Eggplant Parmesan is a beloved Italian-American classic known for its rich layers of crispy eggplant, savory marinara sauce, and gooey melted cheese. This recipe for Crispy Baked Eggplant Parmesan delivers all the comforting flavors without the extra oil and calories from frying. Whether you’re preparing a cozy family dinner or looking for new snacks recipes, this baked version is a healthier and equally satisfying option.
Why Choose Crispy Baked Eggplant Parmesan?
While traditional Eggplant Parmesan is typically fried, baking provides a lighter alternative with a satisfying crunch. Here’s why baking is the superior choice:
- Healthier Option: Baking uses less oil, reducing the fat and calorie content.
- Easier Cleanup: Skip the splattering mess that comes with frying.
- Flavor Enhancement: Baking intensifies the natural sweetness of the eggplant while preserving its structure.
Ingredients for Crispy Baked Eggplant Parmesan
Gather these simple ingredients to create your perfect batch of Crispy Baked Eggplant Parmesan:
Eggplant:
- 2 medium eggplants (sliced into 1/2-inch rounds)
- 1 tablespoon salt (for sweating the eggplant)
For the Coating:
- 2 large eggs
- 1 tablespoon water
- 1 1/2 cups panko breadcrumbs (for extra crispiness)
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon dried basil
- 2 tablespoons olive oil (for drizzling)
For Assembly:
- 2 cups marinara sauce
- 1 1/2 cups shredded mozzarella cheese
- Fresh basil leaves (for garnish)
How To Make Crispy Baked Eggplant Parmesan
1. Prepare the Eggplant
- Slice the eggplant into 1/2-inch rounds.
- Arrange the slices on a baking sheet lined with paper towels.
- Sprinkle salt on both sides and let sit for 30 minutes to draw out excess moisture.
- Rinse the slices under cold water and pat them dry with paper towels.
Pro Tip: Salting the eggplant reduces bitterness and prevents sogginess during baking.
2. Set Up the Breading Station
- In a shallow bowl, whisk the eggs with a tablespoon of water.
- In another bowl, combine panko breadcrumbs, Parmesan cheese, oregano, garlic powder, and dried basil.
3. Coat and Bake the Eggplant
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Dip each eggplant slice into the egg mixture, allowing excess to drip off.
- Press the slice firmly into the breadcrumb mixture to coat both sides evenly.
- Arrange the coated slices in a single layer on the prepared baking sheet.
- Lightly drizzle the eggplant slices with olive oil to ensure a golden, crispy finish.
- Bake for 15 minutes, flip the slices, and bake for an additional 10 minutes until golden and crisp.
4. Assemble the Eggplant Parmesan
- Spoon a generous amount of marinara sauce onto each baked eggplant slice.
- Sprinkle shredded mozzarella cheese on top of the sauce.
- Return to the oven and bake for 10 more minutes until the cheese is melted and bubbly.
Pro Tip: For a fresh touch, add a few basil leaves right before serving.
Serving Suggestions
Serve your Crispy Baked Eggplant Parmesan hot with these complementary sides:
- A crisp green salad with a lemon vinaigrette
- Garlic bread for soaking up the marinara sauce
- As a hearty appetizer for parties or casual snacking
Variations and Substitutions
Want to put your own spin on this classic? Try these creative ideas:
- Gluten-Free Option: Use gluten-free panko breadcrumbs.
- Different Cheeses: Swap mozzarella for provolone or a smoky gouda.
- Spicy Kick: Add a pinch of red pepper flakes to the breadcrumb mixture.
Nutritional Benefits of Baked Eggplant Parmesan
By baking instead of frying, this dish is not only delicious but also packed with nutritional benefits:
- Lower in Fat: Baking reduces the amount of oil absorbed.
- High in Fiber: Eggplant is an excellent source of dietary fiber.
- Rich in Protein: Mozzarella and Parmesan provide a healthy dose of protein.
Frequently Asked Questions
Can I make Crispy Baked Eggplant Parmesan ahead of time? Yes! You can bread and bake the eggplant slices ahead of time. Store them in an airtight container in the refrigerator for up to 2 days. When ready to serve, assemble with sauce and cheese, then reheat in the oven.
Should I peel the eggplant? It’s up to personal preference. The skin adds texture and nutrients, but if you prefer a softer bite, feel free to peel it.
Can I freeze leftovers? Yes. Allow the dish to cool completely, then wrap individual portions tightly and freeze for up to 3 months. Reheat in the oven to maintain crispiness.
More Delicious Snack Recipes You’ll Love
- Crispy Potato Balls: The Ultimate Crunchy Snack
- Sweet Potato Crackers – The Perfect Healthy Snack
- Yogurt Peanut Butter Frozen Bars
- Jalapeno Popper Grilled Cheese Sandwich
Conclusion
Crispy Baked Eggplant Parmesan is the perfect dish when you’re craving a comforting, cheesy delight without the heaviness of fried foods. With a few simple ingredients and easy techniques, you can create a healthier version of this Italian favorite right in your own kitchen. Whether served as a main dish or part of your snacks recipes collection, it’s guaranteed to become a household favorite.
Try this recipe today and bring a little Italian-inspired magic to your next meal!
Crispy Baked Eggplant Parmesan Recipe
Ingredients
For the Eggplant:
- 2 medium eggplants sliced into 1/2-inch rounds
- 1 tablespoon salt for sweating the eggplant
For the Coating:
- 2 large eggs
- 1 tablespoon water
- 1 1/2 cups panko breadcrumbs for extra crispiness
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon dried basil
- 2 tablespoons olive oil for drizzling
For Assembly:
- 2 cups marinara sauce
- 1 1/2 cups shredded mozzarella cheese
- Fresh basil leaves for garnish
Instructions
Prepare the Eggplant
- Slice the eggplant into 1/2-inch rounds.
- Arrange the slices on a baking sheet lined with paper towels.
- Sprinkle salt on both sides and let sit for 30 minutes to draw out excess moisture.
- Rinse the slices under cold water and pat them dry with paper towels.
Set Up the Breading Station
- In a shallow bowl, whisk the eggs with a tablespoon of water.
- In another bowl, combine panko breadcrumbs, Parmesan cheese, oregano, garlic powder, and dried basil.
Coat and Bake the Eggplant
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Dip each eggplant slice into the egg mixture, allowing excess to drip off.
- Press the slice firmly into the breadcrumb mixture to coat both sides evenly.
- Arrange the coated slices in a single layer on the prepared baking sheet.
- Lightly drizzle the eggplant slices with olive oil to ensure a golden, crispy finish.
- Bake for 15 minutes, flip the slices, and bake for an additional 10 minutes until golden and crisp.
Assemble the Eggplant Parmesan
- Spoon a generous amount of marinara sauce onto each baked eggplant slice.
- Sprinkle shredded mozzarella cheese on top of the sauce.
- Return to the oven and bake for 10 more minutes until the cheese is melted and bubbly.
Notes
- Salting the eggplant reduces bitterness and prevents sogginess during baking.
- For a fresh touch, add a few basil leaves right before serving.
