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Easy Crispy Eggplant Parmesan Recipe for Budget-Friendly Dinners

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A quick and budget-friendly eggplant parmesan recipe featuring crispy breaded eggplant slices layered with marinara and melted cheese, perfect for busy weeknights.

Ingredients

Scale
  • 2 medium globe eggplants, sliced into ½-inch thick rounds
  • Kosher or sea salt, for salting the eggplant slices
  • 1 cup (120 g) all-purpose flour
  • 2 large eggs, beaten (room temperature)
  • 1 ½ cups (150 g) panko breadcrumbs
  • ½ cup (50 g) grated Parmesan cheese
  • 1 teaspoon dried Italian herbs (oregano, basil, thyme blend)
  • ¼ cup (60 ml) olive oil
  • 2 cups (480 ml) marinara sauce, homemade or store-bought
  • 1 ½ cups (150 g) shredded or sliced mozzarella cheese
  • Fresh basil leaves, for garnish (optional)

Instructions

  1. Slice 2 medium eggplants into ½-inch (1.25 cm) rounds. Lay them in a single layer on a baking sheet and generously sprinkle both sides with kosher salt. Let sit for 30 minutes to draw out moisture and bitterness. Rinse salt off under cool water and pat dry thoroughly with paper towels.
  2. Set up breading stations: place 1 cup flour in one shallow bowl, beaten eggs in a second bowl, and mix panko breadcrumbs, grated Parmesan, and dried Italian herbs in a third bowl.
  3. Dredge each eggplant slice first in flour, shaking off excess, then dip into beaten eggs, letting excess drip off, and finally coat evenly with breadcrumb mixture, pressing gently to adhere.
  4. Heat ¼ cup olive oil in a large skillet over medium heat. Fry breaded slices in batches without crowding the pan, about 3 minutes per side until golden brown and crispy. Transfer to paper towel-lined plate to drain.
  5. Preheat oven to 375°F (190°C). Spread ½ cup marinara sauce on the bottom of a 9×13-inch baking dish. Layer fried eggplant slices over sauce, spoon more marinara over, then sprinkle with about ½ cup shredded mozzarella. Repeat layers, finishing with sauce and cheese on top.
  6. Bake uncovered for 20 to 25 minutes until cheese is melted, bubbling, and starting to brown. Optionally broil for last 2 minutes for a golden finish, watching carefully to avoid burning.
  7. Let the eggplant parmesan rest for 5 minutes before serving. Garnish with fresh basil leaves.

Notes

Salting the eggplant is essential to remove bitterness and moisture for a crispy crust. Frying at medium heat and not overcrowding the pan ensures even crispiness. Baking breaded slices on a wire rack at 425°F for 20 minutes is a lighter alternative. Use panko breadcrumbs mixed with Parmesan for best texture and flavor.

Nutrition

Keywords: eggplant parmesan, crispy eggplant, budget-friendly dinner, easy eggplant recipe, vegetarian, Italian comfort food

Find it online: https://bitefuljoy.com/easy-crispy-eggplant-parmesan-recipe-for-budget-friendly-dinners/