If you love eggplant parmesan, you absolutely must try this version with breaded and fried eggplants! Unlike the classic version, where the slices are grilled or simply fried, here they are dipped in egg and breadcrumbs before frying. This step is key: not only does it make the dish incredibly delicious, but it gives the eggplants a better texture that absorbs the sauce, amplifying the flavor of the filling.
The combination with stringy 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 a bit of time, the final result will reward you with a parmesan of decisive taste and perfect consistency!
- Difficulty: Medium
- Cost: Economical
- 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 seed 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 quarts tomato sauce
- to taste salt
- to taste pepper
- a few basil leaves
Procedure
Wash the eggplants and dry them well.
Cut off the stem and slice them lengthwise with a thickness of about 1/8 inch.
Place the slices in a colander alternating with coarse salt.
Put a weight on top and leave to drain for about an hour. This step helps remove the bitter aftertaste of the eggplants.In a saucepan, sauté the chopped onion with a drizzle of extra virgin olive oil.
Add the tomato sauce and, if needed, a bit of water.
Season with salt and pepper and let cook over medium heat for about 45 minutes, stirring occasionally.
At the end of cooking, add the hand-torn basil.Dice the mozzarella and let it drain so it releases all the milk and remains dry during assembly.
Rinse the eggplants under running water to remove the excess salt and dry them well with a cloth.
Beat the eggs in a bowl and prepare a plate with the breadcrumbs.
Dip each eggplant slice first in the egg and then in the breadcrumbs, pressing well to stick the coating.
Fry in plenty of hot oil until golden, then drain them on paper towels.In a baking dish, spread a thin layer of sauce.
Place a layer of breaded eggplants, add more sauce, drained mozzarella, cooked ham, and plenty of Parmigiano.
Continue layering until you run out of ingredients, finishing with sauce and Parmigiano.Preheat the oven to 392°F.
Bake the parmesan for about 35-40 minutes, until golden.
Let it rest a few minutes before serving.
Tips
Choose well-drained mozzarella, preferably from the day before, to prevent it from releasing too much water during cooking.
Want an extra touch? Add some smoked provolone 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 heat it when needed.
Can I use another type of cheese?
Absolutely! You can substitute mozzarella with provolone, scamorza, or caciocavallo for a more intense taste.
This breaded and fried eggplant parmesan is a true delight that wins everyone over at the first taste! The contrast between the robust texture of the eggplants and the softness of the stringy filling makes it irresistible. Prepare it for a special occasion or simply to pamper yourself with a rich and flavorful dish. It’s not grandma’s parmesan, it’s the most delicious parmesan that will have you asking for seconds!
