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Parmesan Crusted Eggplant Flavorful and Crunchy Dish

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- Eggplants: Use 2 medium eggplants. Slice them into ½ inch rounds. The eggplants give a soft texture inside and a crunchy crust outside. - Breadcrumbs: One cup of breadcrumbs is best. Panko works great for extra crunch. - Parmesan cheese: Use one cup of grated Parmesan cheese. It brings a rich, salty flavor. - Eggs: Beat 2 eggs. They help the breadcrumbs stick to the eggplant. - All-purpose flour: One cup of flour helps create a dry base for the eggplant. - Garlic powder, dried oregano, black pepper, and salt: These spices add flavor. Use 2 teaspoons of garlic powder, 1 teaspoon of dried oregano, ½ teaspoon of black pepper, and ½ teaspoon of salt. - Olive oil spray: Spray the eggplants lightly with olive oil. This helps them crisp up while baking. - Fresh basil leaves: Use fresh basil leaves for garnish. They add color and a fresh taste. {{ingredient_image_1}} 1. First, preheat your oven to 400°F (200°C). This step is key for a crispy crust. 2. Line a baking sheet with parchment paper. This will stop the eggplant from sticking. 3. Next, set up your breading station. Use three shallow plates. Put flour in one, beaten eggs in another, and in the last, mix breadcrumbs, grated Parmesan, garlic powder, oregano, black pepper, and salt. 1. Start with the flour. Take an eggplant round and dip it in the flour. Make sure it is fully coated. Shake off any extra flour. 2. Now, dip the floured eggplant into the beaten eggs. Let any excess egg drip off. 3. Finally, coat the eggplant slice in the breadcrumb and Parmesan mixture. Press down lightly so it sticks well. Repeat for all slices. 1. Place the coated eggplant slices on the baking sheet. Make sure they are in a single layer. 2. If you want, drizzle them with olive oil or spray them lightly with olive oil spray. This helps them brown nicely. 3. Bake in the oven for 20-25 minutes. Flip the slices halfway through. They should turn golden brown and crispy. To get that ideal crunch, I always use panko breadcrumbs. Panko is lighter and flakier than regular breadcrumbs. This helps create a crispier texture. If you choose to fry instead of bake, the heat can make a big difference. Frying gives a golden finish quickly, but baking allows for a healthier option with less oil. One common mistake is overcrowding the baking sheet. When you pack too many eggplant slices together, they steam instead of bake. This leads to soggy bites instead of crunchy ones. Another mistake is not shaking off excess flour. If you leave too much flour on, the coating won’t stick well, and you’ll lose that crunchy layer. For sauces, I love to pair my Parmesan crusted eggplant with marinara or garlic aioli. These add flavor and moisture. Serve the eggplant warm for the best taste. You can also sprinkle fresh basil leaves on top for a fresh look and taste. Pro Tips Choose the Right Eggplant: Look for firm, shiny eggplants with smooth skin. Avoid any with blemishes or soft spots for the best texture. Use Panko for Extra Crunch: Opt for panko breadcrumbs instead of regular ones to achieve a lighter, crispier crust that holds up well during baking. Season Between Layers: Consider adding a bit of salt and pepper to each layer (flour, egg, and breadcrumb) for enhanced flavor throughout the dish. Let Them Rest: Allow the baked eggplant to cool for a few minutes before serving. This helps the crust set and makes them easier to handle. {{image_2}} You can change the flavor of Parmesan crusted eggplant easily. Adding spices or herbs can make a big difference. Try paprika or cayenne for heat. Fresh herbs like thyme or rosemary add a nice touch. You can also use different cheeses. Instead of Parmesan, go for Pecorino Romano or even mozzarella for a creamier taste. If you want gluten-free options, use gluten-free breadcrumbs instead of regular ones. You can also swap out flour for almond flour. For vegan alternatives, replace the eggs with a mix of flaxseed and water. Use nutritional yeast instead of cheese for a cheesy flavor without dairy. There are other ways to cook this dish if you prefer. An air fryer is a great option. It gives you that crunch with less oil. Set it to 375°F and cook for about 15 minutes. If you prefer pan-frying, heat oil in a skillet over medium heat. Fry the slices for about 3-4 minutes on each side until golden brown. Each method brings out the eggplant's rich flavor. Store leftover Parmesan crusted eggplant in the fridge. Place the eggplant in an airtight container. This helps keep it fresh. Make sure to cool it to room temperature before storing. Leftovers last up to three days. To reheat the eggplant, use the oven for the best texture. Preheat the oven to 350°F (175°C). Place the eggplant on a baking sheet. Bake for about 10-15 minutes until warm and crispy again. If using the microwave, heat in short bursts, about 30 seconds. This method can make it soggy, so check often. You can freeze the eggplant both raw and cooked. For raw, coat the slices, then freeze them on a baking sheet first. Once frozen, transfer them to a freezer bag. This method helps keep their shape. For cooked eggplant, let it cool, then wrap it in plastic wrap. Cooked eggplant lasts about three months in the freezer. To get that perfect crunch, use panko breadcrumbs. They create a light and airy texture. Ensure you coat each slice well. Press the breadcrumb mix firmly onto the eggplant. This helps the crust stick during baking. Bake at 400°F for 20-25 minutes. Flip halfway through to brown evenly. Yes, you can prep the eggplant ahead of time. Slice the eggplant and coat it with the breading. Place the coated slices on a baking sheet. Cover them with plastic wrap and refrigerate for up to 24 hours. This makes meal prep easy and quick. Parmesan crusted eggplant pairs well with many sides. Here are a few ideas: - A fresh garden salad - Garlic bread for dipping - Pasta with marinara sauce - Roasted vegetables for a hearty meal These options balance the flavors and add texture. Store leftover Parmesan crusted eggplant in an airtight container. It lasts about 3-4 days in the fridge. If you want to keep it fresh longer, freeze it. Wrap in foil or use freezer bags. Thaw it overnight before reheating for the best taste. We explored how to make crispy Parmesan crusted eggplant. We covered key ingredients, including eggplants and breadcrumbs, and shared detailed steps for preparation and baking. I highlighted tips to achieve perfect crunch and common mistakes to avoid. You can try variations to suit your taste or dietary needs. Lastly, I shared storage and reheating tips to keep your eggplant tasty. Enjoy experimenting, and remember to savor every bite!

