Crispy Eggplant Parmesan
Description
Crispy Eggplant Parmesan is a comforting Italian-American classic, featuring golden-fried eggplant slices layered with rich marinara sauce, melty mozzarella, and nutty Parmesan cheese. Unlike the mushy versions you may have had, this recipe ensures each slice remains crispy, even under all that cheesy, saucy goodness. It’s perfect for weeknight dinners or impressive enough for entertaining.
Ingredients
For the Eggplant:
2 medium eggplants, sliced into 1/4-inch thick rounds
1 tbsp salt (for sweating the eggplant)
1 cup all-purpose flour
3 large eggs
2 tbsp water
2 cups Italian-style breadcrumbs
1 cup grated Parmesan cheese
1 tsp garlic powder
1 tsp dried oregano
1/2 tsp black pepper
1/4 tsp red pepper flakes (optional)
Olive oil or vegetable oil for frying
For the Assembly:
2 1/2 cups marinara sauce (store-bought or homemade)
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Fresh basil leaves (optional)
Instructions
1. Prep the Eggplant (30 mins)
Lay the eggplant slices on a paper towel-lined baking sheet.
Sprinkle salt over both sides and let them sit for 30 minutes to draw out moisture and bitterness.
Pat them dry thoroughly with paper towels.
2. Set Up the Breading Station (10 mins)
Place flour in a shallow bowl.
Beat the eggs and water together in a second bowl.
In a third bowl, combine breadcrumbs, Parmesan, garlic powder, oregano, black pepper, and red pepper flakes.
3. Bread the Eggplant (15 mins)
Dredge each slice in flour, then egg, then breadcrumb mixture. Press crumbs firmly to adhere.
4. Fry the Eggplant (20 mins)
Heat 1/2 inch of oil in a skillet over medium heat.
Fry slices in batches for 2–3 minutes per side, until golden brown. Drain on paper towels.
5. Assemble and Bake (30–35 mins)
Preheat oven to 375°F (190°C).
Spread a thin layer of marinara in a 9×13″ baking dish.
Add a layer of eggplant slices. Top with sauce, mozzarella, and Parmesan.
Repeat layers, finishing with cheese on top.
Bake uncovered for 25–30 minutes, until bubbly and golden.
Broil for 2–3 minutes for extra browning if desired.
Let rest for 10 minutes before serving.
Nutritional Information (Per Serving, based on 6 servings)
Nutrient Amount
Calories ~460 kcal
Protein 21g
Carbohydrates 35g
Fat 27g
Saturated Fat 9g
Fiber 7g
Sugar 6g
Sodium ~980 mg
Calcium 320 mg
Total Time
Prep time: 30 minutes (including sweating)
Cook time: 55 minutes
Total: ~1 hour 25 minutes
Frequently Asked Questions (FAQ)
Q: Can I bake the eggplant instead of frying?
A: Yes! Brush slices with olive oil and bake at 400°F (200°C) for 20–25 mins, flipping halfway. They won’t be as crispy, but still delicious.
Q: Can I make this ahead of time?
A: Yes. Assemble the dish and refrigerate (unbaked) up to 1 day in advance. Bake when ready to serve.
Q: Is this recipe vegetarian?
A: Yes, just make sure your Parmesan is made without animal rennet (check labels).
Q: How do I keep the eggplant crispy?
A: Avoid over-saucing. Add just enough sauce between layers and keep the top layer uncovered when baking to help with browning.
Q: Can I freeze it?
A: Yes! Freeze after baking and cooling. Reheat in the oven at 375°F until hot, abo
ut 25 minutes.