Rao’s Eggplant Parmesan is a beloved dish that brings the comfort of Italian cuisine to your table. Known for its rich flavors, this dish combines crispy eggplant, tangy marinara sauce, and gooey cheese. It’s perfect for family dinners or special occasions.
Preparing Rao’s Eggplant Parmesan is easier than you think. With the right ingredients and steps, you can recreate this restaurant-quality meal at home. This article will guide you through the process in simple, clear language.
Whether you’re a beginner or an experienced cook, these instructions will help you make a delicious dish. Let’s dive into the ingredients, preparation tips, and step-by-step cooking guide to ensure your eggplant parmesan is a hit.
Why Choose Rao’s Eggplant Parmesan?
Rao’s is famous for its authentic Italian recipes and high-quality ingredients. Their marinara sauce, a key component, adds a robust flavor to the dish. This makes Rao’s Eggplant Parmesan stand out from other recipes.
The dish is versatile and can be served with pasta, salad, or garlic bread. It’s also a great option for vegetarians or anyone craving a hearty, meat-free meal. Plus, it’s freezer-friendly for make-ahead dinners.
With Rao’s, you get a balance of simplicity and gourmet taste. The recipe is straightforward, but the results are restaurant-worthy. Let’s explore what you’ll need to get started.
Ingredients for Rao’s Eggplant Parmesan
To make Rao’s Eggplant Parmesan, gather fresh and quality ingredients. Using Rao’s marinara sauce is key for authentic flavor. Here’s what you’ll need:
- 2 large eggplants (about 2 pounds total)
- 1 jar (24 oz) Rao’s Homemade Marinara Sauce
- 2 cups all-purpose flour
- 4 large eggs
- 2 cups Italian-style breadcrumbs
- 1 ½ cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 ½ cups fresh ricotta cheese
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp dried oregano
- 1 cup fresh basil leaves (optional)
- Vegetable oil (for frying)
These ingredients ensure a crispy, cheesy, and flavorful dish. You can find Rao’s marinara sauce at most grocery stores or online. Fresh eggplants and quality cheeses make a big difference.
Preparation Tips Before Cooking
Proper preparation is key to a successful dish. Start by selecting firm, shiny eggplants without soft spots. These will hold up better during cooking.
Slice the eggplant into ½-inch thick rounds for even cooking. If you prefer thinner slices, aim for ¼-inch, but avoid cutting too thin to prevent mushiness.
Set up a breading station with three shallow dishes: one for flour, one for beaten eggs, and one for breadcrumbs. This makes the coating process smooth and efficient.
Rao’s Eggplant Parmesan Cooking Instructions
Here’s the direct answer to the main query: how to cook Rao’s Eggplant Parmesan. Follow these detailed steps to create a delicious, authentic dish at home. The process involves preparing the eggplant, breading, frying, assembling, and baking.
Step 1: Prepare the Eggplant
Slice the eggplants into ½-inch rounds. Sprinkle both sides with salt and place them in a colander. Let them sit for 30 minutes to release excess moisture.
This step, called sweating, helps remove bitterness and prevents soggy eggplant. Pat the slices dry with paper towels before moving to the next step.
Step 2: Bread the Eggplant
Dip each eggplant slice into the flour, shaking off excess. Then, coat it in the beaten eggs, letting any extra drip off. Finally, press the slice into the breadcrumbs to coat evenly.
Ensure the breadcrumb coating is even for a crispy texture. Place the breaded slices on a baking sheet and set aside. This step can be done ahead of time and refrigerated.
Step 3: Fry the Eggplant
Heat ½ inch of vegetable oil in a large skillet over medium heat. Fry the breaded eggplant slices in batches, about 2-3 minutes per side, until golden brown. Avoid overcrowding the pan.
Drain the fried slices on a plate lined with paper towels. This removes excess oil and keeps the eggplant crispy. Repeat until all slices are fried.
Step 4: Assemble the Dish
Preheat your oven to 375°F (190°C). Spread a thin layer of Rao’s marinara sauce on the bottom of a 9×13-inch baking dish. Place a layer of fried eggplant slices on top.
Spoon a small dollop of ricotta cheese on each slice, followed by a sprinkle of mozzarella and Parmesan. Add another layer of marinara sauce, then repeat the layers until all eggplant slices are used.
Top the final layer with a generous amount of marinara sauce, mozzarella, and Parmesan. Sprinkle dried oregano and add fresh basil leaves if desired.
Step 5: Bake and Serve
Bake the assembled dish for 25-30 minutes, until the cheese is melted and bubbly. For a golden top, broil for 2-3 minutes, watching closely to avoid burning. Let the dish rest for 5 minutes before serving.
