Eggplant Parmesan, or Parmigiana di Melanzane, is an iconic Italian dish that’s been cherished for generations. The combination of tender eggplant, rich tomato sauce, and gooey cheese makes it a timeless favorite. While the traditional version involves frying, this lighter take roasts the eggplant, giving you all the flavor without the mess. Whether you’re serving it for a cozy weeknight dinner or a weekend family meal, this version of Eggplant Parmesan will leave everyone satisfied. The mix of freshly roasted eggplant, homemade tomato sauce, and layers of melted mozzarella and Parmesan guarantees a delicious, comforting dish that’s hard to resist.
In this recipe, we simplify the process while keeping the essential flavors intact. You’ll learn how to roast the eggplant to perfection, create a savory tomato sauce from scratch, and layer everything together for an easy, cheesy masterpiece. The best part? It’s all done with minimal effort for maximum flavor, making it ideal for both seasoned cooks and kitchen newcomers.
This simple yet mouthwatering dish brings the warmth and comfort of Italian cuisine into your home. The beauty of this Eggplant Parmesan lies in its simplicity—roasted eggplant, flavorful sauce, and melted cheese come together in perfect harmony. Let’s dive in and create a meal that will have everyone asking for seconds.
Why You’ll Love This Recipe
- Light yet Satisfying: Instead of frying, this recipe roasts the eggplant, offering a healthier alternative that still delivers the savory satisfaction of the original dish.
- Rich and Cheesy Layers: With layers of mozzarella and Parmesan, plus a zesty homemade tomato sauce, each bite is a delightful combination of flavors and textures.
- Simple and Versatile: The ingredients are straightforward, and the steps are easy to follow, making this a perfect option for busy weeknights or meal prepping.
- Make-Ahead Friendly: This dish stores well in the fridge or freezer, making it a fantastic option for leftovers or preparing ahead of time.
Ingredients Overview
This recipe calls for fresh, simple ingredients that deliver big flavor.
- Eggplant: The star of the dish, roasted to perfection.
- Tomatoes: Canned whole tomatoes are used to create a robust homemade sauce.
- Cheeses: Mozzarella and Parmesan provide the signature gooey and nutty layers.
- Aromatics: Onion, garlic, and basil give depth to the sauce.
- Seasonings: Red pepper flakes, oregano, and black pepper add flavor and a touch of heat.
- Olive Oil: Used for roasting the eggplant and sautéing the sauce ingredients.
How to Make Simple Eggplant Parmesan
Step 1: Prepare the Eggplant
Arrange the eggplant slices in a single layer on a baking sheet. Sprinkle with kosher salt and let them sit for 30 minutes to release excess moisture. Afterward, blot the slices dry with paper towels, coat them in olive oil, and season with black pepper.
Step 2: Roast the Eggplant
Preheat the oven to 425°F (220°C). Arrange the eggplant slices on the baking sheet, drizzle with olive oil, and roast for 20-25 minutes, flipping halfway through. The eggplant should be golden but not fully cooked as it will finish cooking in the final bake.
Step 3: Prepare the Tomato Sauce
While the eggplant roasts, heat 2 tablespoons of olive oil in a large pan over medium-high heat. Sauté the chopped onion for 8 minutes until softened. Add minced garlic and red pepper flakes, cooking for another minute. Stir in the canned tomatoes, oregano, salt, and pepper, and let the sauce simmer on low for 10 minutes. For a smoother texture, use a potato masher or immersion blender. Add fresh basil at the end and adjust the seasoning as necessary.
Step 4: Assemble the Dish
Reduce the oven temperature to 375°F (175°C). Spoon 1/2 cup of sauce into a 1.5- to 2-quart baking dish. Layer half of the roasted eggplant slices on top, slightly overlapping. Spoon another 1/2 cup of sauce over the eggplant, and repeat with the remaining eggplant and sauce. Top with a generous layer of mozzarella and Parmesan cheese.
Step 5: Bake the Eggplant Parmesan
Bake the assembled dish for about 30 minutes or until the cheese is melted and the sauce is bubbling. For a golden, crispy top, broil for an additional 1-2 minutes.
Step 6: Serve and Enjoy
Let the dish rest for 15 minutes to allow the flavors to settle and the cheese to firm up. Slice, plate, and enjoy the delicious, comforting flavors of your homemade Eggplant Parmesan.
Tips for the Best Eggplant Parmesan
- Use Fresh Ingredients: Opt for ripe eggplant and high-quality mozzarella and Parmesan for the best flavor.
- Avoid Sogginess: Salting and blotting the eggplant before roasting helps it roast beautifully without becoming too watery.
- Customize the Sauce: Feel free to add herbs like thyme or parsley, or kick up the heat with extra red pepper flakes.
- Cheese Options: Try substituting Pecorino Romano for Parmesan or use smoked mozzarella for added flavor.
Variations to Try
- Breaded Eggplant: For a more traditional version, bread and fry the eggplant slices before layering.
- Vegan Option: Swap the cheeses for plant-based alternatives and ensure the sauce is dairy-free.
- Add Protein: Incorporate ground beef, sausage, or shredded chicken to make the dish heartier.
- Zucchini Twist: Substitute zucchini slices for the eggplant for a unique variation.
Frequently Asked Questions (FAQs)
1. Can I use store-bought marinara sauce?
Yes, but homemade sauce offers a fresher taste and more control over seasoning.
2. Do I need to peel the eggplant?
Peeling is optional. The skin softens during roasting and adds texture, but you can peel it if you prefer.
3. Can I make this dish gluten-free?
This recipe is naturally gluten-free, as it doesn’t include any breading or flour.
4. How do I store leftovers?
Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. Reheat in the oven at 350°F.
5. What type of mozzarella works best?
Low-moisture mozzarella melts evenly and creates a perfect cheesy topping.
How to Store and Reheat
- Refrigeration: Store leftovers in an airtight container for up to 5 days.
- Freezing: Freeze the unbaked dish for up to 3 months. Thaw overnight in the fridge before baking.
- Reheating: Reheat in the oven at 350°F for 15 minutes covered, then uncovered to finish heating.
Conclusion
This Simple Eggplant Parmesan is a comforting and flavorful dish that combines roasted eggplant, homemade tomato sauce, and rich melted cheese into one satisfying meal. It’s perfect for cozy dinners, meal prep, or as leftovers to enjoy throughout the week. Whether you’re serving it for yourself or for a crowd, this dish will always impress.
We hope you enjoy making this recipe as much as we enjoyed sharing it with you! Don’t forget to follow us on Pinterest for more delicious recipes and kitchen inspiration. We can’t wait to see how it turns out for you!
