Go Back
Eggplant, also known as aubergine in some parts of the world, is a versatile ingredient that plays a starring role in various cuisines. It boasts a slightly earthy flavor, which deepens when cooked, and its spongy texture allows it to absorb flavors from surrounding ingredients, making it a culinary favorite.

Crispy Baked Eggplant Parmesan

Discover the delicious comfort of Crispy Baked Eggplant Parmesan, a modern vegetarian twist on an Italian classic. This dish combines layers of crunchy breaded eggplant, savory marinara, and gooey cheese for a delightful experience that satisfies all palates. With its rich flavors and nutritional benefits, eggplant serves as the perfect base. Ideal for gatherings or cozy nights, this recipe is sure to impress everyone at your table while promoting a balanced diet. Enjoy a culinary adventure today!
Print Recipe Pin Recipe

Ingredients
  

2 medium eggplants, sliced into 1/4-inch rounds

1 cup all-purpose flour

3 large eggs

2 cups panko breadcrumbs

1 teaspoon garlic powder

1 teaspoon Italian seasoning

1/2 teaspoon salt

1/2 teaspoon black pepper

2 cups marinara sauce (store-bought or homemade)

2 cups shredded mozzarella cheese

1/2 cup grated Parmesan cheese

2 tablespoons fresh basil, chopped (for garnish)

Olive oil spray

Instructions
 

Prepare the Eggplant:

    - Preheat your oven to 425°F (220°C).

      - Spread the sliced eggplant on a baking sheet and lightly sprinkle with salt. Let it sit for about 30 minutes to draw out moisture and bitterness. After 30 minutes, rinse the eggplant slices and pat them dry with paper towels.

        Set Up Breading Station:

          - In three separate shallow bowls, place the flour, whisked eggs, and a mixture of panko breadcrumbs with garlic powder, Italian seasoning, salt, and pepper.

            Bread the Eggplant:

              - Dredge each eggplant slice in flour, shaking off the excess. Then dip it into the egg mixture, ensuring it's well coated. Finally, press it into the panko mixture to coat completely. Repeat until all the eggplant slices are breaded.

                Bake the Eggplant:

                  - Place the breaded eggplant slices on a baking sheet lined with parchment paper. Lightly spray the top of the slices with olive oil. Bake in the preheated oven for 25-30 minutes, flipping halfway through until both sides are golden and crispy.

                    Assemble the Dish:

                      - In a large baking dish, spread about 1 cup of marinara sauce on the bottom. Layer half of the crispy eggplant slices over the sauce. Sprinkle half of the mozzarella and half of the Parmesan cheese on top. Add another cup of marinara sauce, followed by the remaining eggplant, the remaining marinara sauce, and finish with the remaining mozzarella and Parmesan cheese.

                        Bake the Eggplant Parmesan:

                          - Cover the dish with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.

                            Garnish and Serve:

                              - Once done, remove the dish from the oven and let it cool for about 10 minutes. Garnish with fresh basil before serving. Enjoy your Crispy Baked Eggplant Parmesan!

                                Prep Time: 30 minutes | Total Time: 1 hour 15 minutes | Servings: 4