Crispy Eggplant Parmesan
Breaded and fried eggplant layered with tomato sauce and melted cheese. Baked until the cheese is golden and the layers are set.
Ingredients
Method
Slice eggplant lengthwise into 1/4-inch planks. Arrange on paper towels, sprinkle lightly with salt, and let sit 15 minutes to release moisture; pat dry.
Set up three shallow bowls: fill the first with flour mixed with salt and black pepper, the second with beaten eggs, and the third with panko breadcrumbs.
Heat olive oil in a large skillet over medium-high heat until shimmering. Working in batches to avoid crowding, dredge each eggplant plank in flour, shake off excess, dip in egg, then coat with panko.
Fry eggplant 2–3 minutes per side until golden and crispy. Transfer to paper towels to drain.
Preheat oven to 375°F. Spread a thin layer of marinara sauce on the bottom of a 9x13 baking dish.
Layer half the fried eggplant planks over the sauce, overlapping slightly. Spread 1 cup marinara over the eggplant and scatter half the mozzarella and half the Parmesan on top.
Layer the remaining eggplant, then the remaining marinara sauce, mozzarella, and Parmesan. Sprinkle minced garlic and dried oregano over the top.
Bake uncovered at 375°F for 25–30 minutes until the cheese is golden and bubbling around the edges.
Cool for 5 minutes before serving.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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