Crispy Baked Eggplant Parmesan
A delightful dish that combines comforting Italian flavors with a healthier twist, featuring crispy eggplant, rich marinara sauce, and gooey mozzarella cheese.
Servings: 4 servings
Calories: 350kcal
Ingredients
For the Eggplant
- 1 medium medium eggplant Provides a juicy base for the layers.
- 2 pieces eggs Helps bind the breading.
- 1 tbsp water Used for the egg wash.
Breading Mixture
- 1 cup panko breadcrumbs Gives a light and crunchy texture.
- 1/4 cup grated Parmesan Enhances the flavor.
- 1 tsp dried oregano Classic herb for flavor.
- 1 tsp dried basil Aromatic and flavorful.
- 1/2 tsp garlic powder Adds depth of flavor.
For Assembling
- 2 tbsp olive oil Prevents sticking and adds crispiness.
- 25 oz marinara sauce Adds moisture and flavor.
- 8 oz shredded mozzarella Melts beautifully on top.
- to taste pieces Fresh basil (optional) For garnish.
Instructions
Preparation
- Salt the eggplant slices by cutting them into 1/2-inch thick slices and sprinkling salt over them. Let sit for 30 minutes, then rinse under cold water and pat dry.
- Preheat your oven to 375°F (190°C).
- Prepare the breading station by mixing panko breadcrumbs, grated Parmesan, oregano, basil, and garlic powder in one bowl. In another bowl, whisk eggs and water together.
Breading
- Coat each eggplant slice in the egg mixture first, then transfer it to the breadcrumb mixture, ensuring a good coating.
Baking
- Arrange breaded eggplant slices on a lightly oiled baking sheet lined with parchment paper.
- Bake in the oven for 15 minutes, then carefully flip each slice and bake for another 10 minutes until crisp and golden brown.
- Remove from the oven and spoon marinara sauce over each slice, then top with shredded mozzarella.
- Return to the oven and bake for another 10 minutes until the cheese is bubbling and slightly browned.
Notes
Select eggplants that feel heavy with smooth, glossy skin. Salting is crucial to prevent sogginess. You can experiment with different cheeses for varied flavors.