Eggplant Parmesan
Most eggplant parm turns into a soggy mess under all that sauce and cheese. This version stays crispy; Salting the eggplant pulls out bitter liquid, and frying creates a coating that holds up. Worth every extra step when you bite into those crispy layers.
Ingredients
- 2 large eggplants peeled or unpeeled, sliced 1/2 inch thick
- Salt
- 1 cup all-purpose flour
- 5 eggs beaten
- 2 1/2 cups Italian seasoned breadcrumbs
- 1 1/3 cups vegetable oil for frying
- 4 cups marinara sauce
- 1 3/4 cups mozzarella cheese shredded
- 1 cup Parmesan cheese grated
- Fresh basil leaves optional
Instructions
- Salt eggplant slices and let drain on wire rack 1-3 hours.
- Pat slices completely dry with paper towels.
- Heat oven to 350F.
- Dredge eggplant slices in flour, beaten egg, then breadcrumbs.
- Heat oil in large pan over medium-high heat.
- Fry eggplant 2-3 minutes per side until golden brown, working in batches.
- Drain on paper towels.
- Spread 1 1/4 cups marinara in 9x13 baking dish.
- Layer 1/3 eggplant, 1/2 cup sauce, 2/3 cup mozzarella, 1/3 cup parmesan.
- Repeat layers twice more.
- Bake 28-35 minutes until cheese is melted and golden.
- Rest 8-10 minutes before serving.
- Top with fresh basil if desired.
Notes
Pat eggplant very dry before breading to ensure crispy coating.
Don't crowd the pan when frying.