Description
This Crispy Baked Eggplant Parmesan is a healthier twist on the classic Italian comfort food. Sliced eggplants are salted and baked with a crunchy breadcrumb and Parmesan coating, layered with marinara sauce and melted mozzarella cheese, then baked until bubbly and golden. Perfectly crispy on the outside and tender inside, it’s a delicious vegetarian main course that’s great for family dinners.
Ingredients
Scale
Eggplant Preparation
- 2 medium eggplants, sliced into ½-inch rounds
- 1 tablespoon salt (for sweating the eggplant)
Breading Mixture
- 2 cups Italian-style breadcrumbs
- ½ cup grated Parmesan cheese
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
Egg Wash
- 2 large eggs
- 1 tablespoon milk
Assembly
- 3 cups marinara sauce (store-bought or homemade)
- 2 cups shredded mozzarella cheese
- ¼ cup fresh basil leaves, chopped
- Olive oil spray or drizzle
Instructions
- Sweat the Eggplant: Arrange the eggplant slices on a paper towel–lined baking sheet and sprinkle both sides with salt. Let them sit for 30 minutes to draw out excess moisture, then pat dry thoroughly with paper towels to ensure crispiness.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper to prevent sticking and help with even baking.
- Make Breading Mixture: In a shallow bowl, combine the Italian-style breadcrumbs, grated Parmesan cheese, dried oregano, and garlic powder. This mixture will provide the flavorful crunchy coating.
- Prepare Egg Wash: In another bowl, whisk together the eggs and milk until fully combined. This will help the breadcrumb coating adhere to the eggplant slices.
- Coat Eggplant Slices: Dip each eggplant slice into the egg wash, allowing excess to drip off, then dredge it thoroughly in the breadcrumb mixture, pressing gently so the coating sticks well. Place the coated slices in a single layer on the prepared baking sheets.
- Add Olive Oil and Bake: Lightly spray or drizzle the coated eggplant slices with olive oil to promote browning and crispiness. Bake them in the preheated oven for 20 minutes, flipping halfway through to ensure even golden crispness on both sides.
- Assemble the Dish: Reduce the oven temperature to 375°F (190°C). In a baking dish, spread 1 cup of marinara sauce evenly on the bottom. Layer half of the baked eggplant slices over the sauce, then top with another cup of marinara sauce and 1 cup of shredded mozzarella cheese.
- Repeat Layers and Bake: Repeat the layering process with the remaining eggplant slices, marinara sauce, and mozzarella cheese. Bake the assembled dish uncovered for 20–25 minutes until the cheese is melted, bubbly, and golden brown on top.
- Garnish and Serve: Let the dish rest for 5–10 minutes after baking to set. Garnish with freshly chopped basil leaves for added flavor and a fresh, aromatic finish before serving.
Notes
- For extra crispiness, toast the breadcrumbs in a dry skillet before breading the eggplant slices.
- You can prepare and assemble the dish ahead of time and bake it later when ready to serve.
- Serve this baked eggplant parmesan with pasta or a fresh side salad for a well-rounded meal.
