Eggplant parmesan—layered, rich, and undeniably comforting. But what side dish goes with eggplant parmesan? That’s the question that haunts even the most seasoned home cook. You’ve perfected the main dish, with its mozzarella cheese bubbling golden, the tomato basil sauce simmered to perfection, and that crispy, tender eggplant stacked high.
Now, you need the perfect accompaniment.
Here’s the truth: the right side can elevate your eggplant parmesan from a satisfying meal to an unforgettable dining experience. Whether it’s the rustic charm of roasted vegetables, the refreshing bite of a Caesar salad, or the indulgence of a creamy risotto, this article will guide you through the best options to round out your meal.
By the end, you’ll have a repertoire of sides that not only complement but enhance your eggplant parmesan, turning dinner into something truly special.
What Side Dish Goes with Eggplant Parmesan
| Side Dish | Flavor Profile | Texture | Complementary Elements | Preparation |
|---|---|---|---|---|
| Garlic Bread | Buttery, Garlicky | Crispy, Soft | Enhances richness, adds crunch | Baked or toasted |
| Caesar Salad | Tangy, Creamy | Crunchy, Crisp | Balances richness with freshness | Tossed with dressing |
| Roasted Vegetables | Earthy, Sweet | Tender, Caramelized | Complements savory layers | Oven-roasted |
| Risotto | Creamy, Rich | Soft, Velvety | Adds luxury, mirrors cheese | Stirred to perfection |
| Panzanella | Fresh, Tangy | Crunchy, Soft | Adds freshness, contrasts textures | Tossed, marinated |
Vegetables and Sides
Roasted Vegetables: The Rustic Companion
There’s something about the earthy, slightly caramelized notes of roasted vegetables that makes them the perfect sidekick to eggplant parmesan. Think zucchini, bell peppers, and grilled asparagus. They bring a rustic charm to the plate, balancing the richness of the eggplant with their light, crisp edges. A dash of olive oil, a sprinkle of Italian herbs, and a hot oven are all you need. Roast them until they’re golden at the edges and tender inside, allowing their natural sweetness to shine.
But don’t stop at just one vegetable. Ratatouille, for instance, can transform a simple side into a celebration. This Provençal dish brings together eggplant, zucchini, and tomatoes in a harmonious blend of flavors that complement the marinara sauce of the main dish without overwhelming it. It’s like inviting the whole garden to the table, with each bite bursting with summer’s best.
Salads: Crisp, Refreshing Contrasts
Sometimes, all you need is a bright, crisp salad to cut through the rich layers of eggplant parmigiana. Caesar salad is a classic choice—a mix of crunchy romaine, creamy dressing, and sharp Parmesan cheese that dances on the palate. But let’s think outside the box. Panzanella, with its chunks of Italian bread soaked in the juices of ripe tomatoes and vinaigrette, brings a delightful textural contrast that’s hard to beat. The bread absorbs the flavors, yet retains just enough bite to keep things interesting.
For a touch of the Mediterranean, arugula salad with lemon vinaigrette is a revelation. Its peppery leaves, dressed simply, offer a refreshing bite that pairs beautifully with the creamy, cheesy layers of the main dish. Toss in some fresh basil and mozzarella cheese for added depth, and you’ve got a side that’s as vibrant as it is simple.
Grains and Pasta: The Heartier Sides
When you want something a bit more substantial, grains like quinoa or couscous come to the rescue. They soak up flavors beautifully, making them ideal for serving alongside eggplant parmesan. Cooked in vegetable broth and mixed with roasted garlic and fresh herbs, these grains offer a nutty, wholesome side that’s both satisfying and healthy.
Then there’s risotto, the ultimate comfort food. Creamy, rich, and endlessly versatile, it pairs like a dream with the tomatoey goodness of the eggplant dish. A lemon zest risotto can bring a bright, zesty note, while a Parmesan risotto echoes the cheesy layers of the main course, tying everything together in a glorious, indulgent feast.
Bread: Because No Italian Meal Is Complete Without It
It’s hard to imagine an Italian meal without bread—the perfect tool for mopping up any leftover marinara sauce. Garlic bread is the obvious choice, its buttery, garlicky goodness a comforting, familiar friend. But consider bruschetta for a more sophisticated twist. Topped with ripe tomatoes, balsamic reduction, and a hint of fresh basil, it’s a simple yet elegant side that adds a burst of fresh flavor to the meal.
