Eggplant Parmesan

Crispy Eggplant Parmesan baked until golden brown and cooked through.

Why You'll Love This Recipe

• Crispy, cheesy, saucy comfort.
• Naturally vegetarian.
• Make-ahead friendly.
• Crowd-pleaser.
• Better than most restaurant versions.

Ingredient Notes

• Fresh mozzarella melts better and adds creaminess.
• Real Parmigiano-Reggiano.
• Panko (not regular crumbs) for true crisp.

Ingredient Substitutions

• Bake breaded eggplant at 425°F for 20 min if avoiding fry.
• Smoked mozzarella for extra depth.
• Add a thin layer of ricotta for richer version.

Equipment Needed

• Colander
• 3 shallow bowls for breading
• Large skillet
• 9x13 baking dish

Prep Tips

• Salt eggplant first — it takes 45 min.
• Set up breading station before you start.

Instructions

1. 1

   Gather and prep: 1 medium eggplant, diced, 1 cup flour, 1 large egg, 1 bread crumbs, 1 cup parmesan cheese, 1 medium tomato, diced, 1 cup mozzarella, 1 tbsp olive oil. grate the parmesan before you start cooking.

2. 2

   Preheat oven to 425°F.

3. 3

   Bread seasoned chicken, place on baking sheet, and bake 20-25 minutes until chicken reaches 165°F.

4. 4

   Top with sauce and cheese during final 5 minutes.

Artsi Pro Tips

• SALT the eggplant — removes bitterness and water for crispy frying.
• Pat very dry before breading — wet eggplant = no crust.
• Fry, don't bake — proper Parm needs that fried crust.

Common Mistakes

• Skipping salt — bitter, watery eggplant.
• Wet eggplant — breading falls off.
• Too much sauce between layers — soggy result.

Recipe Tags