Perfect Eggplant Parmesan Recipe – Crispy Baked Italian Classic

When you crave a meatless meal that’s both hearty and satisfying, eggplant parmesan delivers everything you need and more. This isn’t just any eggplant parmesan, though. This is the version that will make you forget about disappointing restaurant experiences with soggy, greasy layers. By adequately preparing the eggplant and using time-tested techniques, you’ll create golden, crispy slices that maintain their texture even after baking, all topped with rich homemade sauce and melted cheese perfection.

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Why This Recipe Works

The secret to exceptional eggplant parmesan lies in understanding the vegetable’s unique properties. Eggplant contains significant moisture that, when not properly removed, creates the soggy disaster we’ve all experienced. This recipe tackles that problem head-on with proper salting techniques that draw out excess water. The double-dredging process creates an impenetrable crispy coating, while the wire rack method ensures even drainage and prevents steaming. The result is eggplant that stays crispy even under layers of sauce and melted cheese.

Ingredients

For the Eggplant:

• Eggplant – Choose firm, glossy eggplants without soft spots for the best texture and flavor
• Salt – Draws out moisture and bitter compounds while concentrating natural eggplant flavors

For the Coating:

• All-purpose flour – Creates the first barrier that helps the egg wash adhere properly
• Eggs – Provide the binding agent that holds breadcrumbs to the eggplant surface
• Bread crumbs – Form the crispy exterior that protects the eggplant and adds textural contrast

For the Sauce:

• Olive oil – Provides a rich flavor base for sautéing aromatics
• Onion – Adds sweet, savory depth that balances the acidity of tomatoes
• Garlic – Contributes aromatic intensity essential to authentic Italian flavor
• Canned stewed tomatoes – Create the rich, chunky sauce base with concentrated tomato flavor
• Italian seasoning blend – Delivers the classic herb combination of basil, oregano, and thyme

For Assembly:

• Vegetable oil – High heat cooking oil for achieving a golden, crispy coating
• Shredded Parmesan cheese – Provides sharp, nutty flavor and helps create a golden top
• Mozzarella cheese – Melts beautifully and creates the signature stretchy cheese pull

I am using breadcrumbs to coat the eggplant for this recipe. I prefer homemade, but store-bought will also work just fine.

How to Make Eggplant Parmesan

1. Wash and slice the eggplant into 3/8-inch slices.
2. Sprinkle salt on both sides of the sliced eggplant. Place salted eggplant on a rack over a pan or paper towels.
3. Allow eggplant to rest for about an hour.
4. Pat eggplant dry with paper towels at the end of the hour to remove excess water and salt.
5. In a medium-size saucepan over medium heat, combine oil, onions, and garlic. Cook until the onions have become translucent.
6. Add stewed tomatoes and Italian seasoning and stir. Reduce heat to low and allow to simmer. 
7. Create an egg wash by whisking together three eggs.
8. Drop an eggplant slice into the egg wash, then into the flour, and place it on a wire rack.
9. Drop floured eggplant into the egg wash, then dredge in breadcrumbs. 
10. Place the breaded eggplant back on the wire rack.
11. Place oil in the bottom of a large skillet over medium-high heat.
12. Cook breaded eggplant for a couple of minutes on each side, until golden brown on both sides.
13. Allow cooked eggplant to drain on a wire rack.
14. Place cooked eggplant in a baking dish and top each piece with Parmesan cheese.
15. Ladle some sauce over each piece of eggplant.
16. Top with Mozzarella cheese and bake at 375 degrees until the cheese has melted.

Recipe Notes

• Oil Temperature: Maintain proper frying temperature (350°F) for golden, non-greasy results. Too low and the eggplant absorbs excess oil; too high and the coating burns before the interior cooks.
• Batch Cooking: Don’t overcrowd the skillet. Fry in batches for even browning and temperature control.
• Resting Technique: Always rest fried eggplant on wire racks, never paper towels, to maintain crispiness on both sides.

Storage & Reheating Instructions

• Refrigerator Storage: Store assembled dish covered for up to 3 days. Individual fried eggplant slices can be stored separately for up to 5 days.
• Reheating Method: Reheat in a 350°F oven for 15-20 minutes until heated through and cheese re-melts. For crispiest results, reheat individual components separately and reassemble.
• Freezer Storage: Freeze assembled dish for up to 3 months. Thaw overnight in the refrigerator before reheating. Individual fried slices freeze excellently for up to 6 months.

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Be sure to check out more of my Italian food recipes and the best vegetarian recipes here on CopyKat.com!