Crispy Eggplant Parmesan with San Marzano Marinara

60 mins
Serves 1
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Directions

  1. 1Prep the eggplant: top and tail, peel, and cut into half-inch rounds.
  2. 2Prep the eggplant: top and tail, peel, and cut into half-inch rounds.
  3. 3Prep the eggplant: top and tail, peel, and cut into half-inch rounds.
  4. 4Place the eggplant rounds in a shallow dish, salt them, and cover with water. Let sit for about an hour.
  5. 5Place the eggplant rounds in a shallow dish, salt them, and cover with water. Let sit for about an hour.
  6. 6Place the eggplant rounds in a shallow dish, salt them, and cover with water. Let sit for about an hour.
  7. 7Dry the eggplant rounds with paper towels.
  8. 8Dry the eggplant rounds with paper towels.
  9. 9Dry the eggplant rounds with paper towels.
  10. 10Set up breading station: Combine panko bread crumbs, parmigiano-reggiano, and chopped italian parsley in a metal tray.
  11. 11Set up breading station: Combine panko bread crumbs, parmigiano-reggiano, and chopped italian parsley in a metal tray.
  12. 12Set up breading station: Combine panko bread crumbs, parmigiano-reggiano, and chopped italian parsley in a metal tray.
  13. 13In a separate bowl, whisk together 6 large eggs and flour in another metal tray.
  14. 14In a separate bowl, whisk together 6 large eggs and flour in another metal tray.
  15. 15In a separate bowl, whisk together 6 large eggs and flour in another metal tray.
  16. 16Bread the eggplant rounds by dipping them in the egg mixture, then in the breadcrumb mixture.
  17. 17Bread the eggplant rounds by dipping them in the egg mixture, then in the breadcrumb mixture.
  18. 18Bread the eggplant rounds by dipping them in the egg mixture, then in the breadcrumb mixture.
  19. 19Fry the breaded eggplant rounds in hot oil until golden brown.
  20. 20Fry the breaded eggplant rounds in hot oil until golden brown.
  21. 21Fry the breaded eggplant rounds in hot oil until golden brown.
  22. 22Layer the fried eggplant rounds with mozzarella cheese and bake until the cheese is melted and bubbly.
  23. 23Layer the fried eggplant rounds with mozzarella cheese and bake until the cheese is melted and bubbly.
  24. 24Layer the fried eggplant rounds with mozzarella cheese and bake until the cheese is melted and bubbly.
  25. 25Place marinara sauce on a plate, top with the baked eggplant stack, and garnish with roasted cherry tomatoes, basil and chopped parsley.
  26. 26Place marinara sauce on a plate, top with the baked eggplant stack, and garnish with roasted cherry tomatoes, basil and chopped parsley.
  27. 27Place marinara sauce on a plate, top with the baked eggplant stack, and garnish with roasted cherry tomatoes, basil and chopped parsley.

Ingredients

  • 1 eggplant
  • 1 eggplant
  • 1 eggplant
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 cup water
  • 1 cup water
  • 1 cup water
  • 2 cups panko bread crumbs
  • 2 cups panko bread crumbs
  • 2 cups panko bread crumbs
  • 1.5 cups parmigiano-reggiano
  • 1.5 cups parmigiano-reggiano
  • 1.5 cups parmigiano-reggiano
  • 2 cups chopped italian parsley
  • 2 cups chopped italian parsley
  • 2 cups chopped italian parsley
  • 6 large eggs
  • 6 large eggs
  • 6 large eggs
  • 1 cup flour
  • 1 cup flour
  • 1 cup flour
  • 1 cup mozzarella cheese
  • 1 cup mozzarella cheese
  • 1 cup mozzarella cheese
  • 1 cup marinara sauce
  • 1 cup marinara sauce
  • 1 cup marinara sauce
  • 1 leaf basil
  • 1 leaf basil
  • 1 leaf basil
  • 6 roasted cherry tomatoes
  • 6 roasted cherry tomatoes
  • 6 roasted cherry tomatoes

Equipment

knifepeelershallow dishanother panpaper towelsthree metal traysbowlfrying pantongsoven