This delicious Eggplant Parmesan from Alton Brown is a comforting, cheesy bake that’s perfect for a cozy dinner. It’s easy to make, packed with flavour, and uses simple ingredients you likely already have at home. The crispy golden slices and creamy melted mozzarella make every bite irresistibly satisfying.
Recipe Ingredients:
- 2 medium eggplant (about 2 1/4 pounds), cut into 1/2-inch-thick round slices
- Kosher salt, as needed, plus 1 tablespoon
- 5 cups fresh breadcrumbs
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- Freshly ground black pepper
- Vegetable oil for frying
- All-purpose flour for dredging
- 6 large eggs, beaten
- 2 tablespoons whole milk
- Olive oil, as needed
- 7 cups Quick Marinara Sauce, recipe follows
- 2/3 cup grated Parmesan, divided
- 1 pound fresh mozzarella, thinly sliced
Quick Marinara Sauce:
- 3 tablespoons extra-virgin olive oil
- 1/2 medium onion, diced (about 1/3 cup)
- 5 cloves garlic, chopped
- 7 cups whole, peeled, canned tomatoes in puree (about two 28-ounce can), roughly chopped
- 2 sprigs of fresh thyme
- 2 sprigs of fresh basil
- 1 tablespoon kosher salt
- Freshly ground black pepper
How To Make Eggplant Parmesan?
- Salt the eggplant: Lay the slices on baking sheets and sprinkle generously with kosher salt. Let them rest for 1 hour to release their bitterness.
- Rinse and dry: Rinse each slice thoroughly under cold water, then pat completely dry with paper towels.
- Prepare the breadcrumb coating: In a large bowl, combine breadcrumbs, 1 tbsp salt, oregano, thyme, and pepper to taste.
- Set up dredging station: Place flour in one dish, whisk eggs and milk in a second bowl, and set the breadcrumb mixture in a third.
- Bread the slices: Dip each aubergine/eggplant slice into flour, then egg wash, then breadcrumbs. Shake off any excess and place on a tray.
- Fry until golden: Heat ½ inch (1.25 cm) of vegetable oil in a deep skillet to 200°C / 400°F. Fry the breaded slices in batches, turning once, until golden brown—about 3 minutes per side. Transfer to a paper towel-lined tray and season lightly with salt.
- Preheat and prepare the baking dish: Set your oven to 200°C / 400°F. Lightly grease a 38 x 25 x 5 cm / 15 x 10 x 2 inch baking dish with olive oil.
- Assemble the dish: Spread ⅓ of the marinara sauce on the bottom. Layer on ½ of the fried eggplant. Top with another ⅓ of the sauce, then ½ of the mozzarella and Parmesan. Repeat: remaining eggplant, remaining sauce, remaining cheese.
- Bake until bubbly and golden: Bake uncovered for 30 minutes, until the cheese is melted and beginning to brown.
- Serve hot: Let it rest for a few minutes, then serve immediately with extra Parmesan, if desired.
- Sauté the base: In a medium saucepan, heat olive oil over medium-high heat. Add onion and garlic, and cook until lightly golden—about 3 minutes.
- Simmer with tomatoes and herbs: Add chopped canned tomatoes, thyme, and basil. Bring to a boil, then reduce to a simmer. Cover and cook for 10 minutes.
- Season and finish: Remove herb sprigs, stir in salt, and add pepper to taste.
- Store or use: Use immediately, refrigerate for up to 3 days, or freeze for up to 2 months.
Recipe Tips:
- Salt the eggplant slices well and let them sit for 1 hour : this helps remove bitterness and moisture, so the slices fry up crispy, not soggy.
- Make sure the eggplant is completely dry before breading : wet slices will make the coating fall off during frying.
- Use a thermometer when frying : keeping the oil at the right temperature (around 190–200°C / 375–400°F) gives you perfectly golden slices.
- Layer the ingredients evenly when assembling : this helps everything cook through properly and gives you a perfect cheesy pull with every slice.
- Let the dish rest for 5–10 minutes after baking : this makes it easier to slice and helps the cheese set just enough without falling apart.
