If you love delicious, homemade goodness, you’ll flip over this Eggplant Parmesan recipe. After making it this way for years, I refuse to change a thing because that’s good! After all, when you see perfection, why change a thing? More so, the leftovers taste amazing and as a sandwich, there’s nothing that compares.
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Eggplant Parmesan – Easy And Delicious!
Here’s the recipe below. Enjoy!
- 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
Preheat oven to 350°. Heat oil in a large heavy ovenproof pot over
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
Add wine, bring to a boil, and cook until almost completely
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.
Once You Try This Eggplant Parmesan Recipe, It Will Quickly Become Your Favorite
I understand that everyone has their 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!
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 how I make the sauce or 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! More so, this recipe consists of all 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 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 dip too! If you love this recipe, be sure to check out my other delicious recipes too!
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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