Description
This classic Eggplant Parmesan recipe features tender, crispy breaded eggplant slices layered with marinara sauce, mozzarella, and Parmesan cheese, then baked until bubbly and golden. Perfect as a comforting vegetarian main course, it combines crunchy fried eggplant with rich, gooey cheese for a delicious and satisfying 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
- 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 eggplants into ¼-inch slices for best texture. Sprinkle slices with salt and place in a colander to draw out moisture.
- Prepare Breading Stations: In three shallow bowls, set out the flour mixture (flour, onion powder, paprika), the egg mixture (eggs, Dijon mustard, heavy cream), and the breadcrumb mixture (Panko, Parmesan, parsley, garlic salt).
- Pat Dry and Bread Eggplant: Pat each eggplant slice completely dry using paper towels. Dredge each slice thoroughly in the flour mixture, then dip both sides in the egg mixture, removing any excess egg to prevent sogginess. Finally, coat slices evenly with the breadcrumb mixture.
- Fry the Eggplant: Heat vegetable oil over medium-high heat to 350° F in a large skillet. Fry eggplant slices in batches without overcrowding, cooking each side for 2-3 minutes until golden brown. Adjust heat as needed to maintain temperature. Drain on cooling racks or paper towels for maximum crispiness.
- Assemble the Casserole: Spread 1/3 cup marinara sauce on the bottom of a 9 x 13-inch baking dish. Layer one-third of the eggplant slices, top with sauce, and sprinkle with one-third of the mozzarella and Parmesan cheeses. Repeat layering two more times, ending with cheese on top.
- Bake: Bake uncovered at 375° F for 25-30 minutes until hot and bubbly. Optionally, broil at 450° F for a few minutes to brown the top, watching carefully to prevent burning.
- Serve: Let cool slightly and serve with garlic bread or olive oil bread dip for a complete meal.
Notes
- Use organic, firm eggplants with glossy skin for best flavor and size.
- If eggplants are very large, peel the skin to avoid bitterness.
- Salting and patting dry eggplant slices is crucial for crispiness.
- Use freshly grated Parmesan from a block for the breadcrumb mixture for optimal flavor.
- Low moisture, whole milk mozzarella (like Galbani or Dragone) works best for melting.
- Rao's or Carbone marinara sauces enhance the dish's flavor quality significantly.
- Ensure the oil is hot before frying to keep breading intact and crispy.
- Adjust stove heat as needed when frying to avoid burning or sogginess.
- Use a large cast iron or enamel skillet for even frying results.
- You can bake or air fry eggplant slices as alternatives to frying, though frying yields best texture.
- Make ahead by frying eggplant slices, cooling, then assembling and baking when ready.
- Store leftovers in an airtight container refrigerated up to 3 days or freeze up to 3 months.
- To freeze fried eggplant slices, freeze on a plate first, then transfer to freezer bags for best results.
- Clean as you go during prep and frying to minimize mess and stress.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe)
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 630 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 18 g
- Cholesterol: 110 mg
