Mozzarella Parmigiana

Think of this as eggplant parm’s cheesier, more indulgent cousin. Thick slices of mozzarella get a double dredge through egg and Italian breadcrumbs, then fry until the coating turns golden and crunchy while the cheese inside just starts to soften.

From there, it’s layered like a classic parm: sauce on the bottom, fried mozzarella in the middle, sharp Locatelli and shredded mozz on top, then into the oven. Twenty minutes and everything melds into a bubbling, pull-apart dish where crispy breading meets stretchy melted cheese in every bite.

The double-breading step is key. One coat of egg and crumbs won’t hold up during frying. That second pass creates a shell sturdy enough to contain the cheese as it melts.

Pro Tips

• Chill the mozzarella slices in the freezer for 10-15 minutes before breading. Firmer cheese holds its shape better during frying.
• Fry in batches and don’t crowd the pan. Overcrowding drops the oil temperature and gives you soggy, greasy coating instead of crisp.
• Use a block of low-moisture mozzarella, not fresh. Fresh mozzarella has too much water and will splatter in hot oil.
• Locatelli (pecorino romano) adds a sharp, salty bite that balances the mild mozzarella. Don’t skip it.

Variations

• Spicy: Add red pepper flakes to the breadcrumb mixture for a kick of heat in every crunchy bite.
• Eggplant combo: Layer thin fried eggplant slices between the mozzarella layers for a hybrid parmigiana.
• Fresh mozz topping: Place sliced fresh mozzarella on top during the last 5 minutes of baking for a creamier finish.