There’s something magical about a perfectly made Vegetarian Eggplant Parmesan. As someone who’s tested countless versions of this Italian classic, I can tell you that this recipe strikes the perfect balance between crispy, cheesy, and absolutely satisfying. It’s become my go-to comfort food that even die-hard meat lovers request at family gatherings.
Why You’ll Love This Recipe
What makes this Vegetarian Eggplant Parmesan special is how it transforms humble eggplant into something extraordinary. The secret lies in properly preparing the eggplant to achieve that golden-brown crust while keeping the inside tender. Plus, it’s lighter than traditional versions since we’re baking, not frying.
Cook Time and Servings
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 6-8 portions
Ingredients
- 2 large eggplants, sliced into 1/4-inch rounds
- 2 cups seasoned breadcrumbs
- 1 cup freshly grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 3 large eggs
- 1/4 cup milk
- 2 (24-oz) jars marinara sauce (or homemade)
- 1/4 cup fresh basil, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
Pro tip: Can’t find good eggplants? Look for ones that feel heavy for their size and have smooth, shiny skin. If you’re gluten-free, panko-style gluten-free breadcrumbs work great here.
Instructions
- Start by salting your eggplant slices and letting them rest for 15 minutes. This draws out excess moisture and any bitterness. Pat them dry thoroughly with paper towels.
- Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
- Set up your breading station: In one shallow dish, mix eggs with milk. In another, combine breadcrumbs, 1/2 cup Parmesan, salt, and pepper.
- Dip each eggplant slice in the egg mixture, then coat with breadcrumbs. Place on prepared baking sheets.
- Drizzle or brush olive oil over the breaded slices. Bake for 25 minutes, flipping halfway through, until golden brown.
- In a 9×13 baking dish, spread 1 cup marinara sauce. Layer half the eggplant slices, top with sauce, mozzarella, and Parmesan. Repeat layers.
- Bake for 20-25 minutes until cheese is bubbly and golden. Let rest for 10 minutes before serving.
Why This Recipe Works
The secret to this recipe’s success lies in three key elements. First, salting the eggplant ensures it stays firm and doesn’t get watery. Second, baking instead of frying makes it lighter while still achieving that wonderful crispy exterior. Finally, using good quality cheese and marinara sauce creates layers of flavor that make every bite memorable.
I love serving this with a simple arugula salad and crusty bread. It’s even better the next day, so don’t worry about leftovers – if you’re lucky enough to have any! Store in the fridge for up to 3 days, and reheat in the oven to maintain that delightful crunch.
Remember, the key to perfect Vegetarian Eggplant Parmesan is patience. Take your time with the breading process, and don’t skip the salting step. Your taste buds will thank you!
Vegetarian Eggplant Parmesan
Ingredients
- 2 large eggplants sliced into 1/4-inch rounds
- 2 cups seasoned breadcrumbs
- 1 cup freshly grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 3 large eggs
- 1/4 cup milk
- 2 24-oz jars marinara sauce (or homemade)
- 1/4 cup fresh basil chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Start by salting your eggplant slices and letting them rest for 15 minutes. This draws out excess moisture and any bitterness. Pat them dry thoroughly with paper towels.
- Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
- Set up your breading station: In one shallow dish, mix eggs with milk. In another, combine breadcrumbs, 1/2 cup Parmesan, salt, and pepper.
- Dip each eggplant slice in the egg mixture, then coat with breadcrumbs. Place on prepared baking sheets.
- Drizzle or brush olive oil over the breaded slices. Bake for 25 minutes, flipping halfway through, until golden brown.
- In a 9x13 baking dish, spread 1 cup marinara sauce. Layer half the eggplant slices, top with sauce, mozzarella, and Parmesan. Repeat layers.
- Bake for 20-25 minutes until cheese is bubbly and golden. Let rest for 10 minutes before serving.
