This Eggplant Parmesan Crostini is one of our all time favorite recipes. Our homemade french bread is brushed with an infusion of herbs, garlic and olive oil which is then toasted to perfection and layered with breaded slices of eggplant, delicious marinara sauce, melted mozzarella and parmesan cheese and then topped with freshly cut basil leaves for the perfect bite-sized appetizers.
Connect with Blue Peppercorn; we would love to hear from you!
Follow us on Instagram:
Like us on Facebook:
Learn how to make our Easy Homemade French Bread!
Ingredients
· 1 tablespoon canola oil (*or olive oil)
· 1 medium eggplant
· 1 large egg
· ¾ cup seasoned breadcrumbs
· 1 cup good quality store bought marinara sauce
· 1 cup mozzarella cheese, shredded
· ¼ cup parmesan cheese, grated
· 1 loaf of french bread (recipe coming soon!)
· ¼ cup olive oil
· 1-2 garlic cloves
· ¼ teaspoon salt
· ¼ teaspoon dried oregano
· 10 or more fresh basil leaves
Method
Step 1: Cut the eggplant into ½” slices and set aside.
Step 2: Heat 1 tablespoon of oil in a large skillet over medium high heat. Coat the eggplant slices with the egg wash followed by the seasoned breadcrumbs and place in oil. Fry for 2-3 minutes on each side or until golden brown. Drain excess oil on paper towels and set aside. Clean the pan with a paper towel and add more oil with each batch of eggplant.
Step 3: In a medium sized baking dish, add the following ingredients: marinara sauce, cooked eggplant slices, more marinara sauce, parmesan cheese and mozzarella cheese. Bake in a 425 degree F oven for 15 minutes. After 15 minutes, remove the foil and bake for an additional 5 minutes. After baking, add more mozzarella and parmesan cheese on top.
Step 4: Cut the french bread into ½” slices and set aside. To make the garlic and oil mixture, add the ¼ cup olive oil, minced garlic cloves, salt and dried oregano. Mix well and brush on each side of the french bread slices. Bake the bread at 400 degrees F for 5-7 minutes or until golden and crisp.*See Notes
Step 5: Top each toasted bread slice with the baked eggplant parmesan followed by marinara sauce, fresh basil leaves and parmesan cheese.
Serve warm and enjoy!