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Crispy Baked Eggplant Parmesan

A hand holds a slice of crispy Eggplant Parmesan, showing melted mozzarella cheese and rich tomato sauce.
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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 medium eggplants, sliced 1/2 inch thick
  • 1 teaspoon salt
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 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 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. Place eggplant slices on a wire rack set over a baking sheet. Sprinkle evenly with salt and let sit for 30 minutes to draw out moisture. Pat dry with paper towels.
  3. Set up three shallow dishes. Place flour in the first, beaten eggs in the second, and a mixture of panko breadcrumbs, Parmesan cheese, oregano, garlic powder, and pepper in the third.
  4. Dredge each eggplant slice first in flour, then dip in the egg, and finally coat thoroughly with the panko mixture. Place coated slices on the prepared baking sheets.
  5. Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.
  6. Spread a thin layer of marinara sauce on the bottom of a 9×13 inch baking dish. Arrange half of the baked eggplant slices over the sauce.
  7. Top with half of the mozzarella slices and another layer of marinara sauce. Repeat the layers with the remaining eggplant, mozzarella, and marinara sauce.
  8. Bake for another 15-20 minutes, or until the cheese is melted and bubbly.
  9. Garnish with fresh basil before serving.

Notes

  • For extra crispy eggplant, ensure you pat the slices 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 a toaster oven for best crispness.
  • To freeze, bake the dish, let it cool completely, then cover tightly with plastic wrap and foil. Reheat from frozen at 350°F (175°C) until heated through.

Nutrition

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