1 . Can I Freeze Cooked Eggplant?

Yes, cooked eggplant can be frozen! Let it cool completely, place it in an airtight container or freezer bag, and store it for up to three months. When ready to use, thaw it in the fridge overnight and reheat gently. ❄️🍆

2 . What’s the Best Way to Store Leftover Eggplant Dishes?

Leftover eggplant dishes should be stored in an airtight container in the refrigerator. They’ll stay fresh for up to three days. Reheat in the oven for the best texture or on the stovetop for quick results. 🍴⏲️

3 . How Do I Prevent Eggplant From Being Too Oily?

Eggplant loves to soak up oil, so use a light hand when cooking. Brush slices with oil instead of drenching them, or use a non-stick pan to reduce the need for additional oil. 🛢️✨

4 . Can I Use Other Cheeses Besides Parmesan?

Absolutely! While Parmesan is traditional, you can also use mozzarella for a gooey texture, ricotta for creaminess, or even pecorino romano for a sharper flavor. 🧀🌿

5 . How Do I Choose the Freshest Eggplants?

Look for eggplants with smooth, shiny skin and a firm feel. Avoid any with blemishes or soft spots. Smaller eggplants are often sweeter and have fewer seeds, making them ideal for most recipes. 🛒🍆

How to Make the Best Italian Eggplant Dishes at Home

Name: How to Make the Best Italian Eggplant Dishes at Home
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Italian
Ingredients: 2 large eggplants, sliced into ¼-inch rounds; 1 tbsp salt (for draining eggplant); 1 cup all-purpose flour; 2 eggs, beaten; 1 ½ cups Italian breadcrumbs; ½ cup vegetable oil (for frying); 2 cups marinara sauce; 1 ½ cups shredded mozzarella cheese; ½ cup grated Parmesan cheese; 1 tsp dried oregano; ½ tsp black pepper; Fresh basil leaves for garnish

Description

This Eggplant Parmesan (Parmigiana di Melanzane) is an authentic Italian classic made with crispy breaded eggplant slices layered with rich marinara sauce, melted mozzarella, and grated Parmesan cheese. This dish is hearty, flavorful, and perfect for a comforting homemade meal. Serve it with a fresh salad or a side of pasta for the ultimate Italian experience!

Ingredients

Scale

For the Eggplant:

2 large eggplants, sliced into ¼-inch rounds
1 tbsp salt (for draining eggplant)
1 cup all-purpose flour
2 eggs, beaten
1 ½ cups Italian breadcrumbs
½ cup vegetable oil (for frying)

For the Sauce & Topping:

2 cups marinara sauce
1 ½ cups shredded mozzarella cheese
½ cup grated Parmesan cheese
1 tsp dried oregano
½ tsp black pepper
Fresh basil leaves for garnish

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Instructions

Prepare the Eggplant:
- Sprinkle salt over eggplant slices and let them sit for 30 minutes to remove excess moisture.
- Pat dry with a paper towel.
Bread & Fry:
- Dredge each slice in flour, dip into beaten eggs, then coat with breadcrumbs.
- Heat oil in a pan over medium heat and fry the eggplant slices until golden brown on both sides. Drain on paper towels.
Assemble & Bake:
- Preheat oven to 375°F (190°C).
- In a baking dish, spread a thin layer of marinara sauce, then layer fried eggplant slices, mozzarella, Parmesan, and oregano. Repeat layers, finishing with cheese on top.
Bake:
- Bake uncovered for 25-30 minutes, or until the cheese is bubbly and golden brown.
Serve & Enjoy:
- Let rest for 5-10 minutes before slicing. Garnish with fresh basil and serve warm.

Notes

For a healthier version, bake the breaded eggplant instead of frying.
You can use freshly grated mozzarella for extra creaminess.
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking, Frying
Cuisine: Italian

Nutrition

Serving Size: 1 portion (1/6 of recipe)
Calories: 320 kcal
Sugar: 7g
Sodium: 680mg
Fat: 20g
Saturated Fat: 6g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 6g
Protein: 12g
Cholesterol: 35mg