With layers of crispy fried eggplant, creamy ricotta and bright, savory meat sauce, Dad’s Eggplant Parmesan is a comforting meal that bursts with flavor. Serve this complex and elegant Italian dinner with a glass of wine on date night, or make it for your next family dinner.
Scale
Ingredients
For the Eggplant
- 1 medium eggplant, about 1 pound, slice into 1/4 inch thick rounds
- Kosher salt for salting the eggplant
- 4 eggs
- 2 tablespoons whole milk or cream
- 2–3 cups panko or regular breadcrumbs (we use panko for an extra crispy texture)
- Olive oil for frying
For the Meat Sauce
- 1 tablespoon olive oil
- 1 1/2 pounds ground beef
- 1/2 cup diced onion
- 1 tablespoon chopped garlic
- 2 teaspoons salt
- Fresh black pepper to taste
- 2 teaspoons oregano
- 2 cups tomato sauce (15 ounce can)
- 1 can 28 ounce crushed tomatoes, pour into beef mixture
- 1/4 – 1/2 cup water
For the Ricotta
- 32 ounces ricotta cheese
- 1 egg
- 1 1/2 teaspoons kosher salt
- Fresh black pepper to taste
- 1/4 cup fresh parsley, chopped
- 1/4 cup grated parmesan cheese
For Topping
- 2–3 cups shredded mozzarella cheese
- 3 tablespoons grated parmesan cheese
Instructions
- Place the sliced eggplant on a board. Generously salt the eggplant with kosher salt and let sit for 15 minutes. Wipe the excess salt and water off the eggplant with paper towels.
- Beat the 4 eggs and milk together in a shallow bowl. Add the breadcrumbs to another bowl. Dip a slice of eggplant into the eggs, letting the excess drip off and then into the breadcrumbs, pressing to coat on both sides. Repeat with the remaining eggplant.
- Add oil to cover the bottom of a large skillet over medium heat. You’ll need to add more oil in between batches of frying the eggplant. Once the oil is hot, place a few breaded eggplant slices into the skillet in a single layer. Cook for 3-4 minutes on each side until golden brown. Remove to a paper towel lined plate and repeat until all the eggplant is fried.
- To make the meat sauce, add olive oil to a large skillet or dutch oven. Brown the ground beef until almost cooked through and drain any drippings from the pan. Add the onions and garlic and cook for 5 minutes until the onions has softened.
- Season the beef with the salt, pepper and oregano, then pour in the tomato sauce and crushed tomatoes. Stir to combine and bring the sauce to a simmer. Simmer for 30 minutes, covered, stirring often. If the sauce thickens too much you can add some water at the end of the cooking time to thin it out.
- While the sauce is cooking, add all the ingredients for the ricotta cheese layer into a small bowl and mix together.
- Preheat the oven to 400°F.
- Start assembling the eggplant parmesan by adding about 1 cup of sauce to the bottom of a 9″x13″ baking dish, spreading out to cover the bottom. Place 6 slices of eggplant on top of the sauce, followed by half the ricotta mixture.
- Add another layer of sauce on top of the ricotta layer, then 6 more slices of eggplant followed by the other half of the ricotta mixture.
- The last layer is 6 more slices of eggplant topped with the remaining sauce. Top the eggplant parmesan with the mozzarella and parmesan cheeses.
- Cover with non-stick foil, or spray aluminum foil with non-stick cooking spray and cover the baking dish. Cook for 25 minutes, covered, then remove the foil from the baking dish and cook another 15 minutes uncovered.
- Remove the eggplant parmesan from the oven and let rest for 5-10 minutes before slicing. Slice into squares and serve.
Recipe Notes
- To Store: Keep any leftovers in an airtight container in the fridge for up to 5 days.
- To Freeze: Freeze before or after baking for up to 3 months. Let thaw in the fridge overnight.
- To Reheat: Leave out at room temperature for 30 minutes, then bake until the edges start to bubble OR heat a single serving in the microwave.
- Category: Dinner
- Method: Stovetop / Oven
- Cuisine: American