WANT TO SAVE THIS RECIPE?

Are you ready to elevate your dinner game with a dish that’s both flavorful and crunchy? Parmesan Crusted Eggplant is the perfect answer! With its crispy coating and rich cheese flavor, you won’t just enjoy it; you’ll crave it. In this article, I’ll share the step-by-step guide and tips to make this tasty treat. Let’s dive into making a meal that will impress everyone at your table!

Why I Love This Recipe

  1. Deliciously Crunchy: The panko breadcrumbs combined with Parmesan create an irresistible crispy crust that complements the tender eggplant perfectly.
  2. Healthier Option: Baking instead of frying means you can enjoy this dish guilt-free while still satisfying your cravings for something crispy and savory.
  3. Versatile Dish: This recipe works great as a side dish, appetizer, or even as a main course when paired with your favorite sauce or pasta.
  4. Easy to Make: With simple ingredients and straightforward steps, this recipe is perfect for both novice cooks and experienced chefs.

Ingredients

Main Ingredients

– Eggplants: Use 2 medium eggplants. Slice them into ½ inch rounds. The eggplants give a soft texture inside and a crunchy crust outside.

– Breadcrumbs: One cup of breadcrumbs is best. Panko works great for extra crunch.

– Parmesan cheese: Use one cup of grated Parmesan cheese. It brings a rich, salty flavor.

– Eggs: Beat 2 eggs. They help the breadcrumbs stick to the eggplant.

Additional Ingredients

– All-purpose flour: One cup of flour helps create a dry base for the eggplant.

– Garlic powder, dried oregano, black pepper, and salt: These spices add flavor. Use 2 teaspoons of garlic powder, 1 teaspoon of dried oregano, ½ teaspoon of black pepper, and ½ teaspoon of salt.

– Olive oil spray: Spray the eggplants lightly with olive oil. This helps them crisp up while baking.

Garnish

– Fresh basil leaves: Use fresh basil leaves for garnish. They add color and a fresh taste.

Step-by-Step Instructions

Preparing the Eggplants

1. First, preheat your oven to 400°F (200°C). This step is key for a crispy crust.

2. Line a baking sheet with parchment paper. This will stop the eggplant from sticking.

3. Next, set up your breading station. Use three shallow plates. Put flour in one, beaten eggs in another, and in the last, mix breadcrumbs, grated Parmesan, garlic powder, oregano, black pepper, and salt.

Breading Process

1. Start with the flour. Take an eggplant round and dip it in the flour. Make sure it is fully coated. Shake off any extra flour.

