Description
Eggplant Parmesan done right is every bit as satisfying as chicken Parmesan — tender, creamy eggplant with a crispy breadcrumb crust, layered with tomato sauce and melted mozzarella. The trick is salting the eggplant first to draw out moisture so the slices actually fry crisp instead of turning into oil-soaked sponges.
Ingredients
Units
- 2 large eggplants, sliced into 1/2-inch rounds
- 2 teaspoons kosher salt (for sweating)
- 1 cup all-purpose flour
- 3 large eggs, beaten
- 2 cups Italian-seasoned breadcrumbs
- 1/2 cup grated Parmesan
- 1/2 cup olive oil for frying
- 3 cups marinara sauce
- 1 lb fresh mozzarella, sliced
- 1/2 cup fresh basil leaves
- 1/2 cup grated Parmesan for topping
Instructions
- Salt the eggplant slices on both sides and place on paper towels. Let sweat for 30 minutes. Pat dry thoroughly.
- Set up a breading station: flour, beaten eggs, and breadcrumbs mixed with 1/2 cup Parmesan.
- Dredge each slice in flour, then egg, then breadcrumbs. Press the coating on firmly.
- Heat olive oil in a large skillet over medium-high heat. Fry the eggplant in batches, 2 to 3 minutes per side until golden. Drain on a wire rack.
- Preheat oven to 375°F. Spread 1 cup marinara in the bottom of a 9×13-inch baking dish.
- Layer half the fried eggplant, 1 cup sauce, half the mozzarella, and a handful of basil. Repeat the layers. Top with remaining sauce, mozzarella, and Parmesan.
- Bake 25 to 30 minutes until bubbly and the cheese is golden. Rest 10 minutes before cutting.
Notes
- Salting the eggplant is not about removing bitterness — modern varieties are not bitter. It is about removing moisture so the slices fry crisp instead of becoming soggy.
- Fresh mozzarella gives better flavor and melt than pre-shredded, which contains starch.
- This reheats beautifully and is actually better the next day when the flavors have melded.
- Prep Time: 40 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 8
- Sodium: 780
- Fat: 24
- Carbohydrates: 36
- Fiber: 6
- Protein: 18
- Cholesterol: 45