Crispy Eggplant Parmesan

I made this crispy eggplant parmesan 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 tasted wonderful! I loved the combination of the crispy eggplant topped with the 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.

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

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 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.