Perfect crispy eggplant parmesan with basil

The perfect crispy eggplant parmesan recipe. Each eggplant plank has a crispy and crunchy breaded exterior and is topped with a savory, garlicky basil-tomato sauce that is SPICY. So many unbelievably good textures and flavors packed into this dish.

Seriously, I think I may have found my new favorite dish. I want to make this again and again. It just has the perfect combination of flavors and smells that makes me want to never stop eating it. I can’t imagine a better way of eating eggplant. The first time I made this dish was 6 months ago, and now I have definitely nailed down and perfected this recipe. I’m super excited to be sharing it today!

The technique for making this dish is similar to how it’s traditionally done, except that I skip the second round of eggplant baking. I first pan-fry it a bit on a skillet to remove moisture and then I bake it only once. I like to keep things simple around here. I also don’t bother with silly things like pre-salting the eggplant. I’ve kept the instructions as simple as they need to be without sacrificing flavor and texture. Additionally, I’ve added some savory favorites like LOTS of fresh basil and minced garlic plus some cayenne spiciness.

Note that this recipe is designed for two. Feel free to multiply for more mouths. Also, I recommend eating this as soon as the dish is ready and not making more for leftovers. The eggplant loses its crispiness over time, so gobble it all up as soon as it’s ready!

5 from 1 vote

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Perfect crispy eggplant parmesan with basil

Each eggplant plank has a crispy and crunchy breaded exterior and is topped with a savory, garlicky basil-tomato sauce that is spicy.

Course Main Course

Cuisine Italian

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Servings 2 servings

Calories 476 kcal

Ingredients

For prepping the eggplant:

• 1 medium-sized eggplant stem removed, sliced lengthwise into 1/2 inch thick planks then cut widthwise in half
• 1/4 cup all-purpose flour
• 2 eggs lightly beaten
• 1/2 cup panko bread crumbs
• 1/2 cup grated parmesan cheese
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon olive oil for cooking

For the garlicky tomato sauce:

• 1 tablespoon olive oil for cooking
• 5 garlic cloves minced
• 15 ounce can diced tomatoes
• 1/4 teaspoon cayenne
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup fresh basil leaves chopped

Instructions

1. Breading and pan-searing the eggplant: Set up 3 shallow dishes. First is for the flour, second is for the eggs, and third is for a mixture of the breadcrumbs, parmesan cheese, salt, and pepper. One plank at a time, dip in the flour, then the eggs, and then the breadcrumb-cheese mix. Place each finished plank on a large pan with olive oil over medium heat. Cook each eggplant plank until it starts to brown, about 2 minutes per side. Add more oil if the pan gets dry. As the planks finish, place them in a single layer on a baking tray.
2. Baking the eggplant: Heat the oven to 450 F. Place the baking tray with eggplant planks into the oven. Let them bake for 15 minutes on each side, so don't forget to turn them!
3. Make the sauce: While waiting for the eggplant to bake, prepare the sauce. Using the same pan used earlier for cooking the eggplant, heat olive oil over medium heat. Add garlic and let it cook a minute or so until it starts browning. Add the can of diced tomatoes, including the liquid. Add the red pepper powder, salt, and pepper. Mix well. Let the sauce simmer on low-medium heat and stir occasionally until the sauce thickens, about 10 minutes. Remove from heat and stir in the chopped basil.
4. For serving: When the eggplant planks have finished cooking on both sides, remove them from the oven. Serve the eggplant planks with tomato sauce spooned on top.