Eggplant Parmesan Is the Comfort Food Classic That Never Fails

Few dishes strike the balance of comfort, flavor, and nostalgia quite like Eggplant Parmesan. With golden fried eggplant, herb-laced tomato sauce, creamy ricotta, and layers of gooey mozzarella, this Italian-American classic is satisfying without relying on meat and it’s a perfect make-ahead option for gatherings or cozy nights in.

Though it’s not the quickest weeknight meal, every step pays off in rich, layered flavor. Here’s how to master it at home.

Ingredients You’ll Need

For the Sauce:

• ⅓ cup extra-virgin olive oil

• 3 garlic cloves, minced

• 1 cup black olives, pitted and chopped

• 1 tsp red pepper flakes

• 3 tbsp capers, drained

• 2 (28-ounce) cans San Marzano tomatoes, crushed by hand

• ¼ cup fresh basil, torn

• Kosher salt & freshly ground black pepper, to taste

For the Eggplant:

• 4 cups dried bread crumbs

• 1 tbsp garlic powder

• 1 tbsp dried oregano

• 5 eggs, divided

• 1 cup all-purpose flour

• 4 lbs eggplant, trimmed and sliced lengthwise into ½-inch pieces

• Olive oil, for frying

For the Cheese Filling & Topping:

• 2 lbs whole milk ricotta cheese

• ½ cup chopped fresh basil

• 1¼ cups Parmigiano-Romano cheese, grated

• 2 lbs shredded mozzarella cheese

Step-by-Step Instructions

1. Make the Sauce

In a large saucepan over medium heat, warm ⅓ cup olive oil. Add the garlic and cook for 1 minute. Stir in olives, red pepper flakes, and capers; cook for 2 more minutes.

Add the crushed tomatoes, stir well, and bring to a low simmer. Add basil, season with salt and pepper, and simmer uncovered for about 10 minutes. Remove from heat and set aside.

2. Prepare the Breading Station

• In one bowl: mix bread crumbs, garlic powder, oregano, salt, and pepper.

• In a second bowl: beat 3 eggs with salt and pepper.

• In a third bowl: season flour with salt and pepper.

3. Bread and Fry the Eggplant

Heat ¼ inch of olive oil in a large skillet over medium heat. One slice at a time:

• Dredge the eggplant in flour

• Dip in beaten egg

• Coat with bread crumbs

Fry in batches until golden on both sides and tender. Drain on paper towels. Add more oil as needed.

4. Make the Ricotta Filling

In a medium bowl, mix:

• Ricotta cheese

• ½ cup grated Parmigiano-Romano

• Chopped basil

• Remaining 2 eggs, lightly beaten

• Salt and pepper to taste

5. Assemble the Dish

Preheat your oven to 350°F (175°C). Butter a large baking dish. Then layer in this order:

1. Spoon a thin layer of tomato sauce

2. Add a layer of fried eggplant

3. Spread half the ricotta mixture

4. Spoon more sauce

5. Sprinkle ⅓ of mozzarella

Repeat:

• Another layer of eggplant

• The rest of the ricotta

• More sauce and another ⅓ of mozzarella

Top with:

• Final layer of eggplant

• Remaining sauce

• Remaining mozzarella and ¾ cup Parmigiano

6. Bake and Serve

Bake uncovered for 1 hour, until golden and bubbling. Let it rest for 20 minutes before slicing this helps everything set for cleaner cuts.

Why This Dish Works

• Eggplant becomes silky inside and crispy outside when fried properly

• Ricotta and basil add freshness and creamy contrast

• The sauce is bold and briny, thanks to olives, capers, and chili flakes

• Layering ensures flavor in every bite

Pro Tips

• Salt eggplant slices and let them rest for 30 minutes to draw out moisture (and bitterness), then pat dry before dredging.

• Want a lighter version? Skip frying and bake the eggplant slices instead.

• This dish freezes beautifully perfect for future meals or entertaining.

Eggplant Parmesan is more than a recipe it’s a tradition, rich with flavor and filled with texture. Serve it with a crisp green salad or a slice of crusty bread, and you’ve got a satisfying, well-rounded meal.

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