Crunchy Eggplant Parmesan Recipe - Allrecipes.com
Crunchy Eggplant Parmesan Recipe
  • READY IN ABOUT hrs

Crunchy Eggplant Parmesan

Recipe by  

"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!"

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 8 servings Change Servings

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Spray an 11x13-inch baking dish and 2 baking sheets with cooking spray.
  2. Place eggplant slices on racks over the sink or paper towels and sprinkle both sides of slices lightly with salt. Let eggplant drain for 30 minutes, rinse, and pat dry with paper towels. Place eggplant slices on prepared baking sheets.
  3. Bake in the preheated oven until eggplant is soft, about 15 minutes.
  4. Pour beaten eggs into a shallow bowl; combine panko bread crumbs with Italian seasoning in a separate shallow bowl. Dip eggplant into beaten egg and press into panko crumbs to coat. Place breaded eggplant back on the baking sheets and spray the slices with cooking spray.
  5. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  6. Broil eggplant slices until tops are golden brown, 2 to 3 minutes; remove slices, turn, and spray other sides with cooking spray. Broil until golden brown 2 to 3 more minutes. Remove eggplant and turn oven temperature to 350 degrees F (175 degrees C).
  7. Heat olive oil in a skillet over medium heat and cook and stir onion and garlic until onion is translucent, about 5 minutes. Stir in prepared pasta sauce and remove from heat.
  8. Spread 1/3 of the pasta sauce into bottom of the prepared baking dish. Top with half the eggplant slices, half the Italian cheese blend, and half the Parmesan cheese. Spread another 1/3 of the sauce over the layers; layer the remaining eggplant, remaining pasta sauce, Italian cheese blend, and Parmesan cheese.
  9. Bake casserole in the 350 degree oven until cheese is melted and bubbly, about 30 minutes. Let stand about 10 minutes before serving.
Kitchen-Friendly View
  • PREP 1 hr
  • COOK 55 mins
  • READY IN 2 hrs 35 mins

Footnotes

  • Cook's Note:
  • If you are freezing for another day, stop after step 8 and cover tightly. Can be frozen for up to 3 months.
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
Aug 12, 2012

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!

 
Most Helpful Critical Review
Aug 15, 2012

Hmm. This was, ok. Eggplant parmesan is my favorite thing to order when we are eating Italian, and this just was not it. Eh...

 
Sep 04, 2012

I changed a few things. I fried my eggplant, first dipping in flour, then egg and then Italian bread crumbs.

 
Aug 30, 2012

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!

 
Nov 01, 2012

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

 
Aug 12, 2012

AWESOME....A bit more work but well worth it. =o)

 
Oct 17, 2013

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!

 
Aug 04, 2013

I used prego tomato sauce to reduce cooking time and it turned out amazing!! Will have to make again for sure.

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 355 kcal
  • 18%
  • Carbohydrates
  • 36.1 g
  • 12%
  • Cholesterol
  • 133 mg
  • 44%
  • Fat
  • 18.8 g
  • 29%
  • Fiber
  • 4.7 g
  • 19%
  • Protein
  • 16 g
  • 32%
  • Sodium
  • 1525 mg
  • 61%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

 
ADVERTISEMENT
Go Pro!

In Season

Hop On Easter
Hop On Easter

Recipes for baked ham, deviled eggs, and oh-so-cute treats.

Fresh Spring Recipes
Fresh Spring Recipes

The best ways to enjoy what’s in season right now.

Subscribe Today!
Subscribe Today!

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!

Related Videos

Eggplant Parmesan II

See how to make a delicious no-fry version of eggplant parmesan.

Eggplant Parmesan I

See how to make a cheesy eggplant casserole.

Eggplant Parmesan Casserole

A delicious eggplant casserole with way fewer calories than most.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States