Crispy Eggplant Parmesan Recipe
Thin slices of eggplant are lightly fried in a crispy Parmesan breadcrumb mixture and baked with chunky marinara sauce and warm, gooey mozzarella. See ALL of the steps here, plus, make-ahead tips!
I can’t imagine the first person who grabbed an eggplant and said, “I know. I’m going to make a Parmesan creation out of this thing.”
But that person is a genius.
Now, this recipe does take a bit of prep work, but it’s totally, 100% worth it. And necessary. Don’t skimp out on the first step. You have to remove the moisture from that Eggplant.
Ingredients
- 3 medium eggplants ripe
- Salt
- 1 cup flour
- 1 teaspoon seasoned salt
- ¼ teaspoon pepper
- 3 large eggs
- 1-2 splashes milk optional
- 2 cups Italian breadcrumbs
- 1 teaspoon garlic powder
- ¾ cup grated Parmesan cheese separated
- ½ cup vegetable oil
- 2 cups marinara sauce
- 8 oz. Part Skim Mozzarella grated
- Basil to garnish (optional)
Instructions
- Slice the eggplant into ¼ inch slices.
- Season each side with salt and lay them in between paper towels. Let them sit for one hour to allow the paper towels to absorb excess moisture. See Note #1
- Create an assembly line to bread the eggplant. Station #1: Combine the flour, seasoned salt, and pepper on a large plate.
- Station #2: Whisk the eggs in a medium bowl. Add an optional splash of milk to thin it out slightly. It’s easier to dunk and lightly coat the slices this way.
- Station #3: Combine the breadcrumbs, garlic powder, and ½ cup Parmesan cheese on a large plate.
- Dip each slice into the flour and ensure it’s thoroughly covered.
- Get Full Instruction HERE
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