Authentic Eggplant Parmesan with Homemade Marinara and Fresh Mozzarella
By Isabella Quinn
Prep
45 min
Cook
60 min
Total
105 min
Servings
8
Level
Medium
Salting the eggplant reduces moisture in the sliced eggplant so it fries well after breading. Reducing moisture in the eggplant helps prevent a watery texture beneath the sauce. Eggplant Parmesan is a casserole dish containing eggplant slices, marinara sauce, mozzarella, and Parmesan cheese.
The recipe includes ¼-inch-thick eggplant slices that are drained and rinsed in a colander after salting. It also includes flour, which is used to coat the eggplant slices. Other ingredients in the egg mixture include Parmesan cheese, parsley, salt, and pepper. The eggplant is fried. Layers of tomato sauce and fresh mozzarella cheese are added on top of the fried eggplant slices, and additional layers of Parmesan cheese are sprinkled between the tomato and mozzarella layers and on top of the tomato sauce.
The fried pieces should be golden brown and tender. Place the fried pieces on paper towels to drain before assembling. The baked pieces should be golden brown and slightly bulging where the sauce is, showing that the pieces are baked. Problems with food quality associated with fried pieces include overcrowding the pan with more than three or four pieces at a time, which prevents browning, and inadequate drying of rinsed pieces, which can cause the coating to flake off before or after frying.
Serve slices hot with marinara sauce and grated Parmesan cheese for dipping, as directed. To reheat leftovers, cover to keep the cheese moist. Reheat leftovers according to the directions. Provide hot marinara sauce at the table for reheated leftovers to moisten the edges.
Why we keep this one around
- Salting the eggplant slices before breaded, cooked eggplant stays tender, and the finished dish with layers avoids watery sauce.
- Frying three or four pieces at a time ensures that the pieces will be well-browned and tender, not oily and pale.
- The egg and Parmesan mixture clings to the chicken after the flour is shaken off. The resulting thick coating holds up well to tomato sauce and melted cheese.
- Adding sauce to the eggplant helps bind the casserole. Mozzarella and Parmesan grated on top of the casserole partially cover the eggplant slices.
- Baking for 45 to 50 minutes allows the sauce to boil and the cheese topping to begin to brown and meld with the other layers of cheese.
- Allowing the baked casserole to rest for 15 to 30 minutes will help the layers firm up and make the casserole easier to slice and serve at a comfortable temperature.
Ingredients
- •4 cups homemade marinara sauce (divided)
- •2 medium eggplants
- •1 tsp kosher salt (plus more for salting eggplant)
- •vegetable oil (for frying)
- •2 cups all-purpose flour
- •6 large eggs
- •2 cups Parmesan cheese (grated)
- •1 tbsp flat-leaf parsley (fresh, chopped, plus extra for garnish)
- •½ tsp black pepper (freshly ground)
- •3 cups fresh mozzarella cheese (sliced or grated, divided)
Instructions
- 1
Prepare the homemade marinara sauce; it can be made up to 2 days in advance.
- 2
Cut off and discard the eggplant ends.
- 3
Cut each eggplant into ¼-inch rounds and sprinkle the rounds with salt.
- 4
Place the eggplant in a colander for 30 to 40 minutes.
- 5
Rinse the eggplant rounds under cool water to remove the salt.
- 6
Dry the eggplant thoroughly with paper towels.
- 7
Heat the vegetable oil in a deep, heavy saucepan to 350°F, or heat a deep fryer to 350°F.
- 8
Spread the flour on a large platter or in a pan.
- 9
Whisk the eggs with ½ cup grated Parmesan, the parsley, 1 teaspoon salt, and the black pepper in a shallow bowl.
- 10
Coat each eggplant slice with flour and shake off the excess.
- 11
Dip the eggplant slices, one at a time, into the egg mixture and let excess drip off.
- 12
Fry 3 to 4 eggplant slices at a time for about 3 to 5 minutes, until golden brown and tender.
- 13
Remove the fried eggplant with a slotted spoon and place it on paper towels to drain and cool.
- 14
Preheat the oven to 350°F.
- 15
Spread 1 cup of marinara sauce over the bottom of a large baking dish.
- 16
Arrange a layer of eggplant slices over the sauce, slightly overlapping if needed.
- 17
Spread a thin layer of marinara sauce over the eggplant.
- 18
Sprinkle ½ cup mozzarella and a thin layer of Parmesan over the sauce.
- 19
Repeat the eggplant, marinara, mozzarella, and Parmesan layers to fill the pan.
- 20
Finish with a layer of eggplant and spread about ¼ cup marinara sauce over the top.
- 21
Sprinkle a good handful of Parmesan over the sauce.
- 22
Bake for about 45 to 50 minutes, until bubbly and lightly browned on top.
- 23
Let the pan stand for 15 to 30 minutes, until cool enough to serve.
- 24
Cut into slices and serve with warm marinara sauce and grated Parmesan on the side.
FAQ
Nutrition (per serving)
420
Calories
27g
Protein
20g
Fat
33g
Carbs
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