This eggplant parm is a great option to enjoy a healthier version of a classic comfort food.
Good eggplant parm is one of my absolute favorite foods. The eggplant is custardy, the tomatoes are just a tad sweet, and the combination of shallow-fried breadcrumbs, tomatoes, mozzarella, and basil is just divine.
The version I make uses a method that makes it more approachable to doing at home – I add just enough oil to coat the bottom of the pan, add the eggplant, and add more oil under each the eggplant after I flip. I find this method uses less oil and makes the whole dish a bit lighter (which I like!)
Chef tips:
On assembling and storing
- Eggplant parm reheats super well. You can either finish this off ahead of time during the weekend and reheat in the oven, or even keep the components separate and finish everything in the oven the night you want to serve it.
- Once assembled and baked, you can also freeze this for up to 90 days. Defrost in the fridge overnight, and bake at 375 for 40 minutes, until bubbly.
On cooking and ingredients
- Salt the sliced eggplant rounds before battering and pan frying. This draws out the moisture and allows for the pieces to get that perfect custardy texture.
- I like to use just a few tablespoons of mayo in the egg wash. It helps thicken the consistency and allows the breadcrumbs to stick better.
- I like to make homemade marinara, but it can be time consuming. If buying store-bought, I recommend Rao’s brand. I’ve shared my recipe below if you want to make it homemade.
- Cover the dish to bake, then remove the aluminum foil and broil for just a few minutes to get that nice golden brown and delicious top.
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Recipe:
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Lighter Eggplant Parm
- Total Time: 1 hour 10 minutes
- Yield: 4 1x
Description
This eggplant parm is a great option to enjoy a healthier version of a classic comfort food.
Ingredients
Units
Scale
For the Marinara Sauce:
- 2 yellow onions (diced)
- 28 ounces canned crushed or diced San Marzano tomatoes
- 4 cloves garlic (smashed)
- 1/2 teaspoon red chili flakes
- 1 tablespoon dried oregano
- Kosher salt (to taste)
- Black pepper (to taste)
- 2 tablespoons neutral oil (like canola, avocado, or grapeseed)
For the Eggplant Parm:
- 2 large Italian eggplants
- 8 ounces mozzarella cheese (in ball form, cut into thin 1/4″ slices)
- 32 ounces marinara sauce (homemade using the above recipe, or store-bought)
- 2 eggs
- 2 tablespoons mayo (optional)
- 3 cups panko breadcrumbs
- 1 bunch basil (small leaves picked and saved for garnish)
- Kosher salt
- Black pepper
- 1/3 cup neutral oil (or more as needed)
Instructions
For the Marinara Sauce:
- Cook the Onions and Garlic Dice the onions and garlic. Heat a 3 qt or medium-sized pot on medium-high heat. Add 2 tablespoons of neutral oil, the diced onions, and a large pinch of kosher salt. Stir and let cook for 3-4 minutes, stirring occasionally. If the onions begin to brown, reduce the heat to medium-low and continue to cook until transparent (about 8-10 minutes).
- Add Seasonings and Tomatoes Once the onions are transparent and have lost their crunch, add the smashed garlic, red pepper flakes, and dried oregano. Stir and let cook for 1-2 minutes until you can smell the garlic. Then, add the tomatoes. Turn up the heat and wait until the mixture comes to a boil, then reduce the heat to a simmer (medium-low heat). Let simmer for 20 minutes, then taste and add kosher salt and black pepper to taste.
- Blend the Sauce Use an immersion blender or blender to purée the marinara sauce. The sauce is now ready for use.
For the Eggplant Parm:
- Prep the Eggplant Slice the eggplants into thin 1/2″ pieces. Lay the eggplant on a baking sheet and salt both sides of the eggplant. Let sit for 10 minutes.
- Set Up the Battering Station While the eggplant is sitting, beat the 2 eggs with 2 tablespoons of mayo and a pinch of kosher salt and black pepper. In a shallow bowl or dish, mix the breadcrumbs with a pinch of kosher salt and several grounds of black pepper. Slice the mozzarella cheese and pick basil leaves.
- Blot the Eggplant After the eggplant has been sitting for about 10 minutes, some moisture will rise to the exterior. Use a paper towel or kitchen towel to blot away the excess moisture.
- Batter the Eggplant Dip the eggplant first in the egg and mayo mixture, then into the panko mixture. Press the breadcrumbs into the eggplant, making sure it is well-covered. Lay the battered eggplant back onto the baking sheet.
- Fry the Eggplant Heat a cast iron pan on medium-high heat. Add about 1/4 cup of neutral oil to the pan, or enough to create a 1/4″ layer. Add an even layer of battered eggplant to the pan and cook for about 3 minutes on each side, or until golden brown. Flip and cook for another 3 minutes. If more oil is needed, lift the eggplant and add a drizzle more. Once cooked, remove from the pan and place back on the sheet pan. Use a paper towel to remove any excess breadcrumbs from the pan and repeat the frying process for the remaining eggplant.
- Assemble the Eggplant Parm Preheat the oven to 400°F. Once all the eggplant is cooked, wipe and rinse the cast iron pan. Layer the eggplant parm by starting with 2-3 large ladles of marinara sauce, followed by a layer of pan-fried eggplant (about 5-6 rounds), and a layer of sliced mozzarella cheese. Repeat this process to make about 2 more layers.
- Bake and Finish Cover the cast iron pan with aluminum foil and bake for 40 minutes. Uncover and broil for a few minutes to get a golden brown top. Top with basil leaves and a drizzle of olive oil. Enjoy!
- Prep Time: 30 min
- Cook Time: 40 min
- Method: oven
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