Description
Classic Eggplant Parmesan recipe featuring crispy breaded eggplant slices layered with marinara sauce and melted mozzarella and parmesan cheeses, baked to bubbly perfection for a comforting Italian-inspired main dish.
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 (recommended brands Rao's or Carbone)
- 3 cups shredded mozzarella cheese, divided (use low moisture, whole milk mozzarella like Galbani or Dragone)
- ½ cup grated Parmesan cheese, divided
Instructions
- Prep Work: Preheat the oven to 375° F about 20 minutes before baking. Slice the eggplants into ¼-inch slices, ensuring they are not too thin. Sprinkle slices with salt and place in a colander to drain while prepping other ingredients. Set up three shallow bowls with flour mixture (flour, onion powder, paprika), egg mixture (eggs, Dijon mustard, heavy cream), and breadcrumb mixture (Panko, parmesan, parsley, garlic salt).
- Bread the Eggplant: Pat each eggplant slice completely dry with paper towels. Dredge first in the flour mixture, then dip both sides in the egg mixture, shaking off excess to avoid sogginess. Coat generously in the breadcrumb mixture, turning to cover both sides multiple times.
- Fry: Heat vegetable oil in a large skillet over medium-high heat to 350° F. Fry eggplant slices in batches without overcrowding, browning each side for 2-3 minutes until golden brown. Adjust heat as needed to maintain temperature. Remove slices with a slotted spatula and place on cooling racks over a baking sheet for maximum crispiness, or on paper towels if racks are unavailable. Repeat with remaining slices.
- Assemble and Bake: 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, then spoon marinara sauce over them, followed by one-third of the combined mozzarella and parmesan cheese. Repeat the layering two more times to create three total layers of eggplant, sauce, and cheese. Bake uncovered at 375° F for 25-30 minutes until the top is hot and bubbly. Optionally, broil at 450° F for a few minutes to brown the top, watching carefully to avoid burning.
- Serve: Serve hot with garlic bread with cheese or olive oil bread dip for a complete meal.
Notes
- Use organic eggplants if possible; smaller ones with smooth glossy skin and firm but not hard texture yield the best slices.
- If the eggplant is large, peeling may be necessary to reduce bitterness.
- Slice eggplant no thinner than ¼-inch for sturdiness during frying.
- Salting eggplant draws out moisture, helping produce a crispier fried crust after patting dry.
- Freshly grated Parmesan cheese adds superior flavor to breading; use high quality like Belgioioso.
- Low moisture whole milk mozzarella is ideal for topping; brands like Galbani or Dragone work best.
- Using high-quality marinara such as Rao's or Carbone elevates the dish significantly.
- Ensure oil is fully heated before frying to maintain breading integrity and crispiness.
- Adjust heat during frying as needed to avoid burning or undercooking.
- A large cast iron skillet (10-inch or larger) provides optimal frying results.
- Clean as you go to minimize end cleanup after frying.
- For an easier version, skip assembly and serve the fried eggplant with marinara sauce for dipping.
- Baking alternative: Bake breaded slices at 400° F for up to 18 minutes, flipping halfway, instead of frying.
- Air frying alternative: Spray slices with oil and air fry at 375° F for 5-6 minutes per side until golden.
- Make-ahead: Fry slices, cool completely, and store in airtight container up to 2 days. Assemble and bake when ready.
- Freeze fried slices after flash freezing on a plate for 1-2 hours, then transfer to freezer bags; freeze up to 3 months. Thaw before assembly and baking.
- Store leftovers refrigerated up to 3 days or frozen up to 3 months.
- There are approximately 6 generous servings in this recipe.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 7 g
- Protein: 18 g
- Cholesterol: 95 mg
