Crispy Baked Eggplant Parmesan
Crispy Baked Eggplant Parmesan is a classic Italian dish that undeniably combines the flavors of juicy eggplant, savory tomato sauce, and melted mozzarella. This oven-baked masterpiece is a hearty and satisfying entree that is sure to impress your family and friends. With its crispy exterior and tender interior, Crispy Baked Eggplant Parmesan is a delightful culinary experience that will transport you straightaway to the heart of Italy.
**For the Eggplant:**
– 1 large eggplant, sliced into 1/2-inch thick rounds
– 1 cup all-purpose flour
– 1/2 teaspoon black pepper
– 1 teaspoon salt
– 1 egg, beaten
– 1 cup breadcrumbs
**For the Tomato Sauce:**
– 1 (28-ounce) can crushed tomatoes
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– 1 teaspoon dried basil
– Salt and pepper to taste
**For the Assembly:**
– 1/2 cup grated Parmesan cheese
– 1 pound mozzarella cheese, sliced
– 1/4 cup fresh basil, chopped
**Preparing the Eggplant:**
1. Firstly preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).
2. Line a baking sheet with parchment paper or a silicone baking mat.
3. In a shallow dish, combine the flour, salt, and pepper.
4. In a similarly shallow dish, beat the egg.
5. In a third shallow dish, spread out the breadcrumbs.
6. Dip each eggplant slice in the flour mixture, then the egg, and finally the breadcrumbs.
7. Lastly Place the breaded eggplant slices on the prepared baking sheet.
**Making the Tomato Sauce:**
1. In a medium saucepan, combine the crushed tomatoes, onion, garlic, oregano, basil, salt, and pepper.
2. Bring the sauce to a simmer over medium heat and cook for 15-20 minutes, or until thickened.
**Assembling the Eggplant Parmesan:**
1. Firstly spread a thin layer of tomato sauce on the bottom of a 9×13 inch baking dish.
2. Place the breaded eggplant slices over the tomato sauce.
3. Then top the eggplant with the remaining tomato sauce.
4. Sprinkle the grated Parmesan cheese over the sauce.
5. Finally Arrange the mozzarella cheese slices over the Parmesan cheese.
**Baking**
1. Bake the Eggplant Parmesan in the preheated oven for 20-25 minutes, or until the eggplant is tender and the cheese is melted and bubbly.
2. Remove the dish from the oven and let it stand for 5 minutes before slicing and serving.
**Serving**
1. Top the Crispy Baked Eggplant Parmesan with chopped fresh basil and additional Parmesan cheese, if desired.
2. Serve with a side of crusty bread or a salad for a complete meal.
### Tips:
– For a crispy exterior, make sure the eggplant slices are coated evenly with the breadcrumbs.
– If the eggplant browns too quickly during baking, cover it with foil to prevent burning.
– You can use your favorite marinara sauce rather than making it from scratch.
– If you don’t have breadcrumbs, instead use crushed crackers or cereal flakes.
– Lastly serve the Crispy Baked Eggplant Parmesan immediately for the best flavor and texture.
### Conclusion:
Crispy Baked Eggplant Parmesan is a culinary delight that equally combines the flavors and textures of Italy in a single dish. With its crispy coating, tender eggplant, savory tomato sauce, and melted mozzarella, this dish is surely to become a favorite in your household. Whether you’re hosting a dinner party or simply want to treat yourself to a comforting meal, Crispy Baked Eggplant Parmesan is the perfect choice. So gather your ingredients, preheat your oven, and embark on a culinary journey to the beautiful country of Italy with this irresistible recipe.
Crispy Baked Eggplant Parmesan
Ingredients
- 2 Large Eggplant
- Salt
- 2 Tbsp Olive oil
- 2 Eggs-beaten
- 1 Cup Panko bread crumbs
- 1/2 Cup Parmesan cheese-shredded
- 1 Tsp Oregano
- 1 Tsp Salt
- 1/2 Tsp Black pepper
- 1 1/2 Cups Marinara sauce
- 1 1/2 Cups Mozzarella cheese-shredded
- 2 Tbsp Parsley-chopped
Instructions
- Preheat oven to 400' Use a cooling rack on top of baking sheet.
- Slice eggplant into 1/2" planks. Set on a towel or paper towel and sprinkle with salt on both side of the eggplant. Let sit for 30 minutes and blot dry with paper towels.
- Set up a breading station. In a shallow dish mix together the bread crumbs, Parmesan cheese, salt, pepper, and garlic powder. In a second shallow dish whisk the eggs with salt and pepper.
- Using the dry hand wet hand method dip the eggplant in the egg mixture. Let the excess drip off. Then dip the eggplant into the breadcrumb mixture, pressing to make sure the crumbs stick to both sides.
- Place the eggplant on a cooling rack on top of a baking sheet.
- Bake for 20 minutes, flip and bake for 20 more minutes until golden brown.
- Spoon marinara sauce over each eggplant slices. Top with cheese. Bake for another 10 minutes. If eggplant isn't browned turn on the broiler and watch closely so it doesn't burn.
- Garnish with parsley. Serve with extra marinara and pasta.