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A plate of Crispy Eggplant Parmesan slices topped with cheese and fresh basil over tomato sauce.

Crispy Eggplant Parmesan

A crispy and tender Crispy Eggplant Parmesan with a golden breadcrumb coating that stays crunchy even when layered with sauce.
5 from 1 vote
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Course: Main Course
Cuisine: Italian
Keyword: Authentic Sicilian eggplant parmigiana, Best eggplant Parmesan recipe, Crispy eggplant parmesan air fryer, Crispy eggplant parmesan baked, Crispy eggplant parmesan recipe, Crispy eggplant recipes, Eggplant parmigiana recipe, Traditional eggplant parmigiana
Prep Time: 45 minutes
Cook Time: 30 minutes
Baking Time: 15 minutes
Total Time: 1 hour 30 minutes
Servings: 6 servings
Calories: 320kcal
Cost: $15

Equipment

  • 1 Wire cooling racks (Non-negotiable to prevent sogginess)
  • 3 Shallow dishes (For flour, eggs, and breadcrumbs)
  • 1 Sharp chef’s knife (To slice the eggplant evenly)
  • 2 Large Baking Sheets (To bake the eggplant slices)
  • 1 Glass Baking Dish For final assembly of the dish

Ingredients

  • 2 Large Eggplants - Sliced into ½-inch rounds
  • ½ Cup All-purpose flour - Seasoned with salt and pepper
  • 2 Large Eggs - Beaten with a splash of water
  • 1 ½ Cups Panko breadcrumbs - Mix with Parmesan and seasoning
  • ½ Cup Grated Parmesan - For breading mixture
  • 8 oz Fresh mozzarella - Sliced for layering
  • 1 Cup Marinara sauce - High-quality preferably homemade or natural
  • 6 Leaves Fresh basil - For garnish
  • 1 teaspoon Fine sea salt - For salting eggplant slices
  • 1 teaspoon Black pepper - Freshly ground

Flavor Boosters:

  • 1 teaspoon Fresh oregano - Optional for extra flavor
  • 1 teaspoon Italian seasoning - Optional for a herby twist
  • 1 teaspoon Garlic powder - Optional or extra as per Emma's "happy accident"
  • 2 tablespoon Extra virgin olive oil - For drizzling while baking

Instructions

  • Slice eggplant, salt, and let drain.
    Main ingredients for eggplant Parmesan: eggplants, eggs, tomato sauce, grated cheese, breadcrumbs, garlic, fresh basil, and seasonings.
  • Prepare flour, eggs, and breadcrumb stations.
    A person slicing fresh purple eggplant into thick round slices on a wooden cutting board.
  • Dredge eggplant in flour, dip in egg, and press into breadcrumbs.
    Four small bowls containing breading ingredients: seasoned flour, beaten egg, golden breadcrumbs, and grated Parmesan cheese.
  • Bake eggplant slices at 425°F until golden and crispy.
    A hand dipping a slice of bread into a bowl of flour beside a bowl of beaten egg and a loaf of fresh bread.
  • Layer with marinara sauce, mozzarella, and basil.
    A baking tray in the oven with eggplant slices topped with melted cheese, baking until golden.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 1of the recipe | Calories: 320kcal (16%) | Carbohydrates: 30g (10%) | Protein: 15g (30%) | Fat: 18g (28%) | Saturated Fat: 5g (31%) | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 45mg (15%) | Sodium: 800mg (35%) | Potassium: 550mg (16%) | Fiber: 5g (21%) | Sugar: 6g (7%) | Vitamin A: 650IU (13%) | Vitamin C: 10mg (12%) | Calcium: 300mg (30%) | Iron: 2mg (11%)
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