And let’s not forget about the humble garlic knots. Soft, pillowy, and oozing with garlic butter, they’re the kind of indulgent side that you’ll keep reaching for, long after the eggplant parmesan is gone. Because sometimes, more is just more.
Pasta Dishes
Spaghetti: The Classic Companion
Ah, spaghetti—the quintessential Italian sidekick. There’s a reason it’s been a go-to for generations. Twirling those long, tender strands around a fork, with a little marinara sauce clinging to each bite, brings a sense of familiarity, of comfort. It’s as if the eggplant parmesan was meant to be joined by a humble bowl of spaghetti, dressed in its simple sauce, allowing the boldness of the eggplant to take center stage while still delivering a satisfying, hearty accompaniment.
But there’s more to pasta than just the basics.
Pappardelle: A Ribbon of Richness
When it comes to pairing pasta with a dish as rich as eggplant parmigiana, pappardelle is a revelation. These wide ribbons of pasta, with their tender, slightly chewy texture, hold onto sauces like no other. Imagine them bathed in a silky tomato basil sauce, with just a hint of Parmesan cheese. It’s a match that feels indulgent yet surprisingly balanced, where every mouthful is a delightful tangle of flavors and textures.
Penne: The All-Purpose Partner
Then there’s penne, sturdy and versatile, perfect for catching every bit of sauce. Baked into a creamy tomato sauce, with a scattering of fresh mozzarella cheese that melts into gooey goodness, it becomes a dish that stands proudly alongside the main course. The slight bite of the pasta, the creaminess of the sauce—it’s a combination that works effortlessly with the rich, layered nature of eggplant parmigiana.
Penne doesn’t demand the spotlight, but its presence is unmistakable, a reliable partner that enhances the entire meal.
Risotto: The Unexpected Twist
And sometimes, pasta doesn’t even have to be pasta. Risotto—creamy, luxurious—makes a perfect side for those who crave a little something different. Picture this: a lemon zest risotto, its bright, tangy notes cutting through the richness of the eggplant, or perhaps a Parmesan risotto that echoes the cheesy layers in the main dish, binding the meal together in a harmonious symphony.
The beauty of risotto lies in its versatility. Whether you choose to add a touch of balsamic reduction for sweetness or keep it simple with just olive oil and Italian herbs, it’s a dish that offers endless possibilities, each one as satisfying as the last.
The question, of course, is not just what side dish goes with eggplant parmesan, but how to choose just one when there are so many delicious options to explore.
Bread and Grains
Garlic Bread: The Essential Indulgence
When the scent of garlic bread wafts through the kitchen, you know something good is about to happen. It’s that warm, buttery slice, crisp on the edges, soft in the center, kissed by garlic and herbs, that makes you pause—just for a moment—before diving in. Whether it’s served alongside eggplant parmesan or as a prelude to the main event, it’s impossible to resist.
But garlic bread doesn’t have to be ordinary. Try brushing it with a touch of olive oil before adding the garlic butter. Add a sprinkle of Italian herbs and a dusting of Parmesan cheese on top, then toast it until golden brown. It’s a simple elevation, but one that turns this classic into something just a bit more special.
Bruschetta: The Fresh Bite
Now, let’s talk bruschetta. There’s something about that crunchy bread topped with juicy, ripe tomatoes, a drizzle of balsamic reduction, and fresh basil that feels like summer on a plate. It’s light yet satisfying, the perfect counterpoint to the rich, layered flavors of eggplant parmigiana.
Don’t be afraid to experiment here. Add a touch of mozzarella cheese or a hint of garlic in the topping mix. The goal is to create a balance—something bright, fresh, and with just enough acidity to cut through the richness of the main dish.
Quinoa: The Modern Grain
If you’re in the mood for something a little less traditional, quinoa might be the way to go. Cook it up with a bit of vegetable broth instead of water to infuse it with extra flavor, then mix in roasted vegetables or a handful of fresh herbs. The nutty flavor of quinoa, paired with its light, fluffy texture, makes it a fantastic side that’s both healthy and filling.
Quinoa is all about flexibility. Add some lemon zest for brightness or toss in a bit of arugula salad for a peppery bite. It’s the kind of grain that adapts to whatever flavors you throw at it, making it a versatile choice when you’re thinking about what side dish goes with eggplant parmesan.
