The heavenly, salty, slightly sweet combination of rich tomato-y marinara, crispy creamy fried eggplant, and smoked mozzarella. I'd call this dish transcendent.

Recipe Summary

prep:
20 mins
cook:
40 mins
additional:
20 mins
total:
1 hr 20 mins
Servings:
5
Yield:
5 servings
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Line a plate with a paper towel; place a layer of 2 or 3 slices of eggplant onto the towel. Sprinkle eggplant with sea salt. Repeat layers of eggplant sprinkled with salt until all eggplant slices are stacked. Place 2 paper towels onto the stack and place a plate on top of the towels. Lay a heavy book or can of food onto the plate to squeeze out moisture. Allow to drip for 20 minutes to 2 hours. Rinse and pat dry.

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  • Beat eggs with milk in a shallow bowl. Place bread crumbs into a separate bowl. Dip eggplant slices in the egg mixture and gently press into the crumbs to coat; set aside.

  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.

  • Heat olive oil in a large skillet over medium-high heat; fry eggplant slices in the hot oil in small batches until golden brown, about 1 to 2 minutes per side. Drain on paper towels.

  • Pour about 1/4 cup of marinara sauce into the bottom of the prepared baking dish and arrange a layer of eggplant slices to cover the sauce. Scatter basil and a few slices of smoked mozzarella cheese over eggplant; repeat layers, ending with a layer of sauce on top. Sprinkle Parmesan cheese over the top.

  • Bake in the preheated oven until heated through and the cheese has melted, about 15 minutes. Serve immediately.

Cook's Note:

Let eggplant drain for at least 20 minutes; you can leave it up to 2 hours. It yields a crispy, creamy eggplant fritter, not a soggy one.

Editor's Note:

The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts

460 calories; protein 21g 42% DV; carbohydrates 44.7g 14% DV; fat 22.2g 34% DV; cholesterol 106.8mg 36% DV; sodium 1582.1mg 63% DV. Full Nutrition
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Reviews (54)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/18/2012
This recipe was simple, easy and turned out awesome. The thinner slices of eggplant made a crispy dish even after the sauce. My eleven month old son even had seconds. Read More
(55)

Most helpful critical review

Rating: 1 stars
09/17/2016
Cooked it exactly as the recipe said. It never did cook all the way through. Read More
75 Ratings
  • 5 star values: 54
  • 4 star values: 18
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
07/17/2012
This recipe was simple, easy and turned out awesome. The thinner slices of eggplant made a crispy dish even after the sauce. My eleven month old son even had seconds. Read More
(55)
Rating: 5 stars
08/14/2012
wow! This is a delicious recipe. The smoked mozzarella is excellent and will be a permanent substitution for plain mozzarella in future Eggplant Parmesan dishes. I come from a long line of Italian cooks who are known for this dish. That said, I was happy to find a recipe that deviated from the usual way we make it. I am a basil fan so I did add extra basil. My Nonie insists that you must dip in flour first before the egg and bread crumbs. Since I have grown up with that step , I do it automatically now. Not sure if it even makes a difference! Just when I thought I couldn't improve on the family recipe, I did! We make our own sauces and freeze for future use. I chose the caramelized onion and red bell pepper sauce which went great. Next time I am making a double batch! Oh thank you for this jewel of a recipe! Read More
(54)
Rating: 5 stars
10/21/2012
Delicious!!! My 7 year old asked for thirds! I used regular mozzarella instead of smoked and laid the eggplant slices flat on a cookie sheet rather than layering them in a baking dish. Amazing great recipe thanks! Read More
(47)
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Rating: 5 stars
09/16/2012
Great recipe! Unfortunately my store didn't have smoked mozzarella but I used fresh and it was still good. I took another person's advice and dipped the eggplant in flour before the egg/milk mixture. It helps the breadcrumbs stay on! Read More
(11)
Rating: 5 stars
10/26/2013
Loosely followed this recipe. Up sized to make a 9" x 13" dish (1 large & 1 medium eggplant and 2 (24 ounce) jars marinara sauce). Tried the recipe s method of not flouring the eggplant before dipping in egg mixture/bread crumbs and the adhesion was not good... Nonie s method (Mom of five s review) of first dipping in flour is much better. Sautéed onions and fresh garlic and then simmered with the marinara sauce to give it more flavor. Like others used regular mozzarella after being unable to find smoked mozzarella cheese given limited time. I m pretty sure this cheese is available at a local deli and will pickup some to make this again. I found this more involved and time consuming to make than anticipated... take note of the 20 minutes to 2 hours suggested for drying out the eggplant. I did 30 minutes after checking a few other recipes and that seemed fine. With more than an hour into cutting drying and frying the 2 eggplants the fried slices were placed in fridge for later use that afternoon. That is the major time factor and the dish comes together quickly after those steps are completed. This eggplant dish is very very good. In trying to make a healthier version while hopefully not sacrificing taste next time plan to follow the method of baking the eggplant detailed in Crunchy Eggplant Parmesan on this site and then finishing it off by using steps 3 5 and 6 of this recipe. Thanks lindseytr0n. Read More
(9)
Rating: 5 stars
11/14/2012
Atempting to have a meatless Monday with my hubby and kids. This turned out to be a meatless Wednesday instead. LOVED this recipe! Kids loved it too which is surprising because they don't like much. The only thing I changed was that I used panko crumbs instead of bread crumbs. This was only because I didn't have bread crumbs available. I served this with spaghetti squash and garlic bread. Will surely use again! Thanks for sharing. Read More
(9)
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Rating: 5 stars
08/13/2012
This is a real keeper. Excellent! I added a little pasta in between the layers. Filling and yummy! Read More
(8)
Rating: 5 stars
11/01/2012
This is incredible. My husband is a very picky eater and he loved it and we had a lot of leftovers so I took it in to work for my employees to try- it was gone within 3 hours and everyone said they absolutely loved it!:-) I did make the tomato sauce from scratch and followed review suggestions to dip the eggplant in flour before the egg and bread crumbs- it worked beautifully. This is a definite favorite- I'll be making it often! Read More
(8)
Rating: 5 stars
02/05/2013
This was my first taste of eggplant and I absolutely loved this recipe and so did my family! This dish will become a regular favorite on my families table. Read More
(6)
Rating: 1 stars
09/17/2016
Cooked it exactly as the recipe said. It never did cook all the way through. Read More
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