Description
Crispy baked eggplant parmesan brings classic Italian comfort straight to your dinner table with golden-crusted slices layered in rich marinara and melted cheese. Your family will devour this lighter version of the traditional favorite that skips deep-frying without sacrificing an ounce of deliciousness.
Ingredients
Scale
Vegetables:
- 2 medium eggplants
Main Coating Ingredients:
- 1 ½ cups panko breadcrumbs
- ½ cup grated Parmesan cheese
- 1 ½ cups shredded mozzarella cheese
Supporting Ingredients:
- 2 large eggs
- 1 tablespoon water
- 1 tablespoon salt
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- ½ teaspoon dried basil
- 2 tablespoons olive oil
- 2 cups marinara sauce
- Fresh basil leaves
Instructions
- Prepare your oven at 400°F and cover two baking sheets with parchment paper.
- Scatter 1 tablespoon salt over eggplant rounds. Let them release moisture for 20 minutes, then pat completely dry with paper towels.
- Whisk 2 large eggs with 1 tablespoon water in one bowl. Combine 1 ½ cup panko, ½ cup Parmesan, oregano, garlic powder, and dried basil in another bowl.
- Dunk each eggplant slice into egg mixture, then thoroughly coat with breadcrumb mixture. Arrange coated slices on prepared sheets.
- Drizzle 2 tablespoons olive oil across eggplant slices, ensuring even coverage.
- Roast eggplant at 400°F for 20-25 minutes, rotating pan halfway through cooking. Slices should turn golden and crisp.
- Spread ½ cup marinara sauce across bottom of 9×13-inch baking dish.
- Layer half the baked eggplant slices over sauce. Top with additional marinara and ¾ cup mozzarella.
- Repeat layering with remaining eggplant, sauce, and ¾ cup mozzarella.
- Bake assembled dish at 400°F for 15-20 minutes until cheese melts completely.
- Garnish with fresh basil leaves and serve immediately while warm.
Notes
- Salt the eggplant slices for 20 minutes to draw out excess moisture, which helps create a crispier texture when baking.
- Use panko breadcrumbs for extra crunchiness, ensuring a lighter and more delicate coating than traditional breadcrumbs.
- Drizzle olive oil directly on the breaded eggplant before baking to help the slices crisp up evenly and prevent sticking to the parchment paper.
- For a gluten-free version, substitute panko with gluten-free breadcrumbs or almond meal, and the coating will still turn out wonderfully crisp and golden.
- Prep Time: 35 minutes
- Cook Time: 35-45 minutes
- Category: Baked
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 375 kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 5 g
- Protein: 23 g
- Cholesterol: 90 mg