Why You’ll Love This Recipe
- Healthier Alternative: Baking the eggplant instead of frying reduces the oil absorption, resulting in a lighter dish without sacrificing taste.
- Crispy Texture: Using panko breadcrumbs ensures a satisfying crunch in every bite, making the eggplant slices crispy on the outside while tender on the inside.
- Flavorful Layers: The combination of savory Parmesan, aromatic herbs, and rich marinara sauce creates a flavorful and well-balanced dish.
- Vegetarian-Friendly: This recipe is a hearty and satisfying meatless meal that’s perfect for vegetarians or anyone looking for a plant-based dinner.
Ingredients
- 1 medium eggplant, sliced into 1/4-inch rounds
- 2 eggs
- 1 tablespoon water
- 1 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon garlic powder
- 2 tablespoons olive oil
- 25 ounces marinara sauce
- 8 ounces shredded mozzarella cheese
- Fresh basil, julienned (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Eggplant:
- Lay the eggplant slices in a single layer on paper towels and generously salt each side. Let them sit for 15 minutes, then flip, salt the other side, and let sit for another 15 minutes. This process helps to draw out excess moisture and reduce bitterness. Afterward, rinse the slices with water and pat them dry with paper towels.
- Preheat the Oven and Prepare Coatings:
- Preheat your oven to 375°F (190°C).
- In a shallow dish, mix the panko breadcrumbs, Parmesan cheese, dried oregano, dried basil, and garlic powder.
- In another dish, lightly beat the eggs with the water.
- Coat the Eggplant:
- Dip each eggplant slice into the egg mixture, allowing any excess to drip off, then coat both sides in the breadcrumb mixture, pressing down gently to ensure an even coating.
- Bake the Eggplant:
- Line a baking sheet with foil and drizzle it with olive oil, spreading it to cover the entire sheet.
- Place the breaded eggplant slices in a single layer on the prepared sheet.
- Bake in the preheated oven for 15 minutes, then flip the slices and bake for another 10 minutes until golden and crispy.
- Add Sauce and Cheese:
- Spoon marinara sauce over each slice of baked eggplant, then sprinkle with shredded mozzarella cheese.
- Return the baking sheet to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Serve:
- Garnish with fresh basil if desired and serve your crispy baked eggplant Parmesan with your favorite side dish or pasta.
Servings and Timing
- Servings: This recipe yields approximately 4 servings.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
Variations
- Gluten-Free Option: Substitute panko breadcrumbs with gluten-free breadcrumbs to accommodate dietary restrictions.
- Vegan Adaptation: Replace the eggs with a plant-based alternative (such as a flaxseed mixture), use vegan cheese substitutes, and ensure the breadcrumbs are vegan-friendly.
- Additional Herbs: Incorporate fresh herbs like thyme or rosemary into the breadcrumb mixture for extra flavor.
- Spicy Kick: Add a pinch of red pepper flakes to the marinara sauce or breadcrumb mixture for a subtle heat.
Storage/Reheating
- Storage: Allow the eggplant Parmesan to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days.
- Reheating: Preheat your oven to 350°F (175°C). Place the eggplant slices on a baking sheet and cover with foil to prevent drying. Bake for about 15 minutes, or until heated through. Alternatively, reheat individual portions in the microwave, though this may result in a less crispy texture.
FAQs
What is Eggplant Parmesan?
Eggplant Parmesan, or Melanzane alla Parmigiana, is a traditional Italian-American dish featuring layers of breaded and fried (or baked) eggplant slices, marinara sauce, and melted cheese. It’s a comforting and flavorful vegetarian entrée.
Do I need to peel the eggplant before cooking?
Peeling the eggplant is optional and depends on personal preference. The skin is edible and contains nutrients, but some may find it slightly bitter or tough. If preferred, you can peel the eggplant partially or entirely before slicing.
Can I make this dish ahead of time?
Yes, you can prepare the eggplant slices and assemble the dish up to the baking step. Cover and refrigerate for up to a day in advance. When ready to serve, bake as directed, adding a few extra minutes to the cooking time if needed.
How can I prevent the eggplant from becoming soggy?
Salting the eggplant slices and allowing them to rest helps draw out excess moisture. This ensures that the eggplant doesn’t become too soggy when baking.
