How to Make the Best Eggplant Parmesan

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella reduces calories while still melting well.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Grana padano is a cost-effective alternative with a similar flavor.

Toast some bread in a toaster or oven until dry.

Blend the toasted bread in a high-powered blender for about 10-15 seconds to create breadcrumbs.

In a bowl, combine 1 1/2 cups of breadcrumbs, 1 teaspoon of garlic powder, 2 teaspoons of Italian herbs, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper.

Add 1/2 cup of freshly grated Parmesan cheese to the breadcrumb mixture and mix well.

Slice the eggplants into 1/4 to 1/2 inch thick slices.

Sprinkle a small pinch of salt over the eggplant slices to draw out moisture and let sit for 10 minutes.

After 10 minutes, pat the eggplant slices dry with paper towels.

Prepare three bowls: one with flour, one with beaten eggs (with a pinch of salt), and one with the breadcrumb mixture.

Coat each eggplant slice in flour, then dip it in the egg, and finally coat it in the breadcrumb mixture, pressing to adhere.

Place the breaded eggplant slices on a pan.

For the baking method, spray a pan with avocado or extra virgin olive oil and bake at 350°F (175°C) for 25 minutes.

For the pan-fried method, heat a heavy skillet and add a couple tablespoons of olive oil.

Once the skillet is hot, add the breaded eggplant slices and brown for 2-3 minutes on each side.

Remove the browned eggplant and place on a paper towel-lined plate to absorb excess oil.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens