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)

Cook Mode Prevent your screen from going dark

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.