RUSTIC EGGPLANT PARMESAN
A rustic, 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 for frying
- Small or medium mesh strainer
- Baking dish 9 x 13"
- 3 Baking sheets
- Tongs
- 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 works really 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 over medium–medium high. Test readiness with a pinch of flour — it should sizzle.
- 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.
- Cleanup Hack: Layer as you go: baking sheet → paper towels → fried eggplant → sprinkle salt → foil → repeat.
- 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 (9b) 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!
Notes
Serving & Garnish Tips:
- Serve with more parmesan cheese for good measure.
- Make-Ahead: Assemble fully (without final bake), cover tightly with foil, and refrigerate up to 24 hours. Bake just before serving.
- Leftovers: Store baked leftovers in an airtight container in the fridge up to 4 days.
- Lighter: For both a lighter and less messy prep, bake the eggplant slices on parchment at 400°F for ~20 minutes until golden, then proceed with layering.
- Re-Use Oil: Once completely cooled, you can strain and then funnel the oil back into the bottle and use for future frying. Store in a cool dark place, and it can last up to 3 or 4 months.