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7 Delicious Eggplant Parmesan Recipes to Try

Introduction

Eggplant Parmesan is a beloved dish that combines tender eggplant with rich tomato sauce, gooey cheese, and a crispy coating. It’s a comforting meal that can be made in various ways to suit different dietary needs and preferences. In this article, we’ll explore 7 eggplant parmesan recipes that showcase the versatility and deliciousness of this classic dish.

Why Choose These 7 Eggplant Parmesan Recipes?

Selecting these 7 eggplant parmesan recipes ensures you have a variety of options that cater to different tastes and dietary requirements. From classic and baked versions to gluten-free and vegan adaptations, these recipes provide something for everyone. They are easy to prepare, packed with flavor, and offer nutritional benefits, making them perfect for family dinners or special occasions.

Classic Eggplant Parmesan

The classic eggplant parmesan is a timeless favorite that never disappoints. This traditional version is rich, hearty, and bursting with flavor.

Ingredients:

2 large eggplants
Salt
Olive oil
2 cups marinara sauce
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
1 cup all-purpose flour
3 eggs, beaten
2 cups breadcrumbs
Fresh basil leaves (for garnish)

Preparation:

Preheat the oven to 375°F (190°C).
Slice the eggplants into 1/4-inch rounds and sprinkle with salt. Let them sit for 30 minutes to draw out moisture, then rinse and pat dry.
Dredge the eggplant slices in flour, dip in beaten eggs, and coat with breadcrumbs.
Heat olive oil in a large skillet over medium heat and fry the eggplant slices until golden brown on both sides.
Spread a layer of marinara sauce in a baking dish, arrange a layer of fried eggplant slices, and sprinkle with mozzarella and Parmesan cheese. Repeat the layers, finishing with a layer of cheese on top.
Bake for 25-30 minutes, until the cheese is bubbly and golden brown.
Garnish with fresh basil leaves before serving.

Baked Eggplant Parmesan

For a healthier twist on the classic, try this baked eggplant parmesan. It’s lighter but still full of flavor and texture.

Ingredients:

2 large eggplants
Salt
Olive oil
2 cups marinara sauce
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
1 cup whole wheat flour
3 eggs, beaten
2 cups whole wheat breadcrumbs
Fresh parsley (for garnish)

Preparation:

Preheat the oven to 375°F (190°C).
Slice the eggplants into 1/4-inch rounds and sprinkle with salt. Let them sit for 30 minutes to draw out moisture, then rinse and pat dry.
Dredge the eggplant slices in whole wheat flour, dip in beaten eggs, and coat with whole wheat breadcrumbs.
Place the eggplant slices on a baking sheet lined with parchment paper. Brush lightly with olive oil.
Bake for 20-25 minutes, turning halfway through, until golden brown and crispy.
Spread a layer of marinara sauce in a baking dish, arrange a layer of baked eggplant slices, and sprinkle with mozzarella and Parmesan cheese. Repeat the layers, finishing with a layer of cheese on top.
Bake for 20-25 minutes, until the cheese is bubbly and golden brown.
Garnish with fresh parsley before serving.

Gluten-Free Eggplant Parmesan

This gluten-free eggplant parmesan recipe is perfect for those with gluten sensitivities, without compromising on taste.

Ingredients:

2 large eggplants
Salt
Olive oil
2 cups marinara sauce
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
1 cup gluten-free flour
3 eggs, beaten
2 cups gluten-free breadcrumbs
Fresh oregano (for garnish)

Preparation:

Preheat the oven to 375°F (190°C).
Slice the eggplants into 1/4-inch rounds and sprinkle with salt. Let them sit for 30 minutes to draw out moisture, then rinse and pat dry.
Dredge the eggplant slices in gluten-free flour, dip in beaten eggs, and coat with gluten-free breadcrumbs.
Heat olive oil in a large skillet over medium heat and fry the eggplant slices until golden brown on both sides.
Spread a layer of marinara sauce in a baking dish, arrange a layer of fried eggplant slices, and sprinkle with mozzarella and Parmesan cheese. Repeat the layers, finishing with a layer of cheese on top.
Bake for 25-30 minutes, until the cheese is bubbly and golden brown.
Garnish with fresh oregano before serving.

Vegan Eggplant Parmesan

For a plant-based version, this vegan eggplant parmesan is a delicious and satisfying option.

