Easy Eggplant Parmesan
I’ve been making this easy eggplant parmesan recipe for many years. It’s crispy, cheesy and incredibly delicious. Baked to perfection, this is one recipe that your entire family will enjoy. It’ truly comfort food at its finest.
About this Eggplant Parmesan
This eggplant parmesan recipe has a few steps that can take some time, so be sure to give yourself about two hours to complete this dish. While it is slightly labor intensive, it is totally worth it. Once you bite into the perfectly crispy, cheesy eggplant, topped with delicious marinara sauce and cheese, you’ll be so glad you made this recipe. Serve this eggplant parmesan with a side salad and some fresh baked Italian bread.
How to Make Eggplant Parmesan
When prepping the eggplant, remove the ends and slice the eggplant into 1/2 inch thick slices. Place the sliced eggplant flat on a baking tray and dust both sides with salt. Allow the eggplant to rest at room temperature for 30-40 minutes. The salt will draw out any excess moisture or bitterness from the eggplant. Give the eggplant a gentle rinse under cold water and pat it dry with a paper towel. Once you complete this step you are ready to bread the eggplant.
After the eggplant is breaded, you will fry the eggplant in canola or vegetable oil. Be sure the oil reaches 375 degrees before adding the breaded eggplant. Plus, you will only add 2-3 pieces of breaded eggplant to the hot oil at a time to prevent overcrowding the pan. Overcrowding reduces the oils temperature and you run the risk of the eggplant getting soggy vs. crispy. Place the golden brown eggplant on a paper towel to absorb any excess oil. Repeat until all of the eggplant is fried. This recipe serves 5 people about 3-4 pieces of fried eggplant. Please see below for nutritional information.
Leftovers can be store in an airtight container in the refrigerator for three to four days. Reheat in the microwave until heated through. Enjoy leftovers in a baked eggplant parmesan sandwich or try adding the eggplant to a bed of cooked pasta for a fun and tasty twist.
Easy Eggplant Parmesan
Eggplant / Sauce:
- 3 eggplant, medium-sized
- 1 tablespoon salt, to dust the sliced eggplant with. This will be rinsed off after 30 – 40 minutes.
- 1 cup vegetable oil, for frying
- 3 cups marinara sauce
- 1 cup shredded mozzarella
- 1 cup AP flour, all purpose flour
- ½ teaspoon salt
- ½ teaspoon pepper
- 3 large eggs, whisked
- 3 tablespoons 2% milk
- 2.5 cups Italian breadcrumbs
- 1.5 cup grated parmesan cheese
- 9 x 13 baking dish
- baking tray
- sauce pot
- 3 plates
- Preheat the oven to 350 degrees.
- Gently spray a 9×13-inch baking dish with baking spray and set it aside.
- Heat your favorite marinara sauce in a sauce pot. Simmer over low heat.
- Cut the ends off of the eggplants. Slice the eggplant into ½ inch thick rounds.
- Place the sliced eggplant on a baking tray and dust both sides with table salt.
- Then, let the eggplant sit at room temperature for 30 – 40 minutes. The salt will extract any bitterness and moisture from the eggplant.
- Once the salted eggplant has rested for 30 – 40 minutes, you will rinse each piece off with water in the sink. Place the eggplant on a kitchen towel or paper towel and gently press off any excess water or moisture.
- Next, you’ll set up the breading station.
Grab three plates:
- Add the AP flour, salt and pepper to one plate and stir it until the salt and pepper are well combined with the AP flour.
- On the second plate, add the whisked eggs and milk. Using a fork, stir until well combined.
- On the third plate, add the breadcrumbs and parmesan cheese. Stir until the breadcrumbs and cheese are well combined.
- Next, you’ll take a piece of the eggplant, dust it in the flour mixture, dredge it through the egg mixture and then coat it in the breading. Make sure both sides are well coated.
- Repeat until all the eggplant is breaded.
- In a medium sized sauté pan, add vegetable oil. Once the oil hits 375 degrees, begin frying the eggplant.
- Only add 2-3 pieces at a time to prevent overcrowding the pan. Fry each side for 1-2 minutes, or until both sides are golden-brown.
- Place the golden-brown eggplant on paper towel to absorb any excess oil.
- Repeat until all of the eggplant is gently fried.
Now we will assemble the dish:
- Add two ladles of red sauce to the bottom of your baking dish. Line the dish with a layer of golden-brown eggplant, mozzarella cheese, and marinara sauce. Repeat until the pan is full.
- Top the dish with mozzarella.
- Cover with foil and bake for 25-30 minutes. Option to remove the foil and broil for an extra 2-3 minutes so the cheese is extra bubbly and brown.
- Serve warm and enjoy!