Description
This Eggplant Parmesan is an Italian classic with the crispiest, most flavorful breading, baked with layers of marinara, Parmesan, and mozzarella. Easy to make and perfect for a comforting dinner.
Ingredients
- 2 small eggplants (about 1½ lbs total), sliced ¼-inch thick
- 1 tsp salt
- ½ cup all-purpose flour
- ½ tsp onion powder
- ½ tsp paprika
- 3 large eggs, whisked
- 1 tsp Dijon mustard
- 1 tbsp heavy cream (optional)
- 2 cups Panko breadcrumbs
- 1 cup grated Parmesan cheese
- 3 tbsp freshly chopped parsley
- ¾ tsp garlic salt
- Vegetable oil, enough to cover slices halfway for frying
- 24 oz marinara sauce
- 3 cups shredded mozzarella, divided
- ½ cup grated Parmesan cheese, divided
Instructions
- Preheat oven to 375°F (190°C). Slice eggplant and sprinkle with salt. Pat dry before breading.
- Set up 3 shallow bowls: flour mixture, egg mixture with Dijon mustard (and optional cream), and breadcrumb mixture with Parmesan, parsley, and garlic salt.
- Dredge eggplant in flour, dip in egg mixture, then coat with breadcrumbs. Repeat for all slices.
- Heat vegetable oil to 350°F (175°C) and fry eggplant slices 2–3 minutes per side until golden. Drain on paper towels or cooling racks.
- Spread ⅓ cup marinara in a 9×13-inch baking dish. Layer 1/3 of eggplant, sauce, mozzarella/Parmesan cheese. Repeat 3 layers total.
- Bake uncovered at 375°F for 25–30 minutes until bubbly. Optional: broil 1–2 minutes for a golden top.
- Serve hot, optionally with garlic bread.
Notes
- Use low-moisture, whole milk mozzarella for best results.
- Salting eggplant draws out moisture for crispier breading.
- Frying yields the crispiest eggplant, but you may bake or air-fry as alternatives.
- Make-ahead: Fry eggplant and store in airtight container for up to 2 days or freeze up to 3 months before assembling and baking.
- Recommended marinara brands: Rao’s or Carbone.
- Prep Time: 40 minutes
- Cook Time: 50 minutes
- Category: Dinner, Italian, Vegetarian
- Method: Fry & Bake
- Cuisine: Italian