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Smoky Eggplant Parmesan

This dish features roasted eggplant slices that are then breaded and fried to crispy perfection, layered with rich tomato sauce and melting cheese, and baked until bubbly. The roasting step deepens the eggplant's flavor, giving it a smoky, tender, almost meaty texture that elevates the classic comfort food into a more layered and sophisticated meal.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 eggplants firm, shiny, with tight skin
  • 1/4 cup olive oil for roasting and frying
  • 1 cup all-purpose flour for breading station
  • 2 large eggs beaten
  • 1.5 cups panko breadcrumbs for extra crunch
  • 2 cups tomato sauce chunky marinara with garlic and basil
  • 1 pound mozzarella cheese shredded or sliced
  • 1/2 cup Parmesan cheese freshly grated
  • fresh basil for garnish

Equipment

  • Oven
  • Baking sheet with parchment paper
  • Three shallow dishes
  • Large skillet
  • Wire rack or plate
  • Baking dish

Method
 

  1. Preheat your oven to 200°C (390°F). Slice the eggplants into 1 cm thick rounds and place them on a lined baking sheet. Drizzle with olive oil and roast for 20-25 minutes until they develop deep golden edges and smell smoky. Remove and set aside to cool slightly.
  2. Set up your breading station: place flour in one shallow dish, beaten eggs in another, and panko breadcrumbs in a third. Prepare a wire rack or plate for the breaded slices.
  3. Dip each roasted eggplant slice into the flour, turning to coat evenly, then dip into the beaten eggs, allowing excess to drip off. Finally, press into panko breadcrumbs, ensuring an even coating. Place the breaded slices on your prepared rack.
  4. Heat a large skillet over medium heat and add a splash of olive oil. Fry the breaded eggplant slices in batches for about 3-4 minutes per side, until crispy and golden brown. Drain on paper towels to remove excess oil.
  5. Spread a thin layer of tomato sauce in a baking dish. Layer the fried eggplant slices over the sauce, then spoon more sauce over each layer. Sprinkle generously with shredded mozzarella and grated Parmesan. Repeat layers if desired, finishing with cheese on top.
  6. Bake the assembled dish at 180°C (355°F) for 20-25 minutes until bubbling and cheese is golden. For a toasted top, broil for an additional 2-3 minutes, watching carefully to prevent burning.
  7. Let the dish rest for 5-10 minutes to allow the layers to set and flavors to meld. Garnish with fresh basil leaves before serving for a burst of freshness.

Notes

Roasting the eggplant before breading adds a smoky depth and reduces moisture, resulting in a more flavorful and tender dish. For extra crispiness, use panko breadcrumbs and fry at a steady medium heat. Resting the assembled dish helps it hold together when serving.