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Crispy Eggplant Parmesan Delight Easy Recipe with Gooey Mozzarella

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A comforting and crispy eggplant parmesan dish featuring double-breaded eggplant slices layered with fresh mozzarella and seasoned tomato sauce, perfect for cozy dinners and crowd-pleasing meals.

Ingredients

Scale
  • 2 medium-sized firm eggplants, sliced into ½-inch thick rounds
  • Salt, for drawing out moisture
  • 1 cup (120g) all-purpose flour
  • 2 large eggs, beaten
  • 1 ½ cups (150g) Italian breadcrumbs (seasoned or plain)
  • ½ cup (50g) grated Parmesan cheese
  • Freshly cracked black pepper, to taste
  • 1 teaspoon garlic powder
  • Olive oil, for frying (extra virgin recommended)
  • 2 cups (480ml) tomato sauce (homemade or store-bought marinara, seasoned with fresh basil or oregano)
  • 8 ounces (225g) fresh mozzarella cheese, sliced into ¼-inch thick rounds
  • A handful of fresh basil leaves, torn for garnish

Instructions

  1. Slice 2 medium eggplants into ½-inch thick rounds. Lay them on a baking sheet and sprinkle both sides generously with salt. Let sit for 30 minutes to draw out moisture and bitterness. Rinse under cold water and pat dry thoroughly with paper towels.
  2. Set up breading station: place 1 cup flour in the first shallow bowl, beat 2 eggs in the second bowl, and combine 1 ½ cups Italian breadcrumbs, ½ cup grated Parmesan, 1 teaspoon garlic powder, and black pepper in the third bowl.
  3. Dredge each eggplant slice in flour, shaking off excess. Dip into beaten eggs, then coat thoroughly in breadcrumb mixture, pressing gently to adhere. Place breaded slices on a clean plate.
  4. Heat about ¼ inch of olive oil in a large skillet over medium heat until shimmering (about 350°F). Fry eggplant slices in batches for 3-4 minutes per side until golden brown and crispy. Drain on paper towels.
  5. Preheat oven to 375°F. Spread a thin layer of tomato sauce on the bottom of a 9×13-inch baking dish.
  6. Layer fried eggplant slices over sauce. Top each slice with tomato sauce and a slice of fresh mozzarella. Repeat layers, finishing with mozzarella on top. Sprinkle torn basil leaves over the final layer.
  7. Bake uncovered for 20-25 minutes until cheese is bubbly and slightly golden.
  8. Let rest for 5 minutes before serving to allow layers to set.

Notes

Salting eggplant slices is essential to remove bitterness and moisture. Fry at medium heat to maintain oil temperature and avoid greasy breading. Pat mozzarella slices dry if thick to reduce moisture. For a lighter option, bake breaded eggplant on a wire rack at 425°F for 20 minutes before assembling. Leftovers store well in the fridge for up to 3 days and reheat best in the oven to maintain crispness.

Nutrition

Keywords: eggplant parmesan, crispy eggplant, mozzarella, Italian, comfort food, vegetarian, easy recipe

Find it online: https://junomeals.com/crispy-eggplant-parmesan-delight-easy-recipe-with-gooey-mozzarella/