Subscribe and get the latest recipes!

Search
Close this search box.

Eggplant Parmesan 2 Ways

Picture of Megha Patel

Megha Patel

Jump to Recipe

I do not know if this world needs another Eggplant Parmesan recipe, but I think everyone has their own little tips & tricks! I wanted to share mine because Eggplant Parmesan is a HUGE hit in my household, and this is our favorite way of making it! 

This recipe seems like a lot of work, but I promise you, it’s so worth the effort and time you put into it! I have a bunch of tips that I want to share with you, so if you are interested, keep reading! If not, feel free to jump straight to the recipe 🙂

  1. Make sure you cut your eggplant pretty evenly. I like to make 1/4 inch slices. This will ensure that it bakes or fries evenly.
  2. I have listed options for baking the eggplant slices and frying them. If you are baking them, do NOT forget to add parchment paper! Or at least grease your baking tray. If you are frying, make sure you freeze them for at least 20 minutes so the panko has a firm grip on the eggplant.
  3. Traditional Eggplant Parmesan uses marinara sauce, so I wanted to keep that. However, since this recipe already requires a bunch of steps, I just doctored up store bought bottles. It is spicy and garlicky! There may be extra sauce left over, but I like to add some warm sauce on my plate because I like it extra saucy.
  4. If you want to add any other veggies on top of your jalapenos, feel free to add!
  5. I did not put measurements for the cheese! This is something that is a complete preference. We use shredded mozzarella, or fresh slices if we have any, as well as Parmesan for the top.

Hope you guys enjoy this recipe! I will be sharing Eggplant Parmesan Sandwiches in the next few days, so be on the lookout!! 🙂 If you want something similar, check out my Zucchini Lasagna Roll Ups! They are so delicious and a great way to get some squash into your diet. As usual, please tag me in any Instagram stories (@chocolateandcheeseplease) if you plan on making this or any of my other dishes! Enjoy!

Eggplant Parmesan 2 Ways
Eggplant Parmesan is a HUGE hit in my household, and this is our favorite way of making it! 
Print Recipie

INGREDIENTS

  • 2 medium eggplant (round slices about 1/4 inch thick)
  • 3 cups Japanese style panko breadcrumbs
  • 3 tsp garlic
  • 3 tsp crushed red pepper flakes
  • 1.5 tsp Italian seasoning (or a blend of dry basil & oregano)
  • 1 cup all purpose flour
  • 1 cup water (room temperature )
  • oil for frying
  • mozzarella cheese (fresh slices or shredded)
  • Parmesan cheese (grated)
  • 2 scallions (finely chopped)

Spicy/Garlicky Sauce

  • 2 bottles marinara sauce
  • 1 tbsp oil
  • 8 cloves garlic (minced)
  • 1/2 white onion (diced)
  • 1 tsp black pepper
  • 1 tsp dry oregano
  • 1 tsp crushed red pepper flakes

INTRUCTIONS

  1. Cut your eggplant into thin slices and lay them on a baking tray. Sprinkle salt on both sides and let them sit for about 20 minutes. After 20 minutes, pat them completely dry on both sides.
  2. While waiting for the eggplant, mix together your panko bread crumbs with the garlic powder, crushed red pepper flakes, and Italian seasoning.
  3. Combine the all purpose flour with the water until it is a thin paste. Add a little bit more water if you still find it clumpy. Add a little bit of salt. This mixture should resemble a beaten egg.
  4. At this point, if you want to bake the eggplant, preheat your oven to 400 degrees Fahrenheit. If you plan on frying, skip this step.
  5. When your eggplant is dry and ready, dip each slice in the flour + water paste, followed by the bread crumbs. Make sure each slice is coated completely.
  6. If you are baking the eggplant, place your coated eggplant on slightly greased parchment paper and pop them into the oven for 35-40 minutes, or until the eggplant is soft and the crust is golden brown.
  7. If you are frying, place your tray of coated eggplant in the freezer for about 20 minutes, or until the eggplant is firm and the panko does not easily come off. (Do not let it completely freeze).
  8. While waiting for the eggplant, work on your sauce. In a pot, warm up oil on medium low. Add in your onions and sautee until translucent.
  9. Add in your garlic, crushed red pepper flakes, oregano, black pepper, and salt per taste. Mix well until garlic is no longer raw.
  10. Mix in your marinara sauce and let it simmer until you are ready to use.
  11. Warm up frying oil on medium a few minutes before you are ready to take the eggplant out of the freezer.
  12. Once ready, fry each piece until crispy and golden brown. This will take about 2-3 minutes per slice, and try not to overcrowd your pot! Once done, lay each piece on a paper towel or drying rack to get rid of any excess oil.
  13. If your oven is not already on, turn it on or change settings to 350 degrees Fahrenheit while you assemble your tray.
  14. Use a 15 x 10 inch baking dish and coat the bottom with a light portion of your sauce so the eggplant does not stick.
  15. Add on a layer of eggplant, a layer of sauce, a layer of mozzarella cheese, and top it with some jalapenos.
  16. Follow the steps again and add another layer of everything on. This time, add your Parmesan cheese on top of the jalapenos, as well as your scallions.
  17. Loosely cover your tray with foil, and bake in the oven for 25-30 minutes, or until cheese is completely melted and bubbling.
  18. Since the eggplant soaks up a lot of the sauce, I like to warm up the sauce in a pot and serve on the side for anyone who wants extra.
  19. Once your eggplant is ready, serve with some fresh garlic bread, and a glass of your favorite wine!

NOTES

DID YOU ENJOY THIS RECIPE?

Tag @chocolateandcheeseplease on Instagram & hashtag it #chocolateandcheeseplease

SHARE IT ON OTHER PLATFORMS!

Search Recipes

hello,
i’m megha

Welcome to my page! Over here you’ll find some of the topics i’m most passionate about  Hope you find my blog as a means of making an easy weeknight dinner, planning a stress-free travel itinerary, or even styling the perfect look for an important event! Thanks for visiting!

More About Megha

Popular Recipes

Cacio e Pepe Spaghettio’s

Cauliflower Crust Pizza

Fettuccine Alfredo

Get The

latest recipes

In your inbox:

© Copyright 2024 chocolateandcheeseplease.
All Rights Reserved.

QUICK LINKS

SHOPPING

stay inspired everyday

Sign up for the latest recipes & lifestyle posts!