Fried Eggplant Parmesan: A Crispy, Cheesy Delight

Eggplant Parmesan, or *Parmigiana di Melanzane*, is a classic Italian dish that celebrates the humble eggplant. While traditional recipes involve baking the eggplant, this version takes things up a notch by frying the eggplant slices before layering them with tomato sauce, mozzarella, and Parmesan cheese. Frying the eggplant creates a beautifully crispy exterior that contrasts perfectly with the soft interior and the rich, melty cheese. This recipe is a labor of love, but the resulting dish is well worth the effort. It’s perfect as a main course, a side dish, or even as an appetizer. Let’s dive into the details of creating this delectable fried eggplant parmesan!

Why Fry the Eggplant?

While baking eggplant is a healthier option and certainly has its merits, frying offers a unique textural experience. The high heat of the oil quickly sears the outside of the eggplant, creating a crispy crust. This crust not only adds a delightful crunch but also helps to prevent the eggplant from becoming overly soggy during baking. Furthermore, frying imparts a subtle richness to the eggplant that complements the other flavors in the dish. Think of it like the difference between oven-roasted potatoes and french fries – both are delicious, but they offer distinct experiences.

Ingredients You’ll Need

Before you begin, gather all your ingredients. Quality ingredients are key to a successful and flavorful dish.

* **Eggplant:** 2 large eggplants, preferably globe eggplants. Look for eggplants that are firm, heavy for their size, and have smooth, shiny skin.
* **Salt:** Kosher salt, for drawing out moisture from the eggplant and seasoning.
* **All-Purpose Flour:** For dredging the eggplant slices, creating a base for the crispy coating.
* **Eggs:** 2-3 large eggs, beaten. The egg wash helps the breadcrumbs adhere to the eggplant.
* **Breadcrumbs:** 2 cups Italian seasoned breadcrumbs. You can also use plain breadcrumbs and add your own Italian seasoning (dried oregano, basil, thyme, garlic powder, onion powder).
* **Grated Parmesan Cheese:** 1 cup, freshly grated. This adds a salty, nutty flavor to the breadcrumb mixture and the final dish.
* **Vegetable Oil:** For frying. You’ll need enough oil to reach a depth of about 1 inch in your skillet.
* **Tomato Sauce:** 4 cups of your favorite tomato sauce. Homemade or store-bought, choose a sauce you enjoy. Marinara sauce or a simple tomato sauce with garlic and herbs works well.
* **Fresh Mozzarella Cheese:** 1 pound, sliced. Use fresh mozzarella for the best flavor and melting properties. Part-skim mozzarella can also be used.
* **Fresh Basil Leaves:** For garnish, adding a touch of freshness and aroma.
* **Optional:** Fresh parsley, chopped, for garnish. Red pepper flakes, for a touch of heat in the sauce.

Step-by-Step Instructions: Frying Eggplant Parmesan Perfection

Now, let’s get cooking! Follow these steps carefully to ensure a delicious and perfectly textured fried eggplant parmesan.

Step 1: Preparing the Eggplant

1. **Wash and Slice:** Wash the eggplants thoroughly and pat them dry. Trim off the stem and blossom ends. Slice the eggplants crosswise into 1/4-inch thick rounds. Consistency in thickness is important for even cooking. A mandoline slicer can be helpful for achieving uniform slices.
2. **Salt and Drain:** Place the eggplant slices in a colander set over a bowl. Sprinkle each layer generously with kosher salt. This process, called “sweating” the eggplant, draws out excess moisture and helps to prevent the eggplant from becoming bitter and soggy when fried. Let the eggplant sit for at least 30 minutes, or up to an hour. You’ll notice water accumulating in the bowl underneath the colander.
3. **Rinse and Dry:** After the salting period, rinse the eggplant slices thoroughly under cold water to remove the excess salt. Pat them dry with paper towels. It’s crucial to remove as much moisture as possible to ensure a crispy fry.

Step 2: Setting Up the Breading Station

1. **Flour:** Place the all-purpose flour in a shallow dish or plate. Season it lightly with salt and pepper.
2. **Eggs:** In another shallow dish, whisk the eggs until well combined. Add a tablespoon of water or milk to the eggs for a slightly thinner consistency, which can help the breadcrumbs adhere better.
3. **Breadcrumbs:** In a third shallow dish, combine the Italian seasoned breadcrumbs and the grated Parmesan cheese. Mix well to ensure the cheese is evenly distributed throughout the breadcrumbs.

Step 3: Breading the Eggplant

1. **Dredge in Flour:** Take each eggplant slice and dredge it in the flour, making sure to coat both sides evenly. Shake off any excess flour. The flour acts as a binder for the egg wash.
2. **Dip in Egg:** Dip the floured eggplant slice into the beaten eggs, ensuring both sides are thoroughly coated. Let any excess egg drip off.
3. **Coat with Breadcrumbs:** Transfer the egg-dipped eggplant slice to the breadcrumb mixture. Press the breadcrumbs firmly onto both sides of the eggplant, ensuring a complete and even coating. This is what will give you the crispy texture.
4. **Repeat:** Repeat the breading process with all the eggplant slices. It’s helpful to work in batches to avoid overcrowding your work surface.

