Best 2 Crunchy Eggplant Parmesan Recipes

In the realm of culinary delights, few dishes can rival the allure of a perfectly crafted eggplant parmesan. This classic Italian dish tantalizes taste buds with its medley of crispy eggplant slices, rich tomato sauce, and melted cheese. Whether you're a seasoned home cook looking to elevate your skills or a novice seeking a culinary adventure, this comprehensive guide will lead you on a journey to discover the secrets of crafting the ultimate crunchy eggplant parmesan. From selecting the perfect eggplant to mastering the art of breading and frying, every step of the process is meticulously detailed to ensure success.

Here are our top 2 tried and tested recipes!

CRUNCHY EGGPLANT PARMESAN

Crunchy Eggplant Parmesan image

This is a slightly different twist on the old standard eggplant Parmesan. By peeling and sweating the eggplant you eliminate the bitterness and the panko bread crumbs add a nice crunch to the crust. Freezes so well!

Provided by Mama Smith

Categories World Cuisine Recipes European Italian

Time 2h35m

Yield 8

Number Of Ingredients 12

Ingredients

cooking spray
2 eggplants, peeled and sliced crosswise 1/4-inch thick
2 teaspoons salt, or as needed
4 eggs, beaten
1 ½ cups panko bread crumbs
2 tablespoons dried Italian herb seasoning
2 tablespoons olive oil
1 onion, diced
2 cloves garlic, minced
4 cups prepared pasta sauce
2 cups shredded Italian cheese blend
⅓ cup grated Parmesan cheese

Steps:

Preheat oven to 400 degrees F (200 degrees C). Spray an 11x13-inch baking dish and 2 baking sheets with cooking spray.
Place eggplant slices on racks over the sink or paper towels and sprinkle both sides of slices lightly with salt. Let eggplant drain for 30 minutes, rinse, and pat dry with paper towels. Place eggplant slices on prepared baking sheets.
Bake in the preheated oven until eggplant is soft, about 15 minutes.
Pour beaten eggs into a shallow bowl; combine panko bread crumbs with Italian seasoning in a separate shallow bowl. Dip eggplant into beaten egg and press into panko crumbs to coat. Place breaded eggplant back on the baking sheets and spray the slices with cooking spray.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
Broil eggplant slices until tops are golden brown, 2 to 3 minutes; remove slices, turn, and spray other sides with cooking spray. Broil until golden brown 2 to 3 more minutes. Remove eggplant and turn oven temperature to 350 degrees F (175 degrees C).
Heat olive oil in a skillet over medium heat and cook and stir onion and garlic until onion is translucent, about 5 minutes. Stir in prepared pasta sauce and remove from heat.
Spread 1/3 of the pasta sauce into bottom of the prepared baking dish. Top with half the eggplant slices, half the Italian cheese blend, and half the Parmesan cheese. Spread another 1/3 of the sauce over the layers; layer the remaining eggplant, remaining pasta sauce, Italian cheese blend, and Parmesan cheese.
Bake casserole in the 350 degree oven until cheese is melted and bubbly, about 30 minutes. Let stand about 10 minutes before serving.

Nutrition Facts : Calories 350.4 calories, Carbohydrate 35 g, Cholesterol 120.7 mg, Fat 18.8 g, Fiber 4 g, Protein 15.8 g, SaturatedFat 7.9 g, Sodium 1524.2 mg, Sugar 11.9 g

CRUNCHY EGGPLANT PARMESAN

Crunchy Eggplant Parmesan image

In most eggplant Parmesan recipes, crusty slices of fried eggplant go into a casserole with sauce and cheese -- where they quickly turn to sludge. This recipe holds on to the crunch by transforming each whole eggplant into a crisp cutlet. You can make one eggplant per person to serve this as an appetizer, or add a bed of pasta to make it more substantial. There's no Parmesan cheese in this recipe, but that's not a mistake: in Italian the phrase "alla Parmigiana" refers to a style of dish. It doesn't refer to Parmigiano-Reggiano cheese.

Provided by Julia Moskin

Categories vegetables, main course, side dish

Time 1h30m

Yield 4 to 5 entree servings

Number Of Ingredients 9

Ingredients

8 to 10 small eggplants
Salt
2 cups all-purpose flour
3 large egg yolks
2 cups dry bread crumbs or panko, seasoned with 1 teaspoon each salt, black pepper, garlic powder and dried oregano
Vegetable oil, for frying
3 cups tomato sauce, preferably homemade
4 to 6 ounces packaged mozzarella, shredded or diced
Freshly minced basil or parsley, for serving

Steps:

Heat the oven to 325 degrees. Set a large ovenproof wire rack over a large rimmed baking sheet.
With a small, sharp knife, starting just below the stem, cut each eggplant lengthwise into 1/4-inch-thick slices, keeping them attached at the stem. Place them on paper towels and press down on the eggplants to fan the slices out. Sprinkle with salt on both sides and set aside.
Measure out 2 cups ice water. In a medium bowl, whisk the flour with the egg yolks and half the water until almost smooth, then whisk in the remaining water. Add a little more water if the batter seems too thick; it should be runny, like glue.
Place the bread crumbs and seasonings in a medium bowl and lightly mix and crush together with your hands.
In a large, deep skillet, heat a generous 1/2 inch of vegetable oil until shimmering (about 350 degrees).
Working in batches, dip eggplants in the batter, dredge in bread crumbs and add to the skillet. Fry until nicely browned on the bottom, about 3 minutes. Reduce the heat if the eggplants are browning too quickly. Turn and cook until browned on the second side, about 3 minutes longer. Transfer to the rack set over the baking sheet and season with salt; transfer the baking sheet with the rack to the oven to keep warm while you fry the remaining eggplant.
In a wide skillet, heat the marinara sauce over low heat until bubbling. Divide the mozzarella into 8 to 10 piles (one for each eggplant). Pick up and place the piles of cheese in the sauce, spacing the piles out so they melt separately. You may need to do this in 2 batches.
Divide eggplants on plates. Place a spoonful of sauce next to or on top of each eggplant. Top sauce with melted mozzarella, lifting it out with a slotted spoon. Sprinkle with fresh herbs, and serve immediately.

Tips:

To ensure the eggplant is cooked evenly, cut it into uniform slices. Thinner slices will cook faster, while thicker slices will take longer.
To remove the bitterness from the eggplant, salt it and let it rest for 30 minutes before cooking. This will draw out the excess moisture and make the eggplant less bitter.
To get a crispy coating on the eggplant, dredge it in flour, then egg, and then breadcrumbs. Make sure to press the breadcrumbs firmly into the eggplant so that they adhere.
To prevent the eggplant from sticking to the pan, use a non-stick skillet or spray the pan with cooking spray. Cook the eggplant over medium heat until it is golden brown and crispy.
To make the eggplant parmesan ahead of time, cook the eggplant and assemble the dish, but do not bake it. Cover it with plastic wrap and refrigerate for up to 2 days. When ready to serve, bake the eggplant parmesan according to the recipe instructions.

Conclusion:

Crunchy eggplant parmesan is a delicious and versatile dish that can be served as an appetizer, main course, or side dish. It is a great way to use up leftover eggplant, and it is also a popular dish to serve at parties and gatherings. With its crispy coating, flavorful sauce, and melted cheese, eggplant parmesan is sure to be a hit with everyone who tries it.