Homemade Eggplant Parmesan

If you’re looking for the perfect dish to warm you up this winter, look no further than our make ahead Eggplant Parmesan. It’s a classic Italian recipe that’s hearty, cozy, and oh, so satisfying. While it can take some time to prepare, following my husband Robert’s step-by-step directions is well worth the effort. And, you’ll be thrilled with the rave reviews you’ll receive!

this Recipe

Homemade Eggplant Parmesan – Robert’s Specialty!

My husband Robert has been known for his delicious Eggplant Parmesan for longer than I have known him. I have been bugging him to give me the recipe so I could share it with you all, but since he never measures anything – and never makes the recipe the same way twice – it’s been difficult.

So, one Saturday night when he decided to make this version of Eggplant Parmesan – with Sausage, Mushroom and Olive Marinara Sauce – I grabbed pen, paper and my camera, sat down at our kitchen counter while he cooked and recorded what he did. Upon finishing, he announced that this is absolutely the best version he’s ever made! The resulting dish is a rich, flavorful, cheesy dish that’s sure to satisfy even the pickiest eaters.

Soaking Eggplant

Why do you soak eggplant before cooking?
Robert likes to soak the eggplant slices before frying, so they absorb less oil.

Does eggplant need to be soaked before frying?
Yes, you should soak eggplant before frying, in water or milk. This step keeps the eggplant from soaking up the oil and becoming soggy.

What does soaking eggplant in milk do?
Soaking eggplant in milk instead of water will make the eggplant richer and creamier tasting.

Is it better to soak eggplant in milk or salt?
Robert prefers to soak his eggplant in cold water. If the eggplant is older, it may be bitter, so adding salt to the water or using milk will get rid of the bitterness.

How to Make Eggplant Parmesan

Here’s an overview of how to make this crowd-pleasing eggplant:

1. Slice and soak eggplant.
   Slice eggplant crosswise about 1/4-inch thick; place in a large bowl of cold water to soak while you prepare the sauce.
2. Cook tomato sauce.
   In a large saucepan or skillet, stir together marinara sauce, olives, tomatoes, mushrooms, Italian seasoning and pepper flakes. Bring to a boil, reduce heat to low and simmer while cooking the sausage.
3. Brown sausage; add to sauce.
   In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add sausage and cook until no longer pink, stirring occasionally; drain. If needed, chop briefly in a food processor to break into small pieces. Stir into sauce; continue to simmer while preparing eggplant.
4. Bread eggplant slices.
   In a shallow bowl, whisk together eggs and buttermilk. Place breadcrumbs in another shallow bowl. Remove eggplant slices from water one at a time and dip each slice first into egg mixture, then dredge in breadcrumbs.
5. Sauté eggplant.
   In a large skillet, heat 2 tablespoons olive oil over medium heat. Sauté eggplant in batches until golden brown on each side. You will be able to cook around 6 slices at a time; add additional oil as needed. Place on paper towels to drain.
6. Preheat oven.
   Preheat oven to 400 degrees.
7. Assemble casserole.
   In a 13- by 9-inch baking dish, spread marinara sauce to cover the bottom. Layer eggplant like shingles in two rows, with each row going in an opposite direction (you may be able to fit in three rows, depending on the size of your eggplant). Cover with remaining sauce (Robert likes to save some to serve over pasta on the side).
8. Top with cheeses.
   In a medium mixing bowl, combine the two cheeses. Sprinkle evenly over the top of the sauce.
9. Bake; rest.
   Bake for around 30 to 40 minutes or until the cheese melts and casserole is bubbly hot and golden brown on top. Let rest about 5 minutes before serving.

Variations to Sausage Eggplant

Here are a few ways you can vary the ingredients in this eggplant, to address a few dietary issues:

Gluten free: To make this eggplant gluten free, simply use gluten-free Italian sausage and gluten-free bread crumbs. You won’t taste the difference!

Vegetarian: To make this dish vegetarian, use plant-based meat Italian sausage (like Beyond Meat brand).

Ways to Serve Fried Eggplant Parmesan

Robert likes to serve this dish alongside pasta topped with some of the marinara sauce. I like to also add one of these salads:

• Mixed Greens with Dijon Vinaigrette
• Spinach Salad with Lemon Pine Nut Dressing

Storing Breaded Eggplant Parmesan (reheating too)

Eggplant Parmesan can be prepared and baked up to 24 hours ahead. Cool, cover and refrigerate. Can also be well-wrapped and frozen for up to 1 month. Bring to room temperature and reheat in a 400 degree oven.

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