Description
Eggplant Parmesan is a classic Italian-American dish featuring crispy breaded eggplant slices layered with marinara sauce and melted mozzarella and Parmesan cheese, then baked to bubbly perfection. This recipe involves frying the eggplant to achieve a crisp texture before assembling and baking, resulting in a comforting and flavorful meal perfect for dinner or a special occasion.
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° F about 20 minutes before baking. Slice the eggplant into ¼-inch slices; slightly thicker slices are acceptable, but thinner will be flimsy. Sprinkle the slices with salt and place them in a colander to draw out moisture while preparing the other ingredients. Combine flour, onion powder, and paprika in one shallow bowl; whisk eggs with Dijon mustard and heavy cream in a second bowl; mix Panko breadcrumbs, grated Parmesan, parsley, and garlic salt in a third bowl.
- Bread the Eggplant: Pat each eggplant slice dry thoroughly using paper towels, one at a time. Dredge each slice in the flour mixture, coating completely. Dip each slice in the egg mixture, coating both sides lightly and removing excess egg to prevent sogginess. Finally, press each slice into the breadcrumb mixture, coating both sides well to ensure a crispy crust.
- Fry the Eggplant: Heat vegetable oil in a large skillet over medium-high heat until it reaches 350° F. Add eggplant slices in batches without overcrowding the pan. Fry each side for 2-3 minutes until golden brown. Adjust heat as needed to maintain temperature and add oil if necessary. Remove fried slices using a slotted spatula and place on cooling racks over a baking sheet or on paper towels to maintain crispiness. Repeat with remaining slices.
- Assemble the Dish: Spread about 1/3 cup marinara sauce on the bottom of a 9 x 13-inch baking dish. Arrange one-third of the fried eggplant slices in a single layer on top. Spoon marinara sauce over each slice and sprinkle with one-third of the combined mozzarella and Parmesan cheese. Repeat layering two more times to create three layers total of eggplant, sauce, and cheese.
- Bake: Bake uncovered at 375° F for 25-30 minutes until the cheese is melted, hot, and bubbly. Optionally, broil at 450° F for a few minutes to brown the top further — watch closely to prevent burning.
- Serve: Let the dish cool slightly before serving. This eggplant Parmesan pairs beautifully with garlic bread or olive oil bread dip for a satisfying meal.
Notes
- Use organic eggplants when possible for better size and flavor. Choose firm, glossy, and heavy eggplants.
- If using large eggplants, peel them as the skin may be bitter.
- Maintain ¼-inch thickness for eggplant slices to avoid flimsy texture.
- Salting eggplant slices draws out moisture, improving crispiness when fried.
- Freshly grate Parmesan cheese for maximum flavor in the breadcrumb coating.
- Use low-moisture, whole milk mozzarella like Galbani or Dragone for ideal melting.
- High-quality marinara brands like Rao's or Carbone enhance the dish significantly.
- Ensure oil is hot enough before frying to keep breading intact and crispy.
- Adjust heat during frying to prevent burning or sogginess, adding oil as necessary.
- A large (10-inch or larger) enamel cast iron skillet is best for frying eggplant.
- To save time, fry eggplant in advance and refrigerate or freeze before baking.
- For a healthier alternative, bake eggplant slices at 400° F for up to 18 minutes, flipping halfway, or air fry at 375° F for 5-6 minutes per side.
- Eggplant Parmesan can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months.
- Serve fried eggplant with marinara as a quick appetizer to skip baking.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 6 g
- Sodium: 750 mg
- Fat: 26 g
- Saturated Fat: 10 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 22 g
- Cholesterol: 110 mg
