From the moment I first tasted Eggplant Parmesan at my grandmother’s kitchen table, I was hooked. I remember running to her house after school, the booming scent of tomatoes simmering in the air, blending with the rich aroma of bubbling cheese. It was a cozy, comforting dish that said “home” in every bite. Now, as an adult, I find joy in recreating that very experience and sharing it with friends and family.
What makes this Savory Eggplant Parmesan truly unique is not just the delicious, melting cheese or the perfectly seasoned tomato sauce, but the crunchy crust that wraps around the tender eggplant slices like a warm hug. I swear, it’s the crunch that makes this dish extra special! It takes a classic recipe and gives it a delightful twist that even veggie skeptics will love.
### What’s in Savory Eggplant Parmesan with a Crunchy Crust?
**Eggplant:** The star of the show! I prefer using medium-sized eggplants because they tend to be less bitter and have fewer seeds.
**All-Purpose Flour:** A light dusting for the eggplant slices before breading helps the crumbs adhere better.
**Breadcrumbs:** I love using seasoned breadcrumbs for an extra layer of flavor. You can use panko for that amazing crunch or traditional if you prefer a softer bite.
**Parmesan Cheese:** For that salty, nutty flavor. Freshly grated is always my go-to, but pre-grated works well too.
**Mozzarella Cheese:** This melty cheese adds creaminess and helps bind everything together.
**Tomato Sauce:** A homemade sauce adds a personal touch! But a good quality store-bought marinara can save you time without sacrificing flavor.
**Eggs:** They act as the binder for the breadcrumbs, helping to create that crunchy exterior.
**Olive Oil:** For drizzling on top before baking to achieve a beautifully golden crust.
### Is Savory Eggplant Parmesan with a Crunchy Crust Good for You?
Let’s be honest: while this dish does have some health benefits, it’s more of a comforting, indulgent meal. But hey, that’s what cooking is all about!
Eggplant: This veggie is actually a fruit (mind-blowing, right?) and is rich in antioxidants, helping to fight off those pesky free radicals. It’s low in calories and high in fiber, making it a great choice for maintaining digestive health.
Breadcrumbs: Depending on your choices, whole grain or gluten-free breadcrumbs can amp up the fiber in this dish. Just keep in mind that breadcrumbs can also be a source of empty carbs.
Parmesan and Mozzarella Cheese: Both of these cheeses provide calcium and protein but can be high in saturated fat and sodium. Moderation is key here!
Remember to balance this dish with a side salad or veggies to make it more wholesome. Enjoy it in moderation, and you’ll be fine!
### Ingredients List
– 2 medium eggplants, sliced into 1/2 inch rounds
– 1 cup all-purpose flour
– 2 cups seasoned breadcrumbs (panko or traditional)
– 1 cup grated Parmesan cheese
– 2 cups shredded mozzarella cheese
– 2 cups tomato sauce (homemade or store-bought)
– 2 large eggs
– 1/4 cup olive oil, plus more for drizzling
– Salt and pepper to taste
**Servings:** Approximately 6 servings.
### How to Make Savory Eggplant Parmesan with a Crunchy Crust?
1. **Prep the Eggplant:** Sprinkle salt over the eggplant slices and let them sit in a colander for about 30 minutes. This helps draw out excess moisture and bitterness. Rinse and pat them dry with paper towels.
2. **Set Up the Breading Station:** In three separate bowls, place the flour in one, beaten eggs in another, and a mixture of breadcrumbs and half of the grated Parmesan cheese in the last.
3. **Bread the Eggplant:** Dip each eggplant slice into the flour, shaking off excess, then into the eggs, and finally coat it with the breadcrumb mixture, pressing lightly to adhere.
4. **Pan-Fry Until Golden:** Heat about 1/8 inch of olive oil in a large skillet over medium heat. Fry the eggplant slices in batches until golden brown on both sides (around 2-3 minutes each). Transfer them to a paper towel-lined plate to drain any excess oil.
5. **Layer the Dish:** Preheat your oven to 375°F (190°C). Spread a thin layer of tomato sauce in a large baking dish. Layer half of the fried eggplant slices, top with half of the remaining sauce, half of the mozzarella, and half of the remaining Parmesan. Repeat layers, finishing with the remaining cheese on top.
6. **Bake Until Bubbly:** Drizzle a little olive oil over the top and bake uncovered for about 25-30 minutes, or until the cheese is bubbly and golden brown.
7. **Serve it Up:** Let it sit for about 5-10 minutes before cutting to allow the layers to set. Then, dig in!
### A Crispy Touch to Remember
– **Tip for Extra Crunch:** If you want to take that crunchy crust to the next level, try adding crushed cornflakes to your breadcrumb mixture for added texture.
– **Variations:** Feel free to layer in some sautéed spinach or roasted peppers for extra veggies.
– **Serving Suggestions:** Pair with a fresh arugula salad dressed lightly with lemon vinaigrette for a refreshing contrast!
I can’t wait for you to try this delightful dish! It always brings a little joy into my home, and I hope it does the same for you. Don’t hesitate to share your thoughts or any fun variations you come up with. Happy cooking!