Eggplant Parmesan is one of those dishes that quietly proves a point. Slice by slice, layer by layer, it shows how vegetables can become rich, satisfying, and deeply comforting without pretending to be anything else. Eggplant absorbs flavor beautifully, turning tender and almost creamy when cooked slowly with tomato sauce and cheese.
Traditionally shared at family tables, this dish is built with patience. Eggplant is salted, rested, cooked, layered, and baked each step adding depth and care. It’s not rushed food. It’s food made to gather people, fill the kitchen with warmth, and leave leftovers that somehow taste even better the next day.
In the Let’s Veg lifestyle, Eggplant Parmesan represents confidence in vegetables. It doesn’t hide them, grind them up, or disguise them. It celebrates them. It’s proof that vegetables can carry a classic comfort dish on their own and still feel familiar, generous, and satisfying.
Eggplant Parmesan
Ingredients
Equipment
Method
- Prepare the Eggplant
- Lay eggplant slices on a baking sheet and sprinkle lightly with salt.
- Let sit 15-20 minutes, then pat dry.
- Cook the Eggplant
- Brush slices with olive oil and bake at 400°F (205°C) for 20 minutes, flipping once.
- Dip slices in egg, then breadcrumb mixture, and pan-fry in olive oil until golden.
- Lower oven to 375°F (190°C).
- Spread a thin layer of sauce in a baking dish.
- Layer eggplant, sauce, mozzarella, and Parmesan.
- Repeat, finishing with sauce and cheese.
- Cover loosely with foil and bake 25 minutes.
- Uncover and bake 15-20 minutes until bubbly and golden.
- Let rest 10 minutes before slicing and serving.