Cook Time: 50 minutes
Total Time: 1 hour 30 minutes
Servings: 6
This Eggplant Parmesan is a timeless Italian dish that’s sure to impress! It’s super simple to whip up and features the crispiest, most delicious breading, all layered with rich marinara sauce, parmesan cheese, and gooey mozzarella!🍴🍴🍴
Ingredients:
Eggplant:
- 2 small eggplants, weighing about 680 g in total
- 1 teaspoon of salt
Flour:
- 62.5 g of all-purpose flour
- 0.5 teaspoon of onion powder
- 0.5 teaspoon of paprika
Eggs:
- 3 large eggs, whisked until well combined
- 1 teaspoon of Dijon mustard
- 1 tablespoon of heavy cream (optional)
Breadcrumbs:
- 120 g of Panko breadcrumbs
- 100 g of grated Parmesan cheese
- 3 tablespoons of freshly chopped parsley
- 0.75 teaspoon of garlic salt
For Frying:
- Vegetable oil, enough to cover the slices halfway
For Baking:
- 680 g of marinara sauce (check notes for brand suggestions)
- 336 g of shredded mozzarella, divided
- 50 g of grated Parmesan cheese, divided
Directions:
Prep Work:
- Preheat the oven to 375° F degrees about 20 minutes before you’re ready to bake.
- Slice the eggplant into ¼-inch slices, no thinner, or they’ll be flimsy. Slightly thicker is fine.
- Sprinkle the slices with salt and transfer them to a colander while you measure out the remaining ingredients.
- Combine the flour, egg, and breadcrumb mixtures in 3 separate shallow bowls.
Bread the Eggplant:
- Pat each slice completely dry with between paper towel. Do this one at a time as you bread them.
- Dredge completely in the flour mixture.
- Dip each side in the egg mixture until just coated, and use the edge of the bowl to remove any excess. (Too much egg left on the eggplant can bleed through the breading, which will make it less crispy.)
- Coat each slice generously with the breadcrumbs, turning to coat on each side a few times.
Fry:
- Heat oil over medium-high heat to 350° F. Once hot and glistening, add the first batch of eggplant slices; don’t overcrowd the skillet. Brown on each side for 2-3 minutes, until golden. If the oil gets too hot, turn it down slightly, and turn it up again later if needed. Add additional oil as needed throughout frying.
- Remove with a slotted spatula. If possible, set cooling racks over a baking sheet and let the eggplant cool on top for maximum crispiness. Otherwise, transfer to a paper towel-lined plate. Repeat with the remaining eggplant.
Assemble and Bake:
- Spread about 1/3 cup of marinara sauce on the bottom of a 9 x 13-inch baking dish.
- Add one-third of the eggplant slices. Spread marinara sauce over each slice and sprinkle with one-third of the mozzarella/parmesan cheese.
- Repeat twice to create 3 layers total. (Eggplant, sauce, cheese. Eggplant, sauce, cheese.)
- Bake uncovered at 375° F for 25-30 minutes, until the top is hot and bubbly. (Optional: Broil at 450 for a few minutes to brown the top more if desired. Watch it carefully during this time.)
- Serve with garlic bread with cheese or my olive oil bread dip!
Tips & Notes:
- Eggplant: I prefer to use organic eggplant as it's often smaller, which creates perfectly sized circles when sliced. Look for glossy, smooth (not wrinkly) skin with vibrant color. The outside should be firm, but not rock hard. It should feel heavy, which indicates that it's ripe and juicy.
- If your eggplant is very large, consider peeling it as the skin may be bitter.
- I use 2 medium eggplants for this recipe; together, they weigh 1.5 pounds and make approximately 30 fried eggplant slices.
- Be sure to create slices no thinner than 1/4-inc; otherwise, it'll be flimsy.
- Salting the eggplant draws out excess moisture that we later pat dry for extra crispy results!
- Breading: Freshly grated Parmesan adds a lot of flavor to the breading. I grate Belgioioso Parmesan from a block. I use 4C Plain Panko Breadcrumbs.
- Mozzarella: Low-moisture, whole-milk mozzarella has the best consistency for this dish. I use Galbani or Dragone mozzarella.
- Marinara: I highly recommend serving this with Rao's or Carbone for a restaurant-quality dish. It makes all the difference.
- Make sure the oil is sufficiently heated before you add the eggplant; this ensures the breading stays intact as it should fry immediately. Otherwise, it can get soggy and won’t be as crispy.
- Make adjustments to the heat (up/down), as needed throughout frying.
- A large (10-inch or larger) Enamel Cast Iron skillet will achieve great results when frying.
- Clean as you go. By the time I’m ready to fry, I’ve wiped down the counter, and I always wash the dishes as I go. This way ay you’re not left with a big mess to clean up afterward.
- To skip assembly, serve the Fried Eggplant with marinara sauce for dipping!
- Frying Alternatives (Though I recommend frying for best results.)
- To bake instead of fry: Place on a baking sheet and drizzle with oil. Bake at 400°or for up to 18 minutes, or until golden, flipping halfway through.
- To air Fry: Spray with oil and air fry at 375° F 5-6 minutes per side, until golden.
- Make-Ahead Method: To prepare the eggplant, start by frying the slices as directed. Once they're done, let them cool completely before storing them in an airtight container for up to two days. When you're ready to serve, layer them in a casserole dish with your choice of sauce and cheese, then bake according to the instructions. If you want to save some for later, you can freeze the fried eggplant slices on a plate for about 1-2 hours. After that, just stack them in a freezer bag and pop them in the freezer for up to three months. When you're ready to use them, simply thaw and then assemble and bake!
- Storage: Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
Nutrition:
Calories: 579kcal, Carbohydrates: 33g, Protein: 28g, Fat: 38g, Saturated Fat: 15g, Polyunsaturated Fat: 10g, Monounsaturated Fat: 10g, Trans Fat: 0.1g, Cholesterol: 151mg, Sodium: 2000mg, Potassium: 523mg, Fiber: 3g, Sugar: 6g, Vitamin A: 1410IU, Vitamin C: 11mg, Calcium: 576mg, Iron: 3mg
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