Risotto: The Creamy Comfort
And then, there’s risotto—the dish that requires just a bit of patience but rewards you with every creamy, rich bite. Start with a base of onions sautéed in olive oil, then slowly stir in your Arborio rice and vegetable broth.
As it cooks, the rice releases its starches, transforming the dish into something irresistibly creamy. Finish it off with a handful of Parmesan cheese and a touch of lemon zest to cut through the richness. This isn’t just a side; it’s an experience.
Risotto can be customized endlessly—try adding sautéed mushrooms or a drizzle of balsamic reduction for depth. Or keep it simple, letting the creamy texture stand alone, a perfect foil to the bold flavors of eggplant parmesan.
And just like that, the humble grain becomes something more—a side dish that holds its own.
Desserts to Complement Eggplant Parmesan
Tiramisu: The Classic Italian Ending
There’s something about tiramisu that feels like the perfect way to end an Italian meal. It’s rich, creamy, with layers of mascarpone cheese, espresso-soaked ladyfingers, and just a hint of cocoa powder on top. The bitterness of the coffee balances out the sweetness, and that little kick of cocoa at the end? A sigh of satisfaction.
Tiramisu doesn’t just sit on your plate; it demands your attention. The creamy texture plays against the slightly crunchy, soaked layers in a dance that’s almost too good to interrupt. Almost. It’s a dessert that doesn’t apologize for its decadence, and really, why should it?
Panna Cotta: The Silky Alternative
If tiramisu is the bold declaration, then panna cotta is the quiet, elegant whisper. This creamy, custard-like dessert is silky smooth, with just the right amount of sweetness. It’s light enough to follow the hearty richness of eggplant parmesan, but with a texture that makes you close your eyes and savor every spoonful.
Top it with a drizzle of balsamic reduction or a scattering of fresh berries, and you’ve got a dessert that’s as visually stunning as it is delicious. The vanilla bean notes come through with every bite, subtle yet unmistakable, like a secret you’re glad to have stumbled upon.
Gelato: The Cool, Refreshing Finish
When the meal has been rich, sometimes you just want something cool, something that refreshes rather than overwhelms. Gelato is your answer. Whether it’s lemon, pistachio, or the classic vanilla and chocolate, gelato offers that smooth, creamy texture with a lighter touch. It’s like a gentle nudge rather than a full embrace, leaving you satisfied but not weighed down.
Think about a scoop of lemon gelato after a bite of eggplant parmigiana—the acidity and brightness cutting through the layers of cheese and tomato, waking up your palate, making you ready for the next bite. Or maybe pistachio—that nutty, almost savory flavor playing off the richness of the dish, a perfect balance that leaves you wondering, why don’t we eat this more often?
Cannoli: The Crispy, Creamy Delight
And then there’s cannoli—those crispy shells filled with sweetened ricotta cheese, perhaps with a few chocolate chips or candied citrus peel mixed in. They’re playful, fun, and just a bit messy, the kind of dessert that makes you smile as you eat it.
Cannoli don’t demand much from you, except maybe the willingness to get a little powdered sugar on your nose. They’re the dessert equivalent of a good laugh with friends, a light-hearted end to a meal that’s been full of bold, intense flavors. And really, who doesn’t want to end their meal on a high note like that?
Wine and Cocktail Pairings
Red Wine: The Bold Companion
When you think of eggplant parmesan, your mind might immediately drift toward a glass of red wine. And rightly so. There’s a certain magic in the way a good Chianti or Sangiovese pairs with the rich layers of tomato sauce and Parmesan cheese. The acidity of these wines cuts through the creaminess, while the tannins provide that necessary structure, grounding the dish in a way that makes each bite, each sip, a harmonious experience.
But don’t just stop at Chianti. Barbera is another fantastic choice, with its bright acidity and cherry notes that complement the slight bitterness of the eggplant. It’s like the wine was made for it, each flavor enhancing the other, leaving you wondering if there could be a more perfect match.
White Wine: The Unexpected Twist
Now, I know what you’re thinking—white wine with eggplant parmigiana? Absolutely. Vermentino or Soave might surprise you. They offer a crisp, clean contrast to the richness of the dish, their citrusy notes acting as a refreshing counterbalance.
Imagine the way a Vermentino, with its zesty, almost saline edge, could lift the flavors of the dish, bringing out the nuances you might have missed with a heavier red. It’s a pairing that defies expectations, but once you try it, you’ll see why it works.
