Eggplant Parmesan

Eggplant Parmesan is a layered casserole of breaded, fried eggplant slices, tomato sauce, and melted cheese. It has a crisp exterior and tender interior, with creamy cheese binding it together. The key is salting the eggplant first to remove excess moisture so it fries instead of steams.

Ingredients for Eggplant Parmesan

Eggplant provides the backbone, and salting it draws out water so it crisps when fried rather than turning soggy. All-purpose flour and panko breadcrumbs create a light, crunchy coating that stays crisp even under the sauce and cheese. Eggs bind the breadcrumbs to the eggplant. Marinara sauce adds acidity and tomato flavor without overpowering the eggplant. Whole milk mozzarella melts into a creamy layer, while Parmesan cheese brings a sharp, salty edge. Olive oil fries the eggplant to golden brown, salt seasons the eggplant before breading, and black pepper seasons the layers as you build them.

Why This Eggplant Parmesan Works

Salting the eggplant slices and letting them sit draws out the water that makes eggplant spongy. Pat them dry before breading so the coating adheres and fries crisp instead of steaming. The panko breadcrumbs stay crunchy longer than regular breadcrumbs because they are larger and have more air pockets.

Frying the eggplant at 350°F (175°C) gives you a golden crust in about three minutes per side without burning the outside while the inside stays raw. The eggplant finishes cooking in the oven while the cheese melts, so the texture is tender but not mushy.

Layering sauce, eggplant, and cheese in a baking dish lets the heat distribute evenly. Baking at 375°F (190°C) for about 25 minutes melts the mozzarella and lets the flavors meld without drying out the eggplant or curdling the cheese.

Mistakes To Avoid

Skipping the salt step or not patting the eggplant dry leaves too much water in the slices. They will absorb oil like a sponge and come out greasy and soft instead of crisp and tender. The casserole will also be watery.

Crowding the pan while frying lowers the oil temperature and causes the eggplant to steam instead of fry. The coating will be pale and soft, and the eggplant inside will taste bland and mushy. Fry in two or three batches.

Using pre-shredded mozzarella or mixing it with ricotta makes the cheese layer gluey and separated instead of creamy. The sauce will look grainy and broken. Shred a block of whole milk mozzarella yourself and use it straight from the block.

Baking the casserole too long or too hot browns the top too dark and can dry out the eggplant. The cheese may separate and leak out around the edges. Bake at 375°F (190°C) for about 25 minutes until the cheese is bubbly and light golden, not deep brown.

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Ingredients

• 2 large eggplants, peeled and sliced 1/4 inch thick
• 1 1/2 teaspoons salt, divided
• 1/2 cup all-purpose flour (60 grams)
• 2 large eggs
• 1 cup panko breadcrumbs (100 grams)
• 1/2 teaspoon black pepper
• 1 cup olive oil, for frying
• 2 cups marinara sauce
• 1 pound whole milk mozzarella, grated
• 1/2 cup grated Parmesan cheese (50 grams)

Step-by-step Instructions

1. Lay eggplant slices on paper towels and sprinkle both sides with 1 teaspoon salt. Let sit for 15 minutes so water releases from the flesh.
2. Pat the eggplant slices dry with fresh paper towels, pressing gently to remove as much moisture as possible.
3. Set up three shallow bowls: one with flour, one with beaten eggs, one with panko mixed with 1/2 teaspoon salt and black pepper.
4. Coat each eggplant slice in flour, shaking off excess, then dip in egg, then coat in panko, pressing gently so breadcrumbs adhere.
5. Heat 1/2 cup olive oil in a large skillet over medium-high heat until the oil shimmers and reads 350°F (175°C) on an instant-read thermometer.
6. Fry eggplant slices in batches for about 3 minutes per side until the coating is golden brown and the eggplant is tender when pierced with a fork. Do not crowd the pan. Transfer to paper towels to drain.
7. Reheat oil to 350°F (175°C) between batches and repeat until all eggplant is fried.
8. Spread 1/2 cup marinara sauce on the bottom of a 9×13 baking pan.
9. Layer half the fried eggplant over the sauce, then 1/2 cup sauce, then half the mozzarella and half the Parmesan.
10. Layer the remaining eggplant, remaining sauce, remaining mozzarella, and remaining Parmesan.
11. Bake at 375°F (190°C) for 25 minutes until the cheese is bubbly and the top is light golden brown.
12. Let rest for 5 minutes before serving so the layers set and hold together.