homemade goodness! I hope you get to try this recipe. I have a feeling you will love it as much as we do. And if not, you can just go back to the way you always make it! 

Eggplant Parmigiana

By the way, the leftovers are incredible too! We can never make enough! 

Eggplant Parmigiana

Don’t forget to get some delicious Italian bread to dipping too! If you love this recipe, be sure to check out my other delicious recipes too! 

Eggplant Parmigiana

This recipe is for a large pot of tomato sauce. Be sure to scale it down if you want to make less. We always make extra and freeze it.

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Eggplant Parmigiana Why This Recipe Is Simply The Best -Sassy Townhouse Living

And as always, thanks so much for stopping by! If you like this post, Eggplant Parmigiana – Why This Recipe Is Simply The Best, subscribe via email below and never miss a post again!

Carolann

Be sure to check out this Easy General Tso’s Chicken Stir Fry Recipe – Healthier Version recipe too!

Easy General Tso's Chicken Stir Fry Recipe - Healthier Version! - Sassy Townhouse Living

4 Comments

  1. Naomie Moore in Castaic
  2. Sue

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