Cocktails: The Playful Pairings
But let’s not forget about cocktails—sometimes, a well-crafted drink can bring a whole new dimension to your meal. Negroni, with its bittersweet blend of gin, Campari, and vermouth, is a bold choice, one that mirrors the richness and complexity of eggplant parmesan. Each sip is a contrast, the bitterness of the Campari highlighting the sweetness of the tomato basil sauce in unexpected ways.
Or consider a Limoncello Spritz—light, refreshing, with just enough citrus to cleanse your palate between bites. It’s playful, a bit whimsical, and a delightful way to cut through the heartiness of the meal. The bubbles dance on your tongue, a perfect match for the textures and layers of the dish.
Sparkling Wines: The Effervescent Choice
And then, there’s Prosecco. Bubbly, light, with a touch of sweetness, it’s the kind of wine that can turn any meal into a celebration. It doesn’t overpower the dish; instead, it complements it, lifting the flavors with every effervescent sip. The slight sweetness of Prosecco pairs wonderfully with the savory, cheesy goodness of eggplant parmigiana, making each mouthful feel like a toast to good food, good wine, and the joy of sharing them both.
So, what side dish goes with eggplant parmesan? Maybe it’s not a dish at all, but a well-chosen glass of wine or a cocktail that turns the meal into something truly unforgettable.
Garnishes and Finishing Touches
Fresh Herbs: The Green Crown
There’s a kind of magic that happens when you scatter a handful of fresh herbs over a dish just before serving. Basil—that sweet, fragrant king of Italian cuisine—brings an aromatic lift that’s nothing short of transformative. Tear the leaves with your hands; don’t even think about a knife. The oils release with the gentlest touch, and when those vibrant green pieces land on the eggplant parmesan, it’s like watching a painter’s final brushstroke on a masterpiece.
But basil isn’t the only herb worth considering. Fresh parsley, with its bright, grassy flavor, adds a pop of color and a clean, crisp contrast to the richness below. It’s the kind of garnish that doesn’t just sit there; it interacts with the dish, bringing a little light into the layers of tomato and cheese. And if you’re feeling adventurous, a bit of oregano or even thyme can lend an unexpected twist—a tiny bit of earthiness that pulls everything together in the most delightful way.
Parmesan Shavings: The Umami Boost
There’s a reason Parmesan cheese is a staple in so many Italian dishes. Its nutty, salty tang is like a secret weapon, adding depth and complexity to even the simplest recipes. So why not finish your eggplant parmigiana with a few delicate shavings of this golden goodness?
Use a vegetable peeler to get those long, thin curls that melt slowly, mingling with the tomato sauce and adding a layer of umami that’s impossible to resist. It’s a simple touch, but one that can elevate the entire dish from good to extraordinary.
Balsamic Drizzle: The Unexpected Sweetness
Now, here’s where things get a bit interesting. A balsamic reduction—sticky, sweet, and just a bit tangy—drizzled over the top of the dish can change everything. It’s a bold move, I’ll admit, but one that pays off with every bite. The vinegar’s acidity cuts through the richness, while its sweetness complements the tomatoes in a way that’s almost surprising.
It’s not about dousing the dish; it’s about precision. A few thin lines of balsamic reduction across the top, a whisper of flavor that makes your taste buds sit up and take notice. It’s the kind of garnish that turns a familiar dish into something new, something you want to savor just a little bit longer.
Cracked Black Pepper: The Final Note
You know that moment when you take the first bite, and there’s just a hint of heat that wasn’t there before? That’s the magic of cracked black pepper. Freshly ground, it’s not just about adding spice—it’s about enhancing the flavors already present. The warmth it brings is subtle but unmistakable, a quiet hum in the background that makes everything taste just a bit more alive.
Sprinkle it over the top just before serving, letting those tiny flecks settle into the Parmesan and herbs. It’s a finishing touch that’s almost invisible but absolutely essential, the kind of detail that might make someone wonder why your eggplant parmesan tastes just a little bit better than anyone else’s.
Olive Oil: The Glossy Finish
And finally, a drizzle of extra virgin olive oil. But not just any olive oil—go for the good stuff. The kind that’s cold-pressed, with a deep green hue and a flavor that’s peppery and robust. A light drizzle over the dish gives it that final touch of luxury, a glossy finish that catches the light and makes the whole plate look irresistible.
