Crispy garden eggplant layered with rich marinara and melted cheese. Sweating the eggplant first draws out the excess moisture, ensuring you get an incredible, crispy texture instead of a soggy mess.
Ingredients & Prep:
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The Veggies: Fresh garden eggplant, sliced or cubed.
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The Bread & BIND: Coarse salt (for sweating), beaten eggs, and breadcrumbs (Italian breadcrumbs give it classic flavor, but panko works great too for extra crunch).
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The Build: Quality marinara sauce, shredded mozzarella cheese, grated Parmesan, and fresh basil.
Instructions:
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Sweat the Eggplant: Slice or cube your eggplant and lay it out. Sprinkle generously with coarse salt and let it sit for about 20 to 30 minutes to draw out the bitter moisture. Rinse thoroughly under cold water and pat completely dry with paper towels.
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Bread It Up: Dip your dried eggplant pieces into the beaten eggs, then coat them thoroughly in your Italian breadcrumbs (or panko).
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Roast or Bake: Spread them out on a baking sheet and roast or bake at 400°F for about 25 to 30 minutes until golden and crispy.
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Layer & Melt: In a baking dish, layer your crispy roasted eggplant with marinara sauce, plenty of mozzarella, and Parmesan cheese. Bake at 375°F until bubbling, melted, and golden brown on top. Let it cool completely before portioning.
Freezing & Storage Tip (Deli Tub Prep)
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Eggplant parm actually freezes surprisingly well! Portion your baked leftovers into 8 oz Deli Containers for an easy, single-serving comfort meal. If you’re feeding a crowd or want larger batches, scale up to bigger tubs—just leave a little headspace at the top for expansion during freezing.
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Stack them in the freezer so you’ve got instant homemade Italian meals ready to go.