simple eggplant parm recipe
The Best simple eggplant parm recipe
I’ve been making this simple eggplant parm recipe for years, and it’s a staple in our household. It’s a classic Italian dish that’s easy to make and always a crowd-pleaser.
The combination of tender eggplant, rich tomato sauce, and creamy melted mozzarella cheese is a match made in heaven. My kids love helping me prepare the eggplant slices and coating them with breadcrumbs – it’s a fun and interactive process for them.
And let’s be honest, who doesn’t love the smell of melted mozzarella wafting from the oven? It’s a comforting aroma that transports me back to my childhood.
This recipe is perfect for a weeknight dinner or a special occasion like Sunday dinner. Plus, it’s relatively healthy compared to other comfort foods, with the eggplant providing a good source of fiber and antioxidants.
I like to serve it with a side of garlic bread or roasted vegetables for a well-rounded meal. My family devours it in no time, and I’m always happy to make another batch the next day.
Simple Eggplant Parm
A classic Italian dish featuring breaded and baked eggplant slices layered with tomato sauce and melted cheese. This recipe is a must-try for any occasion.
🥘Ingredients
For the Eggplant
For the Sauce
For the Cheese
👨🍳Directions
Pat dry.
Mix well.
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Simple Eggplant Parm Works
This simple eggplant parm recipe is always a good idea for any occasion – whether it’s a family gathering or just a Tuesday night dinner. It’s easy to make ahead of time and store in the fridge for up to 3 days or freeze for up to 2 months.
Reheating is simple: just place it under the broiler until the cheese is melted and bubbly. You can also serve leftovers at room temperature or chilled, sliced into thin strips.
❓ Frequently Asked Questions About Eggplant Parm
Q: What type of eggplant should I use?
For this recipe, I prefer to use slender Japanese or Italian eggplants, which have a more delicate flavor and texture than larger American varieties.
Q: Can I use fresh tomatoes instead of canned?
While fresh tomatoes can be used in place of canned tomatoes, keep in mind that they will add more acidity to the dish. If you choose to use fresh tomatoes, you may want to add a pinch of baking soda to balance out the acidity.
Q: How do I prevent the eggplant from becoming too soggy?
To prevent the eggplant from becoming too soggy, make sure to salt it first to draw out excess moisture before dredging it in breadcrumbs.
Q: Can I make this recipe vegetarian by using dairy-free mozzarella?
Yes, you can easily substitute dairy-free mozzarella for traditional mozzarella in this recipe.
Q: How long does this recipe take to prepare?
This recipe can be prepared in about 30 minutes, making it perfect for a quick weeknight dinner.
