Fried Eggplant Parmesan Recipe
It’s hard to even describe how good this eggplant parmesan recipe is! I can eat it for days – breakfast, lunch and dinner! Even those who don’t like eggplant LOVE this eggplant parmesan recipe – that’s how good it is! I have seen eggplant made a few different ways, so this process may be a little different, but it is absolutely delicious.
There are a few steps to prepare the eggplant and homemade sauce, and once that is done then putting together the eggplant parmesan is the easy part. The layers of fried eggplant, mozzarella cheese and sauce are amazing. There are a few important tips you MUST follow in order to make this eggplant parmesan perfectly!
Preparing the fried eggplant:
1. PEEL THE EGGPLANT. This is not optional. Peeling the eggplant is a crucial part of this recipe. In order to get the eggplant to the perfect consistency you will not cook it with the skin on!
2. Second and maybe most important, slice the eggplant into THIN pieces. When I say thin, I mean THIN! So thin you can practically see through it. The thinner the better. I would use a very sharp nice, but be careful it a little difficult to cut so thin!
3. Next you will prepare and fry the eggplant. This is another important step to follow that may be a little different than other recipes. Dip the thinly sliced eggplant into egg and then cover in breadcrumbs. Once all eggplant slices are covered in breadcrumbs you will get ready to submerge into the hot oil, BUT FIRST the breaded eggplant slices will be dipped into the egg again. EGG, BREADCRUMB, EGG. You can see more about this double dip process here where I have a step by step process how I use this method for my fried chicken cutlets.
4. Depending on the size of the frying pan you will probably have to do a few rounds in the frying pan. As the eggplant comes out perfectly fried, DONT FORGET to eat a few pieces – this is the BEST PART!!
Once all pieces are fried (or enough to layer the size of the tray you plan to use) and the sauce is ready, you are ready to put together the eggplant parmesan.
Preparing the sauce:
1. In a blender, add 1 can of peeled whole tomatoes at a time and grind until smooth.
2. After all cans of peeled whole tomatoes are blended add to a large pot.
3. Add salt, pepper, oregano and basil and cook over medium heat.
Ingredients:
- 1 eggplant
- 1 carton eggs
- Breadcrumbs
- Canola oil, for frying
- 3-4 cans whole peeled tomatoes – no puree!
- Salt, to taste
- Pepper, to taste
- Oregano, to taste
- Basil, to taste
- Mozzarella cheese
Directions:
- Peel eggplant.
- Cut eggplant into THIN slices.
- Prepare eggplant by dipping into egg and then coating with breadcrumbs.
- Submerge breaded eggplant slices into egg before dropping into the hot oil.
- While eggplant is frying, start preparing sauce.
- Blend 3-4 cans of WHOLE PEELED TOMATOES, 1 at a time, until smooth, and pour into large pot.
- Add salt, pepper, oregano, basil and cook over medium heat for about 30-50 minutes.
- Once eggplant is fried on all sides remove from the oil. Depending on size of frying pan this may take a few rounds.
- Once eggplant is fried and sauce is cooked you can start preparing the try of eggplant parmesan.
- Start by layering sauce, eggplant, sliced mozzarella cheese – repeat until layers reach the top of the tray.
- Top with cheese and a little extra sauce.
- Cook in the oven for about 1 hour at 350 degrees!
