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Crispy Baked Eggplant Parmesan

A close-up of a slice of crispy Eggplant Parmesan, showing layers of breaded eggplant, marinara sauce, and melted mozzarella cheese, garnished with fresh basil.
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Enjoy a lighter, crispy version of classic eggplant parmesan baked in your oven, not fried. This recipe offers tips for achieving perfect crunch and is freezer-friendly.

Ingredients

Scale
  • 2 medium eggplants, about 1.5 lbs total
  • 1 teaspoon salt
  • 2 cups panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 2 large eggs
  • 1/4 cup all-purpose flour
  • 3 cups marinara sauce
  • 8 ounces fresh mozzarella, thinly sliced
  • 1/4 cup chopped fresh basil, for garnish

Instructions

  1. Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.
  2. Slice the eggplants into 1/4-inch thick rounds. Arrange them in a single layer on paper towels. Sprinkle both sides with salt and let them sit for 30 minutes to draw out moisture. Pat them dry with paper towels.
  3. In a shallow dish, combine panko breadcrumbs, Parmesan cheese, oregano, garlic powder, and pepper.
  4. In another shallow dish, whisk the eggs. Place the flour in a third shallow dish.
  5. Dredge each eggplant slice first in flour, then dip in the egg, and finally coat thoroughly with the panko mixture, pressing gently to adhere.
  6. Arrange the coated eggplant slices in a single layer on the prepared baking sheets. You may need to bake in batches.
  7. Bake for 15-20 minutes, flipping halfway through, until golden brown and crispy.
  8. Spread a thin layer of marinara sauce on the bottom of a 9×13 inch baking dish.
  9. Arrange half of the baked eggplant slices in a single layer over the sauce. Top with half of the mozzarella slices and about 1 cup of marinara sauce.
  10. Repeat the layers with the remaining eggplant slices, mozzarella, and marinara sauce.
  11. Bake for another 15-20 minutes, or until the cheese is melted and bubbly.
  12. Let it rest for 5-10 minutes before garnishing with fresh basil and serving.

Notes

  • For extra crispy eggplant, ensure you pat them very dry after salting.
  • You can make your own marinara sauce or use your favorite store-bought version.
  • This dish freezes well. Let it cool completely, then cover tightly and freeze for up to 3 months. Reheat in the oven or microwave.
  • To reheat, bake at 350°F (175°C) until heated through.

Nutrition

Find it online: https://tastethisplate.com/eggplant-parmesan-crispy-baked/