I’m always on the hunt for vegetarian friendly recipes that are good to host with. Some things I look for in these recipes is that they have rich flavors that are comforting and familiar, with portions large enough to feed a crowd. Bonus points if the dish pairs well with a good glass of wine. Most importantly though, I look for a kind of ‘wow’ factor that’s really hard to put into words. If I make something, and I’m still thinking about it the next day, then I know that it’s a dish worth hosting with. Now let me just say that I was thinking about this Eggplant Parmesan for about a week after I made it. I want to invite guests over and make this just so I can enjoy it again!
Some would say Eggplant Parmesan is finicky to make. To this I say, yeah, kinda. But honestly, I don’t think this is a bad thing. There’s more to cooking than easy 1 pan 20 minute weeknight dinners. And I do love those 1 pan 20 minute recipes! But sometimes, I also love laboring over a dish, and creating something that feels really special.
This Eggplant Parm is exactly that. There are multiple steps to this dish, but none of them are particularly difficult, just a bit time consuming. First, you’ll dredge your eggplant slices in flour, then beaten eggs, and finally your breadcrumb mixture. Next, pan fry the eggplant slices in olive oil until your breadcrumbs are beautifully browned. Finally, place your fried eggplant over a bed of marina, and top with more marinara, mozzarella, and grated Parmesan. Last step is to bake until the cheese is nice and bubbly, and the eggplant is wonderfully tender. I like serving these guys atop thin spaghetti, but they’d also go great with crusty garlic bread.
Related Recipes
If you like this Eggplant Parmesan, I’m sure you’ll also love this Tofu Parmesan Sandwiches! They’re super easy to make. They’re one of my favorite weeknight dinners when I’m craving some Italian inspired comfort food.
For another recipe worth hosting with, check out these Mushroom Pot Pies. It’s my go to fall/winter Sunday dinner. Mushrooms and other veggies are slow cooked in a delicious gravy, then topped with puff pastry. Don’t just take my word for it though!
Eggplant Parmesan
Ingredients
- 1 large eggplant cut into 1/2 inch rounds
- 3 eggs
- 1/2 cup flour
- 1 cup Panko breadcrumbs
- 1 cup traditional breadcrumbs
- 2 teaspoons oregano
- 2 teaspoons salt
- 2 teaspoons garlic powder
- 1/2 cup grated Parmesan + additional for sprinkling
- 1/4 cup olive oil
- 1 26 ounce jar marinara sauce
- 16 ounces sliced mozzarella
- 2 tablespoons fresh parsley chopped
Instructions
- Preheat oven to 350F.
- Beat together the eggs in a shallow bowl.
- In another shallow bowl, stir together breadcrumbs, oregano, salt, garlic powder, and grated Parmesan.
- Heat 2 tablespoons olive oil in a large skillet over medium heat.
- Bread the eggplant by first dipping each slice in the flour, then the egg wash, then in the breadcrumb mixture until the eggplant is evenly coated.
- Fry the eggplant slices in the skillet until golden brown, about 3-4 minutes per side. Remove from pan and set aside on a plate, and repeat for remaining slices. Add additional olive oil as needed.
- Spread a layer of marinara on the bottom of a large baking dish. Place fried eggplant onto the marinara, then top with additional marinara. Sprinkle the slices mozzarella evenly over the eggplant, and then finish with a generous sprinkle of Parmesan over each eggplant slice.
- Bake for at 350F for 35 minutes, or until eggplant is fork tender and cheese is melted and browned slightly. Top with chopped parsley, and serve immediately.
