Eggplant Parmesan Recipe

Introduction

Eggplant Parmesan is a comforting Italian classic featuring breaded and fried eggplant slices layered with rich marinara sauce and melted cheese. This recipe delivers a crispy, flavorful dish that’s perfect for family dinners or special occasions.

Ingredients

• 2 small eggplants (about 1 ½ lbs. total)
• 1 teaspoon salt
• 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 cups 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)
• 24 oz. marinara sauce
• 3 cups shredded mozzarella (divided)
• ½ cup grated Parmesan cheese (divided)

Instructions

1. Step 1: Preheat the oven to 375°F about 20 minutes before baking. Slice the eggplants into ¼-inch thick slices, avoiding slices that are too thin or too thick.
2. Step 2: Sprinkle the eggplant slices with salt and place them in a colander to drain while you prepare other ingredients.
3. Step 3: Set up three shallow bowls: one with flour mixed with onion powder and paprika, one with the whisked eggs mixed with Dijon mustard and heavy cream (if using), and one with Panko breadcrumbs mixed with 1 cup grated Parmesan, parsley, and garlic salt.
4. Step 4: Pat each eggplant slice dry with paper towels before breading. Dredge each slice in the flour mixture, then dip both sides in the egg mixture, shaking off excess, and finally coat thoroughly with the breadcrumb mixture.
5. Step 5: Heat vegetable oil in a skillet over medium-high heat to 350°F. Fry the eggplant slices in batches without overcrowding, cooking each side for 2-3 minutes until golden brown.
6. Step 6: Remove fried eggplant with a slotted spatula and place on cooling racks set over a baking sheet to keep crisp. If unavailable, use paper towels to drain excess oil.
7. Step 7: In a 9 x 13-inch baking dish, spread about 1/3 cup of marinara sauce on the bottom. Layer one-third of the eggplant slices, cover with marinara sauce and one-third of the mozzarella and Parmesan cheese.
8. Step 8: Repeat layering two more times: eggplant, sauce, and cheese, for a total of three layers.
9. Step 9: Bake uncovered at 375°F for 25-30 minutes until bubbly and heated through. Optionally, broil at 450°F for a few minutes to brown the top, watching carefully to prevent burning.
10. Step 10: Serve warm with garlic bread or your favorite dipping bread.

Tips & Variations

• For extra crispiness, let the breaded eggplant rest on cooling racks after frying rather than paper towels.
• If you prefer a lighter version, bake the breaded eggplant slices instead of frying.
• Substitute fresh basil for parsley to add a different herbal note.
• Use homemade marinara or a high-quality store brand for best flavor.

Storage

Store leftover Eggplant Parmesan in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F for 10-15 minutes to maintain crispness, or microwave covered for a quicker option, though texture may soften.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Eggplant Parmesan ahead of time?

Yes, you can assemble the dish and refrigerate it for up to 24 hours before baking. Just add a few extra minutes to the bake time if baking from cold.

How do I prevent the eggplant from becoming soggy?

Salting the eggplant slices before breading draws out excess moisture. Also, patting them dry and frying until golden crisp ensures the best texture.

Eggplant Parmesan Recipe

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★★★★★

4.6 from 60 reviews

• Author: Sophie
• Total Time: 1 hour 15 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

A classic Italian-American Eggplant Parmesan recipe featuring layers of breaded and fried eggplant slices, rich marinara sauce, and melted mozzarella and parmesan cheese baked to golden perfection. This hearty, comforting dish is perfect for a family dinner or special occasion.

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Ingredients

Scale 1x2x3x

Eggplant and Breading

• 2 small eggplants (about 1 ½ lbs. total)
• 1 teaspoon salt
• 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 cups 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 quality brand or homemade)
• 3 cups shredded mozzarella (divided)
• ½ cup grated Parmesan cheese (divided)

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Instructions

1. Prep Work: Preheat the oven to 375° F about 20 minutes before baking. Slice the eggplants into ¼-inch slices, ensuring they are not too thin to avoid flimsy pieces. Sprinkle the slices with salt and place them in a colander to draw out moisture while gathering other ingredients.
2. Breading Preparation: Prepare three separate shallow bowls: one with the flour mixed with onion powder and paprika, one with the whisked eggs combined with Dijon mustard and heavy cream (if using), and one with the Panko breadcrumbs mixed with grated Parmesan cheese, chopped parsley, and garlic salt.
3. Bread the Eggplant: Pat each eggplant slice dry thoroughly with paper towels, doing one at a time. Dredge the slice completely in the flour mixture. Next, dip each side into the egg mixture, ensuring only a light coating to prevent sogginess. Lastly, coat each side generously with the breadcrumb mixture, turning multiple times to ensure even coverage.
4. Frying: Heat vegetable oil in a large skillet over medium-high heat to 350° F. Carefully add a batch of eggplant slices without overcrowding. Fry each side for 2-3 minutes until golden brown. Adjust the heat as needed to maintain temperature and add oil between batches if necessary. Remove fried eggplant slices with a slotted spatula and place on cooling racks over a baking sheet or on paper towels to drain excess oil and maintain crispiness. Repeat with remaining slices.
5. Assembling the Dish: Spread about 1/3 cup of marinara sauce evenly over the bottom of a 9 x 13-inch baking dish. Arrange one-third of the fried eggplant slices in a single layer. Cover with a layer of marinara sauce and sprinkle with one-third of the mozzarella and Parmesan cheeses. Repeat two more times to create three layers of eggplant, sauce, and cheese.
6. Baking: Bake the assembled dish uncovered at 375° F for 25-30 minutes until the cheese is melted, bubbling, and lightly browned. For a more browned top, optionally broil at 450° F for a few minutes while watching carefully to avoid burning.
7. Serving: Serve hot, ideally accompanied by garlic bread with cheese or an olive oil bread dip for a complete meal experience.

Notes

• Slice the eggplant to about ¼ inch thickness to ensure they hold up during frying and baking.
• Pretreating with salt helps remove excess moisture from the eggplant, preventing sogginess.
• Using panko breadcrumbs mixed with cheese and parsley adds extra flavor and crisp texture.
• Careful frying at the correct oil temperature is key to achieving a golden crispy crust without absorbing excess oil.
• If preferred, marinara sauce can be homemade or a trusted high-quality store-bought brand.
• Broiling at the end is optional but gives a nice browned cheese topping.
• Leftovers can be refrigerated and reheated in the oven for best texture preservation.

• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Category: Main Dish
• Method: Frying
• Cuisine: Italian-American

Keywords: Eggplant Parmesan, Italian, Fried Eggplant, Baked Cheese Dish, Comfort Food, Vegetarian Dinner