Eggplant Parmesan Recipe
Introduction
Eggplant Parmesan is a classic Italian dish featuring crispy breaded eggplant layered with rich marinara sauce and melted cheese. It’s a comforting, flavorful meal perfect for weeknight dinners or special occasions. This recipe shows you how to make it golden and delicious from scratch.
Ingredients
- 2 small eggplants (about 1 ½ lbs. total)
- 1 teaspoon salt
- 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
- Vegetable oil (enough to cover the slices by half)
- 24 oz. marinara sauce
- 3 cups shredded mozzarella (divided)
- ½ cup grated Parmesan cheese (divided)
Instructions
- Step 1: Preheat your oven to 375° F about 20 minutes before baking. Slice the eggplants into ¼-inch slices, making sure they aren’t too thin or they’ll be flimsy. Sprinkle the slices with salt and place them in a colander to drain.
- Step 2: Prepare three shallow bowls: one with 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.
- Step 3: Pat each eggplant slice dry with paper towels. Dredge each slice first in the flour mixture, then dip both sides in the egg mixture, letting excess drip off, and finally coat thoroughly with the breadcrumb mixture. Repeat for all slices.
- Step 4: Heat vegetable oil in a skillet over medium-high heat to 350° F. Fry eggplant slices in batches without overcrowding, cooking 2-3 minutes per side until golden brown. Adjust heat as needed and add more oil during frying. Drain fried slices on cooling racks or paper towels for crispiness.
- Step 5: Spread about 1/3 cup marinara sauce on the bottom of a 9 x 13-inch baking dish. Layer one-third of the eggplant slices on top, then spread marinara sauce over them and sprinkle with one-third of the mozzarella and Parmesan cheese. Repeat to form three layers in total.
- Step 6: Bake uncovered for 25-30 minutes until the cheese is hot and bubbly. For a browned top, broil at 450° F for a few minutes, watching carefully. Serve warm with garlic bread or olive oil bread dip for a delicious meal.
Tips & Variations
- Salt the eggplant slices and let them drain to reduce bitterness and excess moisture for better crispiness.
- If you prefer, use a mixture of Italian herbs in the breadcrumb coating for extra flavor.
- For a lighter version, bake the breaded eggplant slices instead of frying.
- Try using fresh mozzarella for a creamier texture.
- Make ahead by assembling the dish up to a day before baking and refrigerate.
Storage
Store leftover Eggplant Parmesan covered in the refrigerator for up to 3 days. Reheat in a 350° F oven until warmed through to keep the breading crispy, or microwave covered for convenience but expect softer texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen eggplant for this recipe?
It’s best to use fresh eggplant because frozen tends to release too much moisture, which can make the breading soggy and affect the texture.
How do I prevent the eggplant from becoming soggy?
Salting the slices before breading helps draw out moisture. Also, patting them dry thoroughly and frying until golden crisp will help maintain a firm texture.
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Eggplant Parmesan Recipe
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
Description
A classic Eggplant Parmesan recipe featuring breaded and fried eggplant slices layered with marinara sauce, mozzarella, and parmesan cheese, then baked to bubbly perfection. This dish offers crispy textures and rich flavors, perfect as a comforting Italian-inspired main course.
Ingredients
Scale
Eggplant Preparation
- 2 small eggplants (about 1 ½ lbs. total)
- 1 teaspoon salt
Breading Mixtures
- 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 cup 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 slices by half in skillet)
- 24 oz. marinara sauce
- 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 thick slices to ensure sturdy pieces for breading and frying. Sprinkle the slices with salt and place them in a colander to drain while measuring out the other ingredients.
- Prepare Breading Mixtures: Set up three shallow bowls: one for the seasoned flour (combine flour, onion powder, paprika), one for the egg wash (whisk the eggs with Dijon mustard and heavy cream if using), and one for the breadcrumb mixture (combine Panko breadcrumbs, parmesan cheese, chopped parsley, and garlic salt).
- Bread the Eggplant: Take each eggplant slice and pat it completely dry between paper towels. Dredge the slice thoroughly in the flour mixture, then dip both sides into the egg wash, allowing excess egg to drip off to maintain crispiness. Finally, coat the slice generously in the breadcrumb mixture, ensuring even coverage on both sides by turning it several times.
- Fry the Eggplant: Heat vegetable oil in a skillet over medium-high heat to 350° F. Add eggplant slices in batches without overcrowding the pan. Fry each side for 2-3 minutes until golden brown. Adjust the heat to maintain proper temperature and add oil as needed. Remove slices using a slotted spatula and let them drain on cooling racks over a baking sheet or on paper towels to retain crispiness.
- Assemble the Dish: Spread about 1/3 cup of marinara sauce on the bottom of a 9 x 13-inch baking dish. Arrange one-third of the fried eggplant slices over the sauce. Spoon marinara on top and sprinkle with one-third of the mozzarella and parmesan cheese mixture. Repeat this layering two more times, creating three layers of eggplant, sauce, and cheese.
- Bake: Bake the assembled dish uncovered at 375° F for 25-30 minutes until the cheese on top is hot and bubbly. For a golden brown finish, optionally broil at 450° F for a few minutes, watching carefully to prevent burning.
- Serve: Serve hot with garlic bread with cheese or an olive oil bread dip for a complete meal experience.
Notes
- Slice eggplant evenly, about ¼ inch thick for optimal texture.
- Pat slices dry before breading to help the coating adhere and get crispy.
- Maintain oil temperature at 350° F for frying to avoid soggy or greasy eggplant.
- Use a cooling rack over a baking sheet to keep fried eggplant crispy before assembling.
- Brand recommendations: Use a high-quality marinara sauce like Rao’s, Barilla, or homemade for the best flavor.
- Optional heavy cream in egg wash adds richness but can be omitted for a lighter version.
- Broil only briefly and watch carefully to prevent burning if browning the cheese topping.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Italian
Keywords: eggplant parmesan, breaded eggplant, Italian casserole, fried eggplant recipe, baked eggplant dish, mozzarella parmesan bake