Can I use regular breadcrumbs instead of panko?
While panko breadcrumbs provide extra crispiness, regular breadcrumbs will work as well. Panko tends to be lighter and crunchier, so if you prefer a less crunchy texture, you can opt for regular breadcrumbs.
Can I freeze eggplant Parmesan?
Yes, you can freeze the assembled, unbaked eggplant Parmesan for up to 3 months. When ready to bake, thaw it in the refrigerator overnight and bake as directed.
How do I make the crust extra crispy?
Ensure that you coat the eggplant slices evenly with the breadcrumb mixture, press gently to secure it, and make sure the oil on the baking sheet is well-distributed. Baking at a higher temperature helps the breadcrumbs crisp up nicely.
Is this recipe suitable for a low-carb diet?
Traditional eggplant Parmesan contains breadcrumbs, which are higher in carbs. To make a low-carb version, you can use almond flour or coconut flour instead of breadcrumbs.
Can I add extra vegetables to this dish?
Certainly! You can layer in other vegetables like zucchini or bell peppers to enhance the dish and make it even more nutritious.
Can I make the marinara sauce from scratch?
Yes, you can make a homemade marinara sauce using canned tomatoes, garlic, herbs, and olive oil for a fresh and personalized touch.
Conclusion
Crispy Baked Eggplant Parmesan is the perfect balance of flavor and texture. By baking the eggplant instead of frying it, this dish offers a lighter alternative to the traditional fried version, without sacrificing taste. Whether you’re serving it on its own or alongside pasta, it’s a versatile and satisfying meal that everyone will enjoy. With its crispy breadcrumb coating, savory marinara sauce, and gooey melted cheese, it’s sure to become a favorite in your recipe rotation!
Crispy Baked Eggplant Parmesan
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course, Vegetarian
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Description
Enjoy a healthier version of the classic Eggplant Parmesan with this Crispy Baked Eggplant Parmesan recipe. Instead of frying, the eggplant slices are baked to crispy perfection with a flavorful breadcrumb coating, while still keeping the inside tender. Layered with marinara sauce, mozzarella, and Parmesan, this dish delivers all the rich comfort you love, but in a lighter form. Perfect for vegetarians and anyone craving a flavorful, satisfying meal!
Ingredients
- 1 medium eggplant, sliced into 1/4-inch rounds
- 2 eggs
- 1 tbsp water
- 1 cup panko breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp garlic powder
- 2 tbsp olive oil
- 25 oz marinara sauce
- 8 oz shredded mozzarella cheese
- Fresh basil, julienned (optional)
Instructions
- Prepare the Eggplant: Lay eggplant slices in a single layer on paper towels and salt both sides generously. Let sit for 15 minutes, then flip and salt the other side. Let sit for another 15 minutes. Rinse the slices with water and pat dry with paper towels.
- Preheat Oven and Prepare Coatings: Preheat oven to 375°F (190°C). In a shallow dish, combine panko breadcrumbs, Parmesan, oregano, basil, and garlic powder. In another dish, beat eggs with water.
- Coat the Eggplant: Dip each eggplant slice into the egg mixture, allowing excess to drip off, then coat both sides in the breadcrumb mixture, pressing gently for even coating.
- Bake the Eggplant: Line a baking sheet with foil and drizzle with olive oil. Place breaded eggplant slices in a single layer on the sheet. Bake for 15 minutes, then flip slices and bake for an additional 10 minutes until golden and crispy.
- Add Sauce and Cheese: Spoon marinara sauce over each baked eggplant slice, then sprinkle with shredded mozzarella. Return the baking sheet to the oven and bake for 10 more minutes, until cheese is melted and bubbly.
- Serve: Garnish with fresh basil if desired and serve with your favorite side dish or pasta.
Notes
- Gluten-Free Option: Use gluten-free breadcrumbs instead of panko.
- Vegan Adaptation: Replace eggs with a flaxseed mixture and use vegan cheese substitutes.
- Spicy Kick: Add red pepper flakes to the marinara sauce or breadcrumb mixture for extra heat.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat at 350°F (175°C) for about 15 minutes or microwave individual portions.
- Freezing: Assemble and freeze unbaked eggplant Parmesan for up to 3 months. Thaw overnight in the fridge before baking.
