Indulge in the rich flavors of a traditional Italian dish with our Crispy Mozzarella Eggplant Parmesan. This delightful recipe elevates the classic eggplant parmesan by combining layers of tender, crispy eggplant slices with luscious mozzarella and tangy marinara sauce, creating a comforting meal that is both satisfying and wholesome. Perfect for gatherings or a cozy dinner at home, this vegetarian dish is a hit for all occasions.
Ingredients
Scale:
2 medium eggplants, sliced into 1/2-inch rounds
1 teaspoon salt
1 cup all-purpose flour (or gluten-free flour)
3 large eggs, beaten
2 cups breadcrumbs (preferably Italian seasoned)
3 cups marinara sauce (store-bought or homemade)
1 teaspoon dried oregano
1 teaspoon garlic powder
4 cups fresh mozzarella cheese, sliced
1 cup grated Parmesan cheese
Fresh basil leaves, for garnish
Olive oil, for drizzling
Instructions
Sprinkle the eggplant slices with salt and let them sit for about 30 minutes to draw out excess moisture.
Preheat your oven to 375°F (190°C).
Rinse the salt off the eggplant slices and pat them dry. Dredge each slice in flour, dip into beaten eggs, and coat with breadcrumbs.
In a large skillet, heat about 1/4 inch of olive oil over medium heat. Fry the breaded eggplant slices in batches until golden brown, about 3-4 minutes per side.
In a bowl, mix the marinara sauce with dried oregano and garlic powder.
In a baking dish, spread a layer of marinara sauce, followed by fried eggplant slices, mozzarella, and Parmesan. Repeat layers, ending with sauce and cheese on top.
Drizzle olive oil over the top, cover with aluminum foil, and bake for 25 minutes. Remove foil and bake for an additional 15-20 minutes.
Allow the dish to cool for a few minutes before garnishing with fresh basil. Serve warm.
