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Crispy Eggplant Parmesan Recipe Easy Homemade with Rich Marinara Sauce

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A crispy, cheesy eggplant parmesan with a rich, garlicky marinara sauce that combines tradition with a fresh twist. Perfect for weeknight dinners or gatherings, this recipe delivers a crunchy crust and melty cheese layers.

Ingredients

Scale
  • 2 medium eggplants (about 1 pound or 450 grams each), firm and glossy
  • Salt, for sweating the eggplant slices
  • 1 cup (120 grams) all-purpose flour
  • 3 large eggs, beaten (room temperature)
  • 2 cups (180 grams) panko breadcrumbs
  • 1 cup (100 grams) freshly grated Parmesan cheese
  • Olive oil, for frying
  • 3 cups (about 720 ml) marinara sauce, homemade or store-bought
  • A handful fresh basil, chopped
  • 2 cups (200 grams) mozzarella cheese, shredded or sliced
  • 3 cloves garlic, minced
  • 1 small onion, finely chopped
  • 1 teaspoon dried oregano
  • Freshly ground black pepper, to taste
  • Optional: red pepper flakes for a little kick

Instructions

  1. Slice the eggplants into 1/4-inch (about 6 mm) thick rounds. Lay them on a baking sheet or large tray and sprinkle generously with salt. Let them sit for 30 minutes to sweat out excess moisture and bitterness. Rinse the slices under cold water and pat dry thoroughly with paper towels.
  2. Set up your breading station: place the all-purpose flour in one shallow bowl, beaten eggs in a second bowl, and combine panko breadcrumbs with half of the grated Parmesan cheese in a third bowl.
  3. Dredge each eggplant slice in flour, shake off excess, dip into beaten eggs, then coat well with the breadcrumb-Parmesan mix. Double-dip by repeating the egg and breadcrumb steps for extra crunch. Place coated slices on a plate or tray.
  4. Heat about 1/4 inch (6 mm) of olive oil in a large skillet over medium heat until shimmering but not smoking (around 350°F or 175°C). Fry the slices in batches, about 3-4 minutes per side, until golden brown and crispy. Transfer fried slices to a cooling rack lined with paper towels to drain excess oil.
  5. Prepare the marinara sauce: heat a tablespoon of olive oil in a saucepan over medium heat. Add minced garlic and chopped onion, sauté until fragrant and translucent (about 3 minutes). Add marinara sauce, dried oregano, fresh basil, and black pepper. Simmer gently for 15-20 minutes. Adjust seasoning as needed.
  6. Preheat oven to 375°F (190°C). In a baking dish, spread a thin layer of marinara sauce. Arrange a layer of fried eggplant slices over the sauce. Sprinkle with shredded mozzarella and a little Parmesan. Repeat layers until all eggplant is used, finishing with cheese on top.
  7. Bake for 20-25 minutes until cheese is melted, bubbly, and slightly golden. Let rest for 10 minutes before serving.

Notes

Salting the eggplant slices and letting them sweat is key to prevent sogginess. Double-dipping the eggplant in egg and breadcrumbs creates an extra crunchy crust. Maintain oil temperature around 350°F (175°C) for best frying results. Let the baked dish rest before slicing for cleaner cuts. For gluten-free, use almond flour or gluten-free breadcrumbs. For vegan, substitute eggs with flax eggs and use vegan cheese.

Nutrition

Keywords: eggplant parmesan, crispy eggplant, marinara sauce, vegetarian, Italian, comfort food, easy dinner, baked eggplant

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