Crispy Eggplant Parmesan Bake Recipe

Ingredients

Eggplant

• 2 small eggplants, about 1 ½ lbs. total
• 1 teaspoon salt

Flour Mixture

• ½ cup all-purpose flour
• ½ teaspoon onion powder
• ½ teaspoon paprika

Egg Mixture

• 3 large eggs, whisked well
• 1 teaspoon Dijon mustard
• 1 tablespoon heavy cream, optional

Breadcrumb Mixture

• 2 cups Panko breadcrumbs
• 1 cup grated Parmesan cheese
• 3 tablespoons freshly chopped parsley
• ¾ teaspoon garlic salt

For Frying

• Vegetable oil, enough to cover the slices by half

For Baking

• 24 oz. marinara sauce
• 3 cups shredded mozzarella cheese, divided
• ½ cup grated Parmesan cheese, divided

Instructions

1. Preheat the oven to 375° F about 20 minutes before baking. Slice the eggplants into ¼-inch slices. Sprinkle the slices with salt and place them in a colander to draw out moisture while preparing other ingredients. Set up three shallow bowls with the flour mixture, egg mixture, and breadcrumb mixture.
2. Pat each eggplant slice completely dry between paper towels, one at a time. Dredge each slice in the flour mixture completely. Dip each side in the egg mixture, letting excess drip off, then coat generously with the breadcrumb mixture, turning to cover both sides multiple times.
3. Heat vegetable oil in a large skillet over medium-high heat to 350° F. Fry eggplant slices in batches without overcrowding, cooking each side 2-3 minutes until golden brown. Adjust heat as needed to maintain temperature and add oil if necessary. Remove with a slotted spatula and let cool on racks over a baking sheet or on a paper towel–lined plate.
4. Spread about 1/3 cup marinara sauce on the bottom of a 9 x 13-inch baking dish. Layer one-third of the fried eggplant slices, cover with sauce, and sprinkle one-third of the mozzarella and Parmesan cheeses. Repeat layers two more times for a total of three layers. Bake uncovered at 375° F for 25-30 minutes until bubbly. Optionally, broil for a few minutes to brown the top, watching carefully.
5. Serve warm with garlic bread or olive oil bread dip for a complete meal.

Notes

• Choose small, organic eggplants with glossy, firm skin and vibrant color for best quality.
• If using very large eggplants, peeling the skin can reduce bitterness.
• Maintain slice thickness at ¼ inch for ideal texture and sturdiness.
• Salting the eggplant slices helps remove moisture, leading to crispier results after frying.
• Use freshly grated Parmesan cheese for the breadcrumb mixture to enhance flavor.
• Low moisture whole milk mozzarella, such as Galbani or Dragone brands, works best for melting.
• Recommended marinara sauces include Rao’s or Carbone for authentic taste.
• Ensure oil is hot enough before frying to prevent soggy breading.
• Adjust the heat during frying as necessary to maintain a consistent temperature of 350° F.
• An enamel cast iron skillet 10 inches or larger is ideal for frying evenly.
• To skip assembly, serve fried eggplant slices with marinara sauce for dipping.
• For a healthier alternative, bake eggplant slices drizzled with oil at 400° F for up to 18 minutes, flipping halfway.
• Air fry at 375° F for 5-6 minutes per side until golden as another option.
• Fried eggplant slices can be made ahead, stored refrigerated for 2 days or frozen for up to 3 months, and baked later.
• Clean as you go to keep your kitchen manageable during preparation and frying.