Best 2 Crunchy Eggplant Parmesan Recipes

CRUNCHY EGGPLANT PARMESAN

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.

CRUNCHY EGGPLANT PARMESAN

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.