Crispy Eggplant Parmesan Recipe

Name: Crispy Eggplant Parmesan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons canola oil; 1 medium onion, chopped; 1 tablespoon chopped garlic; 1/2 teaspoon red pepper flakes; 2 teaspoons Italian seasoning; 1 (28-ounce) can crushed tomatoes; Kosher salt and freshly ground black pepper; 1/2 cup all-purpose flour; 2 eggs; 1/2 cup water; 1 cup dried Italian bread crumbs; 1/2 cup cornmeal; 1/4 cup grated Parmesan, divided; 2 eggplants; 1 cup shredded mozzarella cheese; 2 tablespoons chopped parsley leaves, for garnish

Servings: persons

2 tablespoons canola oil
1 medium onion, chopped
1 tablespoon chopped garlic
1/2 teaspoon red pepper flakes
2 teaspoons Italian seasoning
1 (28-ounce) can crushed tomatoes
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
2 eggs
1/2 cup water
1 cup dried Italian bread crumbs
1/2 cup cornmeal
1/4 cup grated Parmesan, divided
2 eggplants
1 cup shredded mozzarella cheese
2 tablespoons chopped parsley leaves, for garnish

1
In a large pot over medium-high heat, add the canola oil.
2
Add the onion and cook until softened, about 5 minutes.
3
Add the garlic and red pepper flakes and cook for 1 minute.
4
Add the 2 teaspoons Italian seasoning, tomatoes and season with salt and pepper, to taste.
5
Bring to a simmer and let cook for 10 minutes.
6
Reserve 1 1/2 cups of the sauce for the online round 2 recipe Eggplant and Pasta.
7
Preheat oven to 375 degrees F.
8
Set up a breading station using 3 baking dishes.
9
In the first dish, add the flour and season with salt and pepper, to taste.
10
In the second dish whisk the eggs with 1/2 cup water.
11
In the third dish combine the bread crumbs, cornmeal, 2 tablespoons Parmesan and season with salt and pepper, to taste.
12
Slice the eggplant into 3/4-inch slices.
13
Dredge them in flour, then in the egg wash and then in the bread crumbs.
14
Arrange the eggplant on 2 sheet trays fitted with a racks and bake in oven until crispy, about 20 to 25 minutes.
15
Reserve 4 slices of eggplant for the online round 2 recipe, Eggplant and Pasta.
16
Turn the oven to broil.
17
Put the eggplant, overlapping, into a baking dish in 2 rows.
18
Cover each row with about a cup of sauce and sprinkle with the mozzarella cheese and remaining 2 tablespoons of Parmesan.
19
Put under the broiler until the cheese is melted and bubbling, about 3 to 4 minutes.
20
Garnish with parsley and serve.

358

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons canola oil, 1 medium onion, chopped, 1 tablespoon chopped garlic, 1/2 teaspoon red pepper flakes, and more.

Yes, Crispy Eggplant Parmesan falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Crispy Eggplant Parmesan

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions