Eggplant Parmesan
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
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 9x13 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.
Notes
Keep fried eggplant on wire rack, not paper towels, to maintain crispiness.