Description
Delectable eggplant parmigiana brings southern Italian comfort to your dinner table with layers of rich, cheesy goodness. Crispy golden eggplant slices nestled between marinara and melted mozzarella create a classic Mediterranean masterpiece you’ll savor with pure culinary joy.
Ingredients
Scale
Main Ingredients:
- 2 large eggplants, sliced 1/4 inch thick (approximately 510 grams)
- 2 cups low-moisture mozzarella cheese, grated (approximately 454 grams)
- 12 oz (340 grams) San Marzano tomatoes
- 2 cups marinara sauce
- 1/2 cup Parmesan cheese, finely grated
Coating and Seasoning Ingredients:
- 1/2 cup all-purpose flour
- 2 large eggs, whisked
- 3/4 cup breadcrumbs
- 2 teaspoons garlic powder
- 1 teaspoon dried parsley
- 1 1/2 teaspoons kosher salt
- 1 1/2 teaspoons black pepper
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red chili flakes
Cooking and Flavoring Ingredients:
- 1/4 cup extra virgin olive oil
- Cooking oil for frying
- 3 cloves garlic, thinly sliced
- Kosher salt, to taste
Instructions
- Prepare the eggplant by laying slices on a paper towel-lined tray, generously sprinkling with kosher salt. Allow moisture to draw out for 10-15 minutes, creating small water droplets on the surface.
- Thoroughly rinse the eggplant in a colander, then meticulously pat each slice dry using clean paper towels to remove excess moisture.
- Create a seasoned coating mixture by combining breadcrumbs, grated Parmesan, garlic powder, chopped parsley, salt, and black pepper in a shallow dish.
- Develop a three-stage breading station: first, dust each eggplant slice with flour, shaking off any excess coating.
- Dip the floured eggplant into whisked eggs, allowing the surplus liquid to gracefully drip away.
- Carefully coat both sides of the eggplant slice in the prepared breadcrumb mixture, pressing gently to ensure a complete and even coverage.
- Heat a cast iron skillet with neutral oil to medium temperature, maintaining a depth of ½ to 1 inch for optimal frying.
- Carefully fry the breaded eggplant slices in batches, cooking 3-4 minutes per side until achieving a golden, crispy exterior. Transfer to a wire rack positioned over a baking sheet to drain excess oil.
- Sprinkle a delicate pinch of salt over the freshly fried eggplant while still hot.
- Preheat the oven to 400°F (200°C), preparing a 9×9-inch baking dish by lightly greasing the surface.
- Spread half of the marinara sauce across the bottom of the prepared baking dish in an even layer.
- Arrange the fried eggplant slices in an overlapping, shingled pattern to create an attractive and uniform base.
- Lavishly top the eggplant with remaining marinara sauce and generously scatter shredded mozzarella cheese over the surface.
- Bake for 10-15 minutes, then activate the broiler for an additional 2-3 minutes to create a bubbling, golden-brown cheese topping.
Notes
- Remove excess moisture from eggplant by salting and letting it sit. This technique prevents soggy, watery layers and ensures a crispy texture.
- Use a wire rack when draining fried eggplant to maintain maximum crispiness and prevent sogginess from paper towels.
- Adjust breadcrumb mixture for dietary needs by using gluten-free breadcrumbs or almond flour for low-carb variations.
- Control oil temperature between 350-375°F for perfect golden-brown frying without burning the breading.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 380
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 120 mg