Step 4: Frying the Eggplant

1. **Heat the Oil:** Pour vegetable oil into a large, heavy-bottomed skillet until it reaches a depth of about 1 inch. Heat the oil over medium-high heat until it reaches a temperature of 350-375°F (175-190°C). You can use a thermometer to monitor the oil temperature. If you don’t have a thermometer, you can test the oil by dropping a small piece of breadcrumb into it. If the breadcrumb sizzles and turns golden brown in about 30 seconds, the oil is ready.
2. **Fry in Batches:** Carefully place the breaded eggplant slices into the hot oil, being careful not to overcrowd the skillet. Overcrowding will lower the oil temperature and result in soggy eggplant. Fry in batches of 4-5 slices at a time, depending on the size of your skillet.
3. **Cook Until Golden Brown:** Fry the eggplant slices for about 2-3 minutes per side, or until they are golden brown and crispy. Use a slotted spoon or tongs to carefully flip the eggplant slices and ensure even cooking.
4. **Drain on Paper Towels:** Once the eggplant slices are cooked, remove them from the skillet and place them on a plate lined with paper towels to drain off any excess oil.

Step 5: Assembling the Eggplant Parmesan

1. **Preheat Oven:** Preheat your oven to 375°F (190°C).
2. **Layer the Ingredients:** Spread a thin layer of tomato sauce on the bottom of a 9×13 inch baking dish. Arrange a layer of fried eggplant slices over the sauce, slightly overlapping if necessary. Top with more tomato sauce, slices of fresh mozzarella cheese, and a sprinkle of grated Parmesan cheese. Repeat the layers until all the eggplant, sauce, and cheese are used, ending with a layer of tomato sauce, mozzarella, and Parmesan.
3. **Bake:** Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
4. **Rest:** Let the eggplant parmesan rest for 10-15 minutes before slicing and serving. This allows the cheese to set slightly and prevents it from being too runny.

Step 6: Garnish and Serve

1. **Garnish:** Garnish the fried eggplant parmesan with fresh basil leaves and chopped fresh parsley, if desired. A sprinkle of red pepper flakes can add a touch of heat.
2. **Serve:** Serve the eggplant parmesan hot, as a main course or a side dish. It pairs well with pasta, salad, or crusty bread for soaking up the delicious sauce.

Tips and Tricks for Perfect Fried Eggplant Parmesan

* **Choose the Right Eggplant:** Look for eggplants that are firm, heavy for their size, and have smooth, shiny skin. Avoid eggplants that are soft, wrinkled, or have blemishes.
* **Salting is Crucial:** Don’t skip the salting and draining process. This step removes excess moisture and bitterness from the eggplant, resulting in a better texture and flavor.
* **Dry the Eggplant Well:** After salting and rinsing, make sure to dry the eggplant slices thoroughly with paper towels. This will help the breadcrumbs adhere better and prevent the eggplant from becoming soggy during frying.
* **Don’t Overcrowd the Skillet:** Fry the eggplant in batches to avoid overcrowding the skillet. Overcrowding will lower the oil temperature and result in soggy eggplant.
* **Maintain Oil Temperature:** Monitor the oil temperature and adjust the heat as needed to maintain a consistent temperature of 350-375°F (175-190°C). This will ensure even cooking and crispy eggplant.
* **Use Quality Ingredients:** Use high-quality tomato sauce, mozzarella cheese, and Parmesan cheese for the best flavor.
* **Make Ahead:** You can prepare the fried eggplant slices ahead of time and store them in the refrigerator for up to 24 hours. Simply reheat them in the oven before assembling the eggplant parmesan.
* **Freezing:** While not ideal, you can freeze leftover eggplant parmesan. Let it cool completely, then wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating in the oven.
* **Variations:** Feel free to experiment with different variations of this recipe. You can add different vegetables to the layers, such as zucchini, bell peppers, or mushrooms. You can also use different cheeses, such as ricotta cheese or provolone cheese. For a spicier dish, add a pinch of red pepper flakes to the tomato sauce.

Serving Suggestions

Fried Eggplant Parmesan is a versatile dish that can be served in a variety of ways:

* **Main Course:** Serve it as a main course with a side of pasta, such as spaghetti, linguine, or penne. A simple salad with a vinaigrette dressing also makes a great accompaniment.
* **Side Dish:** Serve it as a side dish alongside grilled chicken, fish, or steak.
* **Appetizer:** Cut the eggplant parmesan into smaller squares and serve it as an appetizer at a party or gathering.
* **Sandwich Filling:** Use leftover eggplant parmesan as a filling for sandwiches or panini.

Nutritional Information (Approximate)

*Note: Nutritional information is approximate and may vary depending on the specific ingredients used.*

* Calories: 400-500 per serving
* Fat: 25-35g
* Saturated Fat: 10-15g
* Cholesterol: 80-100mg
* Sodium: 800-1000mg
* Carbohydrates: 30-40g
* Fiber: 5-7g
* Protein: 15-20g

This fried eggplant parmesan recipe is a delicious and satisfying dish that is perfect for any occasion. While it requires a bit of effort, the resulting crispy, cheesy, and flavorful dish is well worth the time and energy. So, gather your ingredients, follow the steps carefully, and enjoy this classic Italian delight! Buon appetito!