Mom’s Best Eggplant Parmesan
Mom’s Best Eggplant Parmesan is made with chopped eggplants lightly sautéed until golden brown, then topped with a layer of fresh marinara sauce, grated Parmigiano-Reggiano cheese, and fresh basil. It’s simple, easy, and delicious!! Mom’s recipe makes a very light, gluten-free, and very tasty Eggplant Parmesan. And, it’s one of her best eggplant dishes because it requires minimal work.
Mom’s Best Eggplant Parmesan
A wonderful side dish, our mom’s best eggplant parmesan is ideal to serve all summer long, and this happens to be our family’s favorite. It’s a deconstructive way to make an eggplant parmesan – and it is the easiest recipe you will find.
Our mom’s method is a simple one. Nothing fancy – but the results always turn out AMAZING!
Her recipe consists of only 5 ingredients. And a simple method of making her parmesan. Mom’s Best Eggplant Parmesan is so good and tasty; once you try it, you will go back for more!
The flavors are so vibrant and fresh-tasting. When you add freshly made marinara sauce along with some grated Parmigiano cheese and fresh basil on top, it takes it to a whole new level!
No need to weigh it down with breadcrumbs or tons of shredded mozzarella. Only a few fresh ingredients are all you need, adding a lot of flavor to the tender eggplants.
Because her method of making this dish is so easy and simple, you’ll want to make her recipe all year long! It is so good, we can’t wait for you to try our mom’s eggplant parmesan recipe!
Great Tips: How to Buy the Best Eggplants?
- When looking for eggplants, look for ones that are firm, not soft to the touch.
- Also, try holding one in each hand to find the ones that are lighter in weight.
- The lighter ones in weight. These are not loaded with seeds, which makes the eggplant taste bitter. The more seeds, the more bitter the eggplants will taste.
- Plus, the lighter the eggplant is in weight, the better the quality, and the tastier when grilled, sautéed, or roasted.
Ingredients Needed for Mom’s Best Eggplant Parmesan:
For our mom’s best eggplant parmesan recipe, you will need the following ingredients:
- 2 large eggplants
- 1/2 cup of vegetable or olive oil
- 1 to 2 cups of prepared Mom’s Quick Marinara Sauce
- 1/4 cup grated Parmigiano-Reggiano cheese
- freshly chopped basil leaves
How to Make Mom’s Best Eggplant Parmesan?
If this is your first time making a simple eggplant parmesan? No worries, this is a relatively easy recipe to follow. Plus, our full recipe card is located at the bottom. But first, let’s go through our steps so you’ll know what’s involved before you start.
1. First, cut and chop the eggplants to about 1 to 2-inch pieces.
2. In a deep skillet, heat about 1/2 cup of oil on medium heat.
3. When the oil is hot, carefully add the eggplant to fill the bottom of the skillet. Sauté for a minute or so, watching them and turning them until they are golden brown.
4. Remove and drain on 2 to 3 sheets of paper towels in a deep foil pan. Spread evenly onto paper towels; this will help drain the oil from eggplants very well.
5. Add another layer of paper towels on top of the eggplant and continue to sauté and drain on top of paper towels again.
6. Once you have finished cooking all the eggplant. Place another 2 sheets of paper towels on top. Lightly press down on top, and set aside for about 15 minutes or more, allowing them to continue to drain the oil.
QUICK NOTE: The longer you leave them in paper towels, the better the paper towels will absorb the excess oil, leaving the eggplant less oily.
7. When ready to serve. Lightly warm up some marinara sauce. Remove and discard all paper towels.
8. Transfer the sautéed eggplants to a serving platter. Spoon marinara sauce over the eggplant. Sprinkle with grated Parmesan cheese and fresh chopped basil on top. Allow the flavors to meld and infuse for a few minutes before serving. Then serve.
Serves 6 to 8
Storing
Best to store any leftovers in a sealed container and keep it chilled in the refrigerator. It will stay fresh for up to 4 days. Make eggplant sandwiches for lunch the next day – they’re even better!
A Delicious Side Dish
Mom’s Best Eggplant Parmesan is delicious, and it is also best served warm or at room temperature. So you can make this ahead and allow the flavors to infuse into the eggplants. Try this recipe – you won’t be disappointed.
ENJOY!
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Mom's Best Eggplant Parmesan
Yield:
6 to 8 servings
Prep Time:
5 minutes
Cook Time:
15 minutes
Total Time:
20 minutes
Mom's Best Eggplant Parmesan is made with chopped eggplants lightly sautéed until golden brown, then topped with a layer of fresh marinara sauce, grated Parmigiano-Reggiano cheese, and fresh basil. It's simple, easy, gluten-free, and delicious!!
No Ratings
Ingredients
- 2 large eggplants - rinsed
- 1/2 cup of vegetable or olive oil, and extra as needed
- 1 to 2 cups of prepared Mom's Quick Marinara Sauce
- 1/4 cup grated Parmigiano-Reggiano cheese
- freshly chopped basil leaves
Instructions
- First, cut and chop the eggplants to about 1 to 2-inch pieces.
- In a deep skillet, heat about 1/2 cup of oil on medium heat. When the oil is hot, carefully add the eggplant to fill the bottom of the skillet. Sauté for a minute or so, watching them and turning them until they are golden brown.
- Remove and drain on 2 to 3 sheets of paper towels in a deep foil pan. Spread evenly onto paper towels, this will help drain the oil from eggplants very well. Add another layer of paper towels on top of the eggplant and continue to sauté and drain on top of paper towels again.
- Once you have finished cooking all the eggplant. Place another 2 sheets of paper towels on top. Lightly press down on them, and set aside for about 15 minutes or more, allowing them to continue to drain the oil. The longer you leave them in paper towels, the better the paper towels will absorb the excess oil, leaving the eggplant less oily.
- When ready to serve. Lightly warm up some marinara sauce. Remove and discard all paper towels.
- Transfer the chopped eggplants to a serving platter. Spoon lightly with marinara sauce over the eggplant. Sprinkle with grated Parmesan cheese and fresh chopped basil on top. Allow the flavors to meld and infuse for a few minutes before serving. Then serve.
- Serves 6 to 8
Nutrition Information:
Yield: 6 to 8 servings Serving Size: 1 servingAmount Per Serving: Calories: 160Total Fat: 13.9gCarbohydrates: 10.6gFiber: 5.3gSugar: 5.6gProtein: 1.3g
Happy Cooking! 🙂
Thanks for stopping by!
Anna and Liz 🙂
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Your eggplant parm looks so good and so healthy! You know what's funny? I have never cooked with eggplant. Can you believe it? It's just one of those things that I have been intimidated by, that and making a bread with yeast! I think every cook has something that they're intimidated with! xoxo, Jackie
Gosh, me too! I am still intimidated about making certain things, like home-made pasta- I know it sounds easy right? But I have yet to make some. So funny how we think…:) Anna
Oh please do!! , We would love to be a guest on your blog! You are an amazing woman! :)Anna and Liz
Eggplant parm is seriously one of my favorite meals of all time! Have to try your version!