Crispy Eggplant Parmesan

Why This Recipe Rocks

• It’s a satisfying vegetarian dish that even meat lovers will enjoy.
• The oven-baked eggplant is crispy and tender, without the mess of frying.
• It’s a great option for parties and holidays, as it can feed a crowd.

Ingredients

Eggplant: Globe eggplant is best for layering.
Milk: Any type of milk will do.









Panko Breadcrumbs: Panko gives a crispier exterior.
Parmesan Cheese: Grated Parmesan is a must for eggplant Parmesan.
Seasonings:


Italian seasoning, salt, and black pepper add flavor.
Marinara Sauce: Use a high-quality store-bought sauce.
Mozzarella Cheese: Fresh mozzarella is best for its gooey texture.
Basil Leaves: Basil adds freshness and balance.

Instructions

1. Prepare the Eggplant: Cut the eggplant into 1/4-inch-thick rounds.
2. Make the Breadcrumb Coating: Combine the panko, Parmesan, seasonings, salt, and pepper.
3. Dip the Eggplant: Dip the eggplant slices in the egg mixture, then dredge in the breadcrumbs.
   
   
   
   
4. Bake the Eggplant: Bake at 425°F for 25 minutes, or until golden and crispy.
5. Assemble the Layers: Spread marinara sauce in a baking dish. Top with eggplant, mozzarella, basil, and Parmesan. Repeat layers.
6. Finish Baking:
   
   Add the remaining sauce, eggplant, mozzarella, and Parmesan. Bake for 20 minutes, or until hot and bubbly.

Tips

• Peel the eggplant if desired.
• Cut uniform slices for even cooking.
• Use freshly grated Parmesan for the best flavor.
• Dredge the eggplant with tongs to avoid messy fingers.

Storage

• Refrigerate leftovers for up to 4 days.
• Reheat in the oven at 350°F.
• Freeze leftovers for up to 3 months. Thaw overnight before reheating.