Crispy Eggplant Parmesan

I don’t have eggplant parmesan very often but when I do, I’m pretty partial to the way I make it. I love the eggplant coating to be crunchy when it’s served and for the flavors of the eggplant to really shine through; it is the star of the dish, after all. The classic version of eggplant parmesan is smothered in sauce and cheese, rendering the eggplant soft and mushy and lost in everything covering it. My version goes a little lighter on the sauce and easier on the cheese. The eggplant is coated in panko breadcrumbs, fried, then layered on top of the sauce and mozzarella cheese and baked with a parmesan topping. This keeps the eggplant crispy, crunchy, and delicious, while the tomato sauce underneath starts to caramelize a bit and blends together with melty mozzarella. It’s not exactly a deconstructed eggplant parmesan recipe but more of a flip-flopped recipe. Give it a try and see what you think.

Gardening hint: this is also a perfect way to use up some of those gorgeous tomatoes, eggplant, and basil from your garden.

Crispy Eggplant Parmesan Recipe

• 3/4 – 1 lb eggplant ends removed, sliced into 1/2 inch slices. For this post, I used some of the’ beautiful little red melanzane rosso di rotonda eggplants that I’m growing this year but you can use any type of eggplant. I personally prefer smaller eggplants for making this so that each serving is a few small slices instead of one big one.
• 3 tablespoons all-purpose flour, spread out on a plate or in a shallow dish
• 2 large eggs, beaten in a small, shallow bowl
• 3/4 cup panko breadcrumbs, spread out on a plate or in a shallow dish
• 1 1/2 tablespoons olive oil
• 3 cloves garlic, minced
• 3 tablespoons white or yellow onion, minced
• 1 1/4 lbs tomatoes (I used a mix of Romas and heirloom in this batch) blanched, peeled and diced with their juices – about 1 1/2 cups. You can substitute canned tomatoes if you prefer.
• 1 teaspoon dried oregano
• Olive, canola, or vegetable oil for frying
• 3 oz. fresh mozzarella, shredded or diced small, at room temperature (I personally find it easier to just dice it and having it out at room temp will help it melt faster)
• 3/4 cup freshly grated parmesan cheese
• Kosher salt
• Freshly ground black pepper
• Fresh basil

Prep the eggplant

Lightly dust a piece of eggplant on both sides with flour, shaking off any excess

• Dip into egg and coat well, holding over the dish to let the excess run off
• Dip into panko breadcrumbs, coating both sides well
• Place coated eggplant on a large platter or baking sheet
• Repeat with remaining eggplant. Be sure keep all of the coated eggplant on a single layer.
• Refrigerate for 1 hour

As you can see below, I don’t get too worked up about covering the sides of my eggplant slices. I prefer a light coating that will stay crispy. And don’t these red melanzane rosso di rotonda eggplants have gorgeous color? This is such a perfect recipe for red eggplant – I really love them.

Make the sauce

• Heat 1 1/2 tablespoons of olive oil in a medium saucepan over medium heat
• Add onions and garlic and cook for about 3-4 minutes, stirring occasionally
• Add tomatoes, oregano, 1/2 teaspoon kosher salt and a couple of grinds of black pepper
• Simmer for about 25 minutes, stirring occasionally, until much but not all of the liquid has simmered out. Remove from heat.
• Stir in 1 tablespoon of minced fresh basil, cover the pan and set it aside while you make the eggplant

Preheat oven to 375º

Fry the eggplant

• Add enough oil (I prefer canola over olive oil for frying but use what you prefer) to fill a large skillet about 1/2 inch – I love my big cast iron for this.
• Heat over medium-high heat until a bit of eggplant coating sizzles when dropped in dropped in
• Add eggplant to the pan, being careful not to overcrowd it – you’ll need to fry it in 2-3 batches
• Cook for about 4 minutes per side, rotating the pieces occasionally so they brown evenly, until they’re golden brown on both sides.
• Transfer to a large plate or baking sheet lined with paper towels, again keeping all of it in a single layer.
• Continue with the next batch(es) until all of the eggplant is cooked.

Assemble the baking dish

• I use a 9×12 oval baking dish
• Brush the inside bottom of the pan with a 1/2 teaspoon of olive oil
• Pour in the tomato sauce and spread it around to coat the bottom of the pan
• Sprinkle the diced mozzarella on top, being sure to distribute it all around the pan

Heat this portion of the dish up for about 10 minutes, just until the mozzarella starts to melt into the tomato sauce.  Remove from oven, carefully place fried eggplant on top of the tomato and cheese mixture, sprinkle the grated parmesan over everything and then bake for about 15 more minutes.

I like to pop mine under the broiler the last minute or two, just until the parmesan starts to turn golden.

Remove from oven and let rest about 10 minutes before serving.

Crispy, crunchy deliciousness.

This is without a doubt my favorite way to make eggplant parmesan! Of course with my version, you actually have to like eggplant, as it’s the main event in this recipe and the flavor of it isn’t lost in a ton of sauce and cheese. My recipe gives you just enough sauce and cheese to highlight the eggplant without masking its flavor. The red eggplant I use in this recipe definitely adds to the visual delight of this.

Eggplant parmesan with a crispy, crunchy coating? Yes, it’s not only possible but it’s also delicious.

Enjoy!