"Ever wondered how to make a classic that'll win hearts? Let's dive into my grandpa's all-time fave: Eggplant Parmesan! With layers of crispy, golden eggplant fried to perfection, homemade marinara, and lots of cheese, trust me; this recipe honors every restaurant memory. It might just become your comfort classic, too! Shop Red Gold Tomatoes at a retailer near you: ff.recipes/find-redgold-fy2024"
Eggplant Parmesan
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The comforting layers of Eggplant Parmesan, a hearty dish reminiscent of lasagna, with tender eggplant slices coated in breadcrumbs and fried to golden perfection, then assembled with layers of marinara sauce, melted mozzarella, and grated parmesan, creating a savory symphony of flavors that's sure to warm the soul.
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- Recipe Card
Prep time 1hr 25mins
Cook time 1hr
Serves or Makes: 6-8 servings
Recipe Card
For the eggplant
ingredients
- 2 large eggplants
- 3 large eggs
- 1 1/2 cups breadcrumbs
- 1 1/2 cups all purpose flour
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 teaspoon Italian seasoning
- Oil, for frying
- Grated parmesan cheese
- 1 1/2 cups shredded mozzarella
- Fresh basil, chopped
For the marinara
ingredients
- 1/3 cup olive oil
- 8 garlic cloves, peeled
- 1 medium onion, diced
- 1 (28 ounce) can Red Gold Whole Peeled Tomatoes
- 1 (15 ounce) can Red Gold Tomato Sauce
- 1 tablespoon Red Gold Roasted Garlic Tomato Paste
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 teaspoon Italian seasoning
Method
Step 1
Evenly slice eggplant and place eggplant in a single layer on a baking sheet. Sprinkle a generous amount of salt and place parchment paper over the top. Add another layer of eggplant and sprinkle with more salt. Place parchment paper over the top, another baking sheet, and some weight. Set aside for 1 hour to help release water from the eggplant.
Step 2
While eggplant is sweating out, make marinara. Add olive oil over medium-low heat and place garlic cloves in a large pot. Lightly brown garlic and remove from pot. Add diced onions and saute for 2 minutes, stirring constantly. Gently squeeze Red Gold Whole Peeled Tomatoes, break them up with clean hands, and add Red Gold Tomato Sauce, Red Gold Roasted Garlic Tomato Paste, salt, pepper, and Italian seasoning to the pot.
Step 3
Gently rinse the salt off the eggplant and pat it down with a towel to lightly dry. In a large bowl, whisk eggs with a dash of salt and pepper. Mix breadcrumbs, flour, kosher salt, black pepper, and Italian seasoning in another bowl.
Step 4
Heat oil in a large skillet to fry over medium heat. Dredge the eggplant in eggs, then the breadcrumb mixture, and set on a baking sheet. Continue until all eggplant slices are coated. Fry eggplant for about 4 minutes, 2 minutes on each side or until golden brown, working in batches.
Step 5
Preheat oven to 350°F degrees.
Step 6
In a 9x13 pan, add a spoonful of marinara and grated parmesan. Layer on eggplant, marinara, and grated parmesan. Continue until you layer all the eggplant and top with marinara, grated parmesan, and mozzarella. Cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes or until cheese is golden brown and bubbly. Serve with basil and grated parmesan on top.