Description
This Crispy Oven Baked Eggplant Parmesan is a lighter twist on the classic Italian comfort food, delivering all the crunch and cheesy goodness without deep frying. It's a family favorite that solves busy weeknight dinner puzzles, with tender eggplant, rich marinara, and gooey mozzarella baked to perfection.
Ingredients
2 large eggplants
2 large eggs, beate
1 cup panko breadcrumbs
0.5 cup grated Parmesan cheese
1 teaspoon Italian seasoning
0.5 teaspoon garlic powder
Salt and pepper to taste
Olive oil spray
2 cups marinara sauce
2 cups shredded mozzarella cheese
Fresh basil for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper
- Slice eggplants into ½-inch rounds. Sprinkle with salt and let sit for 10 minutes. Pat dry
- Set up breading station: In one bowl, mix panko, Parmesan, Italian seasoning, garlic powder, salt, and pepper. In another, beat the eggs
- Dip each eggplant round into egg, then coat with panko mixture, pressing firmly
- Place breaded slices on prepared sheet. Spray generously with olive oil
- Bake for 15 minutes. Flip slices, spray again, and bake another 10 minutes until golde
- Spread a thin layer of marinara in a baking dish. Layer with baked eggplant, more sauce, and mozzarella. Repeat layers, ending with cheese on top
- Bake for 15-20 minutes until bubbly and browned. Let rest 5 minutes. Garnish with basil
Notes
Salting the eggplant draws out bitterness and moisture; pat dry thoroughly.
For maximum crunch, don't skip the olive oil spray – it's essential for golden results.
Use panko breadcrumbs for the crispiest texture; regular breadcrumbs may yield a softer coating.
Let the baked dish rest for 5 minutes before serving to help layers set.
Reheat leftovers in the oven at 350°F to restore crunch; avoid the microwave.
Can be assembled ahead and refrigerated or frozen; adjust baking time accordingly.
- Prep Time: 20 mins
- Cook Time: 35 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 580 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 7 g
- Protein: 18 g
- Cholesterol: 75 mg
Keywords: eggplant, parmesan, baked, crispy, comfort food, weeknight dinner