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Crispy Baked Eggplant Parmesan

A close-up of a crispy slice of eggplant parmesan, layered with melted cheese and marinara sauce, topped with fresh basil.
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Enjoy a lighter, crispy oven-baked version of classic eggplant parmesan. This recipe focuses on achieving a satisfying crunch without frying, perfect for a healthy vegetarian comfort meal.

Ingredients

Scale
  • 2 medium eggplants, sliced 1/2 inch thick
  • 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, beaten
  • 1 cup all-purpose flour
  • 2 cups marinara sauce
  • 8 ounces fresh mozzarella, sliced
  • 1/4 cup fresh basil leaves, torn

Instructions

  1. Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.
  2. Arrange eggplant slices in a single layer on a clean surface. Sprinkle evenly with salt and let sit for 30 minutes to draw out moisture. Pat dry thoroughly with paper towels.
  3. In a shallow dish, combine panko breadcrumbs, Parmesan cheese, oregano, garlic powder, and black pepper.
  4. Set up a breading station: one shallow dish with flour, one with beaten eggs, and one with the panko mixture.
  5. Dredge each eggplant slice first in flour, then dip in the beaten eggs, and finally coat thoroughly with the panko mixture, pressing gently to adhere.
  6. Place the breaded eggplant slices in a single layer on the prepared baking sheets.
  7. Bake for 20-25 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 crispy eggplant slices over the sauce. Top with half of the mozzarella slices and a drizzle of marinara sauce.
  10. Repeat the layers with the remaining eggplant, mozzarella, and marinara sauce.
  11. Bake for another 10-15 minutes, or until the cheese is melted and bubbly.
  12. Garnish with fresh basil leaves before serving.

Notes

  • For extra crispy eggplant, ensure you pat the slices very dry after salting.
  • You can make this recipe ahead of time. Assemble and bake just before serving, or bake and reheat gently in the oven.
  • This dish freezes well. Let it cool completely, then wrap tightly and freeze for up to 3 months. Reheat in the oven for best results.
  • Consider this a great option for meal planning, as leftovers reheat well.

Nutrition

Find it online: https://delicerecipe.com/eggplant-parmesan-crispy-bake/