This is my favorite way to make eggplant parmesan. The extra prep step may not seem worth it to you, but trust me – it absolutely is and makes a huge difference. You can read the comments below and see that those who took the extra step did not regret it!
Eggplant parmesan will always be one of my top favorite comfort foods. There is something about the dish that feels like it’s giving you a giant hug.
Growing up, I was not a huge fan of eggplant. I didn’t like the texture. It was soggy and kind of slimey. The only time I would ever eat it would be when my mom deep-fried it or she made this one classic Taiwanese eggplant dish with this amazing garlic sauce.
What a great way to have a hearty meal without meat. It’d be a great meatless Monday meal. Eggplant is hearty and meaty enough to take place as real protein so I can see why this dish is also a favorite amongst vegetarians and why someone came up with it. Basically the vegetarian version of chicken parmesan.
What to serve with eggplant parmesan?
If you can’t decide what to serve with eggplant parmesan besides pasta, here are some great side dish ideas that would compliment this dish exceptionally well:
The method for the best eggplant parmesan recipe!
Heads up: once you make it this way, this is the ONLY way you’ll want to make your eggplant parmesan in the future.
The technique I talk about is 100% worth it. So many readers have made it before and have told me that they won’t ever skip the prep step again!
Okay, so the best method to make eggplant parmesan is to pull the moisture out of the eggplant prior to frying it.
How do we pull moisture out of the eggplant? We sprinkle salt on the eggplant slices!
The salt pulls out the moisture from the eggplant and therefore, when you cover it with breadcrumbs and fry it, you will have a much crispier and less soggy eggplant parmesan dish.
Exhibit A:
All that moisture beading up on top of the eggplant? That’s the salt doing its job! It’s pulling out most of the moisture
All you have to do is just pat it dry and dust off the excess salt and then you’ll be ready to start making your eggplant parmesan!
How to make EGGPLANT PARMESAN at home (a seriously easy method)
FAQ
How do you fix watery eggplant parmesan?
How do you keep eggplant parm from getting soggy?
Why is my baked eggplant watery?
How do you make eggplant parmesan?
First, bread the sliced eggplant by dipping in egg, then seasoned panko breadcrumbs. Roast the eggplant on olive oil covered baking sheets. Assemble the eggplant parmesan by layering a little sauce, the eggplant slices, more sauce, fresh mozzarella, and parmesan, repeating one more time with eggplant, sauce, and cheese.
How does one make eggplant water?
Cut an eggplant into slices or small pieces and add it to a jar with 1 liter of water. Then put it in the fridge and let it rest overnight. Drink the water on an empty stomach and throughout the day.
How do I make eggplant parmigiana taste better?
Cheese – Look for a “low moisture” mozzarella and grate it yourself for best results. Pre-grated cheeses have cellulose or other anti-caking agents added and don’t have the same quality as freshly grated. Avoid using fresh mozzarella, as it can add too much extra moisture and make the eggplant parmigiana watery.
How to make eggplant Parm?
1) Start with a thin layer of tomato sauce in the dish, using about a quarter of the total amount. 2) When arranging the eggplant, slightly overlap the slices and cut pieces to fit any gaps; this will help create defined layers when the Parm is served. 3) Top eggplant with a third of the cheese mixture.