Eggplant Parmesan: A Crowd-Pleasing Dish for Kids

Shakorah WennerstenApril 6, 2024

3 minutes read

Eggplant Parmesan, a beloved Italian-American classic, holds a special place in the hearts and stomachs of many. Beyond its delectable layers of crispy eggplant, tangy tomato sauce, and gooey melted cheese lies a rich history and versatility that make it not only a culinary delight but also a practical choice for feeding large groups of kids.

A Brief History of Eggplant Parmesan:

The origins of Eggplant Parmesan, or Melanzane alla Parmigiana as it’s known in Italy, can be traced back to the southern regions of Italy. Despite its name, Parmesan cheese is not a prominent ingredient in the traditional Italian dish. Instead, thinly sliced eggplant is typically fried until golden brown, layered with tomato sauce and mozzarella cheese, and baked until bubbly and golden.

The dish made its way to the United States with Italian immigrants in the late 19th and early 20th centuries. Over time, it evolved to include Parmesan cheese, hence the name “Eggplant Parmesan.” Today, it has become a staple of Italian-American cuisine, cherished for its hearty flavors and comforting appeal.

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Feeding a Large Group of Kids:

When it comes to feeding a crowd of hungry kids, Eggplant Parmesan shines as a practical and crowd-pleasing option. Here’s why:

Nutritional Value: Eggplant is a nutrient-rich vegetable packed with vitamins, minerals, and dietary fiber. By incorporating eggplant into the dish, Eggplant Parmesan offers a wholesome and nutritious meal for growing children.

Vegetarian-Friendly: In an age where dietary preferences and restrictions are diverse, Eggplant Parmesan provides a satisfying vegetarian option that appeals to a wide range of tastes. Its hearty texture and savory flavors make it a satisfying alternative to meat-based dishes.
Easy to Prepare in Bulk: Eggplant Parmesan lends itself well to batch cooking, making it ideal for serving large groups. By assembling multiple trays of Eggplant Parmesan, hosts can ensure that there’s enough to go around without spending hours in the kitchen.
Customizable and Versatile: While the classic recipe for Eggplant Parmesan is timeless, it also offers ample opportunities for customization. From adding extra vegetables to experimenting with different cheeses or sauces, hosts can tailor the dish to suit the preferences and dietary needs of the kids they’re serving.

Kid-Friendly Appeal: With its crispy exterior, gooey cheese, and savory sauce, Eggplant Parmesan is a hit with kids of all ages. Even picky eaters are likely to enjoy the familiar flavors and comforting textures of this Italian-American favorite.

Eggplant Parmesan transcends its culinary roots to become a practical and beloved option for feeding large groups of kids. With its rich history, nutritional benefits, and universal appeal, it’s no wonder that this classic dish continues to hold a cherished place on family dinner tables and school cafeteria menus alike. Whether served at a family gathering, school event, or community fundraiser, Eggplant Parmesan is sure to delight the taste buds and bring smiles to the faces of all who enjoy it.

Print Recipe

Modern Eggplant Parmesan

Prep Time1 15

Course: Dinner,

Ingredients

Ingredients:

2 medium-sized eggplants

Salt
Pepper
2 cups all-purpose flour

4 large eggs beaten
2 cups Italian-style breadcrumbs
1 cup grated Parmesan cheese plus extra for serving

2 cups marinara sauce
2 cups shredded mozzarella cheese
2 Cups Poblano chopped

1 cup chopped sweet Vidalia onion
Fresh basil leaves chopped, for garnish (optional)

Instructions

Preheat the oven to 375°F (190°C). Grease a large baking sheet with cooking spray.

Slice the eggplants into 1/4-inch thick rounds. Place the slices in a colander and sprinkle them generously with salt. Let them sit for about 30 minutes to draw out excess moisture. Rinse the salt off the eggplant slices and pat them dry with paper towels.
Set up a breading station with three shallow bowls. Place the flour in the first bowl, beaten eggs in the second bowl, and breadcrumbs mixed with grated Parmesan cheese in the third bowl. Dredge each eggplant slice in the flour, shaking off any excess. Dip it into the beaten eggs, allowing any excess to drip off, then coat it evenly in the breadcrumb mixture. Place the coated eggplant slices on the prepared baking sheet in a single layer.
Bake the breaded eggplant slices in the preheated oven for 15-20 minutes, or until they are golden brown and crispy. Remove from the oven and set aside.

Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish. Arrange half of the baked eggplant slices in a single layer over the sauce. Top the eggplant slices with more marinara sauce, then sprinkle half of the shredded mozzarella cheese over the sauce. Repeat the layering process with the remaining eggplant slices, marinara sauce, and mozzarella cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the sauce is bubbly and the cheese is melted and golden brown. Remove the foil during the last 5 minutes of baking to allow the cheese to brown slightly.
Once baked, let the Eggplant Parmesan cool for a few minutes before serving. Garnish with chopped fresh basil leaves and additional grated Parmesan cheese, if desired. Serve hot, accompanied by crusty bread or cooked pasta, for a satisfying meal.