Crispy Eggplant Parmesan

I made this crispy eggplant parmesan recipe instead of my go-to recipe because my kids raved about the crispy chicken parmesan, so I wondered if they would like this version just as much. It was a fun afternoon recipe to make, and it tasted wonderful! I loved the combination of crispy eggplant topped with tangy Pomodoro sauce and smothered with melted cheese. No soggy eggplant in this recipe! This crispy eggplant parmesan was a big hit with my whole family, and although my kids still prefer the chicken version, they finished every bite on their plates and said it was tasty. This easy eggplant recipe paired nicely with a big Italian salad and some garlic bread.

Crispy Eggplant Parmesan

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:

• Pomodoro sauce (click the link for the recipe) (store-bought marinara also works)
• Mozzarella cheese
• Fresh parsley, chopped

How to Make Crispy Eggplant Parmesan

Prepare the eggplant by removing excess liquid 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!

Prepare the homemade pomodoro marinara sauce, if desired. Click here 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, 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.

Prepare the dredging station by pouring the flour onto a plate, then season with sea salt and freshly cracked pepper to taste.

Whisk two eggs in a shallow bowl, then season with sea salt and freshly cracked pepper to taste, until well combined.

Place panko crumbs and parmesan in a shallow bowl, then season with sea salt and freshly cracked pepper to taste, and mix well.

Dredge the dried eggplant slices first in the seasoned flour, next in the egg, and finally 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.

Place the panko/parmesan-coated eggplant on the baking sheet.

Place the baking sheet in the oven and bake for 20 minutes. Carefully flip them over with a wide spatula.

Continue baking for 10 minutes, or until they are 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 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.