Eggplant Parmesan Crumble Recipe

Ingredients

2 large eggplants, sliced into 1/4-inch rounds
1 cup all-purpose flour
1 cup seasoned breadcrumbs
4 eggs, beaten
1/2 cup grated Parmesan cheese
1 cup tomato sauce
1 cup shredded mozzarella cheese
1/4 cup chopped fresh basil
2 tablespoons olive oil
Salt and pepper to taste

Instructions

Preheat the oven to 375°F.
Season the eggplant slices with salt and lay them out on paper towels for 30 minutes to remove excess moisture.
In a shallow bowl, mix the flour, breadcrumbs, and Parmesan cheese.
Dip each eggplant slice into the beaten eggs, then coat in the breadcrumb mixture.
Heat the olive oil in a large skillet over medium-high heat. Fry the eggplant slices until golden brown on both sides, about 2-3 minutes per side.
Spread the tomato sauce in the bottom of a 9×13 inch baking dish. Layer the fried eggplant slices in the dish, and sprinkle with mozzarella cheese.
Bake for 20-25 minutes, or until the cheese is melted and bubbly.
Garnish with chopped basil before serving.

Verdict

Eggplant parmesan crumble is a delicious and satisfying meal that is perfect for any night of the week. The crispy eggplant slices are layered with tomato sauce and melted cheese to create a flavorful and comforting dish. This recipe is a crowd-pleaser and will satisfy both vegetarians and meat-lovers alike.

Serving Suggestions

Serve the eggplant parmesan crumble hot with a side salad or some garlic bread. This dish pairs well with a glass of red wine or sparkling water with lemon. Leftovers can be stored in an airtight container in the refrigerator for up to three days.