2. Now, dip the floured eggplant into the beaten eggs. Let any excess egg drip off.

3. Finally, coat the eggplant slice in the breadcrumb and Parmesan mixture. Press down lightly so it sticks well. Repeat for all slices.

Baking the Eggplant

1. Place the coated eggplant slices on the baking sheet. Make sure they are in a single layer.

2. If you want, drizzle them with olive oil or spray them lightly with olive oil spray. This helps them brown nicely.

3. Bake in the oven for 20-25 minutes. Flip the slices halfway through. They should turn golden brown and crispy.

Tips & Tricks

Achieving the Perfect Crunch

To get that ideal crunch, I always use panko breadcrumbs. Panko is lighter and flakier than regular breadcrumbs. This helps create a crispier texture. If you choose to fry instead of bake, the heat can make a big difference. Frying gives a golden finish quickly, but baking allows for a healthier option with less oil.

Common Mistakes to Avoid

One common mistake is overcrowding the baking sheet. When you pack too many eggplant slices together, they steam instead of bake. This leads to soggy bites instead of crunchy ones. Another mistake is not shaking off excess flour. If you leave too much flour on, the coating won’t stick well, and you’ll lose that crunchy layer.

Garnishing and Serving Suggestions

For sauces, I love to pair my Parmesan crusted eggplant with marinara or garlic aioli. These add flavor and moisture. Serve the eggplant warm for the best taste. You can also sprinkle fresh basil leaves on top for a fresh look and taste.

Pro Tips

  1. Choose the Right Eggplant: Look for firm, shiny eggplants with smooth skin. Avoid any with blemishes or soft spots for the best texture.
  2. Use Panko for Extra Crunch: Opt for panko breadcrumbs instead of regular ones to achieve a lighter, crispier crust that holds up well during baking.
  3. Season Between Layers: Consider adding a bit of salt and pepper to each layer (flour, egg, and breadcrumb) for enhanced flavor throughout the dish.
  4. Let Them Rest: Allow the baked eggplant to cool for a few minutes before serving. This helps the crust set and makes them easier to handle.

Variations

Flavor Variations

You can change the flavor of Parmesan crusted eggplant easily. Adding spices or herbs can make a big difference. Try paprika or cayenne for heat. Fresh herbs like thyme or rosemary add a nice touch. You can also use different cheeses. Instead of Parmesan, go for Pecorino Romano or even mozzarella for a creamier taste.

Dietary Modifications

If you want gluten-free options, use gluten-free breadcrumbs instead of regular ones. You can also swap out flour for almond flour. For vegan alternatives, replace the eggs with a mix of flaxseed and water. Use nutritional yeast instead of cheese for a cheesy flavor without dairy.

Cooking Methods

There are other ways to cook this dish if you prefer. An air fryer is a great option. It gives you that crunch with less oil. Set it to 375°F and cook for about 15 minutes. If you prefer pan-frying, heat oil in a skillet over medium heat. Fry the slices for about 3-4 minutes on each side until golden brown. Each method brings out the eggplant’s rich flavor.

Storage Info

Storing Leftovers

Store leftover Parmesan crusted eggplant in the fridge. Place the eggplant in an airtight container. This helps keep it fresh. Make sure to cool it to room temperature before storing. Leftovers last up to three days.

Reheating Instructions

To reheat the eggplant, use the oven for the best texture. Preheat the oven to 350°F (175°C). Place the eggplant on a baking sheet. Bake for about 10-15 minutes until warm and crispy again. If using the microwave, heat in short bursts, about 30 seconds. This method can make it soggy, so check often.

Freezing Information

You can freeze the eggplant both raw and cooked. For raw, coat the slices, then freeze them on a baking sheet first. Once frozen, transfer them to a freezer bag. This method helps keep their shape. For cooked eggplant, let it cool, then wrap it in plastic wrap. Cooked eggplant lasts about three months in the freezer.

FAQs

How do you make Parmesan crusted eggplant crispy?

To get that perfect crunch, use panko breadcrumbs. They create a light and airy texture. Ensure you coat each slice well. Press the breadcrumb mix firmly onto the eggplant. This helps the crust stick during baking. Bake at 400°F for 20-25 minutes. Flip halfway through to brown evenly.

Can I prepare the eggplant in advance?

Yes, you can prep the eggplant ahead of time. Slice the eggplant and coat it with the breading. Place the coated slices on a baking sheet. Cover them with plastic wrap and refrigerate for up to 24 hours. This makes meal prep easy and quick.

What are some good side dishes to serve with Parmesan crusted eggplant?

