Classic Crispy Eggplant Parmesan

Classic crispy Eggplant Parmesan is a delicious way to satisfy your craving for Italian food without all the carbs from pasta!

Lightly breaded and fried, then topped with marinara or pasta sauce, fresh Mozzarella and Parmesan cheese!

This recipe works well with a rich homemade pasta sauce or you can use your favorite jarred sauce to speed things up!

For the most authentic flavor, use fresh Mozzarella  and Parmesan cheese, not the shredded packaged version.

Why this recipe works:

• It stays crispy- the rounds are fried, then topped with cheese and baked in the oven
• Use homemade or jarred pasta or marinara sauce
• Easy to reheat-if you’re lucky enough to have leftovers, just top them with cheese and put in the oven until it is warmed throughly and the cheese melts

Here’s what you’ll need:

Ingredients for this classic Italian favorite include: eggplant, egg, bread crumbs, Italian seasonings, Parmesan and fresh Mozzarella cheese.

How to make it

The process looks lengthy, but it’s really not.  If you’re making homemade sauce, get it started first. If using jarred pasta sauce, put it in a saucepan on simmer. Then, remove the skin from the eggplant.

How to remove the eggplant skin

Cut off the ends then stand it on one end and slide a sharp knife down the sides to remove the purple skin.

Cut into ¼-½”inch rounds, place on paper towel and salt generously

Allow to sit for at least 15-30 minutes minutes (the longer it sits in salt, more moisture is drawn out and the eggplant is firm.)  After it’s sat for a while, wipe away excess salt and moisture and resume instructions

Set up a dredging station: 1 flat bowl with lightly beaten eggs and a second flat bowl with seasoned breadcrumbs (I use pie plates)

• Dredge each eggplant slice in the egg first, then in the seasoned bread crumbs.
• Once all rounds are coated, place a single layer in a large skillet with hot oil.
• Cook on the stovetop 3-5 minutes on each side or until golden brown. Place on paper towel to drain.
• Place cooked crispy eggplant parmesan rounds in lightly oiled baking dish; top with fresh Mozzarella
• Place under broiler until cheese melts then serve with warm pasta sauce; garnish with shredded Parmesan

How long does it take to make classic eggplant parmesan?

After the eggplant rounds have rested in salt, the process goes pretty quickly and is ready in about 20-minutes! Cook the crispy eggplant parmesan in batches, usually 5 slices per batch for about 3-4 minutes per side.

How thick do I slice the eggplant?

Thin slices cook faster, but it’s really up to you. I usually slice mine between ¼ and ½” inch thick. This yields about 8-12 slices per large eggplant.

Why do I need to salt it?

This purple vegetable is inherently often bitter and full of water. The salt helps remove excess moisture and reduce bitterness. This results in a firmer slice of eggplant.

Do I need to remove the purple skin?

The skin is often what gives it a bitter taste and makes it tough. I prefer the flavor and texture without the skin, so my recommendation is “yes”– remove the skin first.

Tips

• Use canola or vegetable oil; not olive oil. Olive oil is not high-heat tolerant
• Use enough oil to fill a skillet about 1″ inch of oil; I use a 10″ inch skillet and use 1 cup of oil
• Put your dredging station near the stove; as you take one round out, add another
• If you make more than two batches, you’ll probably want to change the oil after the 2nd batch because some of the bread crumbs fall off and start to burn; this makes it taste burnt. 
• If you don’t have seasoned breadcrumbs or Panko crumbs, add 1 tablespoon of dried Italian seasonings per 2 cups of breadcrumbs.
• If you only have Panko crumbs, but don’t like the texture of them, put them in the food processor and pulse them a few times
• If you want a “casserole” version of this dish, place the crispy eggplant in a lightly oiled baking dish, drizzle some pasta sauce over and finish with fresh Mozzarella; broil until cheese melts

What to serve with Eggplant Parmesan

Start with a  Caesar salad or a steamed artichoke! I often serve this crispy eggplant parmesan over spaghetti or fettuccine noodles. If you want to add a vegetable, ratatouille is a nice addition as well!

Related recipes:

• Italian Sausage and Peppers
• Pan Fried Ravioli
  
• Traditional French Ratatouille
  
• San Marzano Pasta Sauce
• Bolognese Sauce