Easy Fried Eggplant Parmesan Recipe

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Finding a crowd-pleasing Italian dinner that doesn’t take hours to prepare can feel like an impossible task. Between juggling after-school activities, work deadlines, and the usual evening chaos, most of us don’t have time to spend all day in the kitchen making traditional eggplant parmesan from scratch.

That’s why this fried eggplant parmesan recipe has become my go-to solution: it’s quicker than the baked version, gives you that perfect crispy exterior, and still delivers all the comforting flavors you’d expect from this classic dish. Plus, it’s a great way to sneak some vegetables onto everyone’s plate without any complaints.

What Kind of Eggplant Should I Use?

For eggplant parmesan, you’ll want to look for Italian or Globe eggplants – those big, dark purple ones you commonly see at the grocery store. When picking your eggplants, choose ones that feel heavy for their size and have smooth, shiny skin without any soft spots or blemishes. The best eggplants will feel firm when you give them a gentle squeeze, and smaller ones tend to have fewer seeds and less bitterness than larger ones. If you’re shopping ahead, you can store eggplants in your fridge for about 5-7 days, but they’re best used within a few days of purchase for the freshest taste and texture.

Options for Substitutions

Need to switch things up with this eggplant parm? Here are some helpful substitutions you can try:

• Eggplant: While eggplant is really the star here (and hard to replace!), you can use zucchini or portobello mushrooms if you must. Just know it’ll be a different dish – slice them the same thickness and salt them like you would the eggplant.
• Breadcrumbs: Regular breadcrumbs work fine if you can’t find Italian-seasoned ones – just add 1 teaspoon each of dried basil, oregano, and garlic powder. For a gluten-free option, try crushed pork rinds or gluten-free breadcrumbs.
• Fresh mozzarella: Regular block mozzarella can work instead of fresh – just make sure to grate it. In a pinch, provolone or fontina cheese are good stand-ins too.
• Parmesan cheese: Romano or Pecorino cheese make great alternatives to Parmesan. If you’re using pre-grated Parmesan, reduce the amount by 2 tablespoons since it’s more compact.
• Eggs: For a vegan version, try using a mixture of 1/4 cup plant milk with 2 tablespoons cornstarch per egg. Just note that the coating might not be as rich.
• Olive oil: While olive oil adds nice flavor, you can use vegetable or canola oil for frying – they actually handle high heat better.

Watch Out for These Mistakes While Cooking

The biggest mistake when preparing eggplant parmesan is skipping the salting step – you must salt the eggplant slices and let them sit for at least 30 minutes to draw out excess moisture, otherwise you’ll end up with soggy, bitter-tasting rounds. Another common error is overcrowding the pan while frying, which causes the oil temperature to drop and results in greasy, oil-soaked eggplant instead of crispy golden rounds – work in batches and maintain oil temperature around 350°F for the best results. To prevent the breading from falling off during frying, make sure to pat the eggplant completely dry after salting, and press the breadcrumb coating firmly onto each slice before frying. For the crispiest outcome, avoid layering the sauce and cheese immediately after frying – let the fried eggplant slices rest on a wire rack for a few minutes first, which helps maintain their crunchy exterior even after being baked with the sauce and cheese.

What to Serve With Eggplant Parmesan?

This Italian favorite pairs perfectly with a simple side of al dente spaghetti or angel hair pasta tossed in a bit of olive oil and garlic. For a lighter option that balances out the richness of the dish, try serving it with a crisp arugula salad dressed with lemon juice and olive oil. Since eggplant parm is pretty filling on its own, you might also want to keep things simple with some crusty Italian bread to soak up the extra sauce. If you’re feeding a crowd, a side of roasted broccoli or zucchini with a sprinkle of garlic makes an easy and tasty addition to round out the meal.

Storage Instructions

Keep Fresh: Once your eggplant parmesan has cooled down, place it in an airtight container and pop it in the fridge. It’ll stay good for up to 3-4 days, and some folks even say it tastes better the next day as the flavors have time to mingle!

Freeze: This dish freezes really well! Let it cool completely, then wrap individual portions in foil and place them in freezer bags. You can keep it frozen for up to 3 months – just remember to squeeze out as much air as possible to prevent freezer burn.

Reheat: To warm up your eggplant parm, pop it in the oven at 350°F for about 15-20 minutes until it’s heated through. If it’s frozen, thaw it overnight in the fridge first. For best results, cover with foil while reheating to keep the moisture in and prevent the cheese from burning.

Make Ahead: You can prep this dish a day in advance! Fry the eggplant and assemble the layers, then cover and refrigerate before the final baking step. When you’re ready to serve, just bake it according to the recipe instructions, adding an extra 10-15 minutes since it’ll be starting cold.

Preparation Time	20-30 minutes
Cooking Time	40-45 minutes
Total Time	60-75 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2800-3200
• Protein: 120-140 g
• Fat: 160-180 g
• Carbohydrates: 220-240 g

Ingredients

• 2 large eggplants, cut into 1/2-inch thick rounds
• Salt
• 1 cup regular flour
• 4 large eggs, whisked
• 2 cups breadcrumbs (italian seasoned preferred)
• 1 cup grated parmesan cheese, split into portions
• 4 cups tomato sauce
• 1 pound fresh mozzarella cheese, cut into slices
• Fresh basil leaves for decoration
• Olive oil for frying

Step 1: Prepare the Eggplant

Preheat your oven to 375°F (190°C).

Place the slices of eggplant in a colander and generously sprinkle them with salt.

Allow them to sit for about 20 minutes to draw out excess moisture.

Afterward, rinse the eggplant slices thoroughly and pat them dry with paper towels to remove any remaining salt and moisture.

Step 2: Set Up the Breading Station

Prepare a breading station with three shallow bowls.

Fill the first bowl with flour, the second with beaten eggs, and the third with breadcrumbs mixed with 1/2 cup of grated Parmesan cheese.

Dip each eggplant slice in the flour first, then in the beaten eggs, and finally in the breadcrumb mixture, pressing gently to ensure the breadcrumbs adhere well.

Step 3: Fry the Eggplant Slices

Heat olive oil in a large skillet over medium-high heat.

Fry the breaded eggplant slices in batches until they are golden brown on both sides, approximately 2-3 minutes per side.

Once fried, transfer the crispy eggplant slices to a baking pan fitted with a wire rack to maintain their crispiness.

If a wire rack is unavailable, use a paper towel-lined plate to drain off any excess oil.

Step 4: Assemble the Eggplant Parmesan

Spread a thin layer of marinara sauce at the bottom of a 9×13-inch baking dish.

Arrange half of the fried eggplant slices in a single layer on top of the sauce.

Sprinkle half of the remaining grated Parmesan cheese over the eggplant slices, followed by half of the mozzarella slices.

Repeat the layers with the remaining eggplant slices, marinara sauce, grated Parmesan, and mozzarella.

Step 5: Bake the Dish

Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.

Remove the foil and continue baking for an additional 15-20 minutes, or until the cheese is melted and bubbly, and the eggplant is tender.

Step 6: Garnish and Serve

Allow the eggplant parmesan to cool for a few minutes before serving.

Garnish with fresh basil leaves and additional grated Parmesan cheese, if desired.

Enjoy your homemade eggplant parmesan!