Sandra Lee's Crispy Eggplant Parmesan and Fountain Avenue Kitchen's Crispy Baked Eggplant are some recipes for crispy baked eggplant. Both recipes make about four servings.
For Sandra Lee's recipe, heat 2 tablespoons of canola oil in a pot over medium-high heat. Soften 1 medium chopped onion in here for five minutes. Add 1 tablespoon of chopped garlic and 1/2 a teaspoon of red pepper flakes, cooking for 1 minute. Add 2 teaspoons of Italian seasoning, 28 ounces of crushed tomatoes and some salt and pepper; simmer for 10 minutes.
Preheat the oven to 375; set out three dishes. Place 1/2 a cup of flour seasoned with salt and pepper in the first dish. In the second, whisk 2 eggs with 1/2 a cup of water and in the third mix 1 cup of Italian bread crumbs, 1/2 a cup of cornmeal, 2 tablespoons of Parmesan and some salt and pepper. Dip 3/4-inch slices of 2 eggplants each dish then arrange on trays, baking for 25 minutes. Next, overlap the slices in a dish, cover with 2 cups of sauce, 1 cup shredded mozzarella and 2 tablespoons of Parmesan. Broil for 3 minutes.
For Fountain Avenue Kitchen's recipe, preheat the oven to 375 and oil a baking sheet. Dip 1/2 inch thick slices from 2 eggplants in a bowl of 2 eggs whisked with 1 tablespoon of water. Then, dip the slices in 3/4 a cup of breadcrumbs, 3/4 a cup of Parmesan, 1 teaspoon Italian seasoning and 1/2 a teaspoon of both salt and pepper. Place the slices on the baking sheet and bake for 30 minutes, flipping over after the first 20 minutes.