There are few dishes as comforting and universally loved as a good Eggplant Parmigiana. This recipe focuses on creating perfectly crispy, golden-fried eggplant slices that serve as the star of the show. Layered with a simple, savory marinara and melted, bubbly mozzarella, it’s a vegetarian masterpiece that feels both rustic and elegant. Whether you’re serving it for a family dinner or a special occasion, this dish is a guaranteed crowd-pleaser that delivers on flavor and texture every single time.
Ingredients
• 1/4 cup (60 ml) vegetable oil, for frying
• 1 medium eggplant (about 1 lb / 450g), sliced into 1/4-inch rounds
• 1/2 cup (60g) all-purpose flour
• 3 large eggs, beaten with 1/2 cup (120 ml) water
• 2 cups (240g) breadcrumbs
• 1 jar (28 oz / 794g) marinara sauce
• 3/4 lb (12 oz / 340g) part-skim mozzarella cheese, shredded
• Fresh basil leaves, for garnish
Instructions
1. Prepare the breading station. Place the flour, the egg and water mixture, and the breadcrumbs into three separate shallow dishes.
2. Heat the oil in a large, heavy skillet over medium-high heat. The oil should be about 1/2-inch deep. It’s ready when a breadcrumb sizzles immediately upon contact.
3. Working one slice at a time, dredge an eggplant slice in flour, shaking off the excess. Dip it into the egg mixture, allowing the excess to drip off. Finally, press it firmly into the breadcrumbs, coating both sides completely.
4. Carefully place the breaded eggplant slices into the hot oil, being careful not to overcrowd the pan. Fry in batches until golden brown and crispy, about 2-3 minutes per side. Transfer the fried slices to a wire rack or paper towel-lined plate to drain.
5. Preheat your oven to 350°F (175°C). Arrange the fried eggplant slices in a single layer in a large baking dish.
6. Top each slice with a spoonful of marinara sauce and a generous sprinkle of shredded mozzarella cheese.
7. Bake for 15 minutes, or until the cheese is completely melted, bubbly, and beginning to brown.
8. Garnish with fresh basil leaves and serve immediately with extra marinara sauce on the side.
Nutritional Information
• Serves: 8Cost Per Serving: Approx. $1.58
• Per 8-oz. serving
• Calories: 349
• Fat: 18g
• Carbohydrates: 28g
• Protein: 18g
• Fiber: 3g
• Sugar: 6g
• Sodium: 710mg
Pro Tips
• For an extra crispy crust, use Panko breadcrumbs instead of traditional breadcrumbs.
• Don’t overcrowd the skillet when frying. Cooking in batches ensures the oil temperature stays high, resulting in golden, non-greasy eggplant slices.
• To prevent bitterness and sogginess, you can salt your eggplant slices. Simply sprinkle them with salt, let them sit in a colander for 30 minutes to draw out moisture, then rinse and pat them completely dry before breading.
FAQ
Q: Can I make this eggplant parmigiana vegan
A: Yes, you can easily make this recipe vegan. For the breading, replace the eggs with a plant-based milk like almond or soy, or use a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water). For the cheese, use your favorite brand of vegan mozzarella shreds.
Q: How can I make this recipe gluten-free
A: To make this eggplant parmigiana gluten-free, simply substitute the all-purpose flour with a gluten-free all-purpose blend and use gluten-free breadcrumbs. Ensure your marinara sauce is also certified gluten-free.
Q: Is this vegetarian eggplant parmigiana a good source of protein
A: Yes, this dish provides a good amount of vegetarian protein, with approximately 18 grams per serving. The protein comes primarily from the mozzarella cheese and the eggs used in the breading.
Q: How should I store leftover eggplant parmigiana
A: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, place it in an oven at 350°F (175°C) until warmed through and the cheese is bubbly again. This helps maintain the crispiness better than a microwave.
