Fried Eggplant With A Twist
I love me some fried eggplant, but I also love lasagna. So one day I decided to have the best of both worlds. I thought, why not take the traditional fried eggplant parmesan recipe and layer it as if I were making lasagna? And this is how my layered fried eggplant parmesan was birthed.
I thought it was soooo delicious I wanted to share it with the world. What's great about this recipe is its versatility. Although, my recipe calls for vegan ingredients you can easily make it non vegan by using non-vegan cheese and breadcrumbs.
So lets get to it...
*This recipe dose not contain any affiliate links or sponsors. The brands that I suggest are my personal preferences.
Prep Time: 10-15 mins
Cook Time: 20-30 mins
Skill Level: Easy
Serving Size: 2-3
1 Medium to large eggplant
1 cup marinara sauce
3/4 cup flour divided (1/4 cup & 1/2 cup) (I used spelt))
1/2 cup Italian breadcrumbs (vegan)
1/4 cup milk (I used original, unsweetened Almond milk)
1/2-1 cup shredded parmesan or mozzarella cheese (I used this vegan brand)
1/4 cup grated parmesan cheese (I followed this Pinterest vegan recipe)
1/4 cup frying oil (I used avocado oil)
1/2 Tbsp nutritional yeast (optional)
1/4 Tsp garlic powder (optional and enough for your liking)
1/2 Tsp Italian dry herb seasoning
Salt to taste
3 Medium bowls
1 Medium skillet
1 Baking dish with oven safe lid (or you can use foil as a lid)
A paper towel, kitchen towel, or cooling rack to drain fried eggplant
–– WATCH Me Prepare My Layered Fried Egg Plant Parm Dish ––
According to the size and shape of your baking dish slice eggplant into enough slices to create 2-4 layers to fit the inside of your baking dish. In my recipe I did three layers. It's best to create 1/4 inch thick slices. Any thinner and your eggplant slices will not hold up to the frying and toppings.
Next, prepare your dredging bowls. Use one bowl for your 1/4 cup plain flour and another for your milk. Combine the remaining 1/2 cup flour, Italian breadcrumbs, nutritional yeast, garlic, salt, and Italian dry herb seasoning into your third bowl making sure to mix well.
Heat skillet with 1/4 cup oil between medium low to medium.
Preheat oven to 375 degrees Fahrenheit or 190 degrees Celsius.
First, lightly coat both sides of sliced eggplant with your plain flour. Next, do the same for the milk, then finally your breadcrumb/flour mixture making sure both sides of your sliced eggplant are well coated. Gently, place in your heated skillet for frying and repeat the process for each slice.
Fry each slice of eggplant until golden brown on both sides and place on paper towel, kitchen towel, or cooling rack for draining.
Once eggplant is drained layer the eggplant in a single layer in the bottom of your baking dish. Next, add a layer of shredded parmesan or mozzarella cheese, then add a layer of grated parmesan on top of your shredded cheese (see notes below). Repeat the process alternating eggplant and both cheeses until your final top layer is eggplant.
Now, add the marinara sauce evenly to top layer of eggplant. Lastly, cover the marinara sauce with the remaining shredded parmesan or mozzarella cheese.
Cover baking dish and bake in oven for 15 mins or until cheese is melted on top. Then uncover and bake for another 5-7 minutes to give the fried eggplant a bit of crispiness (this step is completely optional)
Serve while hot either by itself or with a side dish of pasta and or salad.
Make sure to use all your grated parmesan within the layers of your eggplant and leave enough shredded parmesan or mozzarella to add to the very top of your eggplant.