Description
This classic Eggplant Parmesan recipe features crispy breaded eggplant slices fried to golden perfection, layered with rich marinara sauce and melted mozzarella and Parmesan cheese, then baked until bubbly and delicious. Perfect as a hearty vegetarian main course, it pairs wonderfully with garlic bread or olive oil bread dip.
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
Breadcrumbs
- 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 (low moisture, whole milk mozzarella preferred)
- 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. Sprinkle them with salt and place in a colander to draw out moisture while you prepare the other ingredients.
- Prepare Breading Stations: Set up three shallow bowls: one with the flour mixed with onion powder and paprika, one with the whisked eggs, Dijon mustard, and optional heavy cream, and one with the panko breadcrumbs mixed with grated Parmesan, chopped parsley, and garlic salt.
- Bread the Eggplant: Pat each eggplant slice dry between paper towels to remove excess moisture. Dredge each slice thoroughly in the flour mixture, then dip both sides into the egg mixture, allowing excess egg to drip off. Finally, coat each slice generously with the breadcrumb mixture, turning a few times for an even crust.
- Fry the Eggplant: Heat vegetable oil in a large skillet over medium-high heat to 350° F. Fry the eggplant slices in batches without overcrowding, about 2 to 3 minutes per side, until golden and crisp. Adjust heat as needed to maintain oil temperature. Remove slices with a slotted spatula and drain on cooling racks set over a baking sheet or on paper towels.
- Assemble the Dish: Spread 1/3 cup of marinara sauce on the bottom of a 9 x 13-inch baking dish. Arrange a layer of fried eggplant slices on top. Spread marinara sauce over the slices and sprinkle with one-third of the mozzarella and Parmesan cheeses. Repeat this layering two more times, ending with cheese on top.
- Bake: Place the assembled dish in the oven at 375° F and bake uncovered for 25 to 30 minutes, until the top is hot and bubbly. Optionally, broil at 450° F for a few minutes to brown the cheese, watching carefully to avoid burning.
- Serve: Serve immediately with garlic bread with cheese or olive oil bread dip for a complete meal.
Notes
- Use organically grown, medium-sized eggplants with firm, glossy skin for the best flavor and texture.
- If eggplants are large, peeling the skin can reduce bitterness.
- Slicing eggplant at least ¼-inch thick ensures sturdy slices that hold breading well.
- Salting the eggplant before breading helps remove excess moisture for crispier results.
- Freshly grate Parmesan from a block for optimal flavor in the breadcrumb mixture.
- Use low moisture whole milk mozzarella like Galbani or Dragone for the best melting consistency.
- I recommend Rao's or Carbone marinara sauces for an authentic restaurant-quality taste.
- Ensure the frying oil is hot before adding eggplant to keep the breading intact and crispy.
- Adjust heat during frying to maintain an ideal temperature of 350° F.
- A large (10-inch or larger) enamel cast iron skillet works well for frying.
- Clean as you go to avoid a large mess after frying.
- To serve without assembly, enjoy fried eggplant slices dipped in marinara sauce.
- Baking or air frying alternatives are possible but frying yields the best crispiness.
- Make-ahead tip: fry slices, cool completely, store refrigerated for 2 days or frozen for up to 3 months before assembling and baking.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 6 g
- Protein: 18 g
- Cholesterol: 110 mg
