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Crispy Eggplant Parmesan Delight

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A quick and easy recipe for crispy eggplant parmesan with gooey mozzarella, perfect for comforting weeknight dinners. This dish features a crunchy breadcrumb coating and fresh mozzarella melted to perfection.

Ingredients

Scale
  • 2 medium-sized eggplants, firm and glossy
  • Salt, for drawing out moisture
  • 1 cup (125g) all-purpose flour
  • 2 large eggs, beaten
  • 1 ½ cups (150g) panko breadcrumbs
  • ½ cup (50g) grated Parmesan cheese
  • ½ cup (120ml) olive oil, extra virgin
  • 8 oz (225g) fresh mozzarella, sliced or shredded
  • 2 cups (480ml) marinara sauce
  • A handful of fresh basil, torn (optional)
  • Black pepper, freshly ground, to taste
  • 1 tsp garlic powder (optional)

Instructions

  1. Slice the eggplant into ½-inch (1.25 cm) thick rounds, keeping them uniform for even cooking.
  2. Lay the slices on a baking sheet in a single layer. Sprinkle both sides generously with salt and let rest for 30 minutes to draw out moisture and bitterness.
  3. Rinse the slices under cold water to remove excess salt and pat completely dry with paper towels.
  4. Set up three bowls: one with flour, one with beaten eggs, and one with a mixture of panko breadcrumbs, grated Parmesan, and garlic powder.
  5. Coat each eggplant slice by dusting in flour, dipping into the egg, then pressing firmly into the breadcrumb mixture. Repeat the egg and breadcrumb coating once more for extra crunch.
  6. Heat olive oil in a skillet over medium heat (around 350°F/175°C) until shimmering but not smoking.
  7. Fry eggplant slices in batches, cooking each side for 3-4 minutes until golden brown and crisp. Avoid overcrowding the pan.
  8. Transfer fried slices to a plate lined with paper towels to drain excess oil.
  9. Preheat oven to 375°F (190°C). Spread a thin layer of marinara sauce in a baking dish.
  10. Arrange a layer of fried eggplant slices over the sauce, spoon more sauce on top, add mozzarella slices or shreds, and sprinkle extra Parmesan if desired.
  11. Repeat layering sauce, eggplant, and cheese until all ingredients are used, finishing with a generous layer of mozzarella on top.
  12. Bake uncovered for 20-25 minutes until cheese is melted, bubbly, and slightly golden.
  13. Let the dish rest for 5 minutes, then garnish with torn fresh basil before serving.

Notes

Salting the eggplant and letting it drain for 30 minutes is key to keeping it crispy. Double dredging the slices in flour, egg, and breadcrumbs locks in crunch. Avoid overcrowding the pan while frying to maintain oil temperature. Use fresh mozzarella for best gooey texture. For gluten-free, substitute gluten-free panko and flour. Vegan adaptations include flax eggs and dairy-free cheeses.

Nutrition

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

Find it online: https://atomicbite.com/crispy-eggplant-parmesan-delight-recipe-easy-homemade-gooey-mozzarella/