Description
Enjoy a lighter, healthier take on the classic Italian Eggplant Parmesan with this Crispy Baked Eggplant Parmesan. This recipe features perfectly crisped, golden eggplant slices baked instead of fried, layered with rich marinara, fresh basil, and gooey mozzarella and parmesan cheeses. Ideal for a flavorful, satisfying meal without the heaviness of frying, it’s perfect as a main course or a side dish, delivering comforting flavors with an irresistible crunch.
Ingredients
Scale
Eggplant Preparation
- 2 medium firm eggplants, sliced into ½-inch thick rounds
- Salt, for sprinkling to remove moisture and bitterness
Breading Ingredients
- 2 large eggs, whisked (egg wash)
- 1 cup Italian-seasoned breadcrumbs or panko breadcrumbs
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
Assembly Ingredients
- 2 cups marinara sauce (homemade or high-quality jarred)
- 2 cups shredded fresh mozzarella cheese
- Additional grated Parmesan cheese for layering and topping (about ½ cup)
- Fresh basil leaves, for layering and garnish
- Olive oil spray, for coating and baking
Instructions
- Prepare the Eggplant: Slice eggplants into ½-inch thick rounds. Generously sprinkle each slice with salt and arrange on paper towels or a rack to rest for 30 minutes. This process draws out excess moisture and bitterness to ensure crispiness.
- Set Up Your Breading Station: In one bowl, whisk the eggs until smooth to create an egg wash. In a separate bowl, combine the breadcrumbs, grated Parmesan, garlic powder, and Italian seasoning thoroughly.
- Coat the Eggplant: After patting the eggplant slices dry, dip each slice into the egg wash, then press firmly into the breadcrumb mixture, coating all sides evenly. Place the coated slices on a baking sheet lined with parchment paper.
- Bake Until Crispy: Preheat the oven to 425°F (220°C). Lightly spray each coated slice with olive oil spray to encourage browning. Bake for approximately 20 minutes, flipping the slices halfway through, until both sides are golden brown and crunchy.
- Assemble the Layers: Spread a thin layer of marinara sauce evenly on the bottom of a baking dish. Arrange a single layer of baked eggplant slices over the sauce. Top with more marinara, sprinkle mozzarella and Parmesan cheeses, and scatter fresh basil leaves. Repeat layering until all ingredients are used, finishing with a cheese layer on top.
- Final Bake: Reduce the oven temperature to 375°F (190°C) and bake the assembled dish for 20-25 minutes until the cheese is bubbly and golden. Allow the dish to rest for a few minutes before serving to let flavors meld and layers set.
Notes
- Slice eggplant evenly for uniform cooking and crispiness.
- Pat eggplant slices thoroughly dry after salting to prevent sogginess.
- Bake at high heat initially to develop a golden crust.
- Don’t skip the olive oil spray to enhance browning without heavy oil usage.
- Let the baked dish rest for at least 5 minutes before cutting and serving.
- Prep Time: 40 minutes
- Cook Time: 45 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 6 g
- Protein: 15 g
- Cholesterol: 55 mg