Description
This classic Eggplant Parmesan recipe features crispy fried eggplant slices layered with rich marinara sauce and melted mozzarella and Parmesan cheeses. Perfectly golden and bubbly, it's a comforting Italian-American favorite that's great for a hearty main course.
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 (recommend Rao's or Carbone brand)
- 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, ensuring they are not too thin or thick. Sprinkle the slices with salt and place them in a colander while you prepare the other mixtures.
- Prepare Breading Mixtures: Set up three shallow bowls—one with the flour mixed with onion powder and paprika, one with the whisked eggs combined with Dijon mustard and optional heavy cream, and one with Panko breadcrumbs mixed with grated Parmesan, parsley, and garlic salt.
- Bread the Eggplant: Pat each eggplant slice dry thoroughly using paper towels. Dredge each slice completely in the flour mixture, then dip both sides in the egg mixture, removing any excess egg to prevent sogginess. Finally, coat each slice generously in the breadcrumb mixture, turning to cover both sides well.
- Fry the Eggplant: 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. Adjust heat as necessary to maintain temperature and add oil if needed. Remove slices with a slotted spatula and place on cooling racks over a baking sheet or on paper towels to stay crispy.
- Assemble the Casserole: 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. Spoon marinara sauce over them and sprinkle with one-third of the mozzarella and Parmesan cheeses. Repeat this layering two more times, for a total of three layers of eggplant, sauce, and cheese.
- Bake: Bake the assembled dish uncovered at 375° F for 25-30 minutes until the top is hot and bubbly. Optionally, broil on high (450° F) for a few minutes to brown the top, watching carefully to avoid burning.
- Serve: Let the Eggplant Parmesan rest briefly, then serve with garlic bread or olive oil bread dip for a complete meal.
Notes
- Use organic eggplants if possible for smaller, well-sized slices with glossy, firm skin.
- Salt the eggplant slices to draw out moisture and improve crispiness after frying.
- Use freshly grated Parmesan from a block for the best flavor in the breadcrumb mixture.
- Choose low-moisture, whole milk mozzarella for ideal melting and texture.
- Recommended marinara brands for an authentic taste are Rao's or Carbone.
- Make sure oil is properly heated before frying to keep breading intact and crispy.
- Adjust frying heat as needed to maintain 350° F, adding oil when it gets absorbed.
- To skip frying, bake breaded eggplant slices at 400° F for up to 18 minutes, flipping halfway.
- Alternatively, air fry slices at 375° F for 5-6 minutes per side until golden.
- Fried eggplant slices can be made ahead and refrigerated up to 2 days or frozen up to 3 months before assembling and baking.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 6 g
- Protein: 20 g
- Cholesterol: 110 mg
