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 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 globe eggplants, cut crosswise into 1/4-inch thick rounds
- 1 tbsp kosher salt
- ½ cup flour
- Sea salt and freshly cracked pepper, to taste
- 2Â 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 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. Let them sit for 45 minutes to release excess 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.
Once the eggplant has finished draining and the marinara sauce is resting, place a rimmed baking sheet on the middle rack. Preheat the oven & baking sheet to 425 degrees.
Spread the eggplant on a triple layer of paper towels, top with another triple layer of paper towels, cover with a baking sheet, and press firmly to remove as much liquid as possible. Let them sit for a few minutes. Wipe excess salt off 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, then 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. Pour 3 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, then some shredded mozzarella cheese.
Bake for 5-7 minutes, or until the cheese is melted & gooey.
Remove from the oven and sprinkle with freshly chopped parsley.
Serve immediately. Enjoy.
Equipment
- Rimmed Baking Sheet
Ingredients
Eggplant:
- 2 glove eggplant, cut crosswise into ¼-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 (store-bought also works)
- Mozzarella cheese to taste
- Fresh parsley, chopped
Instructions
- Prepare the homemade pomodoro marinara sauce, if desired. Click here for the recipe.
- Prepare 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. Let them sit for 45 minutes to release excess liquid. Don’t skip this process or your eggplant will be soggy! Â
- Once the eggplant has finished draining and the marinara sauce is resting, place a rimmed baking sheet on the middle rack. Preheat the oven & baking sheet to 425 degrees.
- Spread the eggplant on a triple layer of paper towels, top with another triple layer of paper towels, cover with a baking sheet, and press firmly to remove as much liquid as possible. Let them sit for a few minutes. Wipe excess salt off 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 seasoned flour, then in egg, and finally in 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. Pour 3 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, then some shredded mozzarella cheese.
- Bake for 5-7 minutes, or until the cheese is melted & gooey.
- Remove from the oven and sprinkle with freshly chopped parsley.
- Serve immediately. Enjoy.
wow Those are just like mini pizzas … only healthier and better!
Looks delicious Pam and just the way we like to make it – vs in a casserole
Neat way to make this classic dish! Not only is it healthier, it’s more fun to eat this way. Terrific recipe — thanks.
My favorite vegetable and your recipe looks wonderful.
This is apparently exactly what I’m craving! Looks so good…if only I didn’t have two eggplant haters in the house.
this looks wonderful! we planted some eggplant seeds this year, and i’m really hoping we get some fruit just so i can make something like this!