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
