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 never asked my father to make his signature recipe. Fried eggplant was (and still is) assumed to be on the menu.
Whenever my dad would cook his fried eggplant, I’d hang around the kitchen for scraps (which often resulted in a slice of mozzarella). The day before any major holiday, I’d wake up to the smell of fried eggplant—my dad liked to be prepared 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 can’t help but sneak a first taste of eggplant each time, despite the scorching temperature. My dad fries just a few eggplant pieces at a time, about 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 has become a favorite among relatives—it’s a nostalgic dish that’s simple yet effortlessly delicious.
The Secret Is in Frying and Baking
The eggplant is fried and baked, resulting in the perfect crunch that becomes infused with 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, use your favorite jarred sauce or opt for 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
- 12 large eggs
- 16 ounces Italian bread crumbs
- 1 tablespoon chopped parsley
- 1 tablespoon grated Parmesan cheese
- 2 garlic cloves, minced
- 4 cups vegetable oil, divided
- 2 (24-ounce) jars marinara sauce
Directions
- Preheat the oven to 350 degrees F (175 degrees C).
- Trim ends of eggplants with a serrated knife, then remove the skin using a peeler until completely bare. Slice into round pieces, about 1/4-inch thick. Set aside.
- Beat eggs in a large bowl; set aside. Combine bread crumbs, parsley, cheese, and garlic in another large bowl; stir until well mixed.
- Dip 1 eggplant piece into beaten eggs using a fork, then press into bread crumb mixture to coat both sides and place onto a large tray. Repeat with remaining eggplant pieces.
- Heat 2 cups vegetable oil in a large cast-iron skillet until hot. Fry eggplant pieces, working in batches, in hot oil until golden brown on both sides. Add more oil to the skillet as needed. Place fried eggplant on a paper towel-lined plate in single layers, with paper towels between the layers.
- Allow fried eggplant to cool completely, about 1 hour.
- Cover the bottom of a 9×13-inch baking dish with a layer of marinara sauce. Arrange a single layer of fried eggplant (about 12 pieces) on top. Repeat with remaining marinara sauce and fried eggplant.
- Bake in the preheated oven for about 1 hour. Serve warm.