Best 3 Eggplant Parmesan With Crisp Bread Crumb Topping Recipes
**Eggplant Parmesan: A Culinary Journey of Crispy Breadcrumbs and Melted Cheese**
Indulge in the culinary delight of Eggplant Parmesan, a classic Italian dish that tantalizes taste buds with its crispy breadcrumb topping, melted cheese, and tender eggplant slices. This vegetarian dish is a symphony of flavors and textures, perfect for a hearty and comforting meal. Discover the secrets behind this iconic recipe, with variations that cater to diverse tastes and dietary preferences. From traditional Italian-style Eggplant Parmesan to lighter, healthier versions, this article offers a comprehensive guide to crafting this delectable dish. Dive into the world of Eggplant Parmesan and elevate your culinary skills with these expertly crafted recipes.
**Recipes Included:**
1. **Classic Eggplant Parmesan:**
- A traditional Italian recipe featuring crispy eggplant slices, layered with rich tomato sauce, melted mozzarella cheese, and a golden-brown breadcrumb topping.
2. **Healthy Eggplant Parmesan:**
- A lighter take on the classic, using whole-wheat bread crumbs and low-fat mozzarella cheese for a healthier alternative.
3. **Baked Eggplant Parmesan:**
- A healthier version baked in the oven instead of fried, resulting in a crispy crust with minimal oil.
4. **Air Fryer Eggplant Parmesan:**
- A modern twist on the classic recipe, utilizing an air fryer to create a crispy and golden-brown dish with less oil.
5. **Eggplant Parmesan Casserole:**
- A family-friendly casserole version, perfect for potlucks and gatherings. Layers of eggplant, tomato sauce, cheese, and bread crumbs are baked together for a hearty and comforting meal.
6. **Vegan Eggplant Parmesan:**
- A plant-based version of the classic dish, featuring crispy eggplant slices, homemade vegan tomato sauce, and a dairy-free cheese alternative.
7. **Eggplant Parmesan Roll-Ups:**
- A fun and creative take on Eggplant Parmesan, where eggplant slices are rolled up with cheese, tomato sauce, and bread crumbs, then baked until golden.
8. **Eggplant Parmesan Bites:**
- A party-perfect appetizer or snack, featuring crispy eggplant bites topped with tomato sauce, cheese, and bread crumbs, baked until irresistibly golden.
CRISPY EGGPLANT PARMESAN
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.
CRUNCHY EGGPLANT PARMESAN
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
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
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
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 properly cooked, slice it into 1/2-inch thick rounds.
- To remove the eggplant's bitterness, salt it and let it rest for 30 minutes before cooking.
- Use a large skillet to cook the eggplant so that the slices have enough room to brown evenly.
- Press the eggplant slices firmly with a spatula while cooking to help them absorb less oil.
- Make sure the marinara sauce is simmering before adding the eggplant slices to prevent the sauce from becoming too watery.
- Top the eggplant slices with plenty of mozzarella cheese before baking to ensure a gooey, melted texture.
- Broil the eggplant parmesan for a few minutes before serving to create a crispy, golden-brown topping.
Conclusion:
Eggplant parmesan is a classic Italian dish that can be enjoyed as a main course or a side dish. It is a delicious and versatile dish that can be easily customized to suit your taste. Whether you prefer a traditional recipe or a more modern variation, this eggplant parmesan with crisp bread crumb topping is sure to be a hit. With its tender eggplant, flavorful sauce, and crispy topping, this dish is a perfect choice for any occasion. So next time you're looking for a satisfying and delicious meal, give this eggplant parmesan recipe a try. You won't be disappointed!
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