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?
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!
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.
With stacks and stacks of fried delicious eggplant, we begin the journey into that one perfect bite of Eggplant Parmesan!
Oh, and don’t forget to make extra so you can eat them fried little circles of delicious goodness too!
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.
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.
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!
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!
By the way, the leftovers are incredible too! We can never make enough!
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!
Here’s the recipe below. Enjoy!
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.
- 1/4 cup extra-virgin olive oil
- 3 medium onions, peeled, halved, and diced (I love the sweet white onions)
- 6 cloves garlic, peeled and finely chopped
- 1 teaspoon Kosher salt (or season to taste)
- Italian Season Mix (season to taste)
- 1 teaspoon black pepper (or season to taste)
- 1 tablespoon granulated sugar
- 1 cup Red Wine – we love Merlot
- 1 can whole plum tomatoes
- 1 can sauce
- Two cans of crushed tomatoes
- 2 cans of tomato paste (I love pre-seasoned type)
- 3 medium eggplants, washed and cut into 1/2-inch thick rounds – you can leave the skin on or remove it. I always remove the skins.
- 1 cup all-purpose flour
- Freshly ground black pepper
- 6 large eggs
- 1 cup of whole milk
- 4 cups Italian-style breadcrumbs – I love the Italian-style because of the seasoning!
- 1 tablespoon Italian Seasoning
- Vegetable oil, for frying, as needed, about 3 cups or thereabout.
- Two packages of shredded mozzarella cheese – add more or less depending on how cheesy you like it.
- 1 cup grated Parmesan
- In a large stockpot, heat the olive oil over medium-high heat.
- Add the onion and garlic and season with salt, pepper, and Italian season.
- Cook about 5 minutes until the onions become translucent and the garlic is golden brown.
- Add the sugar and the canned tomatoes.
- Add the tomato paste and stir well.
- Use a wooden spoon to break up some of the whole tomatoes and cook for at least 20 minutes over medium heat, stirring from time to time.
- Cook sauce for at least two hours on a low flame.
- Fry the eggplant rounds in the oil until golden brown about 2 minutes on each side.
- Remove from oil and place in a bowl on paper towels to drain and until ready to prepare
- In a 9 by 13-inch baking dish (any size you have handy) , spoon about 1/4 of the tomato sauce on the bottom.
- Then, top with a layer of the fried eggplant; the eggplant slices can overlap slightly.
- Top with the mozzarella – sprinkle the cheese over the top evenly.
- Then, sprinkle an even layer of the Parmesan cheese.
- Repeat the process until you have at least 3-4 layers of eggplant, sauce, and cheese.
- End with the remaining mozzarella and top with some more tomato sauce.
- Bake in the oven and cook until the cheese is melted and bubbly for about 35 to 40 minutes.
- Remove and enjoy!
- 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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Be sure to check out this Easy General Tso’s Chicken Stir Fry Recipe – Healthier Version recipe too!