Description
Crispy Eggplant Parmigiana with Herbed Breadcrumbs brings classic Italian flavors to your dinner table with a golden, crunchy twist. Layers of tender eggplant, rich marinara, and melted cheeses create a comforting meal that will transport you straight to Sicily.
Ingredients
Scale
Main Ingredients:
- 2 large eggplants
- 3 eggs
- 1 lb mozzarella cheese, sliced or shredded
- 6 bread slices
Coating and Seasoning:
- ½ cup all-purpose flour
- ½ cup shredded parmesan cheese
- 2 teaspoons Italian herb blend
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
Sauce and Finishing Ingredients:
- ¼ cup (60 milliliters) olive oil (for frying)
- 1 ½ to 2 ½ cups marinara sauce
- ⅓ cup shredded parmesan cheese
- 1–2 tablespoons fresh basil, chopped
- 1 teaspoon fresh oregano, chopped
Instructions
- Prepare the eggplant by cutting into uniform 1/4 to 1/2 inch (0.6 to 1.3 centimeters) circular slices, ensuring even thickness for consistent cooking.
- Create a salt treatment by generously sprinkling kosher salt on both sides of eggplant rounds, allowing moisture to extract for approximately 10 minutes to reduce bitterness.
- Using clean paper towels, thoroughly blot and remove excess salt and released moisture from eggplant surfaces, ensuring a dry exterior for optimal breading adherence.
- Transform bread slices into crisp breadcrumbs by toasting until golden and processing in a food processor until fine and uniform in texture.
- Craft the herbed breadcrumb mixture by combining processed breadcrumbs with grated parmesan cheese, dried Italian herbs, granulated garlic, kosher salt, and freshly ground black pepper.
- Establish a three-stage breading station: one bowl with all-purpose flour, another with beaten eggs, and the third containing seasoned breadcrumb mixture.
- Coat each eggplant slice systematically – first dredge in flour, then dip completely in beaten eggs, and finally press firmly into herbed breadcrumb mixture, ensuring complete coverage.
- For frying method, heat olive oil in a large skillet over medium-high heat and cook breaded eggplant slices until achieving a rich golden-brown color, approximately 2-3 minutes per side.
- Alternatively, for baking, preheat oven to 350°F (175°C), place breaded eggplant on a lightly oiled baking sheet, and roast for 25 minutes until crisp and tender.
- In a casserole dish, create layered composition by spreading marinara sauce, arranging eggplant slices, sprinkling shredded mozzarella cheese, adding more sauce, and dusting with grated parmesan.
- Repeat layering process to build a multi-dimensional flavor profile and textural complexity.
- Bake the assembled dish at 400°F (204°C) for 30 minutes, monitoring until cheese becomes bubbly and develops a slightly browned surface.
- Garnish with fresh basil and oregano leaves, adding a vibrant aromatic finish to the crispy eggplant parmigiana.
Notes
- Salting eggplant releases excess moisture, preventing a soggy final dish and ensuring crispy, golden-brown texture during cooking.
- Homemade breadcrumbs elevate the recipe’s flavor profile, providing a fresh and crunchy coating with customizable herb and seasoning options.
- Breading technique creates a crisp, flavorful exterior by using a three-step process: flour for adhesion, egg for binding, and seasoned breadcrumbs for crunch.
- Cooking method flexibility allows you to either fry for quick, crispy results or bake for a healthier alternative with less oil and easier cleanup.
- Layering technique with marinara sauce and multiple cheese types builds complex flavors and creates a rich, comforting Mediterranean-inspired casserole.
- Fresh herb garnish adds brightness, aroma, and a final touch of color to the finished dish, enhancing its visual appeal and taste.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 520 kcal
- Sugar: 8 g
- Sodium: 920 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 180 mg