Everyone Begs My Dad for His Fried Eggplant Recipe—And He Finally Shared It With Me
It's a family favorite for a reason.
Dotdash Meredith Food Studios
It wasn’t until a few weeks ago that my dad walked me through his marinara sauce recipe. I never needed it. As a kid, and even still, the Italian-American classics I’d crave for dinner were just a stovetop away. I’d beg for spaghetti and meatballs for nearly every birthday, chicken Parmesan on random weekdays, homemade pizza on Friday nights, lasagna for when I was feeling homesick—the list goes on and on.
Yet, when it came to special occasions (graduations, holidays, and family parties) I’d never ask my father to make his signature recipe. Fried eggplant is assumed to be on the menu.
Whenever my dad cooks, I hang around the kitchen for scraps (which oftentimes resulted in a slice of mozzarella). So, the day before any major holiday, I’d wake up to the smell of fried eggplant—my dad liked to be prepped for any large event, so he’d usually cook early in the morning—hurry downstairs, and plop on a seat by the kitchen counter. Then I’d hear my mom closing all of our bedroom doors so that the aroma of fried food wouldn’t cling to our clothes (as an adult, I’m grateful for that).
I couldn't help but sneak the first taste of eggplant each time, despite its scorching temperature. My dad fries just a few eggplant pieces at a time, about a 1/4-inch thick, and then layers them between paper towels. I still raise each paper towel with my grubby fingers to see which are ready for me to devour. Usually, it’s the eggplant slice on the bottommost layer, which is just cooled off enough to munch on the crispy edges without burning my tongue.
Over the years, my father’s fried eggplant became a favorite among relatives—it’s a nostalgic dish that’s simple in nature and effortlessly delicious.
The Secret Is in Frying and Baking
The eggplant is both fried and baked, which results in the perfect crunch that infuses with the marinara sauce. When you head to the grocery store, pick out eggplants that are a bit firm but not overly hard. The secret to this fried eggplant recipe is not only patience (you’ll be frying a lot of eggplant if you’re going for the party size) but also the kind of marinara sauce you use.
My family’s marinara sauce recipe comes from my late grandparents. If you don’t rely on an old family recipe, though, then can opt for your favorite jarred sauce or our best marinara sauce yet. But make sure it’s one you love.
Dotdash Meredith Food Studios
How To Make My Dad’s Fried Eggplant Recipe
Ingredients:
4 medium sized eggplants
1 dozen large size eggs (brown or white)
16-oz. Italian breadcrumbs
4 cups of vegetable oil
2 cloves of minced garlic
1 tablespoon of parsley
1 tablespoon of Parmesan cheese
2 jars tomato sauce
Directions:
On a cutting board, use a sharp serrated culinary bread knife to cut off the ends of the eggplant. With a peeler, gently peel the skin off the eggplant until it is completely bare. Slice the eggplant into very thin, round slices (approximately 1/4-inch thick). Make a pile of sliced eggplant and put it to the side.
In a large mixing bowl, crack open the eggs and beat them using a whisk until fully mixed.
In either a separate bowl or on top of a large piece of wax paper, pour in the breadcrumbs. Mix the parsley, cheese, and garlic cloves into the breadcrumbs.
With a fork, pick up one piece of eggplant and dip into the egg. Ensure the eggplant is fully coated in the egg mixture.
Dip a slice in the breadcrumb mixture. Continue coating each slice of eggplant until all are breaded. Add in additional breadcrumbs as needed.
In a large cast iron pan, pour in 2 cups of vegetable oil. Heat the cast iron pan at a high temperature until the oil is hot. In order to ensure the correct temperature, you can test one piece of eggplant by placing it in the oil until it begins to cook. Begin frying each side of the eggplant until it’s slightly brown. Add oil into the pan as needed.
When the eggplant is finished cooking, place each piece on a plate. Once one layer is filled, cover it with a paper towel. Repeat this step until all of the eggplant is cooked and layered on the plate. Allow the eggplant to cool completely (approximately one hour) until you’re ready to build the rest of the dish.
In a 9x13-inch baking dish, pour in one layer of tomato sauce. Add in one full layer (approximately 12 slices) of fried eggplant. Repeat this process until the dish is filled.
Bake at 350 degrees F for approximately one hour. Serve while warm.
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