Description
A classic Eggplant Parmesan recipe featuring tender slices of breaded eggplant layered with rich marinara sauce, melted mozzarella, and Parmesan cheese, baked to golden perfection. This comforting Italian-American favorite is perfect for a hearty family dinner and serves six people.
Ingredients
Scale
Eggplant Preparation
- 2 small eggplants (about 1 ½ lbs. total)
- 1 teaspoon salt
Breading
- 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
- Vegetable oil (enough to cover the slices by half for frying)
Assembly and Baking
- 24 oz. marinara sauce (choose a high-quality brand such as Rao’s or homemade for best results)
- 3 cups shredded mozzarella cheese, divided
- ½ cup grated Parmesan cheese, divided
Instructions
- Prepare the Eggplant: Slice the eggplants into approximately ¼-inch thick rounds. Sprinkle both sides with salt and place them on a rack or paper towels for about 20-30 minutes to draw out excess moisture and bitterness. Pat dry with paper towels before breading.
- Set Up Breading Stations: In one shallow bowl, combine the flour, onion powder, and paprika. In a second bowl, whisk together the eggs, Dijon mustard, and heavy cream (if using) until smooth. In a third bowl, mix the Panko breadcrumbs with Parmesan cheese, chopped parsley, and garlic salt.
- Bread the Eggplant Slices: Dip each eggplant slice first into the flour mixture, shaking off excess, then into the egg mixture, allowing excess to drip off. Finally, coat with the Panko-Parmesan breadcrumb mixture, pressing gently to adhere crumbs well. Place the breaded slices on a baking sheet.
- Fry the Eggplant: Heat vegetable oil in a large skillet over medium heat until shimmering. Fry the breaded eggplant slices in batches until golden brown and crisp on both sides, about 2-3 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
- Assemble the Casserole: Preheat the oven to 375°F (190°C). Spread a thin layer of marinara sauce in the bottom of a baking dish. Arrange a layer of fried eggplant slices over the sauce. Spoon marinara sauce over the eggplant, then sprinkle with mozzarella and Parmesan cheese. Repeat the layering process (eggplant, sauce, cheeses) until all ingredients are used, ending with cheese on top.
- Bake: Bake the assembled dish uncovered for approximately 30 minutes until the cheese is melted, bubbly, and golden brown. Remove from the oven and allow to rest for 5-10 minutes before serving.
Notes
- Salting the eggplant is essential to remove bitterness and excess moisture, ensuring a better texture and flavor.
- For a healthier version, the eggplants can be baked instead of fried, but the traditional taste and texture come from frying.
- Use a good quality marinara sauce or homemade for the best flavor; store-bought brands like Rao’s or Classico work well.
- If you prefer a richer egg wash, the addition of heavy cream adds moisture and helps the coating adhere better.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven to maintain crispiness.
