Crispy Baked Eggplant Parmesan Recipe
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
- ¾ cups Italian seasoned bread crumbs
- ¼ cup olive oil
- 1 ½ cups spaghetti sauce
- ½ 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. in an 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.
- Spray an 8 x 8 inch baking dish with non-stick spray. Arrange half the eggplant slices in the bottom of the 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.
Video
Nutrition
Serving: 1Calories: 340kcalCarbohydrates: 28gProtein: 12gFat: 21gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.01gCholesterol: 95mgSodium: 1483mgPotassium: 633mgFiber: 6gSugar: 9gVitamin A: 703IUVitamin C: 10mgCalcium: 170mgIron: 3mg
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