An eggplant parm for every situation.
Gooey. Cheesy. Savory. Crispy. There’s a lot to love about Eggplant Parmesan. While it’s utterly beloved in Italian cuisine, it has a reputation for being difficult to do properly. We’re putting that concept to rest! Giada’s classic Eggplant Parmesan is a labor of love and takes some time to assemble, but it’s easy to do - and well-worth every minute. Don’t have the time? Worry not - we’ve got 3 other ways to do it.
Fun fact: the “Parmesan” in “Eggplant Parmesan” likely has nothing to do with the city of Parma or the cheese that comes from there. The word is probably derived from the Sicilian term “parmiciana,” which refers to the thin wooden planks that form window shutters. This refers to the overlapping sheets of eggplant that comprise the dish!
Eggplant Parm takes time to assemble, so be sure to give yourself enough time to enjoy the process. A homemade sauce, individually breaded slices of eggplant, all layered together with fresh mozzarella and Parmesan… trust us, it’s worth every minute it takes to assemble. Reserve this dish for a beautiful Sunday dinner, or an occasion. It will most certainly be the talk of the dinner table.
Behold, our solution to Eggplant Parm without any of the mess or fuss. While not as decadent as the original, this sheetpan version still gives you that same rich eggplant flavor with a crunchy-cheesy top.
If you’re all about the crispy-crunch, these miniature Eggplant Parm stacks are for you. The individual slices mean nothing ever runs the risk of getting soggy, and these are an incredibly fun bite for a dinner party.
If Eggplant Parm became a pasta, it would be Pasta Alla Norma. Rich cheese, savory eggplant, bright tomato sauce - it hits just about all the notes. PS - the leftovers? Divine.