These crispy fried eggplant Parmesan rounds are first fried then layered in a casserole pan with fresh mozzarella, sauce and basil and baked until the cheese is golden and bubbly.
I love eggplant for its rich meaty flavor and love it picked fresh in the height of summer.
This crispy fried eggplant Parmesan is easy to make and delicious with my homemade homemade marinara sauce..
With the added crunch from the bread crumbs, the creamy texture of the cheese and fresh tomato flavor from the sauce, this meal is perfect for Sunday dinner or for any day of the week.
I’ve grown many varieties of eggplant in my garden and love it in the oven or on the grill. We are so lucky that it is available year-round.
I remember my father-in-law telling us how much he loved eggplant but was only lucky enough to eat it a few weeks out of the summer because it was considered such a delicate tropical rarity in the early 1940s.
Not anymore! This is my favorite eggplant recipe and it’s so easy to make.
This classic Italian dish is better than any baked eggplant Parmesan recipe because it’s fried first to guarantee crispiness and cheesy goodness.
Should I fry or bake the eggplant for the best result?
Frying the breaded eggplant slices gives each piece a crispy, crunchy flavor that can’t be replaced by baking.
Salting the eggplant for a half hour draws out the water in the eggplant and flavors each slice.
It also keeps the eggplant from absorbing too much oil during frying.
Transfer the slices of eggplant to a casserole pan, load up the mozzarella cheese and marinara sauce and bake until the cheese is bubbly and melted.
A sprinkle of fresh basil from the garden and this recipe is done!
Serve it alone or on top of your favorite pasta.
Ingredients for this Crispy Eggplant Parmesan
You’ll need two large eggplants cut into thick slices, about an inch.
Hot oil. I use both canola and olive oils together for this particular recipe.
A beaten egg or two.
A breadcrumb mixture of panko crumbs.
Marinara sauce. I love this tomato sauce recipe.
A mixture of mozzarella and Parmesan cheeses.
Black pepper and kosher salt.
How to make these crispy fried eggplant rounds
Heat the oven to 450 degrees F.
First, create a dredging station using a shallow bowl for the egg wash and a separate bowl for the panko mixture.
Dip each slice of eggplant into the egg mixture and then into the panko breadcrumbs covering completely.
Heat the oils at medium heat and once hot enough, fry the slices until golden brown.
Remove the slices to a paper towel lined plate while preparing the baking dish. Season with salt and pepper.
Place a spoonful of marinara sauce on the bottom of the pan then place the crispy eggplant slices in a single layer on top.
Add more marinara to each slice and sprinkle the top of the eggplant slices with the cheeses and bake until the cheese is melted and bubbly.
Top the dish with fresh basil and serve over spaghetti or your favorite pasta.
The best zucchini and eggplant recipes
Crispy Fried Eggplant Parmesan Rounds
- 2 eggplant
- 1 cup breadcrumbs
- 2 eggs, beaten
- 1/2 cup canola oil
- 1/2 cup olive oil
- 1 cup Fresh mozzarella cheese
- 1 cup Shredded Parmesan cheese
- Marinara or tomato sauce
- Fresh basil
- Slice the eggplant into round circles about a 1/4 inch thick leaving the skin on. Sprinkle the eggplant with kosher salt and allow the eggplant to sit for 30 minutes. Then rinse and pat dry the slices with paper towels.
- Preheat the oven to 450°F. Dip each slice into the egg and then immediately into the breadcrumbs coating each side well. Add salt and pepper to each disc.
- In a large sauce pan, heat the oils together to medium high heat. Once the temperature has been reached reduce the heat to medium and add the eggplant slices. Fry each round for about three minutes a side or until golden brown. Reduce the heat if the temperature is too hot or if the eggplant is cooking too quickly.
- Once the eggplant is golden brown remove it to a separate baking dish that is coated with a thin layer of tomato sauce. Top each round slice with the shredded cheeses and place it in the oven and bake it until the cheese has melted, about five minutes.
- Top each eggplant slice with fresh basil, more tomato sauce and fresh Parmesan cheese. Serve with a side of spaghetti.
If you make a recipe, be sure to snap a photo and hashtag it #homeandplate. I’d love to see what you cook!