Description
This classic Eggplant Parmesan recipe features crispy fried eggplant slices layered with rich marinara sauce and melted mozzarella and Parmesan cheese, baked to bubbly perfection. A comforting Italian-American favorite, it’s perfect for a family dinner or special occasion.
Ingredients
Scale
Eggplant Preparation
- 2 small eggplants (about 1 ½ lbs. total)
- 1 teaspoon salt
Breading Ingredients
- ½ cup all-purpose flour
- ½ teaspoon onion powder
- ½ teaspoon paprika
- 3 large eggs, whisked well
- 1 teaspoon Dijon mustard
- 1 tablespoon heavy cream (optional)
- 2 cups Panko breadcrumbs
- 1 cup grated Parmesan cheese
- 3 tablespoons freshly chopped parsley
- ¾ teaspoon garlic salt
Cooking and Assembly
- Vegetable oil (enough to cover the eggplant slices halfway for frying)
- 24 oz. marinara sauce (choose a good-quality brand or homemade)
- 3 cups shredded mozzarella cheese (divided)
- 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 slices, avoiding slices too thin or too thick for optimal texture. Sprinkle the slices with salt, then transfer them to a colander to release excess moisture while you prepare other ingredients.
- Prepare Breading Mixtures: In three separate shallow bowls, place the flour mixed with onion powder and paprika in one, the whisked eggs combined with Dijon mustard and heavy cream in the second, and the Panko breadcrumbs mixed with Parmesan, parsley, and garlic salt in the third.
- Bread the Eggplant: Pat each eggplant slice completely dry using paper towels before breading to ensure crispiness. First dredge each slice in the flour mixture, coating thoroughly. Next, dip into the egg mixture, coating both sides but shake off excess to prevent soggy breading. Finally, coat each slice evenly in the breadcrumb mixture, pressing lightly to adhere.
- Fry the Eggplant: Heat vegetable oil in a skillet over medium-high heat to 350° F. Fry eggplant slices in batches without overcrowding, browning each side for 2-3 minutes until golden and crispy. Adjust heat as needed to prevent burning and maintain oil temperature. Drain fried slices on cooling racks placed over a baking sheet or paper towels to keep them crisp.
- Assemble the Dish: Spread about 1/3 cup of marinara sauce evenly on the bottom of a 9 x 13-inch baking dish. Arrange one-third of the fried eggplant slices on top, then spread more marinara over the slices. Sprinkle with one-third of the combined mozzarella and Parmesan cheese. Repeat this layering process two more times, ending with a generous cheese layer on top.
- Bake the Eggplant Parmesan: Place the assembled dish uncovered in the preheated oven and bake for 25-30 minutes until the cheese is melted, hot, and bubbly. Optionally, switch the oven to broil at 450° F for a few minutes to brown the cheese on top—watch closely to avoid burning.
- Serve: Serve hot with garlic bread with cheese or an olive oil bread dip for a complete meal.
Notes
- Use firm, small eggplants for best texture and flavor.
- The heavy cream in the egg mixture is optional but helps create a richer breading.
- Letting salted eggplant rest in a colander helps remove bitterness and excess moisture.
- Maintain oil temperature during frying for even browning and crispiness.
- Cooling fried eggplant on a rack instead of paper towels keeps them crisper.
- Choose a high-quality marinara sauce for best flavor or make your own.
- Broiling at the end adds a lovely golden finish but requires close attention.
