Print

Crispy Baked Eggplant Parmesan

A thick slice of crispy Eggplant Parmesan bake, layered with cheese and marinara sauce, topped with fresh basil.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Enjoy a lighter, crispy version of classic eggplant parmesan baked in your oven. This recipe focuses on achieving a satisfying crunch without frying, perfect for a healthy vegetarian comfort meal.

Ingredients

Scale
  • 2 large eggplants, sliced 1/2 inch thick
  • 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, beaten
  • 1 cup all-purpose flour
  • 2 cups marinara sauce
  • 8 ounces fresh mozzarella, sliced
  • 1/4 cup chopped fresh basil

Instructions

  1. Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.
  2. Arrange eggplant slices in a single layer on a clean surface. Sprinkle evenly with salt and let sit for 30 minutes. This draws out excess moisture. Pat the slices dry with paper towels.
  3. In a shallow dish, combine panko breadcrumbs, Parmesan cheese, oregano, garlic powder, and black pepper.
  4. Set up a breading station: place flour in one shallow dish, beaten eggs in another, and the panko mixture in a third.
  5. Dredge each eggplant slice first in flour, then dip in the beaten eggs, and finally coat thoroughly with the panko mixture, pressing gently to adhere.
  6. Place the breaded eggplant slices in a single layer on the prepared baking sheets.
  7. Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.
  8. Spread a thin layer of marinara sauce on the bottom of a 9×13 inch baking dish.
  9. Arrange half of the baked eggplant slices over the sauce. Top with half of the mozzarella slices and a generous spoonful of marinara sauce.
  10. Repeat with the remaining eggplant slices, mozzarella, and marinara sauce.
  11. Bake for another 15-20 minutes, or until the cheese is melted and bubbly.
  12. Garnish with fresh basil before serving.

Notes

  • For extra crispy eggplant, ensure you pat them very dry after salting.
  • You can make your own marinara sauce or use your favorite store-bought version.
  • This dish reheats well in the oven or microwave.
  • Leftovers can be frozen in an airtight container for up to 2 months. Thaw overnight in the refrigerator and reheat as desired.

Nutrition

Find it online: https://fooddexterity.com/eggplant-parmesan/