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Eggplant Parmesan with a Twist

Eggplant Parmesan is a comforting dish featuring crispy fried eggplant layers topped with marinara and melted cheese. This version uses fresh herbs and smoked paprika in the breadcrumb coating for extra flavor, resulting in a golden, bubbly casserole with a smoky depth. The dish offers a satisfying crunch combined with gooey cheese and rich tomato sauce, perfect for cozy weekends.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large eggplants sliced into 1/2 inch rounds
  • 1 cup all-purpose flour for dredging
  • 3 large eggs beaten
  • 2 cups breadcrumbs panko preferred, mixed with herbs and smoked paprika
  • 1/2 cup Parmesan cheese freshly grated
  • 2 cups marinara sauce store-bought or homemade
  • 8 oz mozzarella cheese shredded or sliced
  • 1/4 cup olive oil for frying
  • 1 bunch fresh basil chopped for garnish

Equipment

  • Baking dish
  • Frying pan
  • Cooking thermometer
  • Wire rack
  • Mixing bowls

Method
 

  1. Preheat your oven to 180°C (350°F) and prepare a baking dish.
  2. Slice the eggplants into 1/2 inch thick rounds, then sprinkle generously with salt and let sit for 20 minutes to draw out excess moisture and bitterness.
  3. Pat the eggplant slices dry with paper towels to remove moisture, preparing them for dredging.
  4. Set up your dredging station: place flour in one shallow dish, beaten eggs in another, and a mixture of breadcrumbs, Parmesan, smoked paprika, and herbs in a third.
  5. Dredge each eggplant slice first in flour, then dip into the beaten eggs, and finally coat thoroughly with the breadcrumb mixture, pressing gently to adhere.
  6. Heat olive oil in a frying pan over medium heat, and fry the coated eggplant slices in batches for about 3-4 minutes per side, until golden brown and crispy.
  7. Transfer the fried eggplant slices to a wire rack to drain excess oil, then repeat with remaining slices.
  8. Spread a thin layer of marinara sauce in the baking dish, then arrange a layer of fried eggplant slices over the sauce.
  9. Sprinkle with shredded mozzarella and a bit of Parmesan cheese, then spoon more marinara over the top.
  10. Repeat layering with remaining eggplant, sauce, and cheese, finishing with a top layer of cheese.
  11. Bake in the preheated oven for 25-30 minutes, until bubbling and cheese is golden and melted. The aroma should be warm and savory.
  12. Remove from oven, let rest for 5 minutes, then garnish with freshly chopped basil and serve hot for a satisfying, crispy, cheesy experience.

Notes

For extra flavor, use freshly grated Parmesan and a mix of fresh herbs in the breadcrumb coating. Letting the dish rest before slicing helps the cheese set, making it easier to serve clean slices.