Slices of eggplant are coated and fried until golden and crispy, then baked. The combination of crispy and creamy textures is achieved by using just the right amount of sauce and cheese.
Many people don’t know what to make with an eggplant. You can grill them, roast them, bake them, fry them, stuff them. The possibilities are endless. They’re mild tasting so most eggplant dishes feature other ingredients as the flavour. Eggplant Parmesan is my favourite way to enjoy these purple beauties. Yes, you’ll have lots of dishes to wash but trust me, it’s so worth it!
Jump to RecipeYou can make chicken or veal parmesan using the same method as Eggplant Parmesan, you just have to pound the meat thin before frying. Sometimes I make 2 pans, one of eggplant and one with meat. Believe it or not, the eggplant version isn’t really a lower calorie option because eggplant is more porous than meat so will absorb more oil than a dense cutlet of meat when fried. But, there is a big difference in cost between meat and eggplant so this one’s a delicious win!
How to Make Eggplant Parmesan
When buying eggplant, choose one that feels heavy and doesn’t have any dark or soft spots. One large eggplant is usually just right for 4 servings. You don’t need to peel them but I like to peel some long strips lengthwise every few inches or so. Usually the skin isn’t tough but this extra step makes a difference.
Slice the eggplant about 3/4 inch thick and lay the slices on a baking rack set over a baking sheet. Salt them lightly, turn over and salt the other side. Leave them for at least 30 minutes to allow some of the liquid to drain out. If you search on the Internet for “do you need to salt eggplant” you’ll see there’s quite the debate. My opinion is that I want my eggplant slices to be crispy on the outside so having less liquid should help. And this helps to avoid them having a bitter flavour. Pat them dry on both sides before cooking. They will turn slightly brown but that’s ok.
Now set up your assembly line for breading. Flour then egg then breadcrumbs. Season all three dips with a little salt and pepper. Add dried oregano and basil as well as some grated Parmesan to the breadcrumbs. I like to use Panko breadcrumbs because they’re the crunchiest. But you can also use regular Italian seasoned breadcrumbs if you prefer.
While the oil is heating coat all the slices. The general rule when doing a 3 part breading process is you need less flour than you think and more breadcrumbs. And keeping one clean hand is helpful. Shake off excess flour and egg but try to press as much breadcrumbs onto each slice. Lay them on a baking sheet until you’re ready to fry. Have a plate with paper towel ready as well as another baking sheet covered with a rack.
When frying your eggplant you’ll want a pan wide enough to do 3 or 4 slices at a time without being so wide you need a lot of oil. About 1/4 inch deep is perfect. Once you lay the slices in the oil the level will rise to at least half way up each slice without them being submerged. Use a heat safe oil such as canola or vegetable so you can get a nice crispy coating. Having a thermometer is helpful. Somewhere around 350 degrees. If not, test the oil with a few drops of water. It is cracks and bubbles, it’s ready.
In order to minimize the amount of oil left on the fried slices of eggplant, lay them on the paper lined plate just for a few seconds. Flip to absorb any oil on the other side, then move them onto the baking sheet with a rack. If you leave them on the paper, the heat will create steam between the eggplant and coating which causes it to fall off.
Adding sauce and cheese and then baking Eggplant Parmesan does seem to be counter productive after frying them crispy, however they do need to cook a bit more for that creamy interior and there’s only a small amount of sauce. Plus you want the cheese to melt and coat the slices. Some recipes are more like a casserole with lots of sauce. And some just have the coated eggplant baked with cheese and no sauce. This version of Eggplant Parm is somewhere right in the middle.
Preheat the oven to 350. Put a ladle of marinara sauce in the bottom of large baking dish and spread evenly. Just a thin layer. Lay your eggplant slices in the pan, overlapping as necessary to fit them all in but avoiding piling them on top of each other. Pour a thin line of sauce over each row, not too much. Grate some Parmesan over slices and top with shredded mozzarella cheese. You don’t need the whole jar of marinara but if you’re making pasta to serve with your Eggplant Parmesan you can use the rest to toss with the pasta.
Bake for approximately 30 minutes until bubbling and browning on top. Serve Eggplant Parmesan with pasta on the side, lightly coated with the extra Marinara sauce.
If you’ve tried this recipe, consider leaving a rating or comment below. Here’s the recipe:
Eggplant Parmesan
Ingredients
- 1 large eggplant or 2 small
- 2 tsp salt
- ⅓ cup flour
- 1 large egg maybe 2 if your egg isn't very large
- 1 ½ cups panko breadcrumbs or regular Italian seasoned breadcrumbs, no need to add basil, oregano or parmesan
- 1 tsp dried basil
- 1 tsp dried oregano
- 2 Tbsp freshly grated Parmesan cheese
- 1 tsp salt to season coatings
- ½ tsp pepper to season coatings
- 1 cup oil for frying vegetable, canola or other oil that can withstand high heat, start with less oil and add more as necessary for pan size
- 2 cups good quality Marinara sauce use extra for pasta if serving as side
- ¼ cup freshly grated Parmesan cheese
- 1 cup shredded mozzarella cheese
Instructions
- Peel some of the skin off the eggplant in strips from top to bottom then cut into slices approximately ¾ inch thick. 8 slices is perfect for 4 servings. Lay slices on a baking rack over a baking sheet. Sprinkle both sides with salt. Allow to rest at least 30 minutes to allow salt to draw out any extra moisture. Pat dry with paper towel.
- Use 3 bowls or pie plates for coatings starting with flour, then egg, then breadcrumbs. Season all 3 dips with a little salt and pepper. Add 2 Tbsp parmesan cheese to breadcrumbs along with basil and oregano. Mix all coatings well.
- Dredge each slice of eggplant on both wides with flour, shaking and brushing off extra. Next dip in egg, allowing as much as possible to drip off before adding to breadcrumb mixture. Press as much coating as possible on both side. Lay pieces on a baking sheet.
- Place large skillet on burner in safe location and add oil. Heat to medium-high.
- Fry slices in small batches until well browned, turning and frying other side. Shake off excess oil, lay quickly on paper lined plate, flip, then place on baking rack over baking sheet until all pieces are browned.
- Ladle about ¾ cup marinara sauce into large baking dish and spread evenly on bottom. Lay cooked eggplant slices in pan, overlapping slightly to fill in one layer if necessary. Spoon remaining marinara in thin line over top of eggplant rows, being careful not to add too much.
- Top slices with shredded mozzarella cheese and ¼ cup freshly grated Parmesan cheese.
- Bake in preheated oven at 350° for about 25 - 30 minutes until cheese is melted and tops are golden and bubbling.
- Serve with pasta tossed in remaining Marinara sauce if desired.