Ingredients and preparation
Ingredients:
- 2 medium eggplants, sliced into 1/4-inch rounds
- 1 1/2 cups Italian-style breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 3 cups marinara sauce (store-bought or homemade)
- 2 large eggs, beaten
- 1/4 cup all-purpose flour
- 1/4 cup olive oil (for frying)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh basil leaves (optional, for garnish)
Preparation:
Start by preparing the eggplant. Slice the eggplants into 1/4-inch thick rounds and lay them out on a baking sheet. Sprinkle both sides with salt and let them sit for about 30 minutes. This helps to draw out excess moisture and any bitterness. After 30 minutes, pat the slices dry with a paper towel.
Next, set up a breading station. In one shallow bowl, place the flour. In a second bowl, beat the eggs. In a third bowl, combine the breadcrumbs and grated Parmesan cheese. Season the breadcrumb mixture with a pinch of salt and pepper.
Dip each eggplant slice first into the flour, shaking off any excess, then into the beaten eggs, and finally into the breadcrumb mixture, pressing gently to ensure the breadcrumbs adhere well. Set the breaded slices aside on a plate.
In a large skillet, heat the olive oil over medium heat. Fry the breaded eggplant slices in batches, cooking for about 2-3 minutes on each side until golden brown. Transfer the fried eggplant to a paper towel-lined plate to drain any excess oil.
Step-by-step cooking instructions
Step-by-step cooking instructions:
Now that your eggplant slices are breaded and fried, it’s time to assemble the dish in the crock pot. Follow these steps to ensure a perfectly layered and flavorful Eggplant Parmesan:
- Step 1: Prepare the crock pot. Lightly grease the bottom and sides of your crock pot with a bit of olive oil or non-stick cooking spray. This will prevent the eggplant from sticking and make cleanup easier.
- Step 2: Layer the ingredients. Start by spreading a thin layer of marinara sauce on the bottom of the crock pot. This will act as the base for your layers. Next, add a single layer of fried eggplant slices on top of the sauce. Be sure to slightly overlap the slices to cover the entire surface.
- Step 3: Add cheese. Sprinkle a generous handful of shredded mozzarella cheese over the eggplant layer, followed by a light sprinkle of Parmesan cheese. The combination of these cheeses will give the dish its signature creamy and savory flavor.
- Step 4: Repeat the layers. Continue layering the ingredients in the same order: marinara sauce, eggplant slices, mozzarella, and Parmesan. Repeat until all the eggplant slices are used up, finishing with a final layer of marinara sauce and a generous topping of both mozzarella and Parmesan cheese.
- Step 5: Cook in the crock pot. Cover the crock pot with its lid and set it to cook on low for 4-5 hours, or on high for 2-3 hours. The goal is to allow the flavors to meld together while the cheese melts and becomes bubbly. The eggplant should be tender but still hold its shape.
- Step 6: Check for doneness. After the cooking time is up, check the dish to ensure the cheese is fully melted and the eggplant is soft. If needed, you can cook for an additional 30 minutes on low. Once done, turn off the crock pot and let the dish rest for about 10 minutes before serving. This will help the layers set and make it easier to serve.
Tips for serving and storing
Tips for serving and storing:
Once your Eggplant Parmesan is ready, it’s time to think about how to serve and store it for maximum flavor and freshness. Here are some tips to help you get the most out of this delicious dish:
- Serving suggestions: Eggplant Parmesan is a hearty dish that pairs well with a variety of sides. For a classic Italian meal, serve it with a side of spaghetti or another pasta of your choice, tossed in extra marinara sauce. A fresh green salad with a light vinaigrette can help balance the richness of the dish. Garlic bread or a crusty loaf of Italian bread is also a great accompaniment to soak up any extra sauce.
- Garnish for added flavor: Just before serving, sprinkle some freshly chopped basil leaves over the top for a burst of freshness and color. You can also add a light drizzle of extra virgin olive oil or a sprinkle of red pepper flakes if you like a bit of heat.
- Storing leftovers: If you have leftovers, allow the Eggplant Parmesan to cool completely before storing. Transfer the leftovers to an airtight container and refrigerate. It will keep well in the fridge for up to 3-4 days. When reheating, you can use the microwave, but for the best texture, reheat in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through.
- Freezing for later: Eggplant Parmesan also freezes beautifully, making it a great make-ahead meal. To freeze, let the dish cool completely, then transfer it to a freezer-safe container or wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to 3 months. When you’re ready to enjoy it, thaw it in the refrigerator overnight and reheat in the oven at 350°F (175°C) until warmed through.
- Portioning for convenience: If you plan to freeze individual portions, consider dividing the dish into smaller containers before freezing. This way, you can easily reheat just the amount you need without having to thaw the entire dish.