Description
A rich and comforting eggplant parmesan layered with crispy fried eggplant, marinara sauce, creamy béchamel, and melted cheese, delivering a classic Italian-inspired dish with a luxurious twist.
Ingredients
- 2½ pounds eggplant (2–3 medium), sliced into ¼-inch rounds
- 2½ teaspoons salt, divided
- ¾ cup all-purpose flour
- 3 large eggs
- 2 tablespoons cold water
- 2 cups seasoned Italian breadcrumbs
- Vegetable oil for frying (about 3 cups)
- 1 jar (24 oz / 680 g) marinara sauce
- 3 cups (12 oz / 340 g) shredded whole milk mozzarella cheese
- 2 tablespoons finely grated Parmigiano Reggiano
- Fresh basil, chopped (optional)
- For the béchamel sauce:
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1½ cups milk
- ½ cup finely grated Parmigiano Reggiano
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Sprinkle 1 teaspoon salt over eggplant slices, layer with paper towels, and let rest 1½ to 2 hours. Press gently to remove moisture.
- Prepare béchamel: melt butter over medium heat, whisk in flour for 2 minutes, gradually add milk, whisking until smooth. Simmer until thickened, then stir in cheese, salt, and pepper. Set aside.
- Set up breading station: mix flour with salt, whisk eggs with water, and place breadcrumbs in another dish.
- Coat eggplant slices in flour, dip in egg mixture, then coat with breadcrumbs.
- Heat oil in a skillet over medium heat. Fry eggplant in batches until golden brown (about 3 minutes per side). Drain on paper towels.
- Preheat oven to 220°C (425°F).
- Spread ¾ cup marinara in a baking dish. Layer eggplant, marinara, mozzarella, and béchamel. Repeat layers two more times, finishing with béchamel and Parmigiano Reggiano.
- Bake for 30–35 minutes until bubbly and golden.
- Let rest 20 minutes before serving. Garnish with basil if desired.
Notes
- Salting eggplant improves texture and removes bitterness.
- Frying gives best texture, but baking is a lighter option.
- Letting the dish rest helps it set for clean slices.
- Can be assembled ahead and refrigerated before baking.
- Use good-quality marinara for best flavor.
- Prep Time: 2 hours
- Cook Time: 45 minutes
- Category: Main Course
- Method: Frying and Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 portion
- Calories: 480
- Sugar: 8g
- Sodium: 820mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 95mg
