Eggplant Parmesan Made With Fresh Milled Flour
This eggplant parmesan made with fresh milled flour is the perfect dinner option, because it is so good, you don't even miss the meat! With a light crispy coating made from freshly milled flour, these are fried to perfection! But, never fear, because if you are not a fan of frying, I have baking instructions below as well!
Equipment
- 1 Deep Heavy Bottom Pan for frying
Ingredients
- 2 Large Eggplants or 3 Medium Eggplants
- Salt as needed to sweat the Eggplant
- 3-4 eggs
- 2 cups Fresh Milled Flour 240g I used soft white, but any variety will do.
- 1 cup shredded parmesan cheese 100g
- 2&1/2 tsp Italian Herb Seasoning 1 tsp Parsley, 1/2 tsp basil, 1/2 tsp Rosemary, 1/2 Thyme
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- Oil for frying - Enough to coat the pan up to 1/4 inch deep. Avocado, Olive, or Refined Coconut Oil
- 2 cups Marinara Sauce
- 2 cups shredded Mozzarella Cheese
- Fresh Parsley for garnish
Instructions
- Slice the Eggplants into 1/4-1/2 inch slices. Lay them flat on a surface without overlapping. (Be careful the green tops can have sharp thorns.)
- Sprinkle the eggplants on both sides with salt (like you were seasoning them, not fully coating them with salt.) This will draw out excess moisture.
- Let the Eggplant sweat for 10 minutes. Set to the side while you prepare the breading ingredients, and preheat the oil. (I will share alternative baking instructions below.)
- Pour oil in a heavy bottom pan to fill about 1/8-1/4 inch deep. Preheat the oil in the pan at 375*F (You want the oil to stay between 350*F and 375*F during the frying process.) The pan/oil preheat could take 15-20 minutes.
- Mill the flour, then add the shredded parmesan cheese and seasonings into the flour, and mix to incorporate. Set to the side.
- Then, in a separate bowl whisk 3-4 eggs. set to the side.
- Make sure your station is setup to go from the egg, to flour mix, to oil. Then, have a clean baking tray lined with paper towels to put the eggplants on after frying.
- Now, you have everything prepared to bread and fry the eggplants, let's get started.
- Pat dry each Eggplant piece on both sides with a paper towel, also wiping excess salt off.
- Fully coat the dried eggplant into the eggs, then into the flour mixture on both sides.
- Make sure the oil is up to temperature with a digital thermometer.
- Fry breaded eggplant for 2-3 minutes, then flip and fry on the other side for 2-3 more minutes. They should be golden brown on both sides, now move to the paper towels to allow excess oil to drain off.
- Repeat until finished.
- Once the Eggplant has been fried, move to a parchment paper lined baking sheet. Then, top with some marinara sauce and mozzarella cheese, then bake at 375*F on a high rack in the oven until the cheese is browned on top. (about 5-10 minutes.)
Alternative Baking Instructions
- Preheat the Oven to 400*F, prepare the eggplant as instructed above. After the eggplant is breaded, place in a single layer on a parchment paper lined baking sheet.
- Spray the breaded eggplant with some oil, and then bake for 20-25 minutes.
- Flip halfway through baking, this will help crisp them, bake until golden brown.
- Once the Eggplant has been baked, top with some marinara sauce and mozzarella cheese, then bake at 375*F on a high rack in the oven until the cheese is browned on top. (about 5-10 minutes.)
Video
Notes
Although Eggplant Parmesan is best served right away, you can cover and place in the fridge for 3-4 days. They won't be a crispy as they were once reheated. But, our favorite way to store these is to fry them, let them cool & drain on a paper towel. Make sure they are completely cooled. Then, place them in a freezer safe container, and freeze for up to 3 months.