Description
This classic Eggplant Parmesan recipe features crispy breaded eggplant slices layered with rich marinara sauce and melted mozzarella and Parmesan cheeses, baked to bubbly perfection. A comforting Italian-American favorite that’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 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 for frying)
- 24 oz. marinara sauce
- 3 cups shredded mozzarella cheese (divided)
- ½ cup grated Parmesan cheese (divided)
Instructions
- Prep Work: Slice the eggplants into ¼-inch slices, ensuring they aren’t too thin to avoid flimsy pieces. Sprinkle the slices with salt and place them in a colander to draw out moisture while you prepare the other ingredients.
- Set Up Breading Stations: Prepare three shallow bowls: one with the flour mixed with onion powder and paprika; the second with the whisked eggs combined with Dijon mustard and optional heavy cream; and the third with a mixture of Panko breadcrumbs, grated Parmesan cheese, chopped parsley, and garlic salt.
- Bread the Eggplant: Pat each eggplant slice dry between paper towels before breading. Dredge each slice fully in the flour mixture, then dip both sides in the egg mixture, removing any excess egg to keep the breading crisp. Finally, coat generously and evenly with the breadcrumb mixture, turning to cover all sides.
- Fry the Eggplant: Heat vegetable oil in a skillet over medium-high heat to 350°F. Fry the eggplant slices in batches without overcrowding, browning each side for 2-3 minutes until golden. Adjust heat as necessary and add oil as needed during frying. Remove with a slotted spatula and place on cooling racks over a baking sheet for extra crispiness or on paper towels if racks are unavailable.
- Preheat Oven: About 20 minutes before baking, preheat your oven to 375°F.
- Assemble the Dish: Spread approximately 1/3 cup marinara sauce on the bottom of a 9 x 13-inch baking dish. Arrange one-third of the fried eggplant slices in a layer, cover with more marinara sauce, then sprinkle with one-third of the mozzarella and Parmesan cheese mixture. Repeat layering two more times, ending with cheese on top.
- Bake: Bake uncovered at 375°F for 25-30 minutes until the top is hot and bubbly. Optionally, broil at 450°F for a few minutes to brown the top, watching carefully to prevent burning.
- Serve: Let cool slightly and serve warm, optionally accompanied by garlic bread with cheese or olive oil bread dip for a complete meal.
Notes
- Slicing the eggplant evenly at about ¼-inch thickness ensures even cooking and maintains structural integrity during frying and baking.
- Removing excess egg from the breading process helps keep the coating crispy and prevents sogginess.
- Using cooling racks for fried eggplant slices helps maintain crispiness by preventing steam buildup.
- You can use store-bought marinara sauce or make your favorite homemade version for personalized flavor.
- Broiling briefly after baking adds a beautiful golden brown finish; watch carefully to avoid burning.
- Serve with garlic bread or an olive oil bread dip to complement the rich flavors of the Eggplant Parmesan.
