Description
A classic eggplant parmesan with layers of crispy fried eggplant, creamy béchamel sauce, marinara, and melted mozzarella cheese baked to golden perfection.
Ingredients
2½ pounds eggplant (2 to 3 medium), trimmed and sliced crosswise into ¼-inch thick rounds
2½ teaspoons salt, divided
¾ cup all-purpose flour
3 large eggs
2 cups seasoned Italian bread crumbs
Vegetable oil, for deep-frying (about 3 cups)
1 (24 oz) jar good-quality marinara sauce
3 cups shredded whole milk mozzarella cheese
2 tablespoons finely grated Parmigiano-Reggiano
Fresh chopped basil, for serving (optional)
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1½ cups milk
½ cup finely grated Parmigiano Reggiano
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
Instructions
Sprinkle eggplant slices evenly with 2 teaspoons salt and let sit 30 minutes to draw out bitterness.
Rinse slices under cold water and pat dry with paper towels.
Set up dredging station with flour, beaten eggs, and seasoned bread crumbs.
Heat vegetable oil to 350°F in a deep fryer or heavy pot.
Coat eggplant slices with flour, dip in eggs, then bread crumbs.
Fry slices in batches 2-3 minutes per side until golden and tender.
Drain fried slices on paper towels.
Preheat oven to 375°F.
Melt butter over medium heat, stir in flour and cook 2 minutes until golden.
Gradually whisk in milk and cook 5 minutes until thick and smooth.
Remove from heat and stir in Parmigiano Reggiano, salt, and pepper.
Spread thin layer marinara in baking dish.
Layer fried eggplant, béchamel sauce, mozzarella, and Parmigiano Reggiano.
Repeat layers ending with cheese on top.
Bake 30-35 minutes until cheese is melted, bubbly, and golden brown.
Let rest 10 minutes before serving.
Garnish with fresh basil if desired.
Notes
Salting the eggplant removes bitterness and excess moisture for a better texture.
Make sure the oil is hot enough to avoid greasy eggplant.
Fresh basil adds nice color and flavor but is optional.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Deep-frying, Baking, Layering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6
- Sodium: 680
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Carbohydrates: 40
- Fiber: 7
- Protein: 18
- Cholesterol: 95