Paula Deen Eggplant Parmesan

Paula Deen eggplant parmesan takes 1 hour 10 minutes and thin-sliced eggplant, ricotta and fresh mozzarella to make a golden, bubbly baked casserole that serves 6 to 8. This easy vegetarian Italian dinner fits Sunday dinner, potluck night and the holiday table, since it layers up in one big dish.

Slice the eggplant thin, about 1/8 of an inch, so every piece fries up crisp and tender. Cut it thick and the layers turn heavy and chewy instead of melting together.

Paula fries the eggplant first and then bakes it in layers, so each slice keeps a crunchy coating under the sauce. She also stirs 2 eggs into the ricotta, which helps that layer set so it cuts cleanly instead of running into the sauce.

Paula Deen Eggplant Parmesan

0.0 from 0 votes

Course: Main CourseCuisine: American, SouthernDifficulty: Medium

Servings

6

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

480

kcal

Crisp breadcrumb-coated eggplant slices stack with creamy ricotta, fresh mozzarella and a red wine tomato sauce. Once baked, the top turns bubbly and golden and the layers hold together when you scoop a square.

Ingredients

• 3 medium eggplants
  

• 1 dozen eggs
  

• milk
  

• Italian breadcrumbs
  

• 1 ball fresh mozzarella cheese
  

• 1 (16-oz) container ricotta cheese
  

• Vegetable oil
  

• extra virgin olive oil
  

• 1 small yellow onion, thinly sliced
  

• 4 cloves garlic, crushed
  

• 2 (28-oz) cans crushed tomatoes
  

• 1 (6-oz) garlic and basil flavored paste
  

• 1 (8-oz) can tomato sauce
  

• 20 oz water
  

• 4 oz red wine, like Merlot
  

• fresh basil, finely chopped
  

• Parmesan cheese, grated
  

Directions

• Prep the eggplant: Heat the oven to 350°F, then peel the 3 eggplants and slice them to about 1/8 of an inch thick. Whisk 4 eggs with about 1 ounce of milk in a medium bowl, and make more as it runs low.
• Bread the slices: Dip each eggplant slice in the egg mixture, then press Italian breadcrumbs onto both sides. Do this in batches so the coating stays dry and sticks well.
• Fry the eggplant: Pour 1/4 inch of vegetable oil into a sauté pan and heat it over medium to high heat. Fry the slices until golden brown on each side, then drain them on paper towels.
• Keep the oil fresh: Change out the oil a couple of times as you work through all the eggplant. A bigger pan holds more slices, so the frying goes faster.
• Start the sauce: Warm a drizzle of extra virgin olive oil in a large pot, then cook 1 thinly sliced yellow onion and 4 crushed garlic cloves until soft. Stir in 2 cans crushed tomatoes, the garlic and basil paste, the can of tomato sauce, 20 ounces of water and 4 ounces of red wine.
• Simmer the sauce: Let the sauce bubble gently until it thickens and the flavors come together. Then stir in the finely chopped fresh basil right at the end.
• Make the cheese layers: Mix 2 eggs with the 16-ounce container of ricotta in a medium bowl. Grate the ball of fresh mozzarella in another bowl and keep some aside for the top.
• Build the layers: Spread a very thin layer of sauce in the bottom of a large casserole dish. Then layer the eggplant, ricotta mixture, mozzarella and more sauce, and repeat until the dish is full.
• Top and bake: Finish with an extra layer of mozzarella and a sprinkle of grated Parmesan, then bake for 30 minutes. It's ready when the sauce is bubbling around the edges.

Tools for this recipe

• Pyrex 9x13 glass baking dish, OXO 4-sided box grater, OXO stainless slotted spoon, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Do I have to peel the eggplant?

Paula peels the eggplant, and with slices this thin the skin would stay tough next to the crisp coating. Peeling gives you tender layers that cut cleanly.

Can I bake the eggplant instead of frying it?

You can lay the breaded slices on a sheet pan and bake them until golden, though they come out less rich and crisp than fried ones. Frying is what gives the layers their crunch, so I'd stick with the pan when I have time.

Can I make eggplant parmesan ahead of time?

Yes, assemble the casserole, cover it and keep it in the fridge until you're ready to bake. Since it's cold going in, give it a few extra minutes in the oven until the center is bubbling.

How do I store and reheat leftovers?

Cover the dish or move squares to an airtight container and keep them in the fridge. Reheat in a moderate oven so the coating stays crisp, because the microwave makes it soft.

Why does my eggplant parmesan turn out soggy?

Soggy results usually come from not draining the fried slices well or from using too much sauce between layers. Blot the eggplant on paper towels and keep that first sauce layer very thin.