Eggplant Parmesan with Crisp Fried Eggplant and Three Cheeses
By Emma Collins
Prep
15 min
Cook
30 min
Total
70 min
Servings
6
Level
Easy
This breaded Eggplant Parmesan is a good side dish or other dish to add to family meals during eggplant season in the summer. Breaded eggplant slices are baked with a light tomato sauce and Scamorza or fresh mozzarella and other cheeses. The cheese topping browns in the oven.
Start the sauce by sautéing onions in olive oil with other ingredients, such as garlic, basil, oregano, passata, and diced tomatoes, to add a noticeable but not dominant tomato taste. Simmer the sauce uncovered for 15 to 20 minutes after it comes to a boil. Bread and fry the eggplant. Layers of shredded scamorza or mozzarella and Parmesan cheese are included between eggplant layers. Fresh slices of mozzarella are placed on top.
Look for oil heated to 175°C/340°F and eggplant cooked in oil for two to three minutes per side and drained on paper towels over a wire rack. Baked dishes have a casserole topped with cheese that is baked covered first, then browned uncovered. Issues to avoid when frying include overcrowding the pan with eggplant slices. Use a baking sheet beneath the casserole to help prevent sauce spills.
After cooling for 5 minutes, cut the casserole into six portions and garnish each portion with fresh basil. The casserole can be served as a main dish for vegetarians, as noted by the recipe creator. Leftovers can be reheated in the microwave or regular oven.
Why this recipe works
- Serves six family members with multiple servings in different layers. Use this recipe for a weeknight dinner or weekend meal when other main dishes aren't being served.
- Vegetarian and nonvegetarian guests can share the same meal because the fried eggplant, tomato sauce, and three types of cheese in the dish provide enough food.
- Make-ahead assembly helps home cooks by giving them time to refrigerate an unbaked dish overnight before baking.
- Clean cuts are more practical for serving. There is a five-minute cooling time for the baked casserole, which allows the layers of eggplant to set and be cut more easily.
- Leftover servings have the advantages of being able to be reheated in a microwave oven or other oven after refrigeration.
- Summer vegetables are key ingredients in this recipe because eggplant and tomatoes are seasoned with herbs and toasted cheese rather than other seasonings.
Ingredients
- •1 large onion (diced)
- •3 tbsp olive oil
- •4 cloves garlic (diced)
- •2 leaves basil
- •1 sprig oregano
- •300 g tomato passata (or tomato puree; 3/4 of a 15 oz can)
- •400 g canned diced tomatoes (1 can (14.5 oz))
- •4 eggplants
- •salt (to taste)
- •pepper (to taste)
- •120 g all-purpose flour (1 cup)
- •3 eggs
- •80 ml canola oil (for frying; 1/3 cup)
- •100 g Scamorza cheese (freshly shredded; or mozzarella; 1 cup)
- •50 g Parmesan cheese (freshly shredded; 1/2 cup)
- •250 g fresh mozzarella (whole; 9 oz)
- •fresh basil leaves (for serving)
Instructions
- 1
Add the olive oil to a skillet over medium-high heat and add the diced onion.
- 2
Cook the onion for 5 minutes.
- 3
Add the diced garlic, basil, and oregano, then cook for 5 minutes, stirring occasionally.
- 4
Pour in the tomato passata and diced tomatoes.
- 5
Stir, bring to a boil, reduce the heat to medium-low, and cook for 15 to 20 minutes.
- 6
Cut the eggplants into 1 cm (1/2-inch) thick slices.
- 7
Season the eggplant slices with salt and pepper on both sides.
- 8
Spread the flour over a baking sheet and roll the eggplant slices in flour, shaking off any excess.
- 9
Transfer the floured eggplant slices to a plate.
- 10
Discard the flour and clean the baking sheet.
- 11
Whisk the eggs in a bowl, then pour them onto the baking sheet.
- 12
Dip the eggplant slices into the eggs on both sides.
- 13
Place a large skillet with the canola oil over medium-high heat.
- 14
When the oil reaches 175°C/340°F, add the first batch of eggplant slices without overcrowding the skillet.
- 15
Fry the eggplant for 2 to 3 minutes per side.
- 16
Line a wire rack with paper towels and transfer the fried eggplant slices to drain excess fat.
- 17
Preheat the oven to 180°C/350°F.
- 18
Add 3 tablespoons of homemade tomato sauce to a 30 cm x 20 cm or 12-inch x 8-inch baking dish.
- 19
Arrange eggplant slices over the sauce.
- 20
Spread tomato sauce over the eggplant and sprinkle with the shredded Scamorza or mozzarella and Parmesan mixture.
- 21
Continue layering eggplant, tomato sauce, and cheese mixture until there are four layers.
- 22
Make the final layer tomato sauce.
- 23
Arrange sliced fresh mozzarella on top and sprinkle with 1 reserved tablespoon of shredded Parmesan.
- 24
Cover the baking dish with aluminum foil, making sure the foil does not touch the food.
- 25
Bake covered for 20 minutes at 180°C/350°F.
- 26
Remove the foil and bake for 15 to 20 minutes longer.
- 27
Remove the baked Eggplant Parmesan from the oven and set aside for 5 minutes.
- 28
Cut into 6 portions, sprinkle with fresh basil, and serve.
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