Serve with pasta, crusty bread, or a side salad for a complete meal. Garnish with extra basil for a fresh touch.
Baking vs. Frying: Which is Better?
Frying gives Rao’s Eggplant Parmesan its signature crispy texture. The breaded eggplant absorbs less oil when fried at the right temperature. However, baking is a healthier alternative if you’re cutting back on oil.
To bake, place breaded eggplant slices on a parchment-lined baking sheet. Lightly spray with cooking oil and bake at 400°F for 20 minutes, flipping halfway. The texture will be less crispy but still delicious.
Choose based on your preference for taste versus health. Frying is traditional, but baking works well for a lighter dish.
Storing and Reheating Tips
Rao’s Eggplant Parmesan stores well for leftovers. Place cooled portions in an airtight container and refrigerate for up to 3 days. For longer storage, freeze for up to 2 months.
To reheat, bake at 350°F for 15-20 minutes until warmed through. If frozen, thaw in the fridge overnight before reheating. Avoid microwaving to maintain the crispy texture.
Nutritional Information
Here’s a breakdown of the nutritional content for a serving of Rao’s Eggplant Parmesan (based on 6 servings). This helps you plan your meal based on dietary needs.
| Nutrient | Amount per Serving | % Daily Value |
|---|---|---|
| Calories | 450 kcal | 23% |
| Total Fat | 25g | 38% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 90mg | 30% |
| Sodium | 800mg | 33% |
| Total Carbohydrates | 40g | 13% |
| Dietary Fiber | 6g | 24% |
| Sugars | 8g | – |
| Protein | 18g | 36% |
*Note: Values are approximate and based on standard ingredients. Percentages are based on a 2,000-calorie diet.
This table helps you understand the dish’s nutritional profile. It’s rich in protein and fiber but higher in fat due to frying and cheese. Adjust portion sizes to fit your dietary goals.
Serving Suggestions
Rao’s Eggplant Parmesan pairs well with simple sides. Serve with spaghetti tossed in Rao’s marinara sauce for a classic Italian meal. A fresh green salad with balsamic vinaigrette complements the dish’s richness.
For a heartier meal, add garlic bread or roasted vegetables. A glass of red wine, like Chianti, enhances the Italian flavors. These pairings make the dish feel like a restaurant experience.
Make-Ahead and Freezing Options
To save time, prepare the eggplant slices and bread them in advance. Store them in the fridge for up to 24 hours before frying. You can also assemble the entire dish and refrigerate it before baking.
For freezing, assemble the dish but don’t bake it. Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Bake from frozen at 375°F for 45-50 minutes.
These options make Rao’s Eggplant Parmesan perfect for busy weeknights. You can enjoy a homemade meal with minimal effort.
Common Mistakes to Avoid
Don’t skip the sweating step for the eggplant. This prevents a watery dish and enhances flavor. Also, ensure the oil is hot enough when frying to avoid greasy eggplant.
Avoid overloading the baking dish with sauce. Too much sauce can make the dish soggy. Use just enough to coat each layer for the best texture.
Summary
Rao’s Eggplant Parmesan is a delicious, comforting dish that’s easy to make at home. With high-quality ingredients like Rao’s marinara sauce, you can achieve authentic Italian flavors. The recipe involves simple steps: preparing, breading, frying, assembling, and baking the eggplant.
This dish is versatile, perfect for family dinners or meal prep. Whether you fry or bake, the result is a cheesy, crispy, and flavorful meal. Follow the tips and steps in this article to enjoy restaurant-quality eggplant parmesan at home.
FAQ
What makes Rao’s Eggplant Parmesan special?
Rao’s Eggplant Parmesan uses their signature marinara sauce, known for its rich, authentic taste. The combination of crispy eggplant and melty cheese creates a comforting dish. It’s easy to prepare and perfect for any occasion.
Can I make Rao’s Eggplant Parmesan healthier?
Yes, bake the eggplant slices instead of frying to reduce oil. Use less cheese or opt for low-fat versions. The dish will still be flavorful with these adjustments.
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze for up to 2 months. Reheat in the oven to maintain crispiness.
Can I use a different sauce for this recipe?
While Rao’s marinara sauce is recommended for authenticity, you can use another high-quality marinara. Homemade sauce or other brands work, but the flavor may vary slightly.
Is Rao’s Eggplant Parmesan vegetarian?
Yes, the dish is vegetarian as it contains no meat. Ensure your cheeses are vegetarian-friendly, as some Parmesan brands use animal rennet. Check labels before buying.