Your ultimate guide to making the coziest, cheesiest, crispiest eggplant parmesan

I’ve said it before, but Italian-American food culture is truly my kryptonite. While chicken parmesan epitomizes comfort food for me, most recipes for it are incredibly similar (though my version does make sure the chicken actually stays super crisp). 

But when it comes to eggplant parmesan, there are far more variables and choices to make. I’m here to help guide you through them and set you on your way to getting dinner started. So, let’s get right into it, shall we?

Eggplant size

While many opt for large, purple globe eggplants (like the emoji), that may not always be the wisest move. For those unacquainted with the world of eggplants, they can be . . . finicky. They can act like an oil sponge, they can be bitter, they can be heavily seeded, the skin can be tough — essentially, there’s a lot to be mindful of when working with eggplant. 

In certain instances, I prefer to choose small eggplants that are about the size of mini cucumbers. While you may have to buy an inordinate amount of them to feed a crowd, they’re less generally bitter, cook up easier and more evenly and are usually simpler to work with at the core.

So, try picking up some small eggplants next time, and see if you notice a difference. Also, always opt for eggplants that are smooth and firm, with a slight shine on the skin and no dull marks or blemishes.

Peeled or not

When working with eggplants — especially in eggplant parm — I find that the skin can sometimes get in the way, add an unpleasant texture to an otherwise lovely bite or negatively impact the overall flavor profile. I once read that peeling them in strips – but leaving a bit of skin for structural integrity – is a great option to avoid any unappealing skin pieces. 

Conversely, peeling the eggplant in its entirety is also an option, but be mindful that doing so may cause more oil leeching since the flesh itself is porous, which is otherwise “protected” when the skin is intact. Additionally, the breading also helps prevent any sort of sponge-like oil incidents, creating a barrier that – when properly fried – becomes a shatteringly crisp exterior that perfectly juxtaposes the smooth, creamy interior of the hot and perfectly cooked eggplant. It’s a tricky balance, but when done right, it’s downright stellar. 

Casserole style

Many Italian-American households make eggplant parm in what I call “casserole style,” almost akin to how you’d make a ricotta-and-meat-free lasagna but with breaded and fried eggplant slices instead of pasta sheets or lasagna noodles. This manner is hearty and comforting, but it does devalue the work you put into frying the eggplant, which is also one of my biggest gripes with many chicken parm recipes. 

If you’re accustomed to this “casserole style,” feel free to stick with it, but potentially stick the fried eggplant on top of your red sauce before covering with cheese to preserve the breading’s crispiness.

Planks vs. slices

Again, eggplant parm is traditionally made with thin slices of breaded eggplant. This is lovely, but sometimes the slices get soggy, stick or meld together during the baking process or are otherwise pretty skimpy in size. I prefer working with planks, peeling the eggplant, then cutting off the top and bottom before slicing lengthwise into three to four planks depending on the size. Conversely, if you’re opting for mini eggplants, all you have to do is peel (or not), then make one or two cuts and you’re done.

To salt or not to salt

Some eggplant aficionados swear by salting as a way to remove moisture and bitterness from the vegetable, while others think it’s completely unnecessary. Truly, it depends on your eggplant: the size, the season, the region in which it was grown, etc.

Removing any bitterness can be hit or miss — it’s highly dependent on the eggplant you’ve chosen. This does, however, pre-season the eggplant before breading it and can help reduce the “sponginess” of the eggplant, allowing it to crisp up better. 

Rennet

While eggplant parm is the customary go-to vegetarian “parm” dish (personally, I’ve been smitten by Carmine’s portobello parmesan for years, but that’s a conversation for another day), many true-blue vegetarians are adamant about not consuming anything that has the name “parmesan” alongside it. 

All “real” Parmesan or Parmigiano-Reggiano cheeses — along with related cheeses like Locatelli, pecorino, romano, etc. — are made with something called rennet, which is essentially a byproduct of cheesemaking that comes from cows. 

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There are non-rennet Parmesans out there, but they may not be available at all grocery stores. If you’re adamant about not eating Parmesan that includes rennet, feel free to seek out these alt-cheeses, or conversely, up the mozzarella and omit the Parmesan altogether. Rennet comes from the stomach of a calf and is a key ingredient in high-quality Parmesan cheese, but it’s certainly something to be avoided if you’re fully vegetarian.

Styles of mozzarella

I like to swear by full-fat, low-moisture, shredded mozzarella, or even an “Italian blend,” which sometimes includes provolone, asiago, pecorino and mozzarella. Many, however, opt for fresh mozzarella. 

This part of the eggplant parm journey is totally up to you. The variations are pretty minor, and you may only notice a smidgen of a difference. The dish will be delicious and deeply comforting regardless.

That’s all, folks! To help cut this dish’s richness, be sure to pair it with a deliciously sharp and acidic green salad. Now, on to the recipe. 

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