Eggplant Parmesan could quite possibly be my favorite meal. Crispy eggplant, melted cheese, pasta, what's not to love!? After many attempts, I have finally figured out how to get a crunchy, crisp exterior without frying. When I make this for myself, I make Chicken Parmesan for Jason.
1 medium eggplant
1 cup Italian Panko
1/3 cup freshly grated Parmesan
1-2 eggs, beaten
1/2 cup marinara sauce
4 oz fresh mozzarella
1. Cut the eggplant into 1/2 inch slices. Place the slices on a wire rack and sprinkle each slice with kosher salt. Allow to sit for at least 30 minutes, flipping halfway and wiping excess moisture off.
2. Preheat oven to 375. Line a baking sheet with parchment paper and spray the paper with cooking spray. Combine the breadcrumbs and Parmesan in a shallow dish. Place the beaten egg in another shallow dish. Dip the eggplant slices in the egg, dredge in bread crumbs and place on prepared baking sheet. Bake for 30 minutes, flipping halfway through.
3. Once eggplant is crispy and tender, remove from oven. Place 1 tbsp marinara and mozzarella on each slice of eggplant. Place under the broiler for 2-4 minutes; until cheese is melted. Carefully remove from the oven and enjoy!