Description
This classic Eggplant Parmesan recipe features perfectly breaded and fried eggplant slices layered with rich marinara and melted mozzarella and Parmesan cheese, baked to bubbly perfection. This comforting Italian-American dish offers a crispy, cheesy, and savory experience that's ideal for family dinners or special occasions.
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 (about 2 cups)
For Baking
- 24 oz marinara sauce (recommended Rao's or Carbone brand)
- 3 cups shredded mozzarella cheese, divided
- ½ cup grated Parmesan cheese, divided
Instructions
- Preheat Oven: Preheat the oven to 375° F about 20 minutes before baking to ensure it reaches the ideal temperature for baking the assembled dish.
- Prepare Eggplant: Slice the eggplant into ¼-inch thick slices, ensuring slices are not thinner to avoid flimsy texture. Sprinkle the slices with 1 teaspoon salt and transfer them to a colander to draw out excess moisture.
- Set Up Breading Stations: In three separate shallow bowls, combine the flour with onion powder and paprika, whisk the eggs with Dijon mustard and optional heavy cream, and mix Panko breadcrumbs with grated Parmesan, parsley, and garlic salt for coating.
- Dry and Bread Eggplant: Pat each eggplant slice dry with paper towels to remove moisture. Dredge each slice thoroughly in the flour mixture, dip both sides in the egg mixture removing excess, then coat generously with the breadcrumb mixture, pressing to ensure even coverage.
- Heat Oil: Heat vegetable oil in a large skillet over medium-high heat to 350° F. Ensure the oil is shimmering and hot before frying to keep breading intact.
- Fry Eggplant: Fry slices in batches without overcrowding, cooking each side for 2-3 minutes until golden brown. Adjust heat as needed to maintain oil temperature and prevent burning. Remove slices with a slotted spatula and drain on cooling racks over a baking sheet or paper towels for maximum crispiness.
- Assemble Layers: Spread about ⅓ cup marinara sauce on the bottom of a 9x13 inch baking dish. Layer one-third of the fried eggplant slices over the sauce, spoon more marinara sauce on top, and sprinkle with one-third of the mozzarella and Parmesan cheese mixture. Repeat layering two more times to create three total layers.
- Bake: Bake the assembled dish uncovered at 375° F for 25-30 minutes until the cheese is melted, hot, and bubbly throughout.
- Optional Broil: For a browned top, optionally broil at 450° F for a few minutes, watching carefully to avoid burning.
- Serve: Serve hot with garlic bread or olive oil bread dip for a complete meal.
Notes
- Choose small to medium organic eggplants with smooth, glossy skin for best texture and flavor; peel large eggplants if skin is bitter.
- Slice eggplant no thinner than ¼ inch to maintain structure during cooking.
- Salting the eggplant beforehand draws out moisture, improving crispiness when fried.
- Use freshly grated Parmesan from a block for more robust flavor in breadcrumb mixture.
- Select low-moisture, whole milk mozzarella for optimal melting and texture.
- Marinara brands like Rao's or Carbone offer excellent restaurant-quality flavor.
- Ensure oil is hot before frying to keep breading from becoming soggy and to achieve crispiness.
- Adjust frying heat as needed to maintain proper oil temperature.
- Use a large enamel cast iron skillet (10-inch or larger) for even frying.
- To reduce mess, clean as you go while preparing and frying.
- To skip assembly, serve fried eggplant slices with marinara sauce as a dipping appetizer.
- Oven-baking alternative to frying: Arrange slices on baking sheet, drizzle with oil, bake at 400° F for up to 18 minutes flipping halfway until golden.
- Air fryer alternative: Spray slices with oil and air fry at 375° F for 5-6 minutes per side until golden.
- Make-ahead: Fry slices, cool, store refrigerated for 2 days or freeze up to 3 months; thaw before assembling and baking.
- Store leftovers in airtight container refrigerated 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: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 8 g
- Protein: 18 g
- Cholesterol: 120 mg
