这茄子帕玛森食谱应该的咒语d be: “Good things take time.” Trust us, your efforts will be rewarded the moment you pull this custardy eggplant slathered in tangy sauce and a crispy, cheesy top from the oven. It may take some time and a few steps, but it helps that you can break the work into chunks, and over a couple days if you prefer. The marinara sauce, rich with tomato, wine, tons of garlic, and anchovies (the secret to everything) can be made up to two days ahead; the flavors might even be better after a day’s worth of mingling. The casserole itself can be assembled and cooked two days before you want to dig in—just store it in the fridge and reheat. As for the fried eggplant and cheese, panko, and herb mixture? Those two components should be made the day you plan to layer it all together. Making them fresh will help keep the herbs vibrant and the crispy/custardy texture of the eggplant.
Some practical advice: If you’re striving to serve this Eggplant Parmesan as perfect blocks with some structural integrity (like the picture above), let it rest at room temperature for at least 30 minutes after pulling it from the oven. Trying to slice into this dish while it’s still molten hot will create an oozy mess. Pair it with a simple, leafy salad and call it dinner.
Ingredients
Serves 12
Marinara:
Eggplant and assembly:
Marinara:
Step 1
预热烤箱至350°F。热油在大型重型ovenproof pot over medium. Cook garlic, stirring often, until golden, about 4 minutes. Add onion, anchovies (if using), and red pepper flakes and cook, stirring often, until onion is translucent, about 5 minutes. Stir in tomato paste and cook, stirring often, until slightly darkened, about 2 minutes. Add wine, bring to a boil, and cook until almost completely evaporated, about 1 minute. Add tomatoes, breaking up with your hands, and their juices; add basil and oregano and stir to combine. Swirl 1 1/2 cups water into one tomato can, then the other, to rinse, and add to pot; season with salt. Transfer pot to oven; roast sauce, stirring halfway through, until thick and tomatoes are browned on top and around edges of pot, 2–2 1/2 hours.
Step 2
Let sauce cool slightly. Pass through the large holes of a food mill or process in a food processor until mostly smooth. Taste and season with salt.
Step 3
Lightly season eggplant slices all over with salt; place in a single layer on several layers of paper towels inside a rimmed baking sheet. Top with another layer of paper towels and more slices; repeat as needed. Top with a final layer of paper towels, then another rimmed baking sheet; weigh down with a heavy pot. Let eggplant sit until it has released excess liquid, 45–60 minutes. This step gives the eggplant a creamy texture when baked.
Step 4
Meanwhile, pulse panko, oregano, pepper, and 3/4 cup Parmesan in a food processor until very finely ground. Transfer to a shallow bowl.
Step 5
预热烤箱至350°F。Place flour in another shallow bowl and eggs in a third shallow bowl. Working one at a time, dredge eggplant slices in flour, then dip in egg, allowing excess to drip off. Coat in breadcrumbs, packing all around, then shaking off excess. Place on wire racks.
Step 6
Heat 2/3 cup oil in a large skillet, preferably cast iron, over medium-high. Cook as many eggplant slices as will comfortably fit in pan, turning once, until deep golden, about 5 minutes. Transfer to paper towels and immediately press with more paper towel to absorb oil. Working in batches, repeat with remaining slices, adding remaining 2/3 cup oil and wiping out skillet as needed. Let cool. Taste and season with more salt if needed.
Step 7
把切碎的香草、低湿度马苏里拉奶酪,remaining 3/4 cup Parmesan in a medium bowl. Spread 1 cup sauce over the bottom of a 13x9" baking pan; top with a layer of eggplant slices (trim as needed). Drizzle 1 cup sauce over and sprinkle with one-third of cheese mixture. Add another layer of eggplant, followed by 1 cup sauce and half of remaining cheese mixture. Repeat layers with remaining slices, sauce, and cheese mixture. Cover with foil and bake on a rimmed baking sheet until eggplant is custardy, 45–60 minutes.
Step 8
Remove from oven and arrange fresh mozzarella over eggplant. Increase oven temperature to 425°F and bake, uncovered, until cheese is bubbling and browned in spots, 15–20 minutes longer. Let rest 30 minutes. Top with basil leaves just before slicing.
Do Ahead
Step 9
Marinara can be made 2 days ahead. Cover and chill.
Do Ahead: Eggplant Parmesan can be made 2 days ahead. Let cool; cover with foil and chill. Reheat in a 350°F oven, uncovering halfway through, until bubbling gently at edges.
Leave a Review
Reviews (24)
Back to TopExcellent. A lot of work so be ready ! Make extra sauce since your going through the trouble. I’d double it. Bake in a deeper dish, it will bake over when your browning the mozzarella at the end.
Lisa Schutz
St Charles, illinois
9/29/2022
A lot of work but worth it! Next time I will slice the eggplant at 1/4 inch. I used 3 lbs of eggplant and extra mozzarella slices on top. With the sauce and cheeses it was filled to the rim!
