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4.8 from 5 reviews

Classic Eggplant Parmesan featuring crispy breaded eggplant slices layered with marinara sauce, mozzarella, and parmesan, baked to bubbly perfection. This recipe includes detailed breading and frying steps for a crunchy texture and tips for healthier baking or air frying alternatives.

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. Prep Work: Preheat the oven to 375° F about 20 minutes before baking. Slice the eggplant into ¼-inch slices, making sure they are not thinner to avoid flimsy texture. Sprinkle the slices with salt and place them in a colander to draw out moisture while preparing the other ingredients. Set up three shallow bowls with the flour mixture, egg mixture, and breadcrumb mixture.
  2. Bread the Eggplant: Pat each eggplant slice dry thoroughly using paper towels to remove excess moisture for maximum crispiness. Dredge each slice fully in the flour mixture. Then dip both sides in the egg mixture, removing any excess egg to keep the breading crispy. Finally, coat each slice generously with the breadcrumb mixture, turning them several times to cover evenly on both sides.
  3. 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 and fry for 2-3 minutes per side or until golden brown. Adjust the heat as necessary to maintain temperature and add more oil as needed during frying. Remove with a slotted spatula and place slices on a cooling rack over a baking sheet or on paper towels to drain.
  4. Assemble and Bake: Spread about 1/3 cup marinara sauce evenly on the bottom of a 9 x 13-inch baking dish. Add one-third of the fried eggplant slices, then spread sauce over them and sprinkle with one-third of the mozzarella and parmesan cheeses. Repeat layering two more times for a total of three layers (eggplant, sauce, cheese). Bake uncovered at 375° F for 25-30 minutes until hot and bubbly. For extra browning, optionally broil at 450° F for a few minutes while watching carefully.
  5. Serve: Serve warm with garlic bread or olive oil bread dip for a delicious meal.

Notes

  • Use organic eggplant when possible; smaller, firm, glossy skin eggplants yield best slices.
  • If the eggplant is large, peeling the skin may reduce bitterness.
  • Salting the eggplant draws out moisture to improve crispiness after frying.
  • Freshly grated Parmesan in the breadcrumb mixture enhances flavor significantly.
  • Low moisture whole milk mozzarella provides the ideal texture for melting.
  • Recommended marinara brands include Rao's or Carbone for best flavor.
  • Ensure the oil is properly heated before frying to keep breading crispy and intact.
  • Use a large skillet (10-inch or larger cast iron) for even frying.
  • To bake instead of fry: place breaded slices on a baking sheet, drizzle with oil, and bake at 400° F for up to 18 minutes, flipping once.
  • To air fry instead: spray slices with oil and air fry at 375° F for 6 minutes per side until golden.
  • Fried eggplant slices can be made ahead, cooled, stored airtight in fridge for 2 days or frozen for up to 3 months.
  • Clean as you go to reduce mess after frying.
  • For a quicker option, serve the fried eggplant slices with marinara sauce for dipping without baking.

Nutrition

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