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Homemade Eggplant Parmesan

Author
Cookinero 15 Apr 2025
6170
Homemade Eggplant Parmesan

Eggplant Parmesan is a dish that has conquered all eggplant lovers. The recipe is based on eggplant, tomato sauce, basil, garlic, soft and hard cheeses. Choose mozzarella as a soft cheese, and parmesan as a hard cheese. Try to cook this magnificent Italian dish. You will surely be delighted with it.

How to cook Homemade Eggplant Parmesan

Step 1

Homemade Eggplant Parmesan

While the eggplants are simmering, make the frying. Heat the frying pan, pour in the oil, add finely chopped onion and garlic. Fry until golden brown over medium heat and add the canned tomatoes in their own juice. Mash the tomatoes a little. Add salt, pepper, spices to taste, basil and stir. Bring to a boil, reduce heat to low and simmer for 15 minutes.

Step 2

Homemade Eggplant Parmesan

Heat a frying pan, pour in oil and fry the eggplants on both sides until golden brown. Place the fried eggplants on a paper towel to absorb excess oil.

Step 3

Homemade Eggplant Parmesan

Preheat the oven to 200 degrees. Take a baking dish and put a couple of spoons of tomato sauce on the bottom. Put a layer of eggplant on top, then a layer of mozzarella, then a layer of grated cheese. In the same order, put all the ingredients in layers. At the very end, add the sauce and put the dish in the oven for 25-30 minutes. After the time has elapsed, take the dish out, sprinkle with parmesan and breadcrumbs. Put some thinly sliced butter on top and put it in the oven for another 10 minutes.

Homemade Eggplant Parmesan - FAQ About Ingredients, Baking Time and Storage

Yes, you can use provolone, fontina, or even ricotta for a creamier texture. Vegan cheese also works for a dairy-free version.
Store it in an airtight container for up to 3-4 days. Reheat in the oven at 350°F (175°C) for best results.
Replace breadcrumbs with gluten-free panko or almond flour for a crispy topping. Ensure all other ingredients are gluten-free certified.
Assemble unbaked, wrap tightly in foil, and freeze for up to 2 months. Thaw in the fridge overnight before baking as directed.
Yes! Brush eggplant slices with oil and bake at 400°F (200°C) for 20-25 minutes, flipping halfway, before layering.
Serve with a fresh arugula salad, garlic bread, or roasted vegetables for a balanced meal.
Yes, blanch and peel fresh tomatoes, then simmer with garlic and herbs until thickened. Adjust seasoning to taste.
Skip breadcrumbs and use a mix of Parmesan and almond flour for topping. Ensure tomatoes are used sparingly to reduce carbs.

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