Anonymous
Youngstown, NY
9/4/2021
I did not want to like this recipe because it is so much work but it really is fantastic! I made it as directed and will definitely make it again. I wasn’t impressed with the sauce as it was but with the recipe all together, it works. So yeah, be warned that it’s a lot of work but the pay off is proportional. Wonderful.
n_crutcher6157
Ottawa
11/23/2020
Best eggplant parm ever . This is my go to for dinner parties and the reviews are always outstanding . This is not an easy dish to put together , it takes several hours but worth the time !
Elsapuig21
Miami
11/22/2020
The sauce is amazing, a great depth of flavor. Ate with pasta, not eggplant, but it was soooo good!
fivehowards
Bay Area
9/2/2020
This is my go to recipe for eggplant parm. It's all the things an American-Italian eggplant parm to me should be, creamy, crunchy, cheesy, flavorful. Unlike most of the reviewers, I highly suggest NOT making the marinara. I'm sure it's delicious, but not worth the reward. I used store-bought sauce and it was perfectly delicious. I was short of store bought sauce one time and was halfway into assembling so I literally just blended canned tomatoes and threw in some salt and pepper to make up the difference, and it was also still delicious. So, skip the marinara to save some time. That said, this recipe is quite a bit of work even without making the sauce. I'd start early--like 6 hours before you want to eat. You wont be cooking the whole time, but breaking up the steps into parts while you do other things makes it feel less burdensome. I did not have a problem with over-salting as another cook mentioned. I used kosher salt in case that makes a difference. Also, you do the salting and pressing step early enough that the salt should really be absorbed into the eggplant by the time you do all the other steps. So, it's actually a very even taste. I even added salt in between my layers of eggplant, and it was perfectly seasoned. Also, I generously threw cheese and herbs in between each layer. Highly recommended!
Anonymous
Los Angeles
7/7/2020
This was really delicious, but... Good Lord, the making of the marinara is laborious. Worthwhile if you have the time. But getting your fav jarred spaghetti sauce and turbocharge it with some garlic, onions, per whatever you love is just fine. And FRY the eggplant? Good Lord, again. I did what other suggested and baked it. It was just great. With all that cheese, how could it not be. SIDE NOTE: The recipes does NOT tell you to clean the salt off the eggplant. Really! So just quickly rinse it off, and pat it dry right away. AND DON'T ADD ANY MORE SALT TO THIS DISH! It will be plenty salty.
ClayOven
ATL
4/24/2020
This is so tasty! It takes some time, but it's not very complicated to put together. A good project for a winter Sunday. I just made 1/3 of the recipe for my small family, and it was perfect (and took a bit less time -- just over 3 hours). I love how it all melds together after the rest period. Definitely a keeper!
emilyg65
Pennsylvania
1/26/2020
Why does everyone but me seem to like this? It is a LOT of work for a less-than-wonderful eggplant parm. If you’ve got 5 hours, including the kitchen clean-up, go ahead but this but no one will appreciate the extra time and work for this. It needs more cheese, more herbs, and much less time to prepare. Try the simple parm recipe for better results in a fraction of the time.
rsaltca
Cambridge, MA
1/7/2020
worth every minute it took to prepare. It also freezes quite well!
agoodnight
twin villages
12/1/2019
This recipe is delicious! The sauce is everything. Albeit labor intensive, well worth the work!
amyfitt
MI
11/11/2018
While this recipe takes some time and is a big clean up, it is worth it. I tripled the recipe and froze most of it. I got 3 meals out of it and my family loves it.
love_to_cook_too
RIchmond, VA
10/25/2018
EPIC is correct! From beginning to end, this took me about 4.5 hours to make. It IS super delicious! Labor intensive is an understatement and I actually enjoy cooking. I have been dreaming about this particular recipe for over a year and it finally happened! I will make it again, but will most definitely make the marinara ahead of time. This sauce is SO good; and normally I am hesitant about making marinara because they are so...tomato-y...ha ha!! Now, the minuses: I bought just under 4 lbs of eggplant and my error was that I aimed for 1/4 inch thick when I sliced them, instead of 1/2 - 3/4 inches as instructed, so I had a bunch of eggplant slices left over. How do you explain the left over flour? 5 eggs were perfect, but not enough of the breadcrumb mixture. I have about a cup and a half of sauce left over; I guess I can make another small batch. I let it rest and just had one serving. It is really, really good! :-)
rosama45
Sylmar, CA
10/5/2018
This recipe is fabulous and delicious. Wondering if next time I could bake the eggplant versus fry? I always bake my meatballs versus frying Andy they turn out great and less grease, thoughts on baking the eggplant?
Anonymous
Duck Key, FL
8/15/2018
This is delicious. Don't skimp on the cheese. It reheats really well. The marinara is great, and I like that it roasts for long spell while you do the other stuff. It's nice to have a buddy to help with the dredging and frying.
adriannemyers
London
1/31/2018
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