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Crispy Eggplant Parmesan Recipe Easy Homemade with Fresh Mozzarella

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A quick and easy crispy eggplant parmesan recipe featuring fresh mozzarella and a golden breadcrumb crust, baked to perfection without deep-frying.

Ingredients

Scale
  • 2 medium globe eggplants, sliced into ½-inch rounds
  • Kosher salt for salting the eggplant slices
  • ¾ cup (90 g) all-purpose flour (can swap almond flour for gluten-free)
  • 3 large eggs, beaten, room temperature
  • 1 ½ cups (150 g) Italian-style breadcrumbs
  • ½ cup (50 g) freshly grated Parmesan cheese
  • ⅓ cup (80 ml) olive oil, extra virgin, for brushing
  • 2 cups (480 ml) marinara sauce
  • 8 oz (225 g) fresh mozzarella, sliced about ¼-inch thick
  • A handful of fresh basil leaves
  • Freshly ground black pepper, to taste

Instructions

  1. Slice 2 medium eggplants into ½-inch rounds. Lay them in a single layer on a tray and sprinkle both sides generously with kosher salt. Let sit for 30 minutes to draw out moisture. Pat dry with paper towels.
  2. Set up breading stations: place flour in one bowl, beaten eggs in a second bowl, and combine breadcrumbs, Parmesan cheese, and black pepper in a third bowl.
  3. Dredge each eggplant slice first in flour, shaking off excess, then dip into beaten eggs, and coat evenly with breadcrumb-Parmesan mixture. Press crumbs gently to adhere.
  4. Place breaded eggplant slices on a cooling rack over a parchment-lined baking sheet. Lightly brush tops with olive oil.
  5. Bake at 425°F (220°C) for 20-25 minutes, flipping slices and brushing with olive oil after 12 minutes, until golden and crisp.
  6. In a baking dish, spread ½ cup marinara sauce on the bottom. Layer half the eggplant slices, top with half the sliced mozzarella, spoon more marinara over cheese, then repeat layers. Scatter fresh basil leaves on top.
  7. Bake assembled dish at 375°F (190°C) for about 15 minutes until mozzarella is bubbling and slightly browned. Let rest for 5 minutes before serving.

Notes

Salting and pressing eggplant slices before breading prevents sogginess. Brush slices with olive oil before baking for crispiness without frying. Rest assembled dish after baking for cleaner slicing and richer flavors. Reheat leftovers in oven to maintain crispiness; avoid microwaving.

Nutrition

Keywords: eggplant parmesan, crispy eggplant, fresh mozzarella, baked eggplant, vegetarian, easy dinner, comfort food

Find it online: https://sofiaspice.com/crispy-eggplant-parmesan-recipe-easy-homemade-with-fresh-mozzarella/