I love how this Fried Eggplant Parmesan comes out. It takes a little bit more prep work but it really makes for a delicious meal. The breaded and fried eggplant really helps bring out the flavor and topped with some homemade marinara sauce (see here) and you are looking at heaven on a plate!
- 2 large eggplants
- 1.5 cups Italian seasoned breadcrumbs
- 1 cup grated Parmesan
- 1 cup flour
- 3 eggs
- 1/2 cup olive oil
- 3 cups tomato sauce
- 2 cups shredded mozzarella cheese
- Slice and Salt Eggplant
Cut both ends of eggplant and discard. Then slice into 1/4 inch thick rounds. Line a baking sheet with foil and top with a wire rack. Lay the eggplant over the wire rack and sprinkle both sides with the salt. Let the rounds sit for about an hour, then blot the extra moisture off with a paper towel.
- Prep Eggplant for Frying
In a shallow dish, combine breadcrumbs and Parmesan cheese. In another shallow bowl, add flour. In a bowl, whisk the 3 eggs together. Preheat oven to 350 degrees.
- Dip the Eggplant
Take an eggplant slice and coat in the flour, then dip in the eggs and then dredge in the breadcrumbs. Repeat until all eggplant is coated.
- Fry the Eggplant
In a large skillet, heat the olive oil on medium high heat till shimmering. Fry the slices 3-4 at a time (do not overcrowd the pan) until golden brown on both sides. Place fried slices on a paper towel to cool.
Add 1/2 cup of sauce to bottom of baking dish. Arrange slices over the bottom and spread an even layer of sauce on top. Sprinkle 1 cup of mozzarella on top. Repeat with another layer of eggplant, sauce and cheese.
Bake for about 30 minutes till cheese is melted and bubbly.