Crispy Eggplant Parmesan

November 07, 2013

We made this Crispy Eggplant Parmesan recipe using veggies from our garden and it was so delicious that I had to share it with you. Even if you are buying fresh produce it’s a hearty and cost effective recipe. The eggplant is crispy. The cheese is melty. And everything just comes together, all fresh and flavorful. Perfection.

2 large eggplants or (8-10 minis)
1 cup panko bread crumbs
1 cup Italian bread crumbs (fine)
1 cup flour, possibly a little more
3 eggs
1/2 cup vegetable oil
1/2 cup olive oil
3 cups tomato sauce
1 lb. buffalo mozzarella (or shredded mozzarella)
Salt & pepper to taste
Fresh basil for garnish (optional)

Peel the eggplant and cut into thin planks or rounds, about 1/4 inch thick. For larger eggplant, spread the slices out on a cookie sheet and lightly sprinkle with salt. Let sit for 30 min. to an hour. The...
See the full directions on my site

Nutritions

Calories
947

Sodium
638mg
26% DV

Fat
53g
82% DV

Protein
23g
47% DV

Carbs
62g
21% DV

Fiber
6g
24% DV

Dinner Baked