Description
Crispy Baked Eggplant Parmesan is a delicious and healthy twist on the classic Italian dish, featuring layers of breaded eggplant, marinara sauce, and a blend of mozzarella and Parmesan cheese.
Ingredients
Scale
- 2 medium eggplants, sliced into 1/4 inch rounds
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs (preferably panko for extra crunch)
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups marinara sauce (store-bought or homemade)
- 2 cups mozzarella cheese, shredded
- 1/2 cup grated Parmesan cheese
- Fresh basil leaves, for garnish
Instructions
- Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.
- Slice the eggplants and sprinkle salt over the slices to draw out excess moisture. Let them sit for about 30 minutes, then rinse and pat dry with paper towels.
- Set up a breading station: In one bowl, place the flour. In the second bowl, beat the eggs. In a third bowl, mix the breadcrumbs with garlic powder, Italian seasoning, salt, and pepper.
- Dip each eggplant slice first in the flour, coating it thoroughly, then in the beaten eggs, and finally in the breadcrumb mixture. Press the breadcrumbs onto the eggplant to ensure an even coating.
- Arrange the coated eggplant slices on the prepared baking sheets in a single layer. Spray them lightly with cooking spray or drizzle with olive oil.
- Bake for 25-30 minutes, flipping halfway through, until they are golden brown and crispy. Remove from the oven and set aside.
- In a large baking dish, spread a thin layer of marinara sauce on the bottom. Layer half of the crispy eggplant slices over the sauce, then sprinkle half of the mozzarella cheese and a third of the Parmesan cheese over them.
- Repeat the layers with the remaining eggplant, marinara sauce, and cheeses. Top with the remaining Parmesan cheese.
- Bake in the preheated oven for an additional 20-25 minutes, or until the cheese is bubbly and golden.
- Let it cool for a few minutes, then garnish with fresh basil leaves before serving.
Notes
- Serve the eggplant parmesan in individual servings, garnishing each plate with a basil leaf.
- Drizzle a bit of marinara sauce around the edge for a touch of elegance.
- Enjoy warm with a side of garlic bread or a fresh salad!
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 150mg