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Crispy Eggplant Parmesan Delight with Rich Melted Cheese

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A quick and easy comfort dish featuring crispy breaded eggplant slices layered with rich melted mozzarella and Parmesan cheese, baked to bubbly perfection.

Ingredients

Scale
  • 1 large globe eggplant, sliced into ½-inch thick rounds
  • Salt, for drawing out moisture
  • ½ cup all-purpose flour (or gluten-free flour for substitution)
  • 2 large eggs, beaten (room temperature)
  • 1 ½ cups seasoned Italian-style panko breadcrumbs
  • ½ cup grated Parmesan cheese
  • 2 cups shredded whole milk mozzarella cheese
  • 2 cups marinara sauce (homemade or store-bought)
  • Olive oil, for frying
  • A handful fresh basil, chopped (optional)
  • 1 teaspoon dried Italian herbs (oregano, thyme, basil blend)

Instructions

  1. Slice the eggplant into ½-inch thick rounds. Lay them out on a baking sheet or large tray and sprinkle both sides generously with salt. Let sit for 20-30 minutes to draw out moisture.
  2. Rinse the salt off under cold water and pat each slice dry thoroughly with paper towels.
  3. Set up three shallow bowls: flour in the first, beaten eggs in the second, and a mixture of panko breadcrumbs, grated Parmesan, and dried Italian herbs in the third.
  4. Dredge each eggplant slice first in flour, shaking off excess, then dip into the egg, and press into the breadcrumb mixture until fully coated. Set aside on a plate.
  5. Heat about ¼ inch of olive oil in a skillet over medium heat (around 350°F). Fry the slices in batches for 2-3 minutes per side until golden brown and crisp. Avoid overcrowding the pan.
  6. Transfer fried eggplant to a paper towel-lined plate to drain excess oil.
  7. Preheat oven to 375°F. Spread a thin layer of marinara sauce in a baking dish. Layer fried eggplant slices, spoon more sauce over, sprinkle with shredded mozzarella, and repeat layers, finishing with cheese on top.
  8. Bake uncovered for 25-30 minutes until cheese is melted, bubbly, and golden in spots.
  9. Let rest for 5-10 minutes after baking, then sprinkle fresh basil on top before serving.

Notes

Salting and drying the eggplant slices is essential to avoid sogginess. Maintain oil temperature around 350°F to get a crispy crust without greasy eggplant. Rest the dish after baking to help it set. For a lighter version, bake breaded eggplant slices at 400°F for 20 minutes, flipping halfway.

Nutrition

Keywords: eggplant parmesan, crispy eggplant, baked eggplant, comfort food, easy dinner, mozzarella, parmesan, vegetarian

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