How To Store Leftovers?
- Refrigerate: First, let the leftover Eggplant Parmesan cool to room temperature. Then, place it in an airtight container or wrap the dish tightly with foil or plastic wrap. Store in the fridge for up to 3 days.
- Freeze: Once cooled to room temperature, portion the Eggplant Parmesan and wrap it tightly or store in freezer-safe containers. Freeze for up to 2 months. To thaw, move it to the fridge overnight before reheating.
- Reheat: Place a slice in a non-stick skillet over medium-low heat. Cover with a lid and heat for 5–8 minutes, flipping gently halfway through if needed.
Nutrition Facts
- Calories: 359
- Total Fat: 22g
- Saturated Fat: 6g
- Cholesterol: 83mg
- Sodium: 830mg
- Potassium: 572mg
- Total Carbohydrate: 25g
- Dietary Fiber: 5g
- Sugars: 9g
- Protein: 16g
Check out More Recipes:
Alton Brown Eggplant Parmesan
Description
This delicious Eggplant Parmesan from Alton Brown is a comforting, cheesy bake that’s perfect for a cozy dinner. It’s easy to make, packed with flavour, and uses simple ingredients you likely already have at home. The crispy golden slices and creamy melted mozzarella make every bite irresistibly satisfying.
Ingredients
Quick Marinara Sauce:
Instructions
- Salt the eggplant: Lay the slices on baking sheets and sprinkle generously with kosher salt. Let them rest for 1 hour to release their bitterness.
- Rinse and dry: Rinse each slice thoroughly under cold water, then pat completely dry with paper towels.
- Prepare the breadcrumb coating: In a large bowl, combine breadcrumbs, 1 tbsp salt, oregano, thyme, and pepper to taste.
- Set up dredging station: Place flour in one dish, whisk eggs and milk in a second bowl, and set the breadcrumb mixture in a third.
- Bread the slices: Dip each aubergine/eggplant slice into flour, then egg wash, then breadcrumbs. Shake off any excess and place on a tray.
- Fry until golden: Heat ½ inch (1.25 cm) of vegetable oil in a deep skillet to 200°C / 400°F. Fry the breaded slices in batches, turning once, until golden brown—about 3 minutes per side. Transfer to a paper towel-lined tray and season lightly with salt.
- Preheat and prepare the baking dish: Set your oven to 200°C / 400°F. Lightly grease a 38 x 25 x 5 cm / 15 x 10 x 2 inch baking dish with olive oil.
- Assemble the dish: Spread ⅓ of the marinara sauce on the bottom. Layer on ½ of the fried eggplant. Top with another ⅓ of the sauce, then ½ of the mozzarella and Parmesan. Repeat: remaining eggplant, remaining sauce, remaining cheese.
- Bake until bubbly and golden: Bake uncovered for 30 minutes, until the cheese is melted and beginning to brown.
- Serve hot: Let it rest for a few minutes, then serve immediately with extra Parmesan, if desired.
- Sauté the base: In a medium saucepan, heat olive oil over medium-high heat. Add onion and garlic, and cook until lightly golden—about 3 minutes.
- Simmer with tomatoes and herbs: Add chopped canned tomatoes, thyme, and basil. Bring to a boil, then reduce to a simmer. Cover and cook for 10 minutes.
- Season and finish: Remove herb sprigs, stir in salt, and add pepper to taste.
- Store or use: Use immediately, refrigerate for up to 3 days, or freeze for up to 2 months.
Notes
- Salt the eggplant slices well and let them sit for 1 hour : this helps remove bitterness and moisture, so the slices fry up crispy, not soggy.
- Make sure the eggplant is completely dry before breading : wet slices will make the coating fall off during frying.
- Use a thermometer when frying : keeping the oil at the right temperature (around 190–200°C / 375–400°F) gives you perfectly golden slices.
- Layer the ingredients evenly when assembling : this helps everything cook through properly and gives you a perfect cheesy pull with every slice.
- Let the dish rest for 5–10 minutes after baking : this makes it easier to slice and helps the cheese set just enough without falling apart.
Alton Brown Eggplant Parmesan
