Crispy Eggplant Parmesan
Elevate your Sunday dinner with this ultra-crispy eggplant parmesan. Featuring a secret hint of lemon and nutmeg, it avoids the soggy trap for a perfect cheesy pull every time.
Equipment
- 9x13 inch casserole dish
- Baking Sheet
- Shallow bowls
Ingredients
- 3 large eggplant, peeled and thinly sliced
- 2 large eggs, beaten
- 4 cups Italian seasoned bread crumbs
- 6 cups marinara sauce, divided
- 16 ounce package mozzarella cheese, shredded and divided
- ½ cup grated Parmesan cheese, divided
- ½ teaspoon dried basil
Instructions
Set up your oven and breading station
- Heat the oven to 350 degrees F (175 degrees C) to ensure steady, even heat.
- Prepare two shallow bowls: one for the beaten eggs and one for the Italian seasoned bread crumbs.
Bread the eggplant, then crisp it briefly
- Dip each eggplant slice into the egg, letting excess drip off, then press firmly into the bread crumbs for even coverage.
- Arrange the slices in a single layer on a baking sheet with space between them to prevent steaming.
- Bake the slices for 5 minutes, flip them over, and bake for an additional 5 minutes until they begin to bronze.
Layer in the casserole dish
- Spread a thin layer of marinara sauce across the bottom of a 9x13-inch casserole dish.
- Layer the baked eggplant slices, followed by a sprinkle of shredded mozzarella and grated Parmesan.
- Repeat the layers with the remaining ingredients, finishing with a final layer of cheese and a dusting of dried basil.
Final bake and serve
- Bake the assembled casserole for about 35 minutes until the top is golden brown and the sauce is bubbling.
- Allow the dish to rest for 15 to 30 minutes before slicing to let the layers set properly.
Notes
Pro Tip: For the best texture, salt the eggplant slices for 20 minutes before breading to draw out moisture. Pat them dry thoroughly to ensure the coating stays crisp during baking.
Preparation Tip: Use zebra peeling, peeling the skin in stripes. This helps the eggplant maintain its structure without becoming too tough or chewy.
Storage Tip: Leftovers can be refrigerated for up to 4 days. Reheat in an oven or toaster oven at 350 F to restore the crispiness of the breading.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 415kcalCarbohydrates: 42gProtein: 18gFat: 21gSaturated Fat: 10gCholesterol: 82mgSodium: 950mgPotassium: 620mgFiber: 8gSugar: 11gVitamin A: 15IUVitamin C: 12mgCalcium: 340mgIron: 3.5mg
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