Pioneer Woman Italian Eggplant Recipe

This crispy, cheesy Pioneer Woman Italian Eggplant is made with panko-crusted eggplant and marinara sauce and ready in 40 minutes. The golden crust stays surprisingly firm under the bubbling mozzarella as you cut through the rich layers. I always make this for Sunday dinners when I crave comfort food.

Why This Classic Works

Salting the eggplant is a step I used to skip out of sheer impatience. I quickly learned that pulling out the bitter moisture is essential for a firm texture.

The panko breadcrumbs give the slices a serious crunch that holds up against the sauce. It makes the final baked layers much more structurally sound.

Pioneer Woman Italian Eggplant Ingredients

• 2 large eggplants, sliced into 1/2-inch rounds
• 1 tablespoon kosher salt
• 1 cup all-purpose flour
• 3 large eggs
• 1/4 cup whole milk
• 2 cups panko breadcrumbs
• 1 cup grated Parmesan cheese, divided
• 1/2 teaspoon black pepper
• 1/2 cup vegetable oil
• 4 cups marinara sauce
• 16 ounces mozzarella cheese, shredded
• 1/4 cup fresh basil leaves, torn

How To Make Pioneer Woman Italian Eggplant

1. Salt The Eggplant: Place the eggplant slices on a wire rack and sprinkle both sides with salt. Let them sit for 30 minutes, then pat completely dry with paper towels.
2. Set Up Breading Station: Place flour in one shallow dish. Whisk eggs and milk in a second dish. Mix panko, half the Parmesan, and pepper in a third dish.
3. Bread The Slices: Dip each eggplant slice into the flour, then the egg wash, and finally press firmly into the panko mixture to coat evenly.
4. Fry The Eggplant: Heat oil in a large skillet over medium-high heat. Fry slices in batches for 3 minutes per side until golden brown, then drain on paper towels.
5. Layer The Dish: Preheat oven to 375°F. Spread 1 cup of marinara in a 9×13 baking dish. Add a layer of eggplant, then sauce, mozzarella, and Parmesan. Repeat.
6. Bake And Rest: Bake uncovered for 25 minutes until the cheese is melted and bubbling. Let it rest for 10 minutes before topping with fresh basil and serving.

Recipe Tips

• Do not skip salting: This draws out excess water so the eggplant actually fries instead of steaming in the pan.
• Press the crumbs: Push the panko firmly into the egg wash to ensure the breading sticks during frying.
• Let it rest: Waiting 10 minutes after baking allows the layers to set up so it slices cleanly.

What To Serve With Eggplant Parmesan

A simple side of garlic spaghetti pairs nicely with the rich tomato sauce. You can also serve it with a crisp green salad tossed in a sharp vinaigrette to cut through the heavy cheese.

How To Store

Store leftover slices in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F to help crisp up the breading again. You can also freeze baked portions for up to 2 months.

FAQs

• Can I bake the eggplant instead of frying? Yes, you can bake the breaded slices at 400°F for 20 minutes before layering. It will be slightly less crispy but still works out fine.
• Do I need to peel the eggplant? I prefer leaving the skin on for better structure and texture. If you dislike the skin, peel it before slicing.
• Can I prepare this ahead of time? You can fry the eggplant a day in advance and store it in the fridge. Assemble and bake when you are ready to eat.

Nutrition

• Calories: 420 kcal
• Total Fat: 24 g
• Saturated Fat: 9 g
• Cholesterol: 115 mg
• Sodium: 980 mg
• Total Carbohydrate: 34 g
• Protein: 18 g

Try More Recipes:

• Pioneer Woman Italian Chicken Cacciatore
• Pioneer Woman Italian Homemade Calzones Recipe
• Pioneer Woman Italian Chicken Soup Recipe

Pioneer Woman Italian Eggplant

Recipe by PaulaCourse: Side DishCuisine: Italian

Servings

8

servings

Prep time

15

minutes

Cooking time

25

minutes

Total time

40

minutes

Pioneer Woman Italian Eggplant brings crispy panko-crusted eggplant, rich marinara sauce, and bubbling mozzarella together perfectly. Ready in 40 minutes, this comforting classic makes a fantastic Sunday dinner option.

Ingredients

• 2 large eggplants, sliced into 1/2-inch rounds

• 1 tablespoon kosher salt

• 1 cup all-purpose flour

• 3 large eggs

• 1/4 cup whole milk

• 2 cups panko breadcrumbs

• 1 cup grated Parmesan cheese, divided

• 1/2 teaspoon black pepper

• 1/2 cup vegetable oil

• 4 cups marinara sauce

• 16 ounces mozzarella cheese, shredded

• 1/4 cup fresh basil leaves, torn

Directions

• 1. Salt The Eggplant: Place the eggplant slices on a wire rack and sprinkle both sides with salt. Let them sit for 30 minutes, then pat completely dry with paper towels.
• 2. Set Up Breading Station: Place flour in one shallow dish. Whisk eggs and milk in a second dish. Mix panko, half the Parmesan, and pepper in a third dish.
• 3. Bread The Slices: Dip each eggplant slice into the flour, then the egg wash, and finally press firmly into the panko mixture to coat evenly.
• 4. Fry The Eggplant: Heat oil in a large skillet over medium-high heat. Fry slices in batches for 3 minutes per side until golden brown, then drain on paper towels.
• 5. Layer The Dish: Preheat oven to 375°F. Spread 1 cup of marinara in a 9×13 baking dish. Add a layer of eggplant, then sauce, mozzarella, and Parmesan. Repeat.
• 6. Bake And Rest: Bake uncovered for 25 minutes until the cheese is melted and bubbling. Let it rest for 10 minutes before topping with fresh basil and serving.