- 3 tbsp Olive oilextra-virgin, plus more for frying
- 1 Onionfinely chopped
- 1 cloves Garlicvery finely chopped
- 2 28-oz cans Tomatoeswhole, peeled, drained
- Kosher Saltto taste
- Ground pepperto taste
- 8 Eggplantssmall (½ lb each), cut lengthwise ½-inch thick
- 3 tbsp Basilcoarsely chopped
- 1 lb Mozzarellalightly salted fresh, thinly sliced and torn into small pieces
- 1 cup Parmigiano-Reggiano cheesefreshly grated
- 3 tbsp Bread crumbsdry
Eggplant Parmesan with Crisp Crumb Topping
I love this Eggplant Parmesan with Crisp Crumb Topping as it is the ultimate Italian comfort food. The beauty of this dish is that once it is assembled, the dish can be covered with plastic wrap and refrigerated for up to 24 hours. I love to serve this eggplant Parm with a fresh green salad and some crusty Italian or Homemade Black Olive Bread.
To make this, start by frying slices of eggplant. Assemble the dish by layering delicate slices of the fried eggplant with fresh, tangy tomato sauce, gooey fresh mozzarella and topped with crispy dry bread crumbs. Delicious!
To make my Eggplant Parmesan with Crisp Crumb Topping, you will need the following ingredients:
Steps to make Eggplant Parmesan with Crisp Crumb Topping
Saute onion and garlic
Make tomato sauce
Blend tomato sauce
Heat ¼ inch of olive oil in a large skillet. Season the eggplant slices with salt and pepper. Work in batches to cook the eggplant slices over medium-high heat, turning once. Cook until golden on both sides. Add more olive oil to the skillet between batches. Drain cooked eggplant slices on a paper towel lined plate.
Preheat the oven to 400 °F.
Assemble the eggplant Parmesan
Spoon 1 cup of the sauce into the bottom of a 9x13 inch baking dish and spread out evenly. Arrange ⅓ of the fried eggplant slices on the sauce. Sprinkle 1 tablespoon of the chopped basil over the eggplant. Top with ⅓ of the torn mozzarella and sprinkle with ⅓ cup of the grated cheese. Repeat the layers twice.
Top with bread crumbs
Allow to stand