Eggplant Parmesan Recipe
This is a layered eggplant parmesan that holds together well. The key is sweating the eggplant first to draw out excess water, which prevents the final dish from becoming soggy. The eggplant is fried until crisp before being layered with a simple marinara, mozzarella, and parmesan.
Ingredients
For the Eggplant
- 3 lbs eggplant (about 2 medium-large)
- Kosher salt
- 1 cup all-purpose flour
- 4 large eggs
- 2 cups Italian-style breadcrumbs
- Neutral oil, for frying
For Assembly
- 4 cups marinara sauce, store-bought or homemade
- 2 cups shredded low-moisture mozzarella
- 1 cup grated Parmesan cheese
Sweat the Eggplant for at Least an Hour
Peel the eggplants and slice them into 1/2-inch thick rounds.
Arrange the slices in a single layer on wire racks set over baking sheets. Sprinkle both sides of each slice generously with kosher salt.
Let them sit for at least an hour, or up to two. You will see beads of water pull to the surface; this is the excess moisture you want to remove.
After an hour, use paper towels to pat the eggplant slices completely dry, wiping away the salt and the liquid.
Bread and Fry the Eggplant
Set up a standard breading station with three shallow dishes: one with flour, one with the eggs beaten, and one with the breadcrumbs.
Working with one slice at a time, dredge an eggplant round in flour, shaking off the excess. Then dip it into the egg, letting the excess drip off. Finally, press it firmly into the breadcrumbs, ensuring it’s fully coated on both sides.
Set the breaded slices on a clean wire rack.
Pour about an inch of neutral oil into a large skillet over medium-high heat. The oil is ready when a pinch of breadcrumbs sizzles immediately.
Fry the eggplant in batches, taking care not to overcrowd the pan. Cook for ~2-3 minutes per side, until they are deep golden brown and crisp.
Transfer the fried eggplant to a wire rack to drain. Don’t place them on paper towels, as this can make the bottom side steam and lose its crispiness.
Assemble and Bake the Casserole
Preheat your oven to 375F.
Spread 1 cup of marinara sauce on the bottom of a 9×13 inch baking dish.
Arrange a single layer of fried eggplant over the sauce. Top the eggplant with another cup of sauce, about 3/4 cup of mozzarella, and 1/3 cup of Parmesan.
Repeat this layering process two more times, ending with a final layer of mozzarella and Parmesan cheese on top.
Bake for 25-30 minutes, until the sauce is bubbling and the cheese on top is melted and lightly browned.
Let the eggplant parmesan rest for at least 15 minutes before slicing and serving. This helps the layers set so it doesn’t fall apart.
Eggplant Parmesan
Ingredients
For the Eggplant
- 3 lbs eggplant about 2 medium-large
- Kosher salt
- 1 cup all-purpose flour
- 4 large eggs
- 2 cups Italian-style breadcrumbs
- Neutral oil for frying
For Assembly
- 4 cups marinara sauce store-bought or homemade
- 2 cups shredded low-moisture mozzarella
- 1 cup grated Parmesan cheese
Method
- Peel and slice eggplant into 1/2-inch rounds.
- Salt eggplant slices on both sides and let drain on wire racks for 1 hour.
- Pat slices completely dry with paper towels, removing salt.
- Set up breading station: flour, beaten eggs, and breadcrumbs.
- Dredge each slice in flour, then egg, then breadcrumbs.
- Heat 1 inch oil in large skillet over medium-high heat.
- Fry eggplant 2-3 minutes per side until golden brown, working in batches.
- Drain fried slices on wire rack.
- Preheat oven to 375F.
- Spread 1 cup marinara in 9×13 baking dish.
- Layer eggplant, sauce, mozzarella, and Parmesan; repeat twice.
- Top final layer with remaining cheese.
- Bake 25-30 minutes until bubbly and cheese browns.
- Rest 15 minutes before serving.