Ingredients:

2 large eggplants
Salt
Olive oil
2 cups marinara sauce
2 cups vegan mozzarella cheese
1 cup nutritional yeast
1 cup all-purpose flour
3 tablespoons ground flaxseed mixed with 9 tablespoons water (flax eggs)
2 cups panko breadcrumbs
Fresh basil leaves (for garnish)

Preparation:

Preheat the oven to 375°F (190°C).
Slice the eggplants into 1/4-inch rounds and sprinkle with salt. Let them sit for 30 minutes to draw out moisture, then rinse and pat dry.
Dredge the eggplant slices in flour, dip in flax eggs, and coat with panko breadcrumbs.
Heat olive oil in a large skillet over medium heat and fry the eggplant slices until golden brown on both sides.
Spread a layer of marinara sauce in a baking dish, arrange a layer of fried eggplant slices, and sprinkle with vegan mozzarella and nutritional yeast. Repeat the layers, finishing with a layer of cheese on top.
Bake for 25-30 minutes, until the cheese is bubbly and golden brown.
Garnish with fresh basil leaves before serving.

Grilled Eggplant Parmesan

Grilling the eggplant adds a smoky flavor to this unique take on eggplant parmesan.

Ingredients:

2 large eggplants
Salt
Olive oil
2 cups marinara sauce
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
Fresh basil leaves (for garnish)

Preparation:

Preheat the grill to medium-high heat.
Slice the eggplants into 1/4-inch rounds and sprinkle with salt. Let them sit for 30 minutes to draw out moisture, then rinse and pat dry.
Brush the eggplant slices with olive oil and grill for 4-5 minutes per side, until tender and grill marks appear.
Spread a layer of marinara sauce in a baking dish, arrange a layer of grilled eggplant slices, and sprinkle with mozzarella and Parmesan cheese. Repeat the layers, finishing with a layer of cheese on top.
Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, until the cheese is bubbly and golden brown.
Garnish with fresh basil leaves before serving.

Eggplant Parmesan Casserole

This hearty and comforting casserole version is perfect for feeding a crowd.

Ingredients:

2 large eggplants
Salt
Olive oil
2 cups marinara sauce
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
1 cup ricotta cheese
1 cup all-purpose flour
3 eggs, beaten
2 cups breadcrumbs
Fresh parsley (for garnish)

Preparation:

Preheat the oven to 375°F (190°C).
Slice the eggplants into 1/4-inch rounds and sprinkle with salt. Let them sit for 30 minutes to draw out moisture, then rinse and pat dry.
Dredge the eggplant slices in flour, dip in beaten eggs, and coat with breadcrumbs.
Heat olive oil in a large skillet over medium heat and fry the eggplant slices until golden brown on both sides.
In a baking dish, spread a layer of marinara sauce, followed by a layer of fried eggplant slices. Spread a layer of ricotta cheese on top, followed by a sprinkle of mozzarella and Parmesan cheese. Repeat the layers, finishing with a layer of cheese on top.
Bake for 30-35 minutes, until the cheese is bubbly and golden brown.
Garnish with fresh parsley before serving.

Air Fryer Eggplant Parmesan

For a quick and crispy option, try this air fryer eggplant parmesan. It’s a modern twist on the classic dish.

Ingredients:

2 large eggplants
Salt
Olive oil
2 cups marinara sauce
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
1 cup all-purpose flour
3 eggs, beaten
2 cups panko breadcrumbs
Fresh basil leaves (for garnish)

Preparation:

Preheat the air fryer to 375°F (190°C).
Slice the eggplants into 1/4-inch rounds and sprinkle with salt. Let them sit for 30 minutes to draw out moisture, then rinse and pat dry.
Dredge the eggplant slices in flour, dip in beaten eggs, and coat with panko breadcrumbs.
Place the eggplant slices in a single layer in the air fryer basket. Lightly spray with olive oil.
Air fry for 8-10 minutes, flipping halfway through, until golden brown and crispy.
Spread a layer of marinara sauce in a baking dish, arrange a layer of air-fried eggplant slices, and sprinkle with mozzarella and Parmesan cheese. Repeat the layers, finishing with a layer of cheese on top.
Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, until the cheese is bubbly and golden brown.
Garnish with fresh basil leaves before serving.

Tips for Cooking the Best Eggplant Parmesan

To ensure your 7 eggplant parmesan recipes turn out perfectly every time, follow these tips:

Selecting the Best Eggplants: Choose firm, glossy eggplants with no soft spots or blemishes. Smaller eggplants tend to be less bitter and have fewer seeds.
Drawing Out Moisture: Salting the eggplant slices and letting them sit for 30 minutes helps draw out moisture and reduce bitterness. Be sure to rinse and pat them dry before cooking.
Proper Seasoning Techniques: Season your eggplants well at each step of the process, from dredging to frying to layering.
Cooking Times and Methods: Adjust cooking times based on the thickness of your eggplant slices and the cooking method you’re using. Eggplant should be tender and cooked through without being mushy.

Conclusion

These 7 eggplant parmesan recipes showcase the versatility and deliciousness of this classic dish. From traditional and baked versions to gluten-free, vegan, and even air fryer adaptations, there’s something for everyone to enjoy. Try out these recipes during your next family dinner or special occasion and discover the rich flavors and comforting textures of eggplant parmesan.

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