Crispy Baked Eggplant Parmesan Recipe
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.
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.