Description
Crispy Baked Eggplant Parmesan is a delicious twist on the classic Italian dish, combining golden, crunchy eggplant slices with layers of marinara, mozzarella, and Parmesan cheese. By baking the eggplant instead of frying, this recipe offers all the indulgent flavors you love in a healthier, easier-to-make format. It’s perfect for a comforting dinner or a hearty vegetarian main course that’s sure to impress!
Ingredients
- 2 large eggplants, sliced into ¼-inch rounds
- 1 tablespoon salt (for sweating the eggplant)
- 2 cups Italian-style breadcrumbs
- 1 cup grated Parmesan cheese
- 2 large eggs, beaten
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- ¼ cup fresh basil leaves, chopped
- Olive oil spray
Instructions
- Prepare the Eggplant:
Lay the eggplant slices on a clean kitchen towel or paper towels. Sprinkle both sides with salt and let them sit for 20 minutes to sweat out excess moisture. This step helps prevent sogginess. Rinse the slices under cold water and pat them dry. - Preheat the Oven:
Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper to prevent sticking. - Prepare the Coating:
In one shallow bowl, combine the breadcrumbs and grated Parmesan cheese. In another bowl, beat the eggs. - Coat the Eggplant Slices:
Dip each eggplant slice into the beaten eggs, ensuring it’s fully coated. Then press the slice into the breadcrumb mixture, covering both sides. Place the coated slices on the prepared baking sheets in a single layer. - Bake the Eggplant:
Lightly spray the tops of the eggplant slices with olive oil to promote browning. Bake for 20-25 minutes, flipping halfway through, until golden and crispy. - Assemble the Dish:
Spread a thin layer of marinara sauce in the bottom of a baking dish. Arrange a layer of baked eggplant slices over the sauce. Sprinkle mozzarella cheese on top. Repeat with another layer of eggplant, marinara, and mozzarella until all ingredients are used. - Bake Until Bubbly:
Place the assembled dish in the oven and bake for 15-20 minutes, or until the cheese is melted, bubbly, and slightly golden. - Garnish and Serve:
Remove from the oven and let the dish rest for 5 minutes. Garnish with freshly chopped basil and serve warm.
Notes
- Eggplant Selection: Choose firm, smooth eggplants without blemishes or soft spots.
- Sweating the Eggplant: Don’t skip this step—it ensures crispy eggplant slices by removing excess moisture.
- Make Ahead: You can bake the eggplant slices ahead of time and assemble the dish just before serving.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.
- Freezing: Freeze the assembled dish (unbaked) for up to 3 months. Thaw overnight in the refrigerator before baking.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian