If you love eggplant Parmesan, you absolutely must try this variant with breaded and fried eggplant! Unlike the classic version, here the eggplants are dipped in egg and breadcrumbs before being fried, creating an irresistible crust that enhances every bite. The combination with melting mozzarella, cooked ham, and tomato sauce makes this dish perfect for a family lunch or to impress your guests with an enveloping and irresistible flavor.
Even though the preparation takes some time, the final result will reward you with a Parmesan with a decisive taste and perfect consistency!
- Difficulty: Medium
- Cost: Cheap
- Rest time: 1 Hour
- Preparation time: 1 Hour
- Portions: 4 people
- Cooking methods: Electric oven, Frying
- Cuisine: Italian
- Seasonality: Summer, Autumn
Ingredients
- 3.3 lbs eggplants
- to taste coarse salt (to drain the eggplants)
- 3 eggs (whole)
- sunflower oil (for frying)
- breadcrumbs
- 3 mozzarellas
- 3.5 oz cooked ham
- 2.8 oz Parmigiano Reggiano DOP
- to taste extra virgin olive oil
- 1 1/2 onion
- 1.5 qt tomato puree
- to taste salt
- to taste pepper
- few basil leaves
Procedure
Wash the eggplants and dry them well.
Trim the stem and slice them lengthwise to about 1/4 inch thick.
Place the slices in a colander, layering them with coarse salt.
Place a weight on top and let them drain for about an hour. This step helps to remove the bitter aftertaste of the eggplants.In a pot, sauté the chopped onion with a drizzle of extra virgin olive oil.
Add the tomato puree and, if necessary, a bit of water.
Season with salt and pepper and let it cook over medium heat for about 45 minutes, stirring occasionally.
At the end of cooking, add the hand-torn basil.Rinse the eggplants under running water to remove excess salt and dry them well with a cloth.
Beat the eggs in a bowl and prepare a plate with breadcrumbs.
Dip each eggplant slice first in the egg and then in the breadcrumbs, pressing well to adhere the coating.
Fry in plenty of hot oil until golden, then drain on absorbent paper.Cut the mozzarella into cubes and let it drain.
In an oven dish, spread a thin layer of sauce.
Arrange a layer of breaded eggplants, add more sauce, mozzarella, cooked ham, and plenty of Parmigiano.
Continue layering until the ingredients are used up, ending with sauce and Parmigiano.Preheat the oven to 392°F.
Bake the Parmesan for about 35-40 minutes, until golden.
Let it rest for a few minutes before serving.
Tips
Choose well-drained mozzarella, preferably from the day before, to avoid releasing too much water during cooking.
Want an extra touch? Add a bit of smoked scamorza cheese between the layers for a more intense flavor!
FAQ – Breaded and Fried Eggplant Parmesan
Can I prepare the Parmesan in advance?
Yes! You can assemble it and store it in the fridge up to 24 hours before cooking.
How to store it?
It keeps in the fridge for 2-3 days in an airtight container. You can also freeze it in portions and reheat it as needed.
Can I use another type of cheese?
Certainly! You can replace mozzarella with provolone, scamorza, or caciocavallo for a stronger flavor.
This breaded and fried eggplant Parmesan is a true delight that wins everyone over at the first taste! The contrast between the crispiness of the eggplants and the softness of the melting filling makes it irresistible. Prepare it for a special occasion or simply to treat yourself with a rich and flavorful dish. Did you like the recipe? Share it and try other variations too!
