Crispy Baked Eggplant Parmesan Recipe
This Eggplant Parmesan recipe has layers of lightly breaded baked eggplant, flavorful marinara sauce, parmesan cheese and melty mozzarella. Robust and flavorful, this classic Italian dish is one your whole family will love. Adapted from Ina Garten's Eggplant Parmesan
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Ingredients
Method
Line 2 large baking sheets with parchment paper. Brush or spray the parchment with olive oil.
Slice eggplant into ⅓-inch round slices. See notes.
In a wide, shallow bowl, whisk eggs, milk, salt, pepper and chili flakes. In another wide shallow bowl, mix equal parts panko and parmesan.
Dredge. Dip the eggplant slices into the egg mixture, then dredge each side into the panko/parm mixture. Place on the sheet pans, repeating until all are done. Sprinkle any excess panko-parmesan mixture over top. Spray or generously with olive oil.
Bake for 20-25 minutes, until golden and crispy ( no need to cook all the way through). The goal is to get the eggplant deeply golden and crispy, so be patient. All ovens are different; this may take longer- feel free to use your broiler.
Mix ½ cup water into your marina sauce to make 3 cups. Grease a 9×13-inch baking dish. Cover the bottom with ¾ cup of marinara sauce. Saving the best-looking pieces for the top, layer half of crispy eggplant over the sauce. Drizzle with 1 cup of marinara sauce, add ½ of the sliced mozzarella and half the parmesan. Add fresh oregano if you like. Add the second, final layer of eggplant, cover with remaining marinara, sprinkle with remaining parmesan, and top with fresh mozzarella slices. Season with salt and pepper.
400°F, uncovered, for 20-25 minutes, until golden and the edges are bubbling.
with fresh basil.