Best 2 Crispy Eggplant Parmesan Recipes

Crispy eggplant parmesan is a classic Italian dish that is sure to please everyone at your table. The combination of crispy eggplant, melted cheese, and flavorful tomato sauce is irresistible. This dish is relatively easy to make, but it does take some time, so it's perfect for a special occasion or a lazy weekend meal. There are many different ways to make eggplant parmesan, but the basic steps are the same. First, the eggplant is sliced and then dredged in flour, eggs, and bread crumbs. It is then fried until golden brown. Next, the eggplant is layered with tomato sauce, cheese, and more bread crumbs. The dish is then baked in the oven until the cheese is melted and bubbly.

Check out the recipes below so you can choose the best recipe for yourself!

CRISPY EGGPLANT PARMESAN STACKS

Crispy Eggplant Parmesan Stacks image

Eggplant rounds are breaded and baked, then stacked and layered with Ragu® Old World Style® Traditional Sauce and mozzarella cheese, then baked again until hot and cheese has melted.

Provided by RAGÚ®

Categories Trusted Brands: Recipes and Tips Ragu®

Time 1h

Yield 9

Number Of Ingredients 9

Ingredients

2 large eggplants, sliced into 1/2-inch rounds
1 teaspoon Salt to draw moisture from eggplant
1 pinch Salt and pepper to taste
4 large eggs eggs
4 cups panko bread crumbs
1 Cooking spray
1 (24 ounce) jar RAGÚ® Old World Style® Traditional Sauce
2 (8 ounce) packages mozzarella cheese, thinly sliced
1 cup grated parmesan cheese

Steps:

Preheat oven to 425 degrees F (220 degrees C).
Sprinkle both sides of eggplant rounds generously with salt; place on baking sheet for 15 minutes to draw out moisture. Use paper towels to blot moisture from each side of the eggplant slices. Sprinkle lightly with salt and pepper.
Whisk eggs in a shallow bowl. Place panko bread crumbs in a second bowl. Dip each side of the eggplant slices in the whisked eggs, then press into the panko crumbs to coat each side. Place slices on a cooling rack on a baking sheet.
Spray the tops of eggplant generously with cooking spray. Bake 8 minutes in preheated oven. Turn each slice, and spray the other side with cooking spray. Bake an additional 8 to 10 minutes. Remove from oven and let cool slightly.
Reduce oven temperature to 350 degrees (175 degrees C).
To make the stacks: Cover a baking sheet with parchment paper. Place a large slice of eggplant on the parchment. Top with a spoonful of Ragu® Old World Style® Traditional Sauce and a slice of mozzarella. Place another slice of eggplant on the first; repeat the layering process until you have about 5 or 6 slices in a stack. Top with a generous layer of parmesan cheese.
Bake stacks until the cheese has melted, 10 to 15 minutes. Remove from oven and let cool for a few minutes. Serve warm.

Nutrition Facts : Calories 397 calories, Carbohydrate 49.9 g, Cholesterol 122.3 mg, Fat 16 g, Fiber 9.9 g, Protein 26.1 g, SaturatedFat 7.8 g, Sodium 1261.9 mg, Sugar 4.3 g

CRISPY EGGPLANT PARMESAN

Crispy Eggplant Parmesan image

Provided by Sandra Lee

Categories main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 16

Ingredients

2 tablespoons canola oil
1 medium onion, chopped
1 tablespoon chopped garlic
1/2 teaspoon red pepper flakes
2 teaspoons Italian seasoning
1 (28-ounce) can crushed tomatoes
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
2 eggs
1/2 cup water
1 cup dried Italian bread crumbs
1/2 cup cornmeal
1/4 cup grated Parmesan, divided
2 eggplants
1 cup shredded mozzarella cheese
2 tablespoons chopped parsley leaves, for garnish

Steps:

In a large pot over medium-high heat, add the canola oil. Add the onion and cook until softened, about 5 minutes. Add the garlic and red pepper flakes and cook for 1 minute. Add the 2 teaspoons Italian seasoning, tomatoes and season with salt and pepper, to taste. Bring to a simmer and let cook for 10 minutes. Reserve 1 1/2 cups of the sauce for the online round 2 recipe Eggplant and Pasta.
Preheat oven to 375 degrees F.
Set up a breading station using 3 baking dishes. In the first dish, add the flour and season with salt and pepper, to taste. In the second dish whisk the eggs with 1/2 cup water. In the third dish combine the bread crumbs, cornmeal, 2 tablespoons Parmesan and season with salt and pepper, to taste. Slice the eggplant into 3/4-inch slices. Dredge them in flour, then in the egg wash and then in the bread crumbs. Arrange the eggplant on 2 sheet trays fitted with a racks and bake in oven until crispy, about 20 to 25 minutes. Reserve 4 slices of eggplant for the online round 2 recipe, Eggplant and Pasta.
Turn the oven to broil. Put the eggplant, overlapping, into a flameproof baking dish in 2 rows. Cover each row with about a cup of sauce and sprinkle with the mozzarella cheese and remaining 2 tablespoons of Parmesan. Put under the broiler until the cheese is melted and bubbling, about 3 to 4 minutes. Garnish with parsley and serve.

Tips:

To ensure the eggplant slices are crispy, make sure to coat them evenly in the egg wash and breadcrumb mixture.
Don't overcrowd the pan when frying the eggplant slices. Cook them in batches if necessary.
Use a good quality marinara sauce for the best flavor. If you have time, make your own sauce from scratch.
Don't skimp on the cheese. Use a generous amount of mozzarella and Parmesan cheese for a gooey, flavorful dish.
Bake the eggplant parmesan until the cheese is melted and bubbly and becomes a nice golden brown.

Conclusion:

Crispy Eggplant Parmesan is a classic Italian dish that is sure to please everyone at the table. With its crispy eggplant, flavorful marinara sauce, and melted cheese, it's a dish that is both delicious and satisfying. Whether you're serving it as a main course or a side dish, Crispy Eggplant Parmesan is sure to be a hit. Remember that cooking delicious food takes time and practice. Don't be afraid to experiment with different recipes and techniques. With a little effort, you can create amazing dishes that will impress your friends and family.