Crispy Eggplant Parmesan Recipe

Thin slices of eggplant roasted with hot mozzarella and marinara sauce and are fried in a crispy Parmesan breadcrumb mixture. See the steps ALL here, and tips!

I can not imagine the first person who caught an eggplant and stated,"I understand. I will make a Parmesan creation from the thing."

But that man or woman is a genius.

This recipe does require a little prep work, but it 100% worthwhile. And necessary. Do not skimp out on the step. You must remove the moisture.

Ingredients

• 3 medium eggplants ripe
• Salt
• 1 cup flour
• 1 teaspoon seasoned salt
• ¼ teaspoon pepper
• 3 large eggs
• 1-2 splashes milk optional
• 2 cups Italian breadcrumbs
• 1 teaspoon garlic powder
• ¾ cup grated Parmesan cheese separated
• ½ cup vegetable oil
• 2 cups marinara sauce
• 8 oz. Part Skim Mozzarella grated
• Basil to garnish (optional)

Directions

1. Slice the eggplant into 1/4 inch Pieces.
2. Season each side with salt and put them between paper towels. Let them sit to permit extra moisture to be absorbed by the paper towels. See Note #1
3. Create an assembly line to bread the eggplant. Station #1: Combine the flour, seasoned salt, and pepper on a plate.
4. Station #2: Whisk the eggs in a medium bowl. Add an optional splash of milk to thin it out. It's more easy to dunk and coat the pieces this way.
5. Station #3: Combine the breadcrumbs, garlic powder, and 1/2 cup Parmesan cheese onto a big plate.
6. Dip each slice into the flour and make sure it is thoroughly coated.
7. Next, dip into the egg mixture, then to the breadcrumb mixture. As you go stack the pieces on a plate.
8. To Fry: Heat vegetable oil over moderate heat in a cast iron skillet. Add vegetable oil. Add more as needed while they cook.
9. Use kitchen tongs to gently put about 4 pieces at a time to the heated oil. Fry until golden brown, for a couple of minutes on each side.
10. To Bake: Preheat the oven to 400 degrees. Line the eggplant on lightly greased baking sheets and bake for 20 minutes, flipping them halfway.
11. Place the cooked pieces on a wire cooling rack to permit air to circulate and keep them clear. Continue to fry the remaining batches. If the pan begins to get hot, reduce the heat.
12. You can stop here if you're preparing this beforehand. Allow the eggplant pieces cool and refrigerate for up to two days, prior to piling them or flash freeze for an hour.
13. To proceed with serving and baking, preheat the oven to 375 degrees.
14. Lightly grease a 9x13 baking dish.
15. Spread a little bit of marinara on the bottom of the baking dish and top it with a coating of breaded eggplant slices.
16. Top the eggplant with marinara sauce, then with grated mozzarella. Repeat with another layer of eggplant slices with marinara with mozzarella. Continue until you have used the eggplant all.
17. Sprinkle the top layer with the remaining Parmesan cheese.
18. Bake, uncovered, for 20-25 minutes, until the top is hot and bubbling.
19. Top with chopped basil or parsley if desired and serve!