Eggplant Parmesan
You definitely won’t be missing the meat once you’ve tried this Eggplant Parm recipe. Perfect for Meatless Monday’s or even if you just want to experiment cooking one of the most scandolous vegetables on the market.
Servings
4
Ready In:
1+ hr
Good For:
Dinner
Inroduction
About this Recipe
This is my take on an Eggplant Parmesan recipe. It was the first eggplant recipe I had ever made and really helped introduce me to this vegetable.
There is a lot of different ways you can crust or coat the eggplant. Some people like to fry it in oil, like I did, or some even use an Air Fryer. I have done both ways and have even tried a “naked” version where I simply pan fried the eggplant until desired “crispiness.” However, this is probably my favorite way to make Eggplant Parmesan. You won’t even miss the meat!
Ingredients
- 1 large eggplant
- 2 eggs
- 1 cup all-purpose flour
- 2 tbsp corn starch
- Parmesan cheese
- frying oil, I used canola oil
- seasonings of choice
- Salt and Pepper to taste
- Sauce of choice
Our Tips:
- The longer you let the eggplant sit after you salt it, the more moisture will be extracted. So you will get a better fry result in the end.
- Try different sauces than the traditional marinara. I personally cannot eat tomatoes so I topped my eggplant with a butternut squash and pumpkin bisque that was so delicious!
- Add 1-2 tbsp of grated parmesan to your flour mixture to make it extra cheesy.
- Lots of leftovers? Perfect for a Eggplant Parmesan sandwich!
- Reheat leftovers by pan frying with little to no oil or use an Air Fryer. Super easy and delicious.
Step by Step Instructions
Step 1
Wash your eggplant and then cut into 1/2-1 inch slices.
Step 2
Evenly lay eggplant slices onto paper towels and generously sprinkle salt on both sides, gently patting and rubbing the salt onto the eggplant. This will help extract all the moisture from the eggplant, allowing it to fry better.
Set aside and let sit for at least 30 minutes to allow any moisture to come out. You will start to see beads of water start to form on top of your eggplant. This is good!
I usually do this step around lunchtime and let it sit until dinner to really make sure that my eggplants are nice and dry.
Step 3
Once you’re eggplant are dry and “liquid free” you can start assembling your fry station.
First, get a fry pan and add your oil. Turn your burner onto medium to high and heat your oil until it reaches around 350-375 degrees.
Here’s a fun trick my mom taught me: You can also toss in a little pinch of flour to your oil to see if it’s ready. If the flour sizzles or “fries”, you’re good to go.
Step 4
Next, prepare your batter station.
In a bowl or plate, add your flour and any seasonings you would like.
In a separate bowl or plate whisk two eggs and add your seasonings.
Step 5
Once your oil is to temp, you’re ready to start frying.
The batter pattern is flour mixture, egg mixture, flour mixture, fry.
1st: Lightly coat one eggplant slice in the flour on both sides, shaking off any excess. This should almost be a very light dusting of flour.
2nd: Dip your flour coated eggplant into the egg mixture, making sure it is fully coated in egg on all sides.
3rd: Return your eggplant slice back to the flour mixture for a final dip.
Make sure it is fully coated, shake off any excess flour and then carefully place it into your hot oil to fry.
Repeat with all eggplant slices.
Step 6
Fry for three to five minutes each side or until golden brown.
Once cooked, carefully remove your fried eggplant from your pan and place it on a few paper towels to obsorb any extra oil.
Salt and pepper to taste.
To serve: top with lots of parmesan cheese, parsley and sauce of choice.
Enjoy!
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