Eggplant Parmesan with Crisp Pan-Fried Layers and Bubbly Cheese
By Ethan Parker
Prep
75 min
Cook
20 min
Total
95 min
Servings
4
Level
Medium
Eggplant slices can be prepared ahead of time by salting and draining, breading and pan-frying, and refrigerating for use in another recipe․ This vegetarian eggplant Parmesan recipe includes breaded and sautéed eggplant slices and other ingredients, as well as a cheese topping that makes the eggplant Parmesan casserole less soggy than other versions․
Kosher salt is one of the key ingredients in this recipe․ It draws moisture out of 1/2-inch-thick slices of eggplant before they are coated with other ingredients․ Eggplant slices dipped in beaten egg and milk are coated with Italian-seasoned breadcrumbs before being sautéed lightly․ Limited amounts of marinara sauce are added between layers of eggplant and cheese to ensure these ingredients are the main focus of the dish․
After draining, remove excess salt with a damp paper towel․ Excess salt can ruin the taste of the casserole․ Fry small batches of sliced bacon in hot oil to cook the bacon evenly on both sides․ A sign that the casserole is baked properly is that the cheese topping is melting and browned․ The most common complaint about this recipe is that there is too much sauce, which makes the breading fall apart․
Serve the casserole hot, with optional fresh basil topping, alongside pasta, roasted garlic Brussels sprouts, chopped salad, or roasted delicata squash․ If making the casserole ahead of time, keep fried eggplant and other ingredients separate from sauce until you're ready to serve․ An aluminum baking dish works best for freezing casseroles to avoid cracking when serving cold casseroles directly from the freezer in the oven․
Why you'll love this recipe
- Salted and drained eggplant is a time-saving preparation that helps keep fried slices from becoming soggy․
- Fried items can be stored in the refrigerator after cooling on a wire rack to avoid moisture buildup under the breading if the fried food will be served later․
- The casserole filling contains spots of marinara sauce rather than complete layers, This keeps the layers from mixing when preparing casseroles in advance․
- Freezing in a disposable aluminum baking pan is convenient because you can bake the frozen casserole without transferring a cold glass or ceramic casserole dish․
- Four servings is the correct yield for this recipe, The layering method used in the recipe provides eggplant, marinara sauce, mozzarella, and Parmesan cheese in each serving․
- Frying two slices in a batch helps ensure that both slices cook evenly because too many pieces crowded together in the pan won't receive enough heat to cook properly․
Ingredients
- •1 large eggplant (sliced into 1/2-inch thick slices)
- •2 tbsp kosher salt (do not use table salt)
- •1 ½ cups Italian seasoned breadcrumbs (180 g)
- •2 eggs
- •½ cup milk (118 ml)
- •4 tbsp vegetable oil (for lightly pan-frying)
- •3 cups marinara sauce (735 g; homemade or store-bought)
- •2 cups whole milk mozzarella (224 g, shredded)
- •1 cup Parmesan cheese (100 g, shredded)
- •fresh basil leaves (handful, chopped, optional, for garnish)
Instructions
- 1
Salt the top side of the eggplant slices and place them on a wire rack on a baking sheet. Let the liquid pull out for 45 minutes to 1 hour.
- 2
Brush off the excess salt with a damp paper towel.
- 3
Place the breadcrumbs in one shallow plate. Whisk the eggs and milk in a second shallow plate.
- 4
Dip both sides of each eggplant slice into the milk-and-egg mixture, then cover with breadcrumbs and shake off the excess. Place on a plate or large baking sheet and repeat with all slices.
- 5
Preheat the oven to 375°F (191°C).
- 6
Heat a skillet over medium-high heat and add 1 tablespoon vegetable oil.
- 7
When the skillet is hot, add two eggplant slices at a time and cook both sides until golden brown. Remove them to a large plate lined with paper towels and repeat until all slices are pan-fried.
- 8
Add 1 cup marinara sauce to the bottom of a large casserole dish.
- 9
Add a layer of eggplant slices, then dollop marinara over the slices using a 1/4-cup measure without smothering the layers.
- 10
Sprinkle the eggplant with a generous amount of mozzarella and Parmesan. Repeat the layers until the eggplant is used, then top the casserole with more cheese.
- 11
Bake for 20 to 25 minutes, until the cheese is bubbly and brown on top.
- 12
Optionally broil for 5 minutes to brown the cheese further, watching it carefully.
- 13
Serve hot and top with chopped basil, if using.
FAQ
Nutrition (per serving)
Calories
723
Protein
39g
Fat
44g
Carbs
47g
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