Description
Eggplant Parmesan is a classic Italian dish featuring breaded and fried eggplant slices layered with rich marinara sauce and melted mozzarella and Parmesan cheese, baked to bubbly perfection. This recipe delivers crispy, golden eggplant with a flavorful, cheesy bake that’s perfect for a comforting dinner.
Ingredients
Scale
Eggplant
- 2 small eggplants, about 1 ½ lbs. total
- 1 teaspoon salt
Flour Mixture
- ½ cup all-purpose flour
- ½ teaspoon onion powder
- ½ teaspoon paprika
Egg Mixture
- 3 large eggs, whisked well
- 1 teaspoon Dijon mustard
- 1 tablespoon heavy cream, optional
Breadcrumb Mixture
- 2 cup Panko breadcrumbs
- 1 cup grated Parmesan cheese
- 3 tablespoons freshly chopped parsley
- ¾ teaspoon garlic salt
For Frying
- Vegetable oil, enough to cover the slices by half
For Baking
- 24 oz. marinara sauce
- 3 cups shredded mozzarella cheese, divided
- ½ cup grated Parmesan cheese, divided
Instructions
- Prep Work: Preheat your oven to 375° F about 20 minutes before baking. Slice the eggplants into ¼-inch thick slices and sprinkle with salt. Place the slices in a colander and let them drain while you prepare the other ingredients. Set up three shallow bowls for flour, egg mixture, and breadcrumb mixture.
- Bread the Eggplant: Pat each eggplant slice completely dry with paper towels. First, dredge the slices in the flour mixture, coating fully. Then dip each slice in the egg mixture, coating lightly and removing excess egg. Finally, thoroughly coat each slice in the breadcrumb mixture on both sides.
- Fry: Heat vegetable oil in a skillet over medium-high heat to 350° F. Fry the eggplant slices in batches without overcrowding, cooking 2-3 minutes per side until golden brown. Keep adjusting the heat as necessary and add oil if needed. Remove the fried slices onto cooling racks or paper towels to maintain crispiness.
- Assemble and Bake: Spread about 1/3 cup marinara sauce on the bottom of a 9×13-inch baking dish. Arrange one-third of the fried eggplant slices over the sauce. Spoon additional marinara sauce on each slice and sprinkle with one-third of the mozzarella and Parmesan cheese. Repeat layering two more times. Bake uncovered at 375° F for 25-30 minutes until hot and bubbly. Optionally, broil at 450° F for a few minutes to brown the top, watching carefully.
- Serve: Enjoy your eggplant parmesan hot, optionally with garlic bread or olive oil bread dip for a complete meal.
Notes
- Use organic eggplants for smaller, ripe, and juicy slices with glossy skin. For large eggplants, consider peeling the skin if bitter.
- Slice eggplants no thinner than ¼ inch to avoid flimsy pieces.
- Salting the eggplant helps draw out moisture, making the fried slices crispier after patting dry.
- Freshly grate Parmesan cheese for the breadcrumb mixture for maximum flavor.
- Use low moisture, whole milk mozzarella for the best texture in baking.
- Choose a high-quality marinara sauce like Rao’s or Carbone for a restaurant-quality flavor.
- Make sure oil is hot before frying to keep the breading intact and crispy.
- Adjust heat as needed during frying to maintain the oil temperature and prevent burning.
- A large enamel cast iron skillet works best for frying the eggplant slices evenly.
- Clean as you go to avoid a messy kitchen post-cooking.
- To skip assembly, serve fried eggplant slices with marinara sauce for dipping.
- Frying alternatives: bake at 400° F for up to 18 minutes flipping halfway or air fry at 375° F for 5-6 minutes per side until golden.
- Fried eggplant slices can be made ahead, stored refrigerated for 2 days or frozen for 3 months before assembling and baking.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
