Description
Crispy Baked Eggplant Parmesan is a delicious and healthier alternative to the traditional fried dish, featuring layers of crispy eggplant, marinara sauce, and melted cheese.
Ingredients
Scale
- 2 large globe eggplants
- 1 tablespoon salt
- 1 cup all-purpose flour
- 3 large eggs
- 2 cups panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 tablespoon dried Italian herbs
- 1 teaspoon garlic powder
- 2 tablespoons olive oil or olive oil spray
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1/4 cup fresh basil (optional for garnish)
Instructions
- Slice eggplants into 1/2-inch rounds and optionally salt them for 30 minutes to remove excess moisture. Pat dry.
- Set up dredging station: one dish with flour, one with beaten eggs, and one with a mix of breadcrumbs, Parmesan, herbs, and garlic powder.
- Coat each eggplant slice in flour, then egg, then breadcrumb mixture.
- Place slices on a parchment-lined baking sheet and spray or drizzle with olive oil.
- Bake at 425°F (220°C) for 20–25 minutes, flipping halfway, until golden brown and crispy.
- In a baking dish, spread marinara, then layer eggplant, more sauce, and mozzarella. Repeat layers.
- Bake at 375°F (190°C) for 20 minutes until bubbly. Broil for 2–3 minutes to brown the top.
- Let rest for 5–10 minutes before serving. Garnish with fresh basil if desired.
Notes
- For a gluten-free option, substitute all-purpose flour and panko breadcrumbs with gluten-free alternatives.
- Feel free to add other vegetables between the layers for extra nutrition.
- The eggplants can also be grilled instead of baked for a different flavor.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 6g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 95mg