This Spicy Eggplant Parmesan recipe is a twist on the classic Italian dish. The eggplant is coated in a spicy breadcrumb mixture, then fried until golden brown. It is then layered with marinara sauce, mozzarella cheese, and Parmesan cheese, and baked until bubbly and delicious. This recipe is perfect for a vegetarian main course or a flavorful side dish. Serve it with a side of pasta or a green salad for a complete meal.
Ingredients
- 2 large eggplants
- 2 cups breadcrumbs
- 1 tablespoon paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 eggs, beaten
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil, for garnish
Directions
- Preheat the oven to 375°F (190°C).
- Slice the eggplants into 1/2-inch thick rounds. Sprinkle salt on both sides of each slice and let them sit for 15 minutes. This removes excess moisture and bitterness from the eggplant.
- In a shallow bowl, mix together breadcrumbs, paprika, cayenne pepper, garlic powder, salt, and black pepper.
- Dip each eggplant slice into the beaten eggs, then coat it in the breadcrumb mixture, pressing lightly to adhere the coating.
- Heat oil in a large skillet over medium heat. Fry the eggplant slices in batches until golden brown, about 2 minutes per side. Place the fried slices on a paper towel-lined plate to remove excess oil.
- Spread a thin layer of marinara sauce in the bottom of a 9x13-inch baking dish. Place a layer of fried eggplant slices on top of the sauce. Repeat the layering, ending with a layer of marinara sauce on top.
- Sprinkle the shredded mozzarella and grated Parmesan cheeses evenly over the top of the dish.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh basil leaves before serving. Serve hot and enjoy!
