Name: Crispy Eggplant Parmesan
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Ingredients: 1 medium eggplant (~1 lb); 1 tsp salt for salting; 1/3 cup all-purpose flour; 1 large egg; 1/3 cup panko breadcrumbs; 1/3 cup Italian-style breadcrumbs; 2–3 oz low-moisture mozzarella cheese; 9 oz canned tomatoes (~1/3 of a 28 oz can); 1/6 cup chopped onion (~21 g); 1 tsp minced garlic; 2 tsp olive oil for the sauce; 1/3 tsp salt for the sauce; Vegetable oil for frying (enough to cover the bottom of the skillet by 1/4 inch)

Eggplant parmesan is the dish where a little patience at the start pays off at the table. Salting the slices, dredging them in flour, egg, and panko, and frying them in shallow oil gives you cutlets that stay crisp under the sauce.

I still don’t slice my eggplant into perfectly even rounds, and I’m not going to start now. This is the meal I turn to when the garden vines finish producing and we want something heavy with melted mozzarella.

Prep: 30 minutes · Cook: 45 minutes · Total: 1 hour 15 minutes · Serves: 2

How do you keep eggplant parmesan from getting soggy? Salting the eggplant slices and letting them drain for 30 minutes draws out excess moisture before breading and frying.

Dipping them in flour, egg, and a mix of panko and Italian breadcrumbs creates a crisp barrier that holds up under the tomato sauce and melted mozzarella.

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What Goes Into Eggplant Parmesan

1 medium eggplant (~1 lb)
1 tsp salt for salting
1/3 cup all-purpose flour
1 large egg
1/3 cup panko breadcrumbs
1/3 cup Italian-style breadcrumbs
2–3 oz low-moisture mozzarella cheese
9 oz canned tomatoes (~1/3 of a 28 oz can)
1/6 cup chopped onion (~21 g)
1 tsp minced garlic
2 tsp olive oil for the sauce
1/3 tsp salt for the sauce
Vegetable oil for frying (enough to cover the bottom of the skillet by 1/4 inch)

Ingredient Notes and Swaps

The eggplant choice sets the stage for how well the dish holds together on your plate. You want a firm medium eggplant that feels heavy for its size without soft spots on the skin.

Low-moisture mozzarella cheese melts smoothly over the top without releasing pools of water that ruin the crisp breading. Avoid fresh mozzarella packed in water for this specific layered bake unless you drain it thoroughly.

Canned tomatoes provide a bright, acidic base for the homemade sauce that cuts through the rich cheese and fried coating. Simmering them with a bit of onion and garlic builds a deep flavor profile quickly on the stove.

Step-by-Step Directions

Salt the eggplant. Slice the medium eggplant into rounds, sprinkle them with 1 tsp of salt, and let them drain on paper towels for at least 30 minutes to remove excess moisture. Vincenzo’s Plate salts for at least 20 minutes and The Stay At Home Chef for a full hour, so longer only helps.
Make the sauce. Heat 2 tsp of olive oil in a small saucepan over medium heat, add the chopped onion and minced garlic, and cook until soft before stirring in the 9 oz canned tomatoes and 1/3 tsp salt to simmer for 20 minutes.
Set up the station. Set out three shallow bowls for the breading station, filling the first with 1/3 cup all-purpose flour, the second with 1 beaten large egg, and the third with a mix of 1/3 cup panko and 1/3 cup Italian breadcrumbs.
Bread the slices. Pat the drained eggplant rounds dry, then dredge each piece first in the flour, dip it into the beaten egg, and press it firmly into the breadcrumb mixture until fully coated.
Fry the cutlets. Heat vegetable oil in a large skillet until it covers the bottom by 1/4 inch, add the breaded eggplant slices, and fry in small batches, about 3 to 5 minutes per side, until golden brown and crispy on both sides.
Layer and bake. Heat the oven to 400°F. Arrange the fried eggplant cutlets in a baking dish, spoon the homemade tomato sauce over the top, cover with 2–3 oz of low-moisture mozzarella cheese, and bake for 20–25 minutes until the cheese melts and bubbles.

Storing and Reheating

Store leftover eggplant parmesan in an airtight container in the refrigerator for up to 3 days. Reheat leftovers in a warm oven at 350°F for about 15 minutes to help restore crispness to the breaded crust.

Avoid the microwave if possible, because microwaving makes the crispy coating soft and soggy. Freezing is not recommended because the thawed breading and mozzarella lose their texture and turn watery.

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