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Crispy Eggplant Parmigiana Recipe with Fresh Mozzarella Easy and Perfect

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A crispy, cheesy eggplant parmigiana layered with fresh mozzarella and tomato sauce, offering a lighter, vibrant twist on the classic comfort food.

Ingredients

Scale
  • 2 medium-sized firm eggplants, sliced into 1/2-inch rounds
  • Salt, for drawing out moisture from eggplant slices
  • 1 cup (120g) all-purpose flour (can substitute gluten-free flour)
  • 2 large eggs, beaten, room temperature
  • 1 1/2 cups (about 150g) panko breadcrumbs
  • 1/2 cup (50g) grated Parmesan cheese mixed into breadcrumbs
  • About 1/2 cup (120ml) extra virgin olive oil for frying
  • 3 cups (720ml) tomato sauce (homemade or store-bought marinara)
  • 8 ounces (225g) fresh mozzarella, sliced into 1/4-inch thick rounds
  • A handful of fresh basil leaves (optional)
  • Freshly ground black pepper, to taste
  • Optional: garlic powder or Italian seasoning for breadcrumb mixture

Instructions

  1. Slice the eggplants into 1/2-inch rounds. Lay them out on a tray and sprinkle both sides generously with salt. Let sit for 30 minutes to draw out moisture and bitterness. Blot dry with paper towels.
  2. Set up dredging stations: place flour in one shallow bowl; beat eggs with a pinch of black pepper in another; mix panko breadcrumbs with grated Parmesan and optional seasoning in a third bowl.
  3. Lightly dust each eggplant slice with flour, shaking off excess. Dip into egg wash, letting excess drip off. Press into breadcrumb mixture, coating both sides well. Repeat for all slices.
  4. Heat olive oil in a large skillet over medium heat (about 350°F). Fry eggplant slices in batches for 2-3 minutes per side until golden brown and crispy. Drain on paper towels.
  5. Preheat oven to 375°F (190°C).
  6. Spread a thin layer of tomato sauce in a 9×13 inch baking dish. Layer half the fried eggplant slices, half the mozzarella slices, and some basil leaves. Spoon more sauce over. Repeat layers and finish with a generous layer of sauce.
  7. Bake uncovered for 25-30 minutes until cheese is bubbly and slightly golden.
  8. Let rest for 10 minutes before serving to set the layers. Garnish with extra basil if desired.

Notes

Pat fresh mozzarella dry if too watery to prevent sogginess. Maintain medium heat when frying to avoid burning or greasy eggplant. Let the dish rest 10 minutes after baking for better slicing and texture. Salting eggplant is essential to remove bitterness and moisture.

Nutrition

Keywords: eggplant parmigiana, crispy eggplant, fresh mozzarella, Italian comfort food, easy eggplant recipe, vegetarian parmigiana

Find it online: https://blairrecipes.com/crispy-eggplant-parmigiana-recipe-with-fresh-mozzarella-easy-and-perfect/