fried eggplant recipe

Everyone begs my dad for his fried eggplant recipe, and he finally shared it with me

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My Dad’s Fried Eggplant Recipe: A Family Classic

fried eggplant recipe

This fried eggplant recipe has been a family favorite for years, cherished for its nostalgic flavors and perfect crunch. Combining the savory simplicity of fried eggplant with the comforting richness of marinara sauce, this dish is both a crowd-pleaser and a labor of love.

The Secret to Perfect Fried Eggplant

The magic lies in the double preparation: frying and baking. Frying ensures crispy, golden eggplant slices that absorb just the right amount of marinara sauce during baking.

When selecting eggplants, choose those that are firm but not overly hard. Patience is key—especially when frying multiple batches for larger gatherings.

Ingredients

Serves: 6–8

  • 4 medium-sized eggplants
  • 12 large eggs (brown or white)
  • 16 oz. Italian breadcrumbs
  • 4 cups vegetable oil
  • 2 garlic cloves, minced
  • 1 tbsp parsley (fresh or dried)
  • 1 tbsp grated Parmesan cheese
  • 2 jars (24 oz. each) marinara sauce (homemade or store-bought)

Step-by-Step Instructions

1. Prep the Eggplant

  1. Slice the ends off the eggplants and peel them completely using a vegetable peeler.
  2. Cut the eggplants into thin, round slices, approximately 1/4 inch thick. Set the slices aside.

2. Prepare the Coating

  1. In a mixing bowl, whisk the eggs until well combined.
  2. Pour breadcrumbs into a separate bowl or a flat surface. Mix in the parsley, Parmesan cheese, and minced garlic.

3. Bread the Eggplant

  1. Dip each eggplant slice into the beaten eggs, ensuring it’s fully coated.
  2. Transfer the slice to the breadcrumb mixture and coat evenly. Repeat until all slices are breaded.

4. Fry the Eggplant

  1. Heat 2 cups of vegetable oil in a large cast iron skillet over high heat.
  2. Test the oil temperature by frying a small piece of eggplant—it should start cooking immediately.
  3. Fry each slice until golden brown on both sides, adding more oil as needed.
  4. Place fried slices on a plate lined with paper towels to absorb excess oil. Repeat until all slices are fried.

5. Assemble and Bake

  1. Preheat the oven to 350°F (175°C).
  2. In a 9×13-inch baking dish, spread a thin layer of marinara sauce.
  3. Add a layer of fried eggplant slices (about 12 pieces).
  4. Repeat layering marinara sauce and eggplant until the dish is full, ending with a generous layer of sauce on top.
  5. Bake for 1 hour until the sauce is bubbling and the dish is heated through.

Tips for the Best Fried Eggplant

  • Chill time: Let fried eggplant slices cool completely before assembling the dish to maintain their crispiness.
  • Thicker layers: Use a smaller baking dish for thicker eggplant stacks, or double the recipe for larger gatherings.
  • Custom marinara: Add a personal touch by incorporating fresh basil or crushed red pepper into your sauce.

Serving Suggestions

Serve hot, garnished with fresh parsley or basil. Pair with a side of garlic bread or a crisp salad for a complete meal.

Why We Love This Recipe

This fried eggplant recipe is more than just a dish—it’s a cherished tradition that brings family together around the table. The balance of crunchy eggplant, tangy marinara, and Parmesan cheese is irresistible, making it a must-have for special occasions or simple Sunday dinners.

Enjoy this recipe, passed down through generations, and make it your own family favorite!

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