Improv Oven

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How to Make The Best Eggplant Parmesan Recipe

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Best Fried and Baked Eggplant Parmesan Recipe

So now that we’re in the middle of summer, we’re beginning to hit the start of eggplant season. We figured what better way to celebrate then making one of our favorite eggplant parmesan recipes from our Italian grandmothers cookbook to share with the rest of you. Though the recipe might seem tricky because it calls for both frying and baking, its really not complicated at all, but just required a little attention to detail. It’s super cheesy, saucy, and absolutely delicious.

Best Fried and Baked Eggplant Parmesan Recipe

How to Make The Best Eggplant Parmesan Recipe
Recipe Type: Entree
Cuisine: Italian
Author: Improv Oven
Prep time:
Cook time:
Total time:
Serves: 8
The best eggplant parmesan recipe. An easy eggplant parmesan recipe, that’s a fried, baked, quick and easy dinner casserole. Learn how to make eggplant parmesan.
Ingredients
  • 2 large eggs
  • 2 medium sized eggplants (about 2 lbs), peeled, cut into 1/2 inch rounds or strips (recipe shown uses strips)
  • 1 cup Italian seasoned breadcrumbs
  • 2 cups shredded mozzarella cheese
  • 1 cup parmesan cheese
  • 1 can (28 oz) San Marzano tomato sauce or favorite marinara sauce
  • 1 cup vegetable oil, or enough for frying
Instructions
  1. Preheat oven to 400 degrees.
  2. In a wide bowl, whisk together 2 large eggs. In another large bowl, add Italian breadcrumbs.
  3. Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well. Set aside.
  4. In a large skillet, pour enough oil to accumulate the bottom. Heat on medium high heat to about 400 degrees or once oil begins to smoke. Add a single layer of the eggplant to the pan with a pair of tongs and cook them until they are golden brown, about 2 minutes on each side. Remove from the oil and transfer to a baking sheet with paper towels so the eggplant can drain as the other pieces cook. Season lightly with salt. Repeat until all eggplant are fried.
  5. Spread 1 cup sauce in a 3 quart (9×13-inch) baking dish. Arrange half the eggplant in the dish or until the bottom layer is covered. Cover the eggplant with 1 cup sauce, then 1 cup mozzarella and 1/2 cup parmesan cheese. Repeat with remaining eggplant, sauce, mozzarella and parmesan. Bake until sauce is bubbling and cheese is melted, about 25 minutes. Let stand 5 minutes before serving.

 

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