How to Make the BEST Eggplant Parmigiana of Your Life. Seriously.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: ricotta cheese

Part-skim mozzarella reduces fat while maintaining a similar texture.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast offers a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is more economical.

egg

🥗Healthier: flaxseed meal

💰Cheaper: aquafaba

Flaxseed meal is a plant-based alternative for binding.

Slice the eggplants into thin rounds.

Layer the eggplant slices in a colander, sprinkling salt between each layer to draw out moisture.

Let the salted eggplant sit for about an hour to drain.

While the eggplant is draining, cut the mozzarella cheese into pieces and place it in a strainer over a bowl to drain excess moisture.

After an hour, pat the eggplant slices dry with paper towels to remove excess moisture.

Heat extra virgin olive oil in a frying pan over medium-high heat.

Test the oil temperature by dropping in a slice of eggplant; it should bubble immediately when hot enough.

Fry the eggplant slices in the hot oil, making sure not to overcrowd the pan, flipping them occasionally until they are golden brown on both sides.

Remove the fried eggplant slices and place them on paper towels to drain excess oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens