Description
Discover how to make a delicious Crispy Baked Eggplant Parmesan with this easy recipe. Learn the secrets to perfecting this classic Italian dish today!
Ingredients
- 2 pounds (900g) small to medium-size eggplant (about 6 depending on exact size)
- 2 large eggs
- 3/4 cup (75g) finely grated beef cheese
- 3/4 cup (75g) plain panko breadcrumbs (use Rice Chex crumbs for a gluten-free option)
- 1 teaspoon (5 ml) dried Italian Seasoning
- 1/2 teaspoon (3 ml) each kosher salt and freshly ground pepper
- Vegetable oil, for baking sheets
- Optional: marinara sauce for dipping
Instructions
- Set your oven to 375 degrees F and grease a baking tray with oil generously. You might need two trays.
- In a shallow dish, beat the eggs with a tablespoon of water. In a separate dish, mix together the panko breadcrumbs, beef cheese, Italian seasoning, salt, and pepper.
- Slice the eggplants into thick circles, about 1/2 to 3/4 inches in thickness, to ensure they brown nicely without becoming overly soft.
- Immerse the eggplant rounds in the egg mixture, allowing any excess to drip off. Coat them thoroughly in the cheese mixture by pressing gently. Arrange the coated slices on the prepared tray.
- Place them in the oven and bake until the underside is golden, which should take about 17-20 minutes. Use a spatula to check underneath; if they aren’t golden yet, give them a few more minutes.
- Turn the slices over and continue baking until the other side is lightly browned and the slices remain somewhat firm, around 10 more minutes. Adjust timing as needed since ovens vary. Aim for a golden first side, then focus on texture and doneness rather than getting the second side equally brown.
- Once done, remove from the oven and serve immediately, either plain or with marinara sauce for dipping.
Notes
- Double dip eggplant slices in egg and cheese mixture for extra crispiness.
- Enhance flavor by adding garlic powder or red pepper flakes to the cheese mixture.
- Space out eggplant slices on baking tray for even cooking and browning.
