Last Updated on September 3, 2024 by Lisa Keys
The best authentic crispy eggplant parmesan is summer freshness at its best. Layered between two slices of toasted Italian bread with some melty cheese, tomato sauce and fresh basil this style of eggplant parm makes the best sandwich. Of course, it's perfectly delicious on its own. Add a salad and you have a delicious dinner. Are you tired of mushy, greasy layers of over-baked eggplant saturated in sauce? Then, this eggplant parmesan with its crispy edges and tender center is for you.
Stop by any Farmer's market this time of year and you will be inspired by the most gorgeous seasonal fruits and vegetables. If you are still up to your ears in zucchini you might like my Italian zucchini bread recipe. This week, however, eggplant caught my eye. Inexpensive and so many varieties to choose from, but my favorite will always be the deep purple Italian.
How to choose the perfect fresh eggplant
- A ripe eggplant will have a smooth, vibrant, shiny skin.
- The skin should spring back at you when pressed.
- The eggplant should feel firm with no soft brown spots.
- The stem end should be a fresh green color.
How to make Authentic Crispy Eggplant Parmesan
Start by peeling your eggplant. No one wants to eat that bitter skin. Slice it into ¼-inch rounds. Next, set up your dredging station including all-purpose flour seasoned with salt, lightly beaten eggs seasoned with dried Italian herbs and panko bread crumbs seasoned with freshly grated parmigiana reggiano cheese.
The ingredients.
The dredging of the eggplant in flour, egg and panko.
Next, you will shallow fry the breaded eggplant in olive oil just until a light golden brown on both sides. Then, transfer the eggplant to a baking sheet and top with more parmesan cheese, tomato sauce and fresh mozzarella. Bake at 400F. just until the eggplant is tender on the inside, crispy on the outside and mozzarella is melted. This should take about 10 minutes.
Shallow fry in olive oil.
Transfer to a baking sheet. Top with parmesan, sauce and mozzarella.
Bake at 400F. until cheese is melted and eggplant is fully cooked.
Roasting the eggplant in a single layer is key to the crispiness of the recipe. And did you notice I eliminated that salting step so common in eggplant recipes; the one designed to sweat out the bitter juices? If you are buying a perfectly ripe eggplant it will not have an unpleasant flavor on the inside. These days they are bred not to be bitter, so stop salting.
Now let's build this amazing authentic crispy eggplant parmesan sandwich.
Authentic Crispy Eggplant Parmesan
Equipment
- 1 large skillet
Ingredients
Dredging Station
- ½ cup all-purpose flour
- 1 teaspoon kosher salt
- 2 large eggs lightly beaten with 1 teaspoon of water
- 1 teaspoon dried Italian seasoning
- 2 cups panko bread crumbs
- ¼ cup freshly grated parmesan cheese
Other Ingredients
- 1 medium eggplant peeled
- ¼ cup olive oil
Toppings
- ¼ cup freshly grated parmesan cheese
- 1 cup of your favorite tomato sauce or “gravy”
- 1 ball fresh mozzarella torn into pieces
- 1 bunch fresh basil leaves optional
Instructions
- Heat oven to 400F.
Dredging station set up
- On 1 plate, mix flour and salt. On second plate, lightly beat eggs with 1 teaspoon of water and dried Italian seasoning. On third plate, mix panko and parmesan.
Prepare the eggplant
- Slice peeled eggplant into ¼-inch rounds. Dredge in flour, egg and panko shaking off excess in each plate. *
- Heat olive oil in skillet over medium-high heat.
- Add breaded eggplant slices. Cook for 2 minutes per side or until just golden brown on both sides. Transfer to a baking sheet in a single layer.
- Sprinkle each slice with some parmesan. Top with a spoonful of sauce and then a slice of mozzarella.
- Bake for 10 to 15 minutes or until eggplant is tender and cheese is melted.
Preparing the sandwich
- Slice Italian bread in half and toast in oven or on stove-top. Layer bottom of bread with additional mozzarella or provolone cheese and melt cheese under the broiler. Top with additional sauce, eggplant slices, fresh basil leaves and the toasted bread top. Enjoy!.
Louis Matino
Love making it crispy. Great idea!
Lisa Keys
So glad you like the recipe. Thank you.
Bill
Easy to prepare. Excellent taste, crispy.
Lisa Keys
Glad you enjoyed it.
Wendy Doremus
I love the quick fry followed by a finishing bake method. I will definitely give this a try. And - thank you for permission to stop salting! I gave that up years ago and have felt somewhat guilty about it. 😉 I appreciate that you share your best tips. Hugs to you, dear Lisa!
Lisa Keys
We can thank our farmers who found ways to breed the bitterness out of a fresh perfectly ripe eggplant. One less unnecessary step in the cooking process is always a good thing. Thank you for your kindness here.
James Matino
This was so much fun to prepare. It turned out great. Thank you.
Lisa Keys
So glad you gave it a try and enjoyed it. It's the best compliment.
Carol Walsh
Think I'll take a ride to Vazsauskas Farm tomorrow and get me a nice eggplant! Recipe looks so good, can't wait to make it! I love that it's crispy too!
Lisa Keys
It's great that the farm is alive and well. Eggplant is such a bargain this time of year, too. Thanks for trying the recipe. love always.
Carol Walsh
Made it and it came out great. What a nice change from the traditional way I’ve always made eggplant! Seems so much healthier, and I love the crispy texture!
Lisa Keys
I am so glad you came back with such a great review of my recipe. Really happy you and the family enjoyed it.
Elisa Potts
Awesome recipe my new eggplant parmesan recipe. Loved it
Lisa Keys
This makes me so happy. Glad you enjoyed it as much as I do.