Italian
Crispy Eggplant Parmesan
Layers of fried eggplant, tomato, basil, and melted cheese baked until bubbling, tender, and savory with just enough crisp edge for contrast.
6 servings · 95 minutes prep · 45 minutes cook
Ingredients
Main
- 3 pounds eggplant, sliced 1/3 inch thick lengthwise
- 1 tablespoon fine sea salt
- 3 cups avocado oil, for frying
- 1 cup all-purpose flour
- 4 large eggs, beaten
- 2 cups fine dry breadcrumbs
- 4 cups simple tomato sauce
- 1 pound whole-milk mozzarella, sliced and drained
- 4 ounces Parmigiano-Reggiano, grated
- 24 basil leaves
Directions
Method
- Slice the eggplant lengthwise, sprinkle both sides with the fine sea salt, and drain on racks or towels for 1 hour. Rinse briefly only if the slices taste very salty, then pat completely dry.
- Heat the avocado oil in a deep-fry pot to 350F. Set the all-purpose flour, egg, and fine dry breadcrumbs in separate breading dishes.
- Dredge the eggplant in flour, dip in egg, and coat with breadcrumbs. Fry in batches until golden and tender, about 2 minutes per side, returning the oil to 350F between batches. Drain well.
- Heat the oven to 375F. Spread a thin layer of the simple tomato sauce in a baking dish, then layer fried eggplant, fresh mozzarella, Parmigiano-Reggiano, and basil leaves.
- Repeat the layers, ending with tomato sauce and Parmigiano-Reggiano. Bake until bubbling and browned at the edges, 35-40 minutes.
- Rest the eggplant Parmesan for 20 minutes before cutting so the layers settle.
