If the idea of cutting, salting, and breading dozens of slices of eggplant is intimidating, we understand. For nights when you want to enjoy the comforts of an Italian-American dinner without much fuss, try this easy Eggplant Parmesan bake. For this recipe, start by making a homemade tomato sauce using a few basic pantry ingredients. As the sauce simmers, you’ll shallow fry thin slices of eggplant until crisp. Layer the tomato sauce, fried eggplant slices, fresh basil, fresh mozzarella, and Parmigiano-Reggiano in a baking pan, top it with garlicky breadcrumbs, and bake until the cheese is nicely bubbling.
Frequently asked questions
Do you remove the skin for eggplant parmesan?
Removing the skin from an eggplant is completely optional. On larger varieties such as globe eggplants, the edible skin can still be tough and chewy, which is why some home cooks prefer to strip half or all of the skin and discard it.
Why do you salt eggplant before cooking?
Salting eggplant has very little to do with the flavor of the eggplant and more about the texture. Salt draws out moisture from food, which means that after the eggplant is salted and patted dry, it will be easier for it to get crispy on the outside and remain tender and creamy on the inside.
Notes from the Food & Wine Test Kitchen
In addition to how easy it is to make, this dish is extremely versatile. The eggplant can be sliced lengthwise or crosswise before it’s fried. In addition, the eggplant Parmesan can be baked in a glass or ceramic baking dish that is round, oval, rectangular, or square. Serve easy Eggplant Parmesan with a green salad and crusty Italian or peasant bread for a complete meal.
Make ahead
The assembled Eggplant Parmesan can be covered with plastic wrap and refrigerated for up to one day. Bring to room temperature before baking.
Suggested pairing
Serve this easy Eggplant Parmesan with a bright Chianti Classico.