Crispy Eggplant Parmesan

Updated: Aug 27, 2019

It's #MeatlessMonday and I'm making one of my favorite dishes...Eggplant Parmesan. This recipe is so incredibly easy, uses just a few ingredients and the outcome is flavorful, cheesy, crispy and delicious eggplant.

One thing I truly cannot stand is soggy eggplant, so when I came across this recipe over at The Seasoned Mom, the one thing that caught my eye was the fact that she used corn flakes as the breading. That right there made me believe this was going to definitely be a crispy dish! The only change I made was, which adds an hour to the recipe, is I let the eggplant "sweat" for an hour after slicing. That way you end up with a firm slice after cooking, rather than a soggy slice. Allowing the eggplant to "sweat" helps draw the moisture out of each slice. You don't have to do this step, but I highly recommend it!

The next time I make this recipe, I will also stack the eggplant. This recipe is only for sliced eggplant. So if you want, instead of using one baking dish, use two. Bake all the eggplant slices in a single layer and then after Step 6, just stack the eggplant in two slice stacks, in one baking dish. You can add a layer of cheese in between the slices if you want. Then continue to Step 7. Let me know how that turns out if you try it!

Photo grid below recipe shows the steps in order.

Ok, so here's the recipe! I hope you enjoy and as always, give me your feedback!

Here are the step-by-step photos for you!



©2019 by LIVE LIFE LOGICALLY | All Rights Reserved | Disclosure Policy | Privacy Policy | Contact Us