Eggplant Parmesan Recipes

Eggplant Parmesan Recipes

Eggplant Parmesan Recipes — Two comforting Italian-inspired vegetable dishes from vintage community cookbooks. The classic baked layered eggplant parmesan with sauce and cheese, and a rustic eggplant and zucchini skillet that can be served hot or chilled.

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✨ Jump directly to a classic recipe:

🍆 Classic Baked Eggplant Parmesan

A comforting, crispy Italian favorite. Thinly sliced eggplant is double-breaded in savory seasoned egg wash, shallow-fried to golden perfection, and baked under layers of robust spaghetti sauce and melted cheeses.

⏱️ Bake Time: ~30 Mins 🧀 Yield: 1 Casserole Dish 🍳 Equipment: Skillet & Casserole Dish 🔥 Oven: 350°F

Ingredients

  • Eggplant (sliced thin)
  • Egg (1 or more, depending on eggplant quantity)
  • Bread crumbs (for coating)
  • Spaghetti sauce (to taste)
  • Mozzarella cheese (to taste)
  • Grated Romano cheese (to taste)
  • Salt, pepper, garlic powder & parsley flakes (to taste)

Preparation Instructions

  1. Prep & Oven Setup: Preheat your oven to 350°F. Thoroughly peel the eggplant and slice it down very thin.
  2. Season the Egg Wash: In a wide bowl, beat the eggs well. Season generously with grated Romano cheese, garlic powder, parsley flakes, salt, and pepper to taste.
  3. The Breaded Dredge: Dip each eggplant slice first into the dry bread crumbs, plunge completely into the seasoned egg mixture, and finish with a heavy final coat of bread crumbs.
  4. Shallow Fry: Heat oil or shortening in a skillet over low heat. Fry the breaded slices patiently until deeply browned on both sides.
  5. Layer the Casserole: In your baking dish, build alternating layers of spaghetti sauce, fried eggplant slices, grated Romano, and mozzarella cheese.
  6. Bake to Melt: Cover the casserole dish and bake at 350°F for approximately 30 minutes until bubbling and hot throughout.

🥘 Eggplant and Zucchini Parmesan Stew

A vibrant, rustic vegetable medley. Hearty cubed eggplant, sliced zucchini, and green peppers are slow-simmered together with peeled tomatoes and fragrant garden herbs for an incredibly versatile dish.

⏱️ Cook Time: ~45 Mins 👥 Serves: 8 Servings 🍳 Equipment: Large Covered Skillet

Ingredients

  • 1 large onion, chopped
  • 2 large green peppers, sliced
  • ¼ cup olive oil or vegetable oil
  • 1 eggplant, peeled and cubed
  • 2 zucchini, sliced ¼ inch thick
  • 2 cloves garlic, finely chopped
  • 4 tomatoes, peeled and chopped (or 1 16-oz can stewed tomatoes)
  • ⅛ teaspoon basil
  • ⅛ teaspoon oregano
  • Salt and pepper to taste

Preparation Instructions

  1. Sauté the Base: Heat your oil of choice in a large skillet over medium-high heat. Add the chopped onion and sliced green peppers, sautéing until softened and fragrant.
  2. Combine Elements: Stir in the cubed eggplant, sliced zucchini, chopped garlic, tomatoes, basil, oregano, salt, and pepper. Turn to incorporate everything uniformly.
  3. Slow Simmer: Pop the lid on the skillet. Lower the heat to medium and let the vegetables cook together for about 45 minutes, making sure to lift the lid and stir occasionally.
  4. Monitor Moisture: Keep an eye on the skillet as it cooks; if the liquid drops too low or looks a bit dry, pour in a tiny splash of water.
  5. Style and Serve: Serve this up nice and hot right off the stove, or chill it down thoroughly to serve cold as a refreshing side dish or elegant first course.

FAQ

Do I have to peel the eggplant?

Peeling is optional, but this recipe recommends peeling and slicing thin for the best tender texture.

Can I make the baked eggplant parmesan ahead of time?

Yes. Assemble the casserole, cover and refrigerate, then bake when ready. It also reheats well.

Can the eggplant and zucchini dish be served cold?

Yes. The recipe specifically notes it can be served hot or chilled and served cold.

What can I use instead of fresh tomatoes?

Use a 16 oz can of stewed tomatoes when fresh tomatoes are not available.

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