Crispy Baked Eggplant Parmesan
ID: 4ab9ad03...
An incredibly crispy, cheesy, and saucy Italian-American classic made with perfectly breaded and fried globe eggplant slices layered with homemade pomodoro sauce, fresh mozzarella, and aromatic basil, then baked to golden perfection.
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🍳 Cooking Flow
Slice, salt, and press the eggplants to remove excess moisture and prevent sogginess. → Sauté onions and garlic on low heat to sweeten, then simmer with pureed San Marzano tomatoes and basil to create a rich pomodoro sauce. → Set up a three-step breading station with flour, egg wash, and breadcrumbs seasoned with Parmigiano-Reggiano and lemon zest. → Coat the eggplants and fry them in a blend of avocado and olive oil at 375°F until crispy and golden. → Layer the crispy eggplants, pomodoro sauce, fresh mozzarella, Parmigiano-Reggiano, and basil in a dish, then bake and broil until bubbly.
Cooking Steps
Brief Cooking Order
Slice, salt, and press the eggplants to remove excess moisture and prevent sogginess. → Sauté onions and garlic on low heat to sweeten, then simmer with pureed San Marzano tomatoes and basil to create a rich pomodoro sauce. → Set up a three-step breading station with flour, egg wash, and breadcrumbs seasoned with Parmigiano-Reggiano and lemon zest. → Coat the eggplants and fry them in a blend of avocado and olive oil at 375°F until crispy and golden. → Layer the crispy eggplants, pomodoro sauce, fresh mozzarella, Parmigiano-Reggiano, and basil in a dish, then bake and broil until bubbly.
Introduction
An incredibly crispy, cheesy, and saucy Italian-American classic made with perfectly breaded and fried globe eggplant slices layered with homemade pomodoro sauce, fresh mozzarella, and aromatic basil, then baked to golden perfection.
Step 1
Slice the eggplants into 1/3 to 1/2-inch thick slices. Place them on wire racks over baking sheets and season both sides generously with salt. Let them sit for 30 to 40 minutes to sweat out their natural moisture.
Step 2
Prepare the pomodoro sauce by pulsing 1/2 yellow onion and 3 garlic cloves in a food processor until finely minced. Heat 3-4 tbsp of olive oil in a saucepan over medium heat, add the minced onions and garlic, season with salt, and sauté for 5 minutes. Reduce heat to low and cook for 15-20 minutes until caramelized and sweet.
Step 3
Puree the San Marzano tomatoes using an immersion blender directly in the cans. Pour the tomatoes into the saucepan with the onions and garlic, rinse the cans with 1/2 cup of water, and add that to the pot. Stir in 6-7 fresh basil leaves, salt, and ground white pepper. Simmer on low heat.
Step 4
Pat the eggplant slices dry with paper towels on both sides. Place them in a single layer between kitchen towels on a flat surface, place the baking sheets back on top, and weight them down with heavy cast iron skillets for 20 minutes to press out any remaining moisture. Place them back on wire racks to air dry for 10 minutes.
Step 5
Set up a standard breading station: mix flour, salt, and pepper in the first container; whisk 6 eggs with salt and pepper in the second container; combine breadcrumbs, 1/2 cup of Parmigiano-Reggiano, garlic granules, onion granules, dried parsley, lemon zest, salt, and pepper in the third container.
Ingredients List
Important Notes
Salting and pressing the eggplants is a mandatory step; it prevents the final dish from turning watery and keeps the eggplants firm.
Using a blend of olive oil and avocado oil for frying provides the optimal flavor of olive oil with the higher smoke point of avocado oil.
Slicing the mozzarella cheese as thinly as possible ensures even melting without overwhelming the dish with excess moisture.
Allow the assembled Eggplant Parmesan to rest for a full 20 minutes after baking; cutting it immediately will cause the layers to fall apart.
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