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Crispy Baked Eggplant Parmesan

A close-up of a delicious slice of crispy Eggplant Parmesan, topped with melted cheese and fresh parsley.
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Enjoy a lighter, crispy version of classic eggplant parmesan, baked in the oven without frying. This recipe focuses on achieving a perfect crunch with simple breading techniques.

Ingredients

Scale
  • 2 medium 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 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 on a wire rack and sprinkle with salt. Let sit for 30 minutes to draw out moisture. Pat dry with paper towels.
  3. In a shallow dish, combine panko breadcrumbs, Parmesan cheese, oregano, garlic powder, and pepper.
  4. Dip each eggplant slice into the beaten eggs, ensuring it’s fully coated, then dredge in the panko mixture, pressing gently to adhere.
  5. Place the breaded eggplant slices in a single layer on the prepared baking sheets.
  6. Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.
  7. Reduce oven temperature to 375°F (190°C).
  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 spoonful of marinara sauce.
  10. Repeat with the remaining eggplant, 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 crispiness, ensure your eggplant slices are well-drained and patted dry before breading.
  • You can make this recipe ahead of time. Store cooled, baked eggplant slices in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or toaster oven for best results.
  • This dish freezes well. Assemble without the final baking, wrap tightly, and freeze for up to 3 months. Thaw in the refrigerator overnight and bake as directed, adding a few extra minutes if needed.

Nutrition

Find it online: https://kitchenslang.com/eggplant-parmesan-recipe/