Print

Eggplant Parmesan Perfect 30-Minute Crispy

Eggplant Parmesan
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Eggplant Parmesan recipe layers breaded and fried eggplant slices with marinara sauce and melted cheese. You get a crispy, savory dish without using any alcohol, bacon, or ham.

Ingredients

Scale
  • 2 large eggplants (about 2 pounds)
  • 1 teaspoon salt
  • 2 cups all-purpose flour
  • 4 large eggs
  • 2 tablespoons water
  • 2 cups Italian seasoned breadcrumbs
  • 1 cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon black pepper
  • Vegetable oil for frying
  • 4 cups marinara sauce
  • 2 cups shredded mozzarella cheese
  • Fresh basil leaves for garnish (optional)

Instructions

  1. Slice the eggplants into 1/2-inch thick rounds. Sprinkle with salt and let sit for 30 minutes to draw out moisture. Pat dry with paper towels.
  2. Set up a breading station: one bowl with flour, one with beaten eggs mixed with water, and one with breadcrumbs, Parmesan, garlic powder, oregano, and pepper.
  3. Dredge each eggplant slice in flour, then dip in egg, then coat with breadcrumb mixture. Press firmly to adhere.
  4. Heat 1/2 inch of oil in a large skillet over medium heat. Fry eggplant slices in batches until golden brown, about 3 minutes per side. Drain on paper towels.
  5. Preheat your oven to 375°F (190°C). Spread a thin layer of marinara sauce in a 9×13-inch baking dish.
  6. Arrange a layer of fried eggplant slices over the sauce. Top with more sauce and a sprinkle of mozzarella and Parmesan.
  7. Repeat layers until all eggplant is used, finishing with sauce and cheese on top.
  8. Bake uncovered for 25 to 30 minutes, until bubbly and cheese is melted and lightly browned. Let rest for 10 minutes before serving. Garnish with fresh basil if desired.

Notes

  • You can bake the eggplant slices instead of frying for a lighter version: brush with oil and bake at 400°F for 20 minutes, flipping once.
  • Use a good quality store-bought marinara to save time.
  • Leftovers keep well in the fridge for up to 3 days. Reheat in the oven to maintain crispness.

Nutrition

Find it online: https://www.recipekitchenhub.com/eggplant-parmesan-perfect-30-minute-crispy/