Panko makes this dish one of the best baked versions of eggplant parmesan. Crispy on the outside and soft on the inside, it’s simply perfect.
I’ve been noticing panko more on my grocery trips and seeing it pop up in recipes. Since I had never used it before, I wasn’t quite sure what it was, exactly. So I finally picked up a package and took a closer look. Oh, it’s just breadcrumbs! So what makes them so special? Turns out they make the crispiest, best homemade eggplant parmesan ever!
Panko are the Japanese version of breadcrumbs and are lighter and coarser. They also tend to absorb less grease, which make them perfect for my goal of reducing unwanted calories from my dish. If you haven’t tried them, I highly recommend you do the next time a recipe calls for breadcrumbs. You may never go back to regular breadcrumbs again! I know I won’t.
I’ve tried different ways of making eggplant parmesan. I’ve skipped the salting step. I’ve tried it both with and without eggs. Pan frying never seems to get ordinary breadcrumbs to stick well and baking alone never gets it crispy enough. I’ve never been satisfied with the texture. I finally feel like I’ve found the answers.
This eggplant parmesan recipe is flavorful and has the perfect crispy texture without the extra oil from pan frying. Pair it with a side of pasta and a glass of red wine and you’ll be good to go!
And don't forget the bread! Our Pane Bianco Italian Bread Recipe would be the perfect accompaniment to this Sunday Supper.