Delicious, crunchy, and easy to make!
Crunchy Eggplant Parmesan
- 4 tbsp olive oil
- 2 eggplants whole, fresh
- 2 tsp salt
- 4 eggs
- 1-1/2 cups panko bread crumbs
- 2 tbsp dried garlic
- 2 cups shredded Italian cheese blend
- 1/3 cup grated Parmesan cheese
- 1/4 cup extra-virgin olive oil
- 1 Spanish onion
- 4 cloves garlic
- 3 tbsp fresh thyme leaves chopped
- 56 oz canned peeled whole tomatoes crushed by hand and juices reserved
Tomato sauce (yields 4 cups of sauce)
- Ina 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes.
- Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft.
- Add the tomatoes and juice and bring to a boil, stirring often.
- Lower the heat and simmer for 30 minutes until as thick as hot cereal.
- Season with salt and serve or hold for eggplant (if not ready).
- Preheat oven to 400°F. Spray an 11x13-inch baking dish and 2 baking sheets with cooking spray.
- Place the eggplant slices on racks over the sink or on paper towels and sprinkle both sides of the slices lightly with salt. Let eggplant drain for 30 minutes, rinse, and pat dry with paper towels.
- Pour beaten eggs into a bowl; combine panko bread crumbs with dry parsley and garlic in another bowl. Dip eggplant into beaten egg and press into panko crumbs to coat.
- Heat a tablespoon of olive oil in a thick bottom pan and place breaded eggplant. Let them cook about 8 minutes on each side or until golden and crunchy. This is best done in small batches.
- Spread1/3 of the tomatoes sauce into bottom of the prepared baking dish. Top with half the eggplant slices, half the Italian cheese blend, and half the Parmesan cheese. Spread another 1/3 of the sauce over the layers; layer the remaining eggplant, remaining pasta sauce, Italian cheese blend, and Parmesan cheese.
- Bake casserole in the 350°F oven until cheese is melted and bubbly, about 20minutes.