Name: Crispy Eggplant Parmesan
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: Italian
Ingredients: 2 medium globe eggplants, sliced into ½-inch rounds; Kosher salt for salting the eggplant slices; ¾ cup (90 g) all-purpose flour; 3 large eggs, beaten, room temperature; 1 ½ cups (150 g) Italian-style breadcrumbs; ½ cup (50 g) freshly grated Parmesan cheese; ⅓ cup (80 ml) olive oil, extra virgin, for brushing; 2 cups (480 ml) marinara sauce; 8 oz (225 g) fresh mozzarella, sliced about ¼-inch thick; A handful of fresh basil leaves; Freshly ground black pepper, to taste

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Crispy Eggplant Parmesan is a delightful dish that combines rich flavors and textures. With layers of breaded eggplant, marinara sauce, and fresh mozzarella, this recipe is perfect for anyone who loves Italian comfort food. Even better, it’s easy to make at home!

Why Make This Recipe

This Crispy Eggplant Parmesan is a fantastic choice for several reasons. First, it offers a delicious way to enjoy vegetables, making it a perfect option for vegetarians or anyone looking to add more plant-based meals to their diet. Second, the combination of crispy eggplant and gooey cheese is simply irresistible. Lastly, it’s a great dish to share with family and friends, perfect for gatherings or cozy dinners at home.

How to Make Crispy Eggplant Parmesan

Ingredients

2 medium globe eggplants, sliced into ½-inch rounds
Kosher salt for salting the eggplant slices
¾ cup (90 g) all-purpose flour (can swap almond flour for gluten-free)
3 large eggs, beaten, room temperature
1 ½ cups (150 g) Italian-style breadcrumbs
½ cup (50 g) freshly grated Parmesan cheese
⅓ cup (80 ml) olive oil, extra virgin, for brushing
2 cups (480 ml) marinara sauce
8 oz (225 g) fresh mozzarella, sliced about ¼-inch thick
A handful of fresh basil leaves
Freshly ground black pepper, to taste

Directions

Slice the eggplants into ½-inch rounds. Lay them on a tray and sprinkle both sides with kosher salt. Let them sit for 30 minutes to draw out moisture. Once done, pat them dry with paper towels.
Set up your breading stations. Place flour in one bowl, beaten eggs in a second bowl, and mix breadcrumbs, Parmesan cheese, and black pepper in a third bowl.
Dredge each eggplant slice first in flour, shaking off the excess. Next, dip it into the beaten eggs, and then coat it evenly with the breadcrumb-Parmesan mixture. Press the crumbs gently to help them stick.
Place the breaded eggplant slices on a cooling rack over a parchment-lined baking sheet. Lightly brush the tops with olive oil.
Bake the eggplant slices in a preheated oven at 425°F (220°C) for 20-25 minutes. Flip the slices and brush with olive oil after 12 minutes. They should turn golden and crisp.
In a baking dish, spread ½ cup of marinara sauce on the bottom. Layer half of the eggplant slices, top with half of the sliced mozzarella, then spoon more marinara over the cheese. Repeat the layers.
Scatter fresh basil leaves on top and bake the assembled dish at 375°F (190°C) for about 15 minutes, until the mozzarella is bubbling and slightly browned. Let it rest for 5 minutes before serving.

How to Serve Crispy Eggplant Parmesan

Crispy Eggplant Parmesan is best served warm. You can enjoy it on its own or serve it with a side salad and some crusty bread for a complete meal. Garnish with extra fresh basil or a sprinkle of Parmesan cheese for added flavor.

How to Store Crispy Eggplant Parmesan

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, place it in the oven at 350°F (175°C) until heated through, to keep the eggplant crispy.

Tips to Make Crispy Eggplant Parmesan

Make sure to salt the eggplant slices and let them sit to draw out moisture; this helps prevent sogginess.
For extra crispiness, you can air fry the breaded eggplant slices instead of baking them.
Feel free to adjust the seasonings in the breadcrumb mixture according to your taste.

Variation

You can add other ingredients such as sautéed spinach or mushrooms between the layers for extra flavor. For a spicy kick, consider adding red pepper flakes to the marinara sauce.

FAQs

Can I make it in advance?
Yes, you can prepare the breaded eggplant slices ahead of time and store them in the refrigerator. Just bake them when you’re ready to assemble the dish.

Can I freeze leftovers?
Yes, you can freeze the leftovers. Make sure to store them in an airtight container. Thaw in the refrigerator before reheating.

What can I substitute for mozzarella?
If you prefer, you can use other melting cheeses like provolone or fontina for a different taste.