Description
This classic Eggplant Parmesan recipe features crispy breaded eggplant slices, layered with rich marinara sauce and melted mozzarella and Parmesan cheeses. Perfectly fried and baked to golden perfection, it's a comforting Italian-American favorite ideal for 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 cups 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 the oven to 375 degrees Fahrenheit about 20 minutes before baking. Slice the eggplant into ¼-inch slices ensuring they are not too thin. Sprinkle slices with salt and transfer them to a colander to draw out moisture while preparing other ingredients. Combine the flour, egg, and breadcrumb mixtures each in separate shallow bowls.
- Bread the Eggplant: Pat each eggplant slice dry thoroughly with paper towels one at a time. Dredge each slice completely in the flour mixture, then dip both sides in the egg mixture making sure to remove excess egg. Finally, coat the slices generously with the breadcrumb mixture, turning slices to ensure even coating on each side.
- Fry the Eggplant: Heat vegetable oil in a large skillet over medium-high heat to 350 degrees Fahrenheit. Fry the eggplant slices in batches without crowding the pan, browning each side for 2 to 3 minutes until golden and crispy. Adjust heat as needed to maintain temperature and add oil when necessary. Remove fried slices with a slotted spatula and place on cooling racks over a baking sheet or paper towels to drain excess oil and maintain crispiness.
- Assemble the Dish: Spread about 1/3 cup marinara sauce evenly on the bottom of a 9 x 13-inch baking dish. Layer one-third of the fried eggplant slices on top, then spoon sauce over them and sprinkle with one-third of the combined mozzarella and Parmesan cheese. Repeat this layering process two more times to create three layers total with eggplant, sauce, and cheese.
- Bake: Bake the assembled dish uncovered at 375 degrees Fahrenheit for 25 to 30 minutes until the top is hot and bubbly. Optionally broil on high (450 degrees Fahrenheit) for a few minutes to brown the cheese on top, watching carefully to avoid burning.
- Serve: Serve hot, ideally with garlic bread or olive oil bread dip for an authentic Italian meal experience.
Notes
- Use organic eggplant for smaller, more tender slices with better flavor and texture.
- If eggplants are very large, peel the skin to remove bitterness.
- Salting slices and allowing them to drain removes excess moisture, resulting in crispier fried eggplant.
- Grate Parmesan fresh from the block for the best flavor in the breadcrumb coating.
- Low moisture, whole milk mozzarella offers optimal melting and creaminess in this dish.
- Recommended marinara brands include Rao's or Carbone for restaurant-quality flavor.
- Make sure oil is hot before frying to keep breading intact and crispy.
- Use a large (10-inch or bigger) enamel cast iron skillet for even frying results.
- To bake instead of fry, drizzle slices with oil and bake at 400 degrees Fahrenheit for 18 minutes, flipping halfway through.
- Air frying option: Spray slices with oil and air fry at 375 degrees Fahrenheit for 5 to 6 minutes per side.
- Fried eggplant slices can be made ahead and refrigerated for 2 days or frozen for up to 3 months before assembling and baking.
- Store leftovers in airtight containers in the refrigerator for up to 3 days or freeze for 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 680 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 18 g
- Cholesterol: 95 mg
