Description
This Crispy Baked Eggplant Parmesan delivers all the rich, cheesy comfort without the heavy oil. Crunchy, golden slices without standing over a splattering pan. Simple, nourishing ingredients. A weeknight hero.
Ingredients
2 medium Eggplant
1 cup Panko breadcrumbs
0.5 cup Grated Parmesan cheese
2 large Eggs
0.5 cup All-purpose flour
1.5 cups Marinara sauce
2 cups Shredded mozzarella cheese
to taste Salt & pepper
for garnish Fresh basil
Instructions
- Slice the eggplants into ½-inch rounds. Sprinkle with salt and let sit for 30 minutes. Pat them dry
- Set up a breading station: Place flour in one bowl, beaten eggs in another, and combine panko with Parmesan in a third
- Dip each slice first in flour, then egg, then the breadcrumb mixture
- Arrange the breaded slices on a parchment-lined baking sheet. Spray lightly with olive oil
- Bake at 400°F for 15 minutes. Flip each slice and bake another 10 minutes
- Layer in a baking dish: Start with a thin layer of marinara. Add eggplant slices, then mozzarella. Repeat. Top with remaining sauce and cheese
- Bake for 20 minutes until bubbly. Let it rest five minutes before serving
Notes
Always salt the eggplant first to prevent sogginess.
Don't overcrowd the baking sheet; air needs to circulate.
Use panko for the best crunch.
Spray with oil, don't brush it, for even coverage.
Let the dish rest before cutting to keep layers intact.
Store leftovers in an airtight container in the fridge for up to four days.
Reheat in a 350°F oven for 10 minutes to maintain crunch.
Freeze the fully baked dish for up to three months.
Can be assembled up to 24 hours in advance; bake just before serving.
For gluten-free, use certified gluten-free flour and panko.
- Prep Time: 45 mins
- Cook Time: 45 mins
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 580 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 8 g
- Protein: 18 g
- Cholesterol: 70 mg
Keywords: eggplant, parmesan, baked, crispy, vegetarian