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Crispy Baked Eggplant Parmesan

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A delightful dish featuring layers of crispy eggplant, rich marinara sauce, and gooey melted cheese, perfect for family dinners and gatherings.

Ingredients

Scale
  • 2 medium-sized eggplants, sliced into 1/4-inch thick rounds
  • 1 tablespoon salt
  • 1 cup all-purpose flour
  • 3 large eggs, beaten
  • 2 cups panko breadcrumbs
  • 1 cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 2 cups marinara sauce
  • 2 cups shredded mozzarella cheese
  • 1/4 cup fresh basil leaves, chopped
  • Olive oil spray

Instructions

  1. Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper.
  2. Sprinkle the sliced eggplant with salt and let it sit for 20-30 minutes, then rinse and pat dry.
  3. Prepare a dredging station with flour, beaten eggs, and a mixture of panko, Parmesan, Italian seasoning, garlic powder, onion powder, and black pepper.
  4. Dredge each eggplant slice in flour, dip in eggs, and coat with the panko mixture.
  5. Place coated slices on the baking sheets and lightly spray with olive oil.
  6. Bake for 20-25 minutes, turning halfway through, until crispy and golden brown.
  7. In a 9×13 inch baking dish, layer marinara sauce, half of the baked eggplant, a layer of sauce, and half of the mozzarella cheese.
  8. Repeat with