Italian-American Fried Eggplant Parmigiano

2014-10-06
  • Yield : 15-18 Slices
  • Servings : 5-6
  • Prep Time : 30m
  • Cook Time : 4m
  • Ready In : 50m
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Nutritional Info

This information is per serving.

  • Calories

    370
  • Calories from Fat

    180
  • Total Fat

    19g
  • Saturated Fat

    3g
  • Trans Fat

    0g
  • Cholesterol

    85mg
  • Sodium

    350mg
  • Carbohydrates

    41g
  • Dietary Fiber

    4g
  • Sugar

    3g
  • Protein

    6g
  • Serving Size:

    3 large slices (6 oz., 170 g)

This version of Eggplant Parmigiano (aka parmigiana) is served by many Italian-American restaurants. The eggplant is breaded, fried and served with tomato sauce, melted mozzarella cheese and a side of pasta with more marinara tomato sauce. You can substitute meat, fish or poultry for the pasta to reduce total carbohydrates and increase protein. Zucchini can be substituted for the eggplant.

Unlike southern Italian eggplant parmigiana casserole, Italian-American Fried Eggplant Parmigiano is a quick way of preparing eggplant and can be healthier than many fast food and restaurant meals. By making this simple recipe at home you also control the amount of salt. One dinner serving of restaurant Eggplant Parmigiana can have 2,000 mg or more of sodium and that’s excluding your appetizer, salad, and dessert.

For even more fiber, serve pasta with vegetables like rapini.

Eggplant Parmesan With Pasta and Rapini

This meal with 3 thick slices of eggplant pasta with rapini has about 800 calories. It is heavy on eggplant and light on pasta.

Cook’s Tips

  • Do not cut slices too thick or they will not cook through before breading has browned.
  • Caution: Plates placed in an oven to melt the cheese will be very hot! Remove carefully using an oven mitt. Do not place hot plates on plastic mats or tablecloths.
  • Melting cheese in a microwave oven can produce eggplant soggy. Limit to 30 to 40 seconds on full power.
  • Parmesan or Romano cheese can be substituted for mozzarella cheese.
  • A simple way to coat eggplant with cornstarch is to place a third of the cornstarch on a plastic bag followed by one-third of the eggplant. Shake to coat.

Related Recipes

Pasta with Rapini

Ingredients

  • 1 lb. (500 g) eggplant (1 large)
  • 1/2 cup (60 g) all-purpose flour
  • 1/2 cup (90 g) corn meal
  • 1/2 cup (60 g) cornstarch
  • 1 tsp. (5 ml) kosher salt
  • 1/8 tsp. (0.62 ml) garlic powder
  • Fresh ground black pepper to taste
  • 1/2 tsp. (2.5 ml) Italian seasoning
  • 2 large eggs, beaten
  • 2 tablespoons (30 ml) water or milk
  • Olive, avocado, or vegetable oil for frying
  • 2 cups (480 ml) homemade or prepared tomato sauce, heated
  • 4 oz. (115 g) mozzarella, Monterey Jack, provolone or other melting cheese, shredded

Method of Preparation

Step 1

Rinse eggplant, trim off ends, and slice 3/8-inch to 1/2-inch (10 - 12 mm) thick. Sprinkle with salt. In a large plate, combine flour, cornmeal, salt, garlic powder, pepper, and Italian seasoning. In another plate, beat eggs with milk.

Step 2

Dredge eggplant slices in cornstarch to coat. Dip coated slices in the egg wash and dredge in breadcrumb mixture to coat both sides and edges. Shake off lose coating. Place breaded eggplant on a baking sheet in a single layer until ready to fry.

Step 3

In a large skillet, heat about 2 to 4 tablespoons of oil over medium to medium-high heat to between 350°F to 375°F (175º - 190°C). Fry eggplant 2 to 3 minutes per side or until golden brown. Drain on paper towels. repeat with remaining eggplant, add oil as needed.

Step 4

Arrange 2 to 3 slices of eggplant on a dinner plate, top with about 1/2 cup of tomato sauce and shredded cheese. Melt cheese, if desired, by setting your oven on broil and placing the plate 4 to 5 inches from the broiling element for 2 to 3 minutes or until cheese meats and bubbles.