This Crispy Baked Eggplant Parmesan offers all the traditional flavors of the beloved Italian classic without the need for deep frying. Lightly breaded and baked to perfection, the eggplant rounds are layered with rich marinara sauce, fresh mozzarella, and Parmesan, creating a satisfying, cheesy, and crispy dish. Perfect as a main course or served with a side of pasta, this baked version of Eggplant Parmesan is both healthier and packed with flavor. Enjoy the added freshness of basil for an irresistible meal that’s ideal for any occasion!
Ingredients:
- For Preparing the Eggplant:
- 3 medium eggplants, sliced into 1/4-inch rounds
- 1 teaspoon salt (for eggplant preparation)
- For Breading:
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs, beaten
- 1 cup panko bread crumbs
- 1 cup Italian-style bread crumbs
- 1 teaspoon garlic powder
- For Assembly:
- 2 cups marinara sauce
- 8 ounces fresh mozzarella cheese, sliced
- 1/4 cup fresh basil, chopped
- 1/2 cup freshly grated Parmesan cheese, divided
Instructions:
- Prepare the Eggplant: Lay the eggplant slices on a baking sheet and sprinkle them with 1 teaspoon salt. Let them sit for 20-30 minutes to draw out moisture. Pat them dry with paper towels.
- Prepare the Oven: Set your oven to preheat at 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
- Bread the Eggplant: Set up a breading station with three bowls: one for the flour (mixed with salt and pepper), one for the beaten eggs, and one for the panko and Italian-style bread crumbs combined with garlic powder. Dip each eggplant slice in flour, then into the egg, and finally into the breadcrumb mixture, pressing lightly to coat.
- Bake the Eggplant: Arrange the breaded eggplant slices on the prepared baking sheet. Bake for 20 minutes, flipping halfway through, until golden and crispy.
- Assemble the Dish : Evenly spread a thin layer of marinara sauce in the bottom of a baking dish. Place a layer of baked eggplant slices on top, followed by marinara sauce, mozzarella slices, basil, and a sprinkle of Parmesan. Repeat layers as needed, finishing with a final layer of mozzarella and Parmesan on top.
- Bake: Return the assembled dish to the oven and bake for 20-25 minutes or until the cheese is melted, bubbly, and golden.
- Serve: Garnish with additional basil if desired, and serve warm. Pair with pasta or a fresh side salad for a complete meal.
Conclusion:
This Baked Eggplant Parmesan is a lightened-up version of the Italian classic, delivering all the delicious flavors in a healthier, baked form. With crispy breading, rich marinara, and a melty cheese topping, it’s an easy dish that’s sure to become a family favorite!
Crispy Baked Eggplant Parmesan – A Delicious Twist on a Classic
A healthier twist on the classic Italian favorite,this Crispy Baked Eggplant Parmesan features oven-baked, breaded eggplantlayered with marinara, fresh mozzarella, and Parmesan for a delicious, cheesydish perfect for family meals.
Ingredients
For Preparing the Eggplant:
- 3 medium eggplants sliced into 1/4-inch rounds
- 1 teaspoon salt for eggplant preparation
For Breading:
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs beaten
- 1 cup panko bread crumbs
- 1 cup Italian-style bread crumbs
- 1 teaspoon garlic powder
For Assembly:
- 2 cups marinara sauce
- 8 ounces fresh mozzarella cheese sliced
- 1/4 cup fresh basil chopped
- 1/2 cup freshly grated Parmesan cheese divided
Instructions
- Prepare the Eggplant: Lay the eggplant slices on a baking sheet and sprinkle them with 1 teaspoon salt. Let them sit for 20-30 minutes to draw out moisture. Pat them dry with paper towels.
- Prepare the Oven: Set your oven to preheat at 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
- Bread the Eggplant: Set up a breading station with three bowls: one for the flour (mixed with salt and pepper), one for the beaten eggs, and one for the panko and Italian-style bread crumbs combined with garlic powder. Dip each eggplant slice in flour, then into the egg, and finally into the breadcrumb mixture, pressing lightly to coat.
- Bake the Eggplant: Arrange the breaded eggplant slices on the prepared baking sheet. Bake for 20 minutes, flipping halfway through, until golden and crispy.
- Assemble the Dish : Evenly spread a thin layer of marinara sauce in the bottom of a baking dish. Place a layer of baked eggplant slices on top, followed by marinara sauce, mozzarella slices, basil, and a sprinkle of Parmesan. Repeat layers as needed, finishing with a final layer of mozzarella and Parmesan on top.
- Bake: Return the assembled dish to the oven and bake for 20-25 minutes or until the cheese is melted, bubbly, and golden.
- Serve: Garnish with additional basil if desired, and serve warm. Pair with pasta or a fresh side salad for a complete meal.