Restaurant Style Crispy Eggplant Parmesan
Slice eggplant 3/4” thick. Arrange on a baking rack or colander in a single layer.Slice eggplant 3/4” thick. Arrange on a baking rack or colander in a single layer.
1
Sprinkle each side with salt. Let sit 60 minutes. Lightly blot away moisture a few times.Sprinkle each side with salt. Let sit 60 minutes. Lightly blot away moisture a few times.
2
Dredge flour, egg wash, panko & bread crumb mix. Don’t be shy - pack on the crumbs.Dredge flour, egg wash, panko & bread crumb mix. Don’t be shy - pack on the crumbs.
3
Heat neutral oil to 350ish or until a little crumb sizzles. Fry until crispy. Drain on paper towels.Heat neutral oil to 350ish or until a little crumb sizzles. Fry until crispy. Drain on paper towels.
4
Arrange in a casserole dish, sprinkle with mozzarella & Parmesan. Par-bake to slightly melt cheese.Arrange in a casserole dish, sprinkle with mozzarella & Parmesan. Par-bake to slightly melt cheese.
5
Use your favorite sauce. Mine is Easy Family Style Sunday Spaghetti Sauce. It’s on my profile!
Scoop on your favorite pasta sauce, more cheese & bake at 350f until bubbly & browned. About 15 minScoop on your favorite pasta sauce, more cheese & bake at 350f until bubbly & browned. About 15 min
6
Get the full recipe & also the pasta sauce details at A Food Lover’s Life. Thanks for watching!
Enjoy! And.....
So long 2020 gardening season. Will see all you eggplants next year! Amadeo variety from Park Seeds.