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Light Crispy Eggplant Parmesan

This eggplant Parmesan features tender roasted eggplant slices coated in crunchy panko breadcrumbs, layered with fresh mozzarella and tomato sauce, then baked until bubbly and golden. The cooking method emphasizes baking rather than frying, resulting in a dish that is crispy on the edges and soft inside, with a vibrant, flavorful appearance. It’s a lighter take on a classic, with a satisfying crunch and melt-in-your-mouth texture.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 2 medium eggplants firm, shiny
  • 2 eggs beaten
  • 1 1/2 cups panko breadcrumbs for extra crunch
  • 1 teaspoon dried oregano optional
  • 1/2 teaspoon red pepper flakes optional
  • 1 cup mozzarella cheese shredded
  • 1/2 cup parmesan cheese optional, grated
  • 2 cups tomato sauce bright, chunky
  • 2 tablespoons olive oil good quality
  • fresh basil for garnish
  • to taste salt and pepper

Equipment

  • Baking sheet
  • Sharp knife
  • Large shallow bowls
  • Oven
  • Saucepan
  • Baking Dish

Method
 

  1. Start by slicing the eggplants into 1 cm thick rounds. Lightly salt the slices and let sit for 15 minutes to draw out excess moisture. Pat them dry with a paper towel.
  2. Preheat your oven to 200°C (390°F). Prepare a baking sheet lined with parchment paper or a silicone mat.
  3. Set up your breading station: in one shallow bowl, whisk the eggs; in another, combine panko breadcrumbs, oregano, red pepper flakes, salt, and pepper.
  4. Dip each eggplant slice into the beaten eggs, ensuring both sides are coated, then press into the breadcrumb mixture, turning to coat evenly. Place the coated slices on the prepared baking sheet.
  5. Bake the eggplant slices in the oven for about 20-25 minutes, turning halfway through, until edges are golden brown and crispy.
  6. While the eggplant bakes, warm the tomato sauce in a saucepan over low heat until bubbling gently with a fragrant aroma.
  7. Once baked, spoon a layer of sauce into a baking dish, then arrange the crispy eggplant slices on top. Sprinkle with shredded mozzarella and a little Parmesan if using.
  8. Repeat layering with sauce, eggplant, and cheese until all ingredients are used, finishing with a generous layer of sauce and cheese on top.
  9. Bake the assembled dish uncovered at 180°C (355°F) for another 20 minutes, until the cheese is bubbly and golden brown around the edges.
  10. Remove from the oven and let it rest for about 5-10 minutes. Garnish with fresh basil leaves for a burst of aroma and color. Serve hot and enjoy that crispy, tender goodness.