It’s not just about appearance, though. The oil adds a subtle richness, a fruitiness that plays off the tomato basil sauce and the mozzarella cheese in ways that are almost too good to describe. Just a little bit, right at the end—because sometimes, it’s the smallest touches that make the biggest difference.
And with that, your eggplant parmesan isn’t just a meal—it’s an experience, one that leaves you wondering what side dish goes with eggplant parmesan, or if it even needs one at all.
FAQ on What Side Dish Goes With Eggplant Parmesan
What vegetables pair well with eggplant parmesan?
Roasted zucchini, bell peppers, and asparagus are perfect vegetable sides. Their slight caramelization and earthy flavors balance the richness of the eggplant parmigiana. Toss them with a bit of olive oil and Italian herbs before roasting, and you’ve got a side that sings with flavor.
Is pasta a good side dish for eggplant parmesan?
Yes, pasta is a fantastic side. A simple spaghetti with marinara sauce or a creamy risotto can complement the flavors of eggplant parmesan beautifully. The pasta absorbs the sauce, and the creamy textures add a comforting layer to the meal, making it even more satisfying.
Should I serve bread with eggplant parmesan?
Absolutely, garlic bread is a must. The crispy, buttery texture pairs wonderfully with the rich, saucy layers of the eggplant parmigiana. Alternatively, bruschetta offers a fresher take, with tomato, basil, and a drizzle of balsamic reduction, adding a bright contrast to the dish.
Can I serve a salad with eggplant parmesan?
A crisp salad is a great side. Caesar salad with its crunchy romaine and creamy dressing works well. Or go for a Caprese salad—the freshness of tomatoes, mozzarella cheese, and basil balances the richness of the eggplant parmesan, making the meal feel light and refreshing.
What grain dishes go well with eggplant parmesan?
Quinoa and couscous are excellent grain options. Cooked in vegetable broth and mixed with fresh herbs, they offer a light, nutty contrast to the heaviness of the eggplant parmesan. Add some lemon zest for brightness, and you’ve got a side dish that complements the main course perfectly.
Can I serve eggplant parmesan with risotto?
Yes, risotto is a creamy, luxurious side that pairs beautifully. A lemon zest risotto brings brightness, while a Parmesan risotto mirrors the cheese in the eggplant parmesan, creating a harmonious meal. The creamy texture of the risotto complements the layered richness of the main dish.
Is wine a good pairing with eggplant parmesan?
Red wine like Chianti or Sangiovese pairs beautifully with eggplant parmesan. The acidity cuts through the richness, while the tannins provide structure. If you prefer white, try Vermentino—its crisp, citrusy notes offer a refreshing contrast. Both options elevate the flavors of the dish.
What are some unique side dishes for eggplant parmesan?
Consider panzanella—a bread salad with Italian bread, tomatoes, and vinaigrette—for a fresh and crunchy side. Another unique option is cannellini beans with garlic and rosemary. Their creamy texture and subtle flavors complement the boldness of the eggplant parmigiana without overshadowing it.
How can I add a finishing touch to eggplant parmesan?
Finish with fresh basil leaves or a drizzle of balsamic reduction for an extra layer of flavor. Parmesan shavings add a nutty, salty kick, while cracked black pepper provides subtle heat. A final drizzle of olive oil gives the dish a glossy, luxurious appearance.
Can I serve eggplant parmesan with a cocktail?
Certainly, a Negroni or Limoncello Spritz pairs well with eggplant parmesan. The Negroni’s bittersweet notes complement the dish’s richness, while the Limoncello Spritz adds a light, citrusy contrast. These cocktails enhance the overall dining experience, adding a playful twist.
Conclusion
When considering what side dish goes with eggplant parmesan, the possibilities are both exciting and endless. Each option brings its own flair—whether it’s the rustic charm of roasted vegetables, the refreshing crunch of a Caesar salad, or the creamy indulgence of a well-crafted risotto. The right side doesn’t just fill the plate; it elevates the entire meal, making every bite more memorable.
Parmesan cheese, mozzarella, and marinara sauce sing in harmony when paired with the right accompaniments, whether it’s a crisp garlic bread or a playful Limoncello Spritz. The key is balance—finding flavors and textures that enhance, not overpower, the rich layers of the eggplant parmesan.
So, as you prepare your next meal, let your creativity flow. Choose sides that complement and complete your dish, turning a simple dinner into a culinary experience that lingers long after the last bite.