Crispy And Easy Fried Eggplant Parmesan Recipe

Today, we're sharing a beloved classic with a delightful twist - our Crispy and Easy Fried Eggplant Parmesan recipe. Eggplant Parmesan, or Melanzane alla Parmigiana, is a classic Italian dish that embodies the essence of traditional Italian cuisine. Layers of tender eggplant, gooey mozzarella, tangy marinara sauce, and savory Parmesan cheese come together in a symphony of flavors and textures that's sure to satisfy even the most discerning palate.

Prep Time20

Cook Time45

Total Time1 5

Course: Dinner, lunch, Main Course

Cuisine: American, Italian

Keyword: budget recipe, Casserole, copycat, easy meals, restaurant recipe

Servings: Servings

Calories: 635kcal

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Kitchen Essentials

Glass Baking Dish

Casserole Set

Cook ModePrevent your screen from going dark

Ingredients

2 Large Eggplants sliced into 1/2-inch rounds
Salt
1 Cup All-Purpose Flour
4 Large Eggs beaten
2 Cups Breadcrumbs (preferably Italian seasoning version)
1 Cup Parmesan Cheese grated and divided
4 Cups Marinara Sauce
1 Pound Fresh Mozzarella Cheese sliced
Fresh Basil Leaves for garnish
Olive Oil for frying

Instructions

Preheat your oven to 375°F (190°C).
Place the slices of eggplant in a colander and sprinkle them generously with salt. Let them sit for about 20 minutes to draw out excess moisture. Then, rinse the eggplant slices and pat them dry with paper towels.
2 Large Eggplants, Salt
Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with 1/2 cup of grated Parmesan cheese.
1 Cup All-Purpose Flour, 4 Large Eggs, 2 Cups Breadcrumbs, 1 Cup Parmesan Cheese
Dip each eggplant slice first in the flour, then in the beaten eggs, and finally in the breadcrumb mixture, pressing gently to adhere.
Heat olive oil in a large skillet over medium-high heat. Fry the breaded eggplant slices in batches until golden brown on both sides, about 2-3 minutes per side.
Olive Oil
Once fried, transfer the crispy eggplant slices to a baking pan fitted with a wire rack. This assures that the crispy exterior stays. If you don’t have this, you can use a paper towel-lined plate to drain off any excess oil.
Spread a thin layer of marinara sauce in the bottom of a 9x13-inch baking dish. Arrange half of the fried eggplant slices in a single layer on top of the sauce.
4 Cups Marinara Sauce
Sprinkle half of the remaining grated Parmesan cheese over the eggplant slices, then layer half of the mozzarella slices on top.
1 Pound Fresh Mozzarella Cheese
Repeat the layers with the remaining eggplant slices, marinara sauce, grated Parmesan, and mozzarella.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and continue baking for an additional 15-20 minutes, or until the cheese is melted and bubbly and the eggplant is tender.
Let the eggplant parmesan cool for a few minutes before serving. Garnish with fresh basil leaves and additional grated Parmesan cheese, if desired.
Fresh Basil Leaves

Notes

Homemade Marinara Sauce

While you can use jarred marinara sauce from the grocery store, or tomato sauce, if you have the time, this recipe is a delightful addition to the eggplant casserole.

It just takes 10 minutes of prep and 30 minutes of cooking to make about 4 cups.

Ingredients:

2 tablespoons olive oil
1 medium onion, finely chopped
4 cloves garlic, minced or 4 tablespoons of garlic powder
1 (28-ounce) can crushed tomatoes
1 (14-ounce) can diced tomatoes
2 tablespoons tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/4 teaspoon red pepper flakes (optional)
Salt and black pepper, to taste
1 tablespoon sugar (optional, to balance acidity)

Instructions:

Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and cook until softened, about 5 minutes.

Add the minced garlic to the saucepan and cook for an additional 1-2 minutes, until fragrant.

Stir in the crushed tomatoes, diced tomatoes, and tomato paste.

Add the dried oregano, basil, thyme, rosemary, red pepper flakes (if using), salt, and pepper. Stir to combine.

Bring the sauce to a simmer, then reduce the heat to low. Let the sauce simmer uncovered for about 20-30 minutes, stirring occasionally, until it thickens and the flavors meld together.

Taste the sauce and adjust the seasoning as needed. If the sauce tastes too acidic, you can add a tablespoon of sugar to balance the flavors.

Once the sauce is ready, you can use it immediately for your eggplant parmesan or store it in an airtight container in the refrigerator for up to 5 days or freeze it for longer storage.

Nutrition