Description
Classic Eggplant Parmesan features tender fried eggplant slices layered with rich marinara sauce and melted mozzarella and Parmesan cheese. This comforting Italian-American dish is crispy on the outside, soft inside, and topped with bubbling cheese baked to perfection. Serve it with garlic bread or a fresh salad for a delicious meal.
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 eggplant 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, no thinner. Sprinkle slices with salt and place in a colander to drain while preparing other ingredients. Set up three shallow bowls with flour and seasonings, whisked eggs with mustard and cream, and breadcrumb mixture with Parmesan, parsley, and garlic salt.
- Bread the Eggplant: Pat each eggplant slice dry between paper towels one at a time. Dredge each slice in the flour mixture, then dip both sides in the egg mixture, removing excess egg. Coat generously in the breadcrumb mixture, turning several times for full coverage.
- 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 needed and add oil if necessary. Remove with a slotted spatula and drain on cooling racks over a baking sheet or paper towels for maximum crispiness.
- Assemble the Dish: Spread about 1/3 cup marinara sauce in the bottom of a 9×13-inch baking dish. Layer one-third of the fried eggplant slices, then spread sauce over them and sprinkle with one-third of the mozzarella and Parmesan cheeses. Repeat layering two more times to make three layers total.
- Bake: Bake uncovered at 375° F for 25-30 minutes until the top is bubbly and hot. Optionally, broil at 450° F for a few minutes to brown the top, watching carefully to avoid burning.
- Serve: Serve hot with garlic bread or olive oil bread dip for a classic Italian meal experience.
Notes
- Use organic eggplants that are small, firm, glossy, and heavy for best flavor and texture.
- If eggplants are large, peeling is recommended to reduce bitterness.
- Slice eggplant no thinner than ¼ inch to avoid flimsy pieces.
- Salting the eggplant draws out moisture for extra crispiness once patted dry before breading.
- Freshly grate Parmesan cheese from a block for the breadcrumb mixture for optimal flavor.
- Use low-moisture, whole milk mozzarella for best melting and texture.
- Recommended marinara brands include Rao’s or Carbone for authentic taste.
- Ensure oil is hot enough before frying to keep breading intact and crispy.
- Adjust stove temperature as needed during frying to maintain even browning.
- A large cast iron or enamel skillet works best for frying eggplant evenly.
- Alternatively, bake breaded eggplant slices at 400° F for up to 18 minutes, flipping halfway for a healthier option.
- Air fry breaded slices at 375° F for 5-6 minutes per side until golden if preferred.
- Make ahead: fry slices, cool completely, store in airtight container up to 2 days, then assemble and bake.
- Freeze fried eggplant slices on a plate for 1-2 hours, then transfer to freezer bags for up to 3 months.
- Store leftovers refrigerated for up to 3 days or frozen up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 24 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 6 g
- Protein: 18 g
- Cholesterol: 105 mg
