Deep-Fried Eggplant Parmesan
Deep-Fried Eggplant Parmesan is a comforting Italian classic that combines crispy, breaded eggplant slices with rich marinara sauce and gooey melted cheese. This hearty dish is perfect for any occasion, whether as an appetizer or main course. With layers of flavor and texture, it’s sure to be a crowd-pleaser that warms the heart and satisfies cravings.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves approximately 6 people 1x
- Category: Main Course
- Method: Frying and Baking
- Cuisine: Italian
Ingredients
Scale
- 2 medium-sized eggplants
- 1 cup all-purpose flour
- 2 large eggs, lightly beaten
- 1 cup seasoned breadcrumbs
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- ½ cup freshly grated Parmesan cheese
- 1 cup olive oil (for frying)
Instructions
- Slice eggplants into ½-inch rounds, sprinkle salt on both sides, and let sit on paper towels for 30 minutes to remove moisture.
- Set up three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Dredge each eggplant slice in flour, dip in eggs, then coat with breadcrumbs.
- Heat olive oil in a skillet over medium-high heat until shimmering. Fry breaded eggplant slices in batches until golden brown (about 3-4 minutes per side). Drain on paper towels.
- In a baking dish, layer marinara sauce at the bottom, followed by fried eggplant slices and layers of mozzarella and Parmesan cheese until ingredients are used.
- Preheat oven to 375°F (190°C). Cover the dish with foil and bake for 20 minutes; remove foil and bake another 10-15 minutes until bubbly.
- Let rest for five minutes before slicing into squares and serving hot.
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 352
- Sugar: 5g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 111mg