Prepare the Eggplant: Place the sliced eggplant in a colander and sprinkle with the kosher salt. Allow to sit for 15 minutes, then rinse and place on a double layer of paper towels and pat dry.
Place the lightly beaten eggs in one shallow bowl, and the bread crumbs in another (I like using pie plates for this!). Dip the slices of eggplant into the egg, allowing any excess to drip off, then coat in the bread crumbs. Place the breaded eggplant on a baking sheet while you prepare the rest.
Pour the olive oil and vegetable oil in a large, deep skillet (I use a 12-inch cast iron skillet) and heat over medium-high heat. Add a pinch of bread crumbs to see if the oil is ready - if they begin bubbling and sizzling the oil is ready.
Add the eggplant slices a few at a time (do not overcrowd the pan, four is about the max amount per batch) and cook until golden brown, about 2 minutes per side. Remove to a paper towel-lined baking sheet to drain.
Assemble the Eggplant Parmesan: Preheat oven to 350 degrees F.
Spread ¾ cup of the pasta sauce over the bottom of a 9x13-inch baking dish. Cover the sauce with slices of eggplant (the pieces can overlap), then spread 1 cup of sauce over the eggplant slices, sprinkle with 2 cups of the shredded mozzarella cheese, and 1/3 cup of the Parmigiano-Reggiano cheese. Repeat another layer of eggplant, 1 cup of sauce, 2 cups shredded mozzarella and 1/3 cup Parmigiano-Reggiano cheese. For the last layer, add the sliced eggplant, 1 cup of sauce, remaining 1 cup shredded mozzarella, and 1/3 cup Parmigiano-Reggiano cheese.
Cover the pan with foil and bake for 30 minutes. Remove the foil, increase the oven temperature to 375 degrees F, and continue to bake for another 10 to 15 minutes, or until the cheese on top is melted, browned and bubbling. Allow to rest for 10 minutes before serving.
Nutitrion
Serving Size: 1 serving
Calories: 331 kcal
Carbohydrates: 21 g
Protein: 19 g
Fat: 19 g
Saturated Fat: 10 g
Cholesterol: 97 mg
Sodium: 913 mg
Sugar: 6 g
Reviews
JANE COOK on 2024-06-13 (5 stars): The BEST Eggplant Parmesan I have ever made. First time I tried making EP was in 1977 and I've made it several times since. This recipe is Excellent. It cuts out of the pan perfectly - not runny just nice and firm. Very Tasty. Thank you for sharing. I looked at several recipes and then lost it, but I put in Father in Law and there it was
Tim Kline on 2021-09-18 (4 stars): This is the first time I have thinly sliced and fried eggplant, I did like the texture very much compared to the thicker slice. I feel the complaints from readers about the saltiness of this dish come from the 4C Seasoned bread crumbs. They are crazy salty. I used plain panko and seasoned with kosher salt after frying. Definitely the way to go. I tried using about 1/4" of oil in the cast iron pan for frying instead of the suggested 2 cups. I would not do this again as it puts the eggplant too close to the flame and the slices would overcook in the zone above the burner. Please consider reality when defining your prep time for this recipe. If your father chose to spread the prep for this dish over a three day period, it is likely that your stated preparation time of 90 minutes is way off base. By the time I finished with cleaning up after the frying portion ( 4 eggplants ) I seriously considered quitting cooking altogether....... Thank you for posting this recipe.
Abby F on 2020-04-09 (5 stars): Wow. This recipe is perfect! I followed all the steps (I appreciate the photos of the various phases.) I don't ever deep-fry but I decided to do it. I love eggplant parm and as it all came together it smelled better and better. I wish I could post a photo. The thin layers of eggplant ensure that creamy - melty thing is perfect. Ate one piece of eggplant after it was fried so I'd have an even number of slices on each layer (LOL). The only thing I suggest is that you add what temperature to have the oil at - I am an inexperienced fry cook and I did the breadcrumb test - turns out my oil still wasn't hot enough. Checked online and one recipe recommended 375 degrees. Eggplant slices crisped up nicely then. Aside from that... this is a perfect recipe! Did it all in one day just took my time between steps. Thanks to you and your father-in-law for sharing this.
Edward Santiago on 2020-02-13 (5 stars): Tried this recipe for my wife who's a vegetarian and loves eggplant She said this was the best eggplant parm she's ever had.
Amber on 2019-06-16 (5 stars): I’ve made this several times and it’s delicious!!!
Craig Baker on 2018-12-05 (5 stars): After my wife (who I adored) left me, I begrudgingly drug myself back into the dating scene. I soon met a woman online who was educated, intelligent, good humored, accomplished, and absolutely beautiful, I invited her over for dinner for our first date. Among all of her interesting (and mostly wonderful) characteristics, she also happens to be a vegetarian. A carnivore myself, I wasn’t very well acquainted with vegetarian dishes. Knowing I’d have but one chance to impress her, I threw caution to the wind and decided that this dish that I had never prepared before would be our first meal together. I built it exactly as prescribed. That meal was four months ago and now I proudly introduce her as my girlfriend. She still sings the praises of that first meal together to whoever will listen. Thanks for the recipe.
Therese on 2018-11-11 (2 stars): This recipe is good but way to salty!!
Kala Nobles on 2018-08-25 (5 stars): This was so freakin good!!!! I fallowed the recipe exactly and it worked.
Mary Haney Underwood on 2018-08-23 (5 stars): Delicious , my husband thought it was lasagna.
Pamela Skojec on 2018-07-13 (5 stars): I made this eggplant parm and thought it might be similar to one I've made before, but, OH, was this good! Everyone loved it! It had a great flavor, held together well, had lots of cheese, and the eggplant was soft and tasty! Thank you for the great recipe! It's a keeper!
Alice on 2018-06-27 (5 stars): Made this tonight and it was delicious! Even though it took a bit of time to prepare, it was really easy and the recipe was straightforward. I used my favourite homemade bolognese sauce and it was so good.
Rae Elegant on 2018-05-29 (5 stars): This recipe was AMAZINGLY DELICIOUS! My meat loving family and picky toddler gobbled it up. I've never been a big eggplant fan and I ate this for dinner and then had leftovers for breakfast. I used my own homemade sauce and it was perfect.
