Eggplant Parmesan

From In an Italian-American Kitchen

Eggplant Parmesan

Why This Recipe Works

We wanted our eggplant Parmesan recipe to be a fresher, lighter take on the classic Italian version—meaty slices of eggplant with a crisp and substantial (but not heavy) coating, napped with a simple tomato sauce, and well-flavored with Par...

Why This Recipe Works

We wanted our eggplant Parmesan recipe to be a fresher, lighter take on the classic Italian version—meaty slices of eggplant with a crisp and substantial (but not heavy) coating, napped with a simple tomato sauce, and well-flavored with Parmesan cheese. For our eggplant Parmesan recipe, we wound up skipping the frying altogether, instead baking the slices that had been coated in flour, eggs, and bread crumbs seasoned with Parmesan cheese. We then layered the eggplant with a simple tomato sauce, leaving the top layer of eggplant exposed so it stayed crisp.

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In an Italian-American KitchenSeason 5, Ep. 517

Too often, eggplant Parmesan is a soggy, oily mess. And pasta with chicken and broccoli is heavy and bland. But after many tests in the kitchen, we've come up with recipes that give these simple, hone...