Crispy Eggplant Parmesan
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Unrated
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Prep Time
1 min
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Cook Time
1 min
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Servings
4
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Course
Main Course
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Cuisine
Italian
Crispy Eggplant Parmesan
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
Eggplant:
- 2 glove eggplant, cut crosswise into 1/4-inch thick rounds
- 1 tbsp kosher salt
- ½ cup flour
- Sea salt and freshly cracked pepper, to taste
- 2 eggs, well beaten
- 1½ cups plain panko crumbs
- ½ cup Parmesan, freshly grated
- 3 tbsp olive oil
Other Ingredients:
- marinara sauce *Click link up above for recipe
- mozzarella cheese
- fresh parsley, chopped
Instructions
- Remove excess liquid from the eggplant by tossing the slices with a tablespoon of kosher salt until evenly coated on both sides. Place a colander in the sink and line the base and walls with the salted slices. Allow them to sit for 45 minutes to allow the eggplant to release its liquid. Don’t skip this process or your eggplant will be soggy!
- Make the homemade marinara, if desired. Click here or up above for the recipe.
- When the eggplant is finished draining and the marinara sauce is resting, place a rimmed baking sheet on the middle rack of the oven and preheat to 425 degrees.
- Spread the eggplant on a triple layer of paper towels and top with another triple layer of paper towels then cover with a baking sheet and press firmly to remove as much liquid as possible. Allow them to sit for a few minutes. Wipe off the excess salt from each slice. Set aside until ready to dredge.
- Pour the flour onto a plate then season with sea salt and freshly cracked pepper, to taste. Whisk two eggs in a bowl until well combined. Place panko crumbs and parmesan in a pie plate and mix well.
- Dredge the dried eggplant slices first in the seasoned flour, next in the egg, and lastly in the panko/parmesan crumbs until evenly coated; set aside on a plate. Repeat with the remaining slices.
- Bake the eggplant by carefully removing the HOT baking sheet from the oven and pouring three tablespoons of oil on the sheet; tip to coat evenly. Carefully place the panko/parmesan-coated eggplant on the baking sheet.
- Place into the oven and bake for 20 minutes then carefully flip the eggplant slices over with a wide spatula. Continue to bake for 10 minutes, or until golden brown. Remove from the oven. Do NOT turn the oven off.
- Spoon a bit of homemade marinara sauce on each eggplant round followed by some shredded mozzarella cheese.
- Bake in the oven for 5-7 minutes, or until the cheese is melted & gooey. Remove from the oven and sprinkle with freshly chopped parsley. Serve immediately. Enjoy.
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