Parmesan crusted eggplant pairs well with many sides. Here are a few ideas:

– A fresh garden salad

– Garlic bread for dipping

– Pasta with marinara sauce

– Roasted vegetables for a hearty meal

These options balance the flavors and add texture.

How long does Parmesan crusted eggplant last in the fridge?

Store leftover Parmesan crusted eggplant in an airtight container. It lasts about 3-4 days in the fridge. If you want to keep it fresh longer, freeze it. Wrap in foil or use freezer bags. Thaw it overnight before reheating for the best taste.

We explored how to make crispy Parmesan crusted eggplant. We covered key ingredients, including eggplants and breadcrumbs, and shared detailed steps for preparation and baking. I highlighted tips to achieve perfect crunch and common mistakes to avoid. You can try variations to suit your taste or dietary needs. Lastly, I shared storage and reheating tips to keep your eggplant tasty. Enjoy experimenting, and remember to savor every bit

- Eggplants: Use 2 medium eggplants. Slice them into ½ inch rounds. The eggplants give a soft texture inside and a crunchy crust outside. - Breadcrumbs: One cup of breadcrumbs is best. Panko works great for extra crunch. - Parmesan cheese: Use one cup of grated Parmesan cheese. It brings a rich, salty flavor. - Eggs: Beat 2 eggs. They help the breadcrumbs stick to the eggplant. - All-purpose flour: One cup of flour helps create a dry base for the eggplant. - Garlic powder, dried oregano, black pepper, and salt: These spices add flavor. Use 2 teaspoons of garlic powder, 1 teaspoon of dried oregano, ½ teaspoon of black pepper, and ½ teaspoon of salt. - Olive oil spray: Spray the eggplants lightly with olive oil. This helps them crisp up while baking. - Fresh basil leaves: Use fresh basil leaves for garnish. They add color and a fresh taste. {{ingredient_image_1}} 1. First, preheat your oven to 400°F (200°C). This step is key for a crispy crust. 2. Line a baking sheet with parchment paper. This will stop the eggplant from sticking. 3. Next, set up your breading station. Use three shallow plates. Put flour in one, beaten eggs in another, and in the last, mix breadcrumbs, grated Parmesan, garlic powder, oregano, black pepper, and salt. 1. Start with the flour. Take an eggplant round and dip it in the flour. Make sure it is fully coated. Shake off any extra flour. 2. Now, dip the floured eggplant into the beaten eggs. Let any excess egg drip off. 3. Finally, coat the eggplant slice in the breadcrumb and Parmesan mixture. Press down lightly so it sticks well. Repeat for all slices. 1. Place the coated eggplant slices on the baking sheet. Make sure they are in a single layer. 2. If you want, drizzle them with olive oil or spray them lightly with olive oil spray. This helps them brown nicely. 3. Bake in the oven for 20-25 minutes. Flip the slices halfway through. They should turn golden brown and crispy. To get that ideal crunch, I always use panko breadcrumbs. Panko is lighter and flakier than regular breadcrumbs. This helps create a crispier texture. If you choose to fry instead of bake, the heat can make a big difference. Frying gives a golden finish quickly, but baking allows for a healthier option with less oil. One common mistake is overcrowding the baking sheet. When you pack too many eggplant slices together, they steam instead of bake. This leads to soggy bites instead of crunchy ones. Another mistake is not shaking off excess flour. If you leave too much flour on, the coating won’t stick well, and you’ll lose that crunchy layer. For sauces, I love to pair my Parmesan crusted eggplant with marinara or garlic aioli. These add flavor and moisture. Serve the eggplant warm for the best taste. You can also sprinkle fresh basil leaves on top for a fresh look and taste. Pro Tips Choose the Right Eggplant: Look for firm, shiny eggplants with smooth skin. Avoid any with blemishes or soft spots for the best texture. Use Panko for Extra Crunch: Opt for panko breadcrumbs instead of regular ones to achieve a lighter, crispier crust that holds up well during baking. Season Between Layers: Consider adding a bit of salt and pepper to each layer (flour, egg, and breadcrumb) for enhanced flavor throughout the dish. Let Them Rest: Allow the baked eggplant to cool for a few minutes before serving. This helps the crust set and makes them easier to handle. {{image_2}} You can change the flavor of Parmesan crusted eggplant easily. Adding spices or herbs can make a big difference. Try paprika or cayenne for heat. Fresh herbs like thyme or rosemary add a nice touch. You can also use different cheeses. Instead of Parmesan, go for Pecorino Romano or even mozzarella for a creamier taste. If you want gluten-free options, use gluten-free breadcrumbs instead of regular ones. You can also swap out flour for almond flour. For vegan alternatives, replace the eggs with a mix of flaxseed and water. Use nutritional yeast instead of cheese for a cheesy flavor without dairy. There are other ways to cook this dish if you prefer. An air fryer is a great option. It gives you that crunch with less oil. Set it to 375°F and cook for about 15 minutes. If you prefer pan-frying, heat oil in a skillet over medium heat. Fry the slices for about 3-4 minutes on each side until golden brown. Each method brings out the eggplant's rich flavor. Store leftover Parmesan crusted eggplant in the fridge. Place the eggplant in an airtight container. This helps keep it fresh. Make sure to cool it to room temperature before storing. Leftovers last up to three days. To reheat the eggplant, use the oven for the best texture. Preheat the oven to 350°F (175°C). Place the eggplant on a baking sheet. Bake for about 10-15 minutes until warm and crispy again. If using the microwave, heat in short bursts, about 30 seconds. This method can make it soggy, so check often. You can freeze the eggplant both raw and cooked. For raw, coat the slices, then freeze them on a baking sheet first. Once frozen, transfer them to a freezer bag. This method helps keep their shape. For cooked eggplant, let it cool, then wrap it in plastic wrap. Cooked eggplant lasts about three months in the freezer. To get that perfect crunch, use panko breadcrumbs. They create a light and airy texture. Ensure you coat each slice well. Press the breadcrumb mix firmly onto the eggplant. This helps the crust stick during baking. Bake at 400°F for 20-25 minutes. Flip halfway through to brown evenly. Yes, you can prep the eggplant ahead of time. Slice the eggplant and coat it with the breading. Place the coated slices on a baking sheet. Cover them with plastic wrap and refrigerate for up to 24 hours. This makes meal prep easy and quick. Parmesan crusted eggplant pairs well with many sides. Here are a few ideas: - A fresh garden salad - Garlic bread for dipping - Pasta with marinara sauce - Roasted vegetables for a hearty meal These options balance the flavors and add texture. Store leftover Parmesan crusted eggplant in an airtight container. It lasts about 3-4 days in the fridge. If you want to keep it fresh longer, freeze it. Wrap in foil or use freezer bags. Thaw it overnight before reheating for the best taste. We explored how to make crispy Parmesan crusted eggplant. We covered key ingredients, including eggplants and breadcrumbs, and shared detailed steps for preparation and baking. I highlighted tips to achieve perfect crunch and common mistakes to avoid. You can try variations to suit your taste or dietary needs. Lastly, I shared storage and reheating tips to keep your eggplant tasty. Enjoy experimenting, and remember to savor every bite!

Parmesan Crusted Eggplant

Crispy and flavorful eggplant rounds coated in Parmesan and breadcrumbs, baked to perfection.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Appetizer
Cuisine Italian
Servings 4
Calories 250 kcal

Ingredients
  

  • 2 medium eggplants, sliced into ½ inch rounds
  • 1 cup breadcrumbs (preferably panko)
  • 1 cup grated Parmesan cheese
  • 2 large eggs, beaten
  • 1 cup all-purpose flour
  • 2 teaspoons garlic powder
  • 1 teaspoon dried oregano
  • 0.5 teaspoon black pepper
  • 0.5 teaspoon salt
  • 1 tablespoon olive oil spray (or 2 tablespoons olive oil)
  • to taste fresh basil leaves for garnish

Instructions
 

  • Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • Set up your breading station: Place the flour in one shallow plate, the beaten eggs in another, and in a third plate mix together the breadcrumbs, grated Parmesan, garlic powder, oregano, black pepper, and salt.
  • Dip each eggplant round into the flour, ensuring it's fully coated, then shake off the excess.
  • Next, dip the floured eggplant into the beaten eggs, allowing any excess to drip off.
  • Finally, coat the eggplant slice in the breadcrumb and Parmesan mixture, pressing lightly to ensure it sticks well. Repeat for all slices.
  • Place the coated eggplant slices on the prepared baking sheet in a single layer. If using olive oil, drizzle it over the tops or spray them lightly with olive oil spray for a healthier option.
  • Bake in the preheated oven for 20-25 minutes, flipping halfway through, until the crust is golden brown and crispy.
  • Once baked, remove from the oven and let cool for a few minutes.
  • Serve warm, garnished with fresh basil leaves for a pop of color and flavor.

Notes

For extra crunch, use panko breadcrumbs.
Keyword baked, eggplant, Parmesan, vegetarian

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