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4.9 from 29 reviews

This classic Eggplant Parmesan recipe features crispy fried eggplant slices layered with marinara sauce and melted mozzarella and Parmesan cheeses. Perfectly seasoned and baked to bubbly perfection, it's a comforting Italian-inspired main course that's sure to impress.

Ingredients

Eggplant

  • 2 small eggplants, about 1 ½ lbs. total
  • 1 teaspoon salt

Flour Mixture

  • ½ cup all-purpose flour
  • ½ teaspoon onion powder
  • ½ teaspoon paprika

Egg Mixture

  • 3 large eggs, whisked well
  • 1 teaspoon Dijon mustard
  • 1 tablespoon heavy cream (optional)

Breadcrumb Mixture

  • 2 cups Panko breadcrumbs
  • 1 cup grated Parmesan cheese
  • 3 tablespoons freshly chopped parsley
  • ¾ teaspoon garlic salt

For Frying

  • Vegetable oil, enough to cover the slices by half

For Baking

  • 24 oz. marinara sauce
  • 3 cups shredded mozzarella cheese, divided
  • ½ cup grated Parmesan cheese, divided

Instructions

  1. Preheat Oven and Prep Eggplant: Preheat the oven to 375° F about 20 minutes before baking. Slice the eggplants into ¼-inch slices, avoiding thinner slices to prevent flimsy texture. Sprinkle the slices with salt and transfer them to a colander to draw out moisture while preparing other ingredients.
  2. Prepare Breading Stations: In three separate shallow bowls, combine the flour with onion powder and paprika; whisk the eggs with Dijon mustard and heavy cream; and mix Panko breadcrumbs with Parmesan cheese, parsley, and garlic salt.
  3. Dry and Bread Eggplant: Pat each eggplant slice dry one at a time using paper towels. Dredge each slice completely in the flour mixture, then dip both sides in the egg mixture, removing excess egg to prevent sogginess. Finally, coat each slice generously with the breadcrumb mixture, pressing to adhere the coating well.
  4. Fry Eggplant: Heat vegetable oil in a large skillet over medium-high heat until it reaches 350° F. Fry the eggplant slices in batches, making sure not to overcrowd, browning each side for 2-3 minutes until golden and crisp. Adjust heat as needed to prevent burning and add oil if necessary. Remove with a slotted spatula and let cool on a wire rack over a sheet pan for maximum crispiness, or on paper towels.
  5. Assemble Eggplant Parmesan: Spread about ⅓ cup marinara sauce evenly on the bottom of a 9 x 13-inch baking dish. Layer one-third of the fried eggplant slices over the sauce. Spread marinara sauce over the eggplant and sprinkle with one-third of the mozzarella and Parmesan cheese. Repeat this layering process two more times to create three layers of eggplant, sauce, and cheese.
  6. Bake: Bake the assembled dish 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 avoid burning.
  7. Serve: Serve hot with garlic bread or olive oil bread dip as desired for a delicious meal experience.

Notes

  • Use organic eggplants for smaller, firmer slices with glossy skin and vibrant color for best results.
  • If using large eggplants, peeling may be necessary to avoid bitterness.
  • Salt the eggplant slices to draw out excess moisture, then pat thoroughly dry to ensure crispy frying.
  • Freshly grate Parmesan cheese for the breadcrumb mixture for superior flavor.
  • Use low-moisture, whole milk mozzarella for the best texture and melting quality.
  • Recommended marinara brands are Rao's or Carbone for authentic flavor.
  • Ensure oil is hot enough before frying to keep the breading intact and crispy.
  • A cast iron skillet 10 inches or larger provides excellent frying results.
  • For a lighter alternative to frying, bake at 400° F for up to 18 minutes, flipping halfway, or air fry at 375° F for 5-6 minutes per side.
  • If making ahead, fry the eggplant and store in an airtight container refrigerated up to 2 days, then assemble and bake when ready.
  • Frozen fried eggplant slices can be stored up to 3 months; thaw before baking.
  • To serve without assembling, enjoy the fried eggplant with marinara sauce for dipping.
  • Clean as you go to minimize mess and prep time during frying.

Nutrition

Find it online: https://mcloo.com/crispy-eggplant-parmesan-recipe-2/