It might look super cheesy ok, it is cheesy but most of the cheese is on top of the dish so it can develop that irresistible golden crust. Golden cheese offers the most flavor. I made a quick homemade marinara, so this homemade eggplant Parmesan is made entirely from scratch. Before you head to the grocery store, here are some tips on choosing great eggplant. Be sure to choose eggplants that are smooth and shiny, with no dents or mushy parts. They should feel heavy for their size. If possible, choose eggplants that are on the smaller side. Large eggplants tend to contain more seeds, which can produce a bothersome texture in this recipe.
Then, be sure to turn that eggplant into eggplant Parm promptly, since overripe eggplant tastes more bitter.
Please let me know how this turns out for you in the comments. For more comforting casserole dishes, try my spinach artichoke lasagna and lentil baked ziti. Recipe yields one 9-inch square eggplant Parm, or about 8 servings. Recipe inspired by the eggplant Parmesan at Ragazza in Kansas City, and adapted from the eggplant lasagna in my cookbook, Love Real Food.
Shortcut option: Replace the homemade marinara with store-bought marinara. Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. Follow us! Subscribe to our email newsletter! As a thank you, we'll give you our welcome guide with 5 printable dinner recipes. It's all free. Your comments make my day. Thank you! If you made the recipe, please choose a star rating, too. You will not be subscribed to our email newsletter. I am gluten free and kmake something very similar to his but use smoked buffalo mozzarella also called scamorza.
The smokey taste really added to the depth of flavor. That sounds incredible! I wish I could find scamorza around here. I had it once on eggplant roll-ups involtini and it was epic. That is correct, no breading necessary to have an amazing eggplant parm.. I always make mine this way like your yummy recipe and the best part are leftovers , if any..
You are welcome, Monica! Thank you so much for your review!
My Italian Kitchen - Home-Style Recipes Made Lighter & Healthier (Electronic book text)
And of course bread is wonderful, but not always needed for a great eggplant parm :. Kate I made the eggplant parm. I am vegan so I did not get to eat it,but my friends loved it.
I am glad they liked it, Lois. Thanks so much for your review :. Kate, I have just had an enjoyable morning reading about Alfredo Sauce and running around Serious Eats. Roasting the eggplant sounds wonderful. It has been a long long time since I have made this dish mostly for the reasons you shared. Your recipe sounds so good that I will be buying some eggplants this weekend to give it a try. I am sure you have heard of Yotam Ottolenghi, I have all of his cookbooks save the desert one. The two I use the most are Plenty and Plenty More. If you like eggplant, between the two books is a large number of eggplant recipes.
Each one I have made has been wonderful. The Eggplant Cheesecake in plenty more is a must try. It is not as heavy as it sounds. Thank you for an Eggplant Parmesan recipe that truly sounds great! Thanks for the additional info on some great eggplant options.
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Let me know what you think, Terri, once you give it a try! Hi Kate! Thanks for the new eggplant parm. I wanted to share with you something I just found in a vegetables cookbook. You can cut off the top of an eggplant, slice it into about 5 slabs long-wise, fan the slices on a plate and then microwave the whole eggplant, covered, in a microwave for 5 minutes.
No turning over and over in the oven. The eggplant flesh remains a beautiful pale green color.
It tastes great! The other evening I made eggplant with homemade onion, fresh tomato sauce on top.
With the 5 minute eggplant I had a delicious dinner on the plate in a very short time. PS you can sprinkle the eggplant slices with seasonings, salts, or herbs before microwaving. Best regards, Dhyan in Boulder.
I am very lucky to have found a vegetarian Italian style hard cheese which is the closest to Parmesan but made without the animal rennet, as, unfortunately, is the case with so many seemingly vegetarian friendly recipes that include cheese. People need to try the authentic dish for the REAL experience!
Still looks like a great recipe to follow! Such a lovely recipe! I love making melanzane alla parmigiana, my go-to recipe is actually similar to yours. I love having some crusty warm bread on the side though, with some olive oil and sea salt to make it a complete meal. The breaaded melanzane reminded me, however, of my adaptation of this recipe of Jamie Oliver for veal parmigiana.
And his crust, made of breadcrumbs, thyme, parmesan cheese, and lemon zest, is really to die for… The recipe is also quite similar to pasta alla nonna, but with mozzarella instead of aged ricotta.