Crispy Baked Eggplant Parmesan has crispy double breaded eggplant that is fried, stacked, and baked topped with spaghetti sauce and two kinds of gooey melted cheese.
This is a small batch recipe that can serve 2 to 4 people. This dish makes a great lunch, dinner or impressive date night meal for two.
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How to make Stacked Eggplant Parmesan:
Peel the eggplant and cut it into 8 equal slices.
Arrange a layer of eggplant slices in a colander in a sink or over a plate. Sprinkle generously with salt. Let stand 30 minutes.
Rinse the eggplant slices well and pat dry with paper towels.
In a shallow bowl, whisk the egg until well beaten. Place the breadcrumbs in a second shallow bowl.
Dip each eggplant slice in the beaten egg, coating both sides.
Dredge with breadcrumbs on both sides.
Dip each eggplant slice into the egg a second time and then coat both sides with more breadcrumbs.
Heat the olive oil to 375 degrees F (190 C) in an electric skillet. Click for a 16 inch electric skillet.
Fry the coated eggplant slices in the hot oil about 2 minutes per side until golden. Drain on paper towel.
Preheat the oven to 350 degrees F (180 C).
Spray an 8 x 8 inch baking dish with non-stick spray. Arrange half the eggplant slices in the bottom of the dish. Click for an 8 x 8 inch baking dish.
Spread half the sauce over top.
Sprinkle with half of the mozzarella.
Top with half of the Parmesan. Repeat layers.
Bake 20 minutes or until the mixture is bubbly and heated through.
Garnish with the parsley or basil, if desired.
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Crispy Baked Eggplant Parmesan
Crispy Baked Eggplant Parmesan has crispy double breaded eggplant that is fried and baked topped with spaghetti sauce and two kinds of gooey melted cheese.
Ingredients
- 1 small eggplant
- Salt for sweating the eggplant
- 2 eggs
- 3/4 cups Italian seasoned bread crumbs
- 1/4 cup olive oil
- 1 1/2 cups spaghetti sauce
- 1/2 cup shredded mozzarella cheese
- 2 Tablespoons grated Parmesan cheese
- Parsley or Basil for garnish (optional)
Instructions
- Peel the eggplant and cut it into 8 equal slices.
- Arrange a layer of eggplant slices in a colander in a sink or over a plate. Sprinkle generously with salt. Let stand 30 minutes.
- Rinse the eggplant slices well and pat dry with paper towels.
- In a shallow bowl, whisk the egg until well beaten. Place the breadcrumbs in a second shallow bowl.
- Dip each eggplant slice in the beaten egg, coating both sides, and then dredge with breadcrumbs.
- Dip each eggplant slice into the egg a second time and then coat both sides with more breadcrumbs.
- Heat the olive oil to 375 degrees F (190 C) in an electric skillet. Click for a 16 inch electric skillet.
- Fry the coated eggplant slices in the hot oil about 2 minutes per side until golden. Drain on paper towel.
- Preheat the oven to 350 degrees F (180 C).
- Spray an 8 x 8 inch baking dish with non-stick spray. Arrange half the eggplant slices in the bottom of the dish. Click for an 8 x 8 baking dish.
- Spread half the sauce over top.
- Sprinkle with half of the mozzarella.
- Top with half of the Parmesan. Repeat layers.
- Bake 20 minutes or until the mixture is bubbly and heated through.
- Garnish with the parsley or basil, if desired.
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Nutrition Information:
Yield:
4Serving Size:
2 slicesAmount Per Serving: Calories: 423Total Fat: 22gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 105mgSodium: 1041mgCarbohydrates: 46gFiber: 9gSugar: 14gProtein: 13g
Margo Ruschmann
Thursday 29th of July 2021
I had all the ingredients except Italian breadcrumbs. I made my own. I used 3 eggs because 2 didn't cover for dipping in egg twice. It looks beautiful in the oven now. Just the right amount for 2 persons and maybe a little for a snack tomorrow.