My family enjoys Italian Food. From various pastas, pizzas, desserts, and sandwiches, we love all of it. There’s one Italian dish that I’ve been making for years that I have yet to share – my recipe for Eggplant Parmesan. I used to order Eggplant Parmesan at restaurants growing up. I loved that crispy outer texture of the breaded eggplant slices. Sometime around college when I gave up eating eggs, I quickly realized that most restaurants use eggs in the breading batter. Not that I don’t eat fried food, but the eggs combined with deep fried breaded eggplant slices soon put an end to ordering this dish.
This dish has been in my family for more than 20 years. I actually intended on sharing the recipe with all of you a few years ago, but never pinned the recipe down because of the tiny changes and improvements I made when I would create this dish. I finally perfected my Eggplant Parmesan recipe. I have been consistently making it the same way, so I figured it’s about time to share it. This recipe was adapted from my mom’s recipe for Eggplant Parmesan from 20 years ago, but I’ve tweaked it and added many more components.
This recipe uses a combination of water and flour as a batter to dip the eggplant slices prior to breading them. I also pan fry the slices using a little oil. I have moved from store-bought seasoned breadcrumbs (many preservatives) to my own seasoning. For the cheese layer, I use cottage cheese instead of ricotta, which is healthier and has more protein. Being someone who was never a big fan of cottage cheese, I can’t tell the difference in the dish and in fact, love the flavor.
Pan-fried breaded eggplant slices and a cottage cheese mixture, combined with mushrooms, bell peppers, onions, spinach, spices, herbs, and marinara, all stacked and topped with mozzarella cheese, fresh herbs, and a drizzle of balsamic vinegar. This version of Eggplant Parmesan is not only healthier, but is also packed full of flavor. I’ve made it many times for family and friends and have heard nothing but compliments, not to mention my kids love it!
Also, in case you missed my last post, be sure to enter my Giveaway of $110 gift basket worth of gluten-free, eggless Glutino Food products! For details on how to enter, go straight to this post or click here to enter through Facebook. The giveaway ends Sunday July 27th, 2014 at midnight. Good luck!
Three years ago: Chocolate Cake Pops
Two years ago: Greek-Style Eggplant Sandwich
One year ago: Poblano Cream Sauce Enchiladas
Eggplant Parmesan Stacks
INGREDIENTS
- 20 Baked Crispy Eggplant Rounds , or skip this step and use sliced round plain eggplant (see notes below)
- 12 oz marinara sauce , homemade or store bought
- 2 cups Vegan Basil Garlic Ricotta
- vegan mozzarella cheese , see notes below (optional)
- balsamic vinegar
- fresh basil or parsley , finely chopped for garnish
- olive oil
- freshly ground black pepper
- salt
- red crushed peppers , optional
For the Vegetable Layer:
- ½ medium white onion , diced
- ½ large red bell pepper , diced
- 7-8 mushrooms , white button or cremini, stems removed and diced
- 1 cup spinach , chopped
INSTRUCTIONS
To Prepare the Vegetable Layer:
- Heat 1-2 tbsp olive oil in a non-stick pan on medium heat.
- Add the chopped onions, bell peppers, spinach, and mushrooms and saute on medium-high heat, mixing frequently until they are grilled and just start to brown up. Season with some salt and set aside.
To Prepare the Layers: (see notes below)
- Spread a thin layer of marinara sauce on the bottom of a large 9x13 glass baking dish.
- Place a single layer of the Baked Crispy Eggplant Rounds.
- Top each eggplant slice with a spoon of the Vegan Basil Garlic Ricotta. Thinly spread to cover the entire eggplant.
- Sprinkle some of the sauteed veggies on top of the vegan ricotta layer.
- Repeat the previous steps creating another layer of sauce, baked crispy eggplant, vegan ricotta cheese, and sauteed veggies until all the eggplants have been used, ending with sauce at the very top.
- Sprinkle vegan mozzarella (if using) on top of the final sauce layer. Top with any remaining veggies (if there are some left).
- Bake in the oven at 375 degrees until the mozzarella cheese on top is completely melted and the sauce/eggplants are heated through (15-20 minutes).
- Drizzle some balsamic vinegar over the dish, red crushed peppers, garnish with some freshly chopped parsley and/or basil, and freshly ground black pepper. Serve hot with a side of salad or home-made garlic bread!
Tina P
Can I use the already breaded eggplant from Trader Joes?
anjali
I’ve never used that product from TJ (didn’t even realize they had that product there), but yes, using already breaded eggplant from TJ for this recipe should work just fine with this same filling! Let me know how it turns out! Just curious…does that product from TJ contain eggs?
Tina P
I dont think it has eggs! I use it all the time
anjali
thanks! i’ll have to check them out next time i’m at TJ! Let me know if you end up trying this recipe with the cottage cheese and veggies! Both my kids love it.
Priya
Hey Anjali,
I am so sorry about your dad, just read the posts. Reading those posts made me cry 🙂 I know that nothing can console you much but passing on my condolences to you and your family. It’s a touching post & wishing you all the strength you could possibly get!
anjali
Thank you so much for your kind words Priya. It’s been a tough past month, and very difficult to get back into things and into life, but we are trying really hard. My kids have been instrumental in keeping me positive. Evenings are very difficult, but I know things will get better over time. I’m trying to keep busy and stay positive by thinking about how fortunate we are with everything having to do with my dad and the life we shared with him. Thanks again for your thoughts and wishes.
Amy Dalal
I just made this today and I will definitely be making this again. The only change I would make is to peel the skin off the eggplant. We just didn’t like the chewy texture however otherwise it’s a great flavorful dish. I also used less cottage cheese (personal preference) and subbed in mozzarella. Thanks Anjali 😉
Nirali
Made this yesterday (to pair with the fresh spicy sauce from your blog) and it was delicious! I didn’t have cottage/ricotta cheese along with the necessary vegetables on hand so just sprinkled parm in the middle & ontop and used asparagus/onion/bell peppers as the stuffing. The breading technique was awesome. Looking forward to trying more of your recipes.
anjali
I’m so excited you tried out this recipe and loved it…it’s a favorite of mine and dear to my heart! Your version sounds great…I think I may actually have to try it sometime myself! Thanks again for the comment and following! Let me know if you’re every looking for something in specific or need any recs!
P.D.
Eggplant Parmesan with home made sauce was good. I add cottage cheese and sime veg.. very testy .