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Crispy Baked Eggplant Parmesan

Close-up of a crispy baked eggplant parmesan slice topped with marinara sauce, melted mozzarella, and fresh basil.
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A lighter, oven-baked version of classic eggplant parmesan with a crispy breadcrumb coating. This recipe focuses on achieving crunch without frying, making it a healthier vegetarian comfort food option.

Ingredients

Scale
  • 2 medium eggplants, about 1.5 lbs total
  • 1 teaspoon salt
  • 2 cups panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 2 large eggs
  • 1/2 cup all-purpose flour
  • 2 cups marinara sauce
  • 1.5 cups shredded mozzarella cheese
  • 1/4 cup chopped fresh basil, for garnish

Instructions

  1. Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.
  2. Slice the eggplants into 1/4-inch thick rounds. Arrange them in a single layer on paper towels. Sprinkle evenly with salt and let them sit for 30 minutes to draw out moisture. Pat them dry thoroughly with paper towels.
  3. In a shallow dish, combine the panko breadcrumbs, Parmesan cheese, oregano, garlic powder, and black pepper.
  4. In another shallow dish, whisk the eggs. In a third shallow dish, place the flour.
  5. Dredge each eggplant slice first in the flour, shaking off any excess. Then dip it into the whisked eggs, ensuring it’s fully coated. Finally, press the eggplant slice into the breadcrumb mixture, coating both sides evenly. Place the breaded slices onto the prepared baking sheets.
  6. Bake for 20-25 minutes, flipping halfway through, until the eggplant is tender and golden brown.
  7. Spread a thin layer of marinara sauce on the bottom of a 9×13 inch baking dish.
  8. Arrange half of the baked eggplant slices in a single layer over the sauce. Top with about half of the remaining marinara sauce and half of the mozzarella cheese.
  9. Repeat the layers with the remaining eggplant slices, marinara sauce, and mozzarella cheese.
  10. Bake for another 15-20 minutes, or until the cheese is melted and bubbly and the sauce is heated through.
  11. Let it rest for 5-10 minutes before garnishing with fresh basil and serving.

Notes

  • For extra crispy eggplant, ensure you pat the eggplant slices very dry after salting.
  • You can make your own marinara sauce or use your favorite store-bought variety.
  • This dish reheats well in the oven or microwave.
  • Leftovers can be frozen for up to 3 months. Thaw in the refrigerator and reheat in the oven for best results.

Nutrition

Find it online: https://delishsymphony.com/eggplant-parmesan-baked-crispy/