RUSTIC EGGPLANT PARMESAN
An authentic Eggplant Parmesan made without breading — just golden fried eggplant layered with tomato sauce, mozzarella, parmesan, and basil. Comforting, flavorful, and true to its Italian roots.
Equipment
- Large Sautè Pan (with high sides)
- Small mesh strainer
- Casserole Baking Dish 9 x 13"
- 3 Baking sheets
- Tongs
- Spider Strainer
- Aluminum Foil
- Paper Towels
Ingredients
- ½ cup Flour
- ½ teaspoon Salt
- 3 pounds Eggplant - about 2 large
- 3 cups Canola Oil - or any oil with a high smoke point: avocado, peanut, corn, or grapeseed
- 28 ounces Tomato Sauce - my Simple Tomato Sauce recipe works well! see link below.
- 1 ⅔ cup low-moisture Mozzarella Cheese, shredded
- 1 cup Parmesan Cheese, grated
- 15 Fresh Basil Leaves
Instructions
- Preheat oven to 350°F.
- Prep eggplant: Peel as preferred (I like to leave strips of skin for texture). Slice into ¼-inch rounds. Lay evenly on 2 baking sheets.
- Heat oil in a large sauté pan (with high sides) over medium–medium high.
- Flour the eggplant: Lightly dust slices with flour using a mesh strainer. Flip and dust the other side.
- Set up draining station: Line a baking sheet with 2 layers of paper towels. Keep extra paper towels and foil nearby for layering.
- Fry the eggplant: Using tongs and working in batches, fry 5–6 slices at a time until golden brown (about 5–6 minutes), carefully turning with tongs halfway through.
- Drain & season: Remove with tongs or a spider. Place on paper towels, then sprinkle lightly with salt. Continue until all slices are fried.
- Assemble: In a 9x13” dish, layer as follows:a) ½ cup tomato sauce as a light baseb) Layer of fried eggplant → 1 cup sauce → ½ cup mozzarella → ⅓ cup parmesan → 5 basil leaves.c) Repeat previous step for 2 more layers,d) Top with any remaining mozzarella.
- Bake uncovered at 350°F for 20-25 minutes, until the cheese is melted and bubbly around the edges.
- Buon Appetito!
To test the oil's readiness, drop a tiny pinch of flour into the oil — if it sizzles, it's ready.
Cleanup Hack: Layer as you go: baking sheet → paper towels → fried eggplant → sprinkle salt → foil → repeat.
Notes
Tomato Sauce Recipe: Simple Tomato Sauce
- Serving Note & Special Instructions:
- Assemble up to 24 hours before baking.
- Bake the eggplant slices instead of frying for a lighter variation (see my Baked Eggplant Parmesan).
- Fry Oil Tip: Once the frying oil has cooled, strain through a fine mesh strainer and store in a sealed container for future frying (if it remains clean and lightly used).
- Michelle’s Kitchen Recommendations:
- More Italian Favorites:
Tried this recipe?I'd love to hear how it turned out! Leave a comment below. 🇮🇹