Recipe by Mama Smith
"This is a slightly different twist on the old standard eggplant Parmesan. By peeling and sweating the eggplant you eliminate the bitterness and the panko bread crumbs add a nice crunch to the crust. Freezes so well!"
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eggplants, peeled and sliced crosswise 1/4-inch thick
salt, or as needed
1 1/2 cups
panko bread crumbs
dried Italian herb seasoning
prepared pasta sauce
shredded Italian cheese blend
grated Parmesan cheese
FABULOUS! If you're a bit intimidated by all the steps, just use a jarred sauce (Mezzetta is very good), but whatever you do, don't skip a step in preparing the eggplant. Especially be sure to use panko bread crumbs as directed. They're a bit bigger and crunchier. Haven't tried freezing because we ate it all! Thanks so much for an excellent recipe!
This recipe could achieve true greatness with a few IMPORTANT adjustments: 1) DO NOT cook the eggplant slices before coating in egg and breadcrumbs. 2) Dip in seasoned flour FIRST as follows: After sweating the eggplant slices, dip in seasoned flour on both sides, and THEN dip in egg, and THEN in breadcrumbs. Continue as directed. Now, the key to any Italian red sauce recipe is the red sauce. You need a solid marinara to make this perfect, not a crummy jarred sauce. You're gonna go through all this work only to smother your delicious, crunchy eggplant with a jar of Ragu??? No way. Master a basic marinara and you can have it ready while the eggplant is sweating.
I changed a few things. I fried my eggplant, first dipping in flour, then egg and then Italian bread crumbs.
Even though it is healthier (not fried) it is still crispy & delicious! Leave plenty of time for prep - quite a bit of work for a week night. I sub'd fresh mozzarella for the shredded Italian cheese. This is a beautiful, brightly colored dish that presents well and The (Meat) King loved it!
This is an excellent tasty recipe! The way to keep the crunch is to put the prepared eggplant on a baking sheet and just top each slice with a little sauce and the cheese, instead of layering it and smothering it in sauce and cheese. That way the bottom stays crunchy. Try slicing it 1/2 thick instead of 1/4 inch and baking the slices a little longer before putting on the sauce so it cooks all the way through. I put thinly sliced mozzarella cheese on top of the sauce and a nice sprinkling of Asiago cheese to give it more flavor an a little kick. Oh so good! Thanks for posting.
So my husband (who "hates" eggplant) was out and I decided to treat my daughter and myself to a dish we rarely eat, and I found this less-fattening version. Wow! I followed exactly except that I already had chopped onions and green peppers, which we use in everything, so sauteed those for the sauce. Amazing. Panko is a great sub for regular breadcrumbs. Son and hubby came home and both LOVED IT! I love that it's not fried. No bad fats, no need for salt except what was in the sauce. Next time I'll use my homemade sauce. So glad to bring eggplant to the whole family!
Kudos to Mama Smith!
AWESOME....A bit more work but well worth it. =o)
Last night was my first time to cook eggplant. It is delicious, even had some this morning for breakfast. This will definitely be a repeat in the family menu plan. Thank you for sharing Mama Smith
* Percent Daily Values are based on a 2,000 calorie diet.
Crunchy Eggplant Parmesan
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 350
** Calories from Fat: 169
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