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Fennel Seed Toasted Eggplant Parmesan

This baked eggplant Parmesan features tender, slow-cooked eggplant slices topped with a crispy, toasted breadcrumb mixture infused with fennel seeds. The dish has a golden-brown crust and melty cheese layers, combining crunchy textures with soft, flavorful eggplant underneath.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large eggplants sliced into 1/4 inch rounds
  • 1 cup fennel seeds for toasted breadcrumb mixture
  • 1 cup plain breadcrumb crumbs for topping
  • 1 cup mozzarella cheese shredded
  • 1 cup Parmesan cheese grated
  • 2 cups tomato sauce for layering
  • 2 large eggs beaten
  • 1 cup all-purpose flour for dredging
  • to taste salt and pepper seasoning
  • 2 tablespoons olive oil for roasting

Equipment

  • Baking dish
  • Cooking pan
  • Mixing bowls
  • Toothpick or fork
  • Oven

Method
 

  1. Preheat the oven to 400°F (200°C) and lightly brush the eggplant slices with olive oil, then arrange them on a baking sheet. Roast for about 20 minutes until they are tender and lightly browned.
  2. While the eggplant roasts, toast the fennel seeds in a dry skillet over medium heat until fragrant, about 2 minutes. Crush them slightly and mix with breadcrumb crumbs, then set aside.
  3. Set up three shallow dishes for dredging: one with flour seasoned with salt and pepper, one with beaten eggs, and one with the toasted fennel-infused breadcrumb mixture.
  4. Dredge each roasted eggplant slice in the seasoned flour, then dip into the beaten eggs, allowing excess to drip off.
  5. Press the eggplant slices into the fennel breadcrumb mixture, ensuring an even coating on both sides. Place the coated slices on a baking dish.
  6. Bake the coated eggplant slices in the oven for another 10 minutes until crispy and golden.
  7. Spread a layer of tomato sauce in a baking dish, then arrange the crispy eggplant slices on top. Spoon additional tomato sauce over each piece.
  8. Sprinkle shredded mozzarella and grated Parmesan over the layered eggplant and sauce. Repeat layering if desired.
  9. Bake the assembled dish at 375°F (190°C) for 15-20 minutes until the cheese is bubbling and golden brown.
  10. Remove from the oven and let it rest for a few minutes. Serve hot, garnished with fresh herbs if desired.

Notes

For extra flavor, toast the fennel seeds longer until they slightly pop. Feel free to add crushed red pepper flakes for a spicy kick.