adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Crunchy Eggplant Parmesan
Crunchy Eggplant Parmesan
0 Likes
Prep Time:
60 minutes
Cook Time:
55 minutes
Total Time:
155 minutes
Eggplant Parmesan Lasagna: Crispy panko eggplant layered with cheesy goodness and rich pasta sauce.
Ingredients:
  • 2 eggplants, peeled and sliced crosswise 1/4-inch thick
  • 2 teaspoons salt, or as needed
  • 4 eggs, beaten
  • 1.5 cups panko bread crumbs
  • 2 tablespoons dried Italian herb seasoning
  • 1 onion, diced
  • 4 cups prepared pasta sauce
  • 2 cups shredded Italian cheese blend
  • 0.33333334326744 cup grated Parmesan cheese
Instructions:
  • Preheat your oven to 400 degrees F (200 degrees C) and generously coat an 11x13-inch baking dish along with 2 baking sheets with cooking spray.
  • Lay the eggplant slices on racks over paper towels and lightly salt both sides. Allow the eggplant to drain for 30 minutes, then rinse and pat dry. Transfer the slices to the baking sheets.
  • Roast in the oven until the eggplant is tender, approximately 15 minutes.
  • Transfer beaten eggs to a shallow bowl and mix panko bread crumbs with Italian seasoning in another shallow bowl. Dip eggplant into eggs, coat with panko mixture, then return to baking sheets and spray with cooking spray.
  • Position oven rack 6 inches below heat source and preheat broiler.
  • Place eggplant slices under the broiler until the tops are golden brown, which will take about 2 to 3 minutes. Remove the slices, flip them over, and spray the other sides with cooking spray. Broil for an additional 2 to 3 minutes until golden brown. Afterward, take out the eggplant and reduce the oven temperature to 350 degrees F (175 degrees C).
  • In a skillet over medium heat, sauté onion and garlic in olive oil until onion is translucent, about 5 minutes. Add in the pasta sauce and take off the heat.
  • Start by creating a delicious base in the prepared baking dish with a generous layer of one-third of the pasta sauce. Next, layer with half of the eggplant slices, half of the Italian cheese blend, and half of the Parmesan cheese. Continue by spreading another one-third of the sauce over the layers and then layer the remaining eggplant, the rest of the pasta sauce, Italian cheese blend, and Parmesan cheese.
  • Bake the casserole in a 350 degree oven until the cheese is melted and bubbly, which should take around 30 minutes. Allow it to stand for 10 minutes before serving.

Similar Recipes