Ingredients
For the Eggplant
- 2 lbs eggplant (about 2 medium)
- Kosher salt, for sweating
- 3/4 cup all-purpose flour
- 3 large eggs
- 1 1/2 cups Italian-style breadcrumbs
- Neutral oil, for frying
For Assembly
- 3 cups marinara sauce
- 1 1/2 cups shredded low-moisture mozzarella
- 3/4 cup grated Parmesan cheese
Salt and Sweat the Eggplant
Slice the peeled eggplant into rounds that are about 1/2-inch thick.
Lay the slices on wire racks over baking sheets. Don’t let them overlap.
Salt both sides of each slice liberally. Let them sit for at least one hour. You’ll see water bead up on the surface as the salt draws it out.
Use paper towels to pat each slice completely dry, wiping off all the moisture and excess salt.
Fry the Eggplant Slices
Get your breading station ready with three separate shallow dishes for the flour, the beaten eggs, and the breadcrumbs.
Coat a slice of eggplant in flour, then dip it in the egg, and finally press it into the breadcrumbs to coat. Place the breaded slice on a clean rack and repeat with the rest.
Pour about an inch of oil into a large skillet and heat it over medium-high. When a breadcrumb sizzles on contact, the oil is ready.
Fry the eggplant in batches for ~2-3 minutes per side until deep golden brown.
Do not overcrowd the pan.
Transfer the fried slices to a wire rack to drain. This keeps them crispy.
Assemble and Bake
Preheat your oven to 375F.
Spread a thin layer of marinara sauce, about 1/2 cup, in the bottom of a 9×13 inch baking dish.
Arrange a layer of fried eggplant on top of the sauce. Cover the eggplant with about 1 cup of sauce, half of the mozzarella, and half of the parmesan.
Add the remaining eggplant in a second layer. Top with the remaining sauce, mozzarella, and parmesan.
Bake for ~30 minutes, until the cheese is melted and browned in spots and the sauce is bubbling around the edges.
Let it rest for at least 15 minutes before serving. This is critical for the layers to set.
Eggplant Parmesan
Ingredients
For the Eggplant
- 2 lbs eggplant about 2 medium
- Kosher salt for sweating
- 3/4 cup all-purpose flour
- 3 large eggs
- 1 1/2 cups Italian-style breadcrumbs
- Neutral oil for frying
For Assembly
- 3 cups marinara sauce
- 1 1/2 cups shredded low-moisture mozzarella
- 3/4 cup grated Parmesan cheese
Instructions
- Slice peeled eggplant into 1/2-inch rounds and salt heavily on both sides. Let sit on wire racks for 1 hour.
- Pat eggplant slices completely dry with paper towels.
- Set up breading station with flour, beaten eggs, and breadcrumbs in separate dishes.
- Dredge each slice in flour, then egg, then breadcrumbs.
- Heat 1 inch oil in large skillet over medium-high heat.
- Fry eggplant in batches 2-3 minutes per side until golden brown. Drain on wire rack.
- Preheat oven to 375F.
- Spread 1/2 cup marinara in 9×13 baking dish.
- Layer half the eggplant, 1 cup marinara, half the mozzarella and parmesan.
- Add second layer of eggplant, remaining sauce and cheese.
- Bake 30 minutes until cheese is browned and sauce bubbles.
- Let rest 15 minutes before serving.
