Not all of our delicious goodies are available online. If you don't find what you are looking for give us a call at 608-831-2032 and we can help. Our Middleton store is open Mon - Sat, 7AM - 5 PM

Crunchy Eggplant Parmesan

This eggplant Parmesan recipe has crusty slices of fried eggplant.

It is different that the typical Eggplant Parmesan in that it does not go into a casserole where it quickly can turn to sludge. There is no Parmesan cheese in this recipe, because in Italy the phrase “alla Parmigiana” refers to a style of dish. It does not refer to Parmesan Cheese.

You can serve just the pieces of eggplant or add a bed of pasta to make it more substantial. Adapted from Julia Moskin (New York Times)

  • 1to 2 medium eggplants
  • Salt
  • 2 cups all-purpose flour
  • 3 large egg yolks
  • 2 cups dry bread crumbs or panko, seasoned with 1 teaspoon salt, pepper, garlic powder and dried oregano
  • Vegetable Oil, for frying
  • 3 cups Marinara sauce of your choice
  • 4 to 6 ounces shredded mozzarella
  • Freshly minced basil or parsley, for serving 

Heat the oven to 325 degrees. Set a large ovenproof wire rack over a large rimmed baking sheet.

Cut each eggplant in ¼ inch-thick slices. Place them on paper towels and sprinkle with salt on both sides and set aside.

Measure out 2 cups ice water. In a medium bowl whisk the flour with the egg yolks and half the water until almost smooth, then whisk in the remaining water. It should be runny, like glue.

Place the bread crumbs and seasonings in a medium bowl and mix together. In a large, deep skillet, heat a generous ½ inch of vegetable oil to about 350 degrees.

Working in batches, dip eggplant slices in the batter, dredge in bread crumbs and add to the skillet. Fry until nicely browned, about 3 minutes. Turn and cook until browned on other side. If the eggplants are browning too quickly turn the heat down. Transfer eggplant to the rack set over the baking sheet. Season with salt and transfer the sheet to the oven to keep warm while you continue frying.

In a wide skillet, heat the marinara sauce over low heat until bubbling. Place piles of grated cheese in the sauce, spacing it out so it melts. Divide eggplants onto plates. Place a spoonful of sauce next to or on top of eggplant. Top with melted mozzarella. Sprinkle with fresh herbs and serve. Bon Appetit!