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Authentic Eggplant Parmesan on a white plate

Authentic Eggplant Parmesan

Course: Entree
Cuisine: Italian
Keyword: best eggplant parm, fried eggplant parmesan recipe, how to make eggplant parmesan
Prep Time: 45 minutes
Cook Time: 1 hour
Total Time: 1 hour 45 minutes
Servings: 8 people
Calories: 420kcal
This authentic eggplant Parmesan is pure Italian comfort food in a single dish. The eggplant makes for the perfect vehicle for the gooey mozzarella cheese and homemade marinara sauce. Delicioso!
Print Recipe

Equipment

  • 10"x10" baking dish, or 9"x13" baking dish

Ingredients

  • 2 medium eggplants
  • 2 cups all-purpose flour
  • cups vegetable oil for frying, or heat your deep fryer
  • 6 large eggs
  • 2 cups Parmesan cheese grated
  • 1 tbsp flat-leaf parsley fresh, chopped
  • ½ tsp Kosher salt
  • 4 cups homemade marinara sauce
  • 3 cups mozzarella cheese fresh, sliced, or grated

Instructions

  • Prepare the marinara sauce (can be done up to 2 days in advance)
  • Cut the ends off the eggplant and discard them. Cut each eggplant into 1/4-inch round slices and sprinkle salt over each of the rounds.
  • Place in a colander for 30 to 40 minutes.
  • Rinse eggplant rounds under cool water to remove salt. Dry with paper towels.
  • Meanwhile, spread the flour out on a large platter.
  • Coat each slice of eggplant with flour and shake off excess. Set aside.
  • Next, in a deep, heavy saucepan, heat the oil to 350°F, or heat your deep fryer to 350°F. (If you don't have a deep-frying thermometer, the oil will be hot enough when it creates a sheen, and a small piece of bread sizzles when tossed in the oil.)
  • In a shallow bowl, whisk the eggs together with ½ cup of the grated Parmesan cheese, the parsley, and the salt.
  • Dip the eggplant, a slice at a time, in the egg mixture and let any excess drip off.
  • Deep-fry the eggplant slices, 3 to 4 at a time, for about 3 minutes, or until they are golden brown and tender.
  • Remove them with a slotted spoon and place them on paper towels to drain and cool.
  • Pre-heat oven to 350°F.
  • Spread 1 cup of marinara sauce over the bottom of a large baking dish.
  • Arrange a layer of eggplant slices over the sauce (they can slightly overlap, if necessary).
  • Spread a thin layer of marinara sauce over the eggplant.
  • Sprinkle ½ cup of the mozzarella and 1 tablespoon of the Parmesan cheese over the sauce.
  • Repeat, layer the eggplant, marinara sauce, mozzarella, and Parmesan cheese to top the pan.
  • End with a layer of eggplant and about ¼ cup marinara sauce spread over the top of it.
  • Sprinkle a good handful of Parmesan cheese on top of the sauce.
  • Bake the eggplant for about 50 minutes, or until bubbly and lightly browned on top (you can place under the broiler for a minute or so to brown the cheese, also). 
  • Let the pan sit for 30 to 40 minutes until cool enough to serve.
  • Cut into slices and serve with warm marinara sauce and grated Parmesan on the side.

Video

Nutrition

Calories: 420kcal | Carbohydrates: 33g | Protein: 27g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 190mg | Sodium: 866mg | Potassium: 402mg | Fiber: 4g | Sugar: 5g | Vitamin A: 748IU | Vitamin C: 3mg | Calcium: 544mg | Iron: 3mg