Americanized Eggplant Parmesan
Here is a straightforward way to make Americanized Eggplant Parmesan at home, with a clear ingredient list and step-by-step instructions you can follow without guesswork. Most of the time is hands-off while the oven does its thing, which makes it an easy one to fit around other dishes. Read through the tips before you start — a couple of small details go a long way with this one.
- Level Medium
Ingredients
- 1 small Eggplant, approx. 300–400 g
- Salt
- 1 Mozzarella roll, approx. 300 g
- 100 g Flour
- 1 Egg
- 25 ml Milk
- 100 g Panko
- ½ tsp Garlic Powder
- ½ tsp Black Pepper
- ½ tsp Dried Oregano
- 20 g + 20 g Parmigiano Reggiano, grated
- Canola or olive oil in a sprayer
- 1 Jar pasta sauce, approximately 300–400 g
- 15 g Fresh basil leaves
Method
- Cut off the top and bottom of the eggplant and slice it into six slices of equal thickness.
- Salt both sides of each eggplant slice generously and place the slices between several layers of paper towel.
- Weight the eggplant slices down with something heavy, such as a cast-iron frying pan, an encyclopedia, or an obese cat.
- Let the eggplant slices rest under weight for at least an hour, until they have released a substantial amount of moisture.
- Preheat the oven to 180°C.
- Slice the mozzarella roll into six slices of equal thickness and arrange on fresh paper towels and let stand for about 20 minutes while you prepare the following steps.
- Put the flour in a wide, flat bowl.
- Whisk the egg and milk together in a second wide, flat bowl.
- In a third wide, flat bowl, combine the panko, garlic powder, pepper, oregano and 20 g of Parmigiano.
- Dredge the eggplant slices first in flour, then in the egg/milk mixture, then in the panko.
- Spray oil on the inside of the air fryer and on one side of each eggplant slice.
- Lay eggplant slices in the air fryer basket, oiled side down, then spray the top side with additional oil. You may need to work in batches, since probably not all slices will fit in the basket at once.
- Cook in the air fryer at 180°C for 10–12 minutes, turning halfway through.
- While the eggplant is cooking, spread a thin layer of pasta sauce on the bottom of a rectangular baking pan.
- When the eggplant is done, place the slices on top of the pasta sauce in the baking pan.
- Lay one slice of mozzarella on top of each slice of eggplant.
- Pour one large spoonful of pasta sauce over each slice.
- Sprinkle the remaining 20 g of Parmigiano evenly over all slices.
- Bake for 20–30 minutes or until the sauce is bubbling.
- Turn the oven to Broil and brown the cheese on top for 2–3 minutes.
- Remove from oven and arrange fresh basil leaves on top.
- Cover with aluminum foil and allow to stand while you boil fusilli or penne pasta, which the eggplant parmigiana will be served on top of.
Tips for the best Americanized Eggplant Parmesan
- Preheat the oven fully before anything goes in — a cold start changes the texture.
- Let the egg come up to room temperature for 15 minutes before cooking so it cooks evenly.
- Do not crowd the pan. Cook in batches if needed so everything browns instead of steaming.
- Read the whole method before you start and measure out the 14 ingredients first — it keeps the pace relaxed once the heat is on.
Variations
- Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
- Swap the egg for silken tofu — keep the cooking time similar and check for doneness.
- Individual portions: divide into ramekins or a muffin tin and reduce the baking time by about a third.
Serving ideas
Serve hot with rice, potatoes or crusty bread, and something green on the side.
Storage
Best eaten fresh. Leftovers keep covered in the fridge for 2 days; reheat in a hot pan or oven rather than the microwave to bring the crispness back.
Frequently asked questions
What can I substitute for eggplant?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Is Americanized Eggplant Parmesan vegetarian?
Yes — this version is vegetarian as written. Always check packaged ingredients if you have strict requirements.
Can I make Americanized Eggplant Parmesan ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
Is this Americanized Eggplant Parmesan recipe hard to make?
It is rated hard: 14 ingredients and 22 steps. Follow the order and the tips above and it is very forgiving.
Adapted from Wikibooks Cookbook, CC BY-SA 4.0 — source
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