Ingredients
Method
- Place the eggplant circles onto a large baking sheet or work surface, and liberally sprinkle some salt and black pepper, plus the Italian seasoning and the red pepper flakes evenly over the front and back of the circles; allow the eggplant to rest while you prepare the rest of your ingredients.
- Set up your coating/dredging area by adding the flour to a large bowl, having your whisked eggs in large bowl next, and in a third bowl, combining the panko breadcrumbs and the parmesan.
- Preheat your oven to 350°, and line a baking sheet with foil.
- Take each eggplant slice and dip it into the flour, then the whisked eggs, and finally in the panko/parmesan mixture, pressing the slices to make sure that the coating sticks; place the slices onto another large baking sheet to hold while you repeat the process with the rest of the slices.
- Once your eggplant slices are coated, heat enough oil on the bottom of a large skillet to cover, or to come up about 1/2” or so (for shallow frying); once the oil is hot (keep the heat on medium-high or medium), begin adding in a batch of coated eggplant slices, and fry each for about 5 minutes on the first side, and about 3-4 minutes on the second side, or until a deep, golden-brown, and crisp.
- Place the fried slices onto the prepared, foil-lined baking sheet, or onto a rack over a baking sheet.
- Once all slices are fried, add roughly 3 tablespoons of marinara sauce to each eggplant slice, then top with some of the shredded mozzarella cheese, and place into the oven just until the cheese is melted and bubbly about 5 minutes.
- Serve eggplant parmesan stacked if you like, with pasta or green salad on the side.
Nutrition
Notes
Ingredient Swap: I've found that a mix of mozzarella and provolone, or even a dollop of fresh ricotta under the mozzarella, adds a wonderful creamy layer that I absolutely adore.
Prep