Classic Fried Eggplant Parmesan
Classic Fried Eggplant Parmesan
Ingredients
For the Eggplant
- 2 eggplant, medium, about 1 1/2 pounds total, sliced into 1/4-inch rounds
- 1 tablespoon kosher salt
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1/2 cup Parmesan cheese, grated
- 1 1/2 cups Italian seasoned breadcrumbs
- 3 cups vegetable oil, or more, for frying
For the Sauce and Assembly
- 3 cups marinara sauce, store-bought or homemade
- 8 ounces mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/4 cup fresh basil, chopped, for garnish
Instructions
- 1
Prepare the eggplant: Lay the eggplant slices in a single layer on paper towels. Sprinkle generously with kosher salt on both sides. Let them sit for 30 minutes to draw out excess moisture. This helps prevent soggy eggplant. After 30 minutes, blot the eggplant slices thoroughly with fresh paper towels to remove the salt and moisture.
⏱️ 5 min
- 2
Set up the breading station: Prepare three shallow dishes. In the first, place the all-purpose flour. In the second, combine the beaten eggs and 1/2 cup grated Parmesan cheese, whisking well. In the third, place the Italian seasoned breadcrumbs.
⏱️ 5 min
- 3
Bread the eggplant: Dredge each eggplant slice first in the flour, shaking off any excess. Then dip it into the egg mixture, ensuring it's fully coated. Finally, press it into the breadcrumbs, making sure both sides are well-covered. Place the breaded slices on a clean plate or baking sheet.
⏱️ 15 min
- 4
Fry the eggplant: Heat the vegetable oil in a large, deep skillet or Dutch oven over medium-high heat until it reaches 350°F. Fry the eggplant slices in batches, being careful not to overcrowd the pan. Cook for 2-3 minutes per side, or until golden brown and crispy. Transfer the fried eggplant to a wire rack lined with paper towels to drain excess oil.
⏱️ 15 min•🌡️ 350
- 5
Preheat oven and prepare baking dish: Preheat your oven to 375°F. Spread about 1/2 cup of marinara sauce on the bottom of a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375
- 6
Assemble the Parmesan: Arrange a single layer of fried eggplant slices over the marinara sauce in the baking dish. Spoon about 1 cup of marinara sauce over the eggplant, then sprinkle with 1/2 of the shredded mozzarella and 1/4 cup of grated Parmesan cheese. Repeat with another layer of eggplant, the remaining marinara sauce, and the rest of the mozzarella and Parmesan cheese.
⏱️ 10 min
- 7
Bake the Eggplant Parmesan: Bake for 20-25 minutes, or until the cheese is melted and bubbly and the sauce is heated through. If desired, you can broil for the last 2-3 minutes to get a golden-brown top, watching carefully to prevent burning.
⏱️ 25 min•🌡️ 375
- 8
Rest and serve: Remove from the oven and let rest for 5-10 minutes before serving. Garnish with fresh chopped basil and extra grated Parmesan cheese, if desired.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Fried Eggplant Parmesan
For the Eggplant
- 2 eggplant, medium, about 1 1/2 pounds total, sliced into 1/4-inch rounds
- 1 tablespoon kosher salt
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1/2 cup Parmesan cheese, grated
- 1 1/2 cups Italian seasoned breadcrumbs
- 3 cups vegetable oil, or more, for frying
For the Sauce and Assembly
- 3 cups marinara sauce, store-bought or homemade
- 8 ounces mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/4 cup fresh basil, chopped, for garnish
Instructions
- 1
Prepare the eggplant: Lay the eggplant slices in a single layer on paper towels. Sprinkle generously with kosher salt on both sides. Let them sit for 30 minutes to draw out excess moisture. This helps prevent soggy eggplant. After 30 minutes, blot the eggplant slices thoroughly with fresh paper towels to remove the salt and moisture.
⏱️ 5 min - 2
Set up the breading station: Prepare three shallow dishes. In the first, place the all-purpose flour. In the second, combine the beaten eggs and 1/2 cup grated Parmesan cheese, whisking well. In the third, place the Italian seasoned breadcrumbs.
⏱️ 5 min - 3
Bread the eggplant: Dredge each eggplant slice first in the flour, shaking off any excess. Then dip it into the egg mixture, ensuring it's fully coated. Finally, press it into the breadcrumbs, making sure both sides are well-covered. Place the breaded slices on a clean plate or baking sheet.
⏱️ 15 min - 4
Fry the eggplant: Heat the vegetable oil in a large, deep skillet or Dutch oven over medium-high heat until it reaches 350°F. Fry the eggplant slices in batches, being careful not to overcrowd the pan. Cook for 2-3 minutes per side, or until golden brown and crispy. Transfer the fried eggplant to a wire rack lined with paper towels to drain excess oil.
⏱️ 15 min•🌡️ 350 - 5
Preheat oven and prepare baking dish: Preheat your oven to 375°F. Spread about 1/2 cup of marinara sauce on the bottom of a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375 - 6
Assemble the Parmesan: Arrange a single layer of fried eggplant slices over the marinara sauce in the baking dish. Spoon about 1 cup of marinara sauce over the eggplant, then sprinkle with 1/2 of the shredded mozzarella and 1/4 cup of grated Parmesan cheese. Repeat with another layer of eggplant, the remaining marinara sauce, and the rest of the mozzarella and Parmesan cheese.
⏱️ 10 min - 7
Bake the Eggplant Parmesan: Bake for 20-25 minutes, or until the cheese is melted and bubbly and the sauce is heated through. If desired, you can broil for the last 2-3 minutes to get a golden-brown top, watching carefully to prevent burning.
⏱️ 25 min•🌡️ 375 - 8
Rest and serve: Remove from the oven and let rest for 5-10 minutes before serving. Garnish with fresh chopped basil and extra grated Parmesan cheese, if desired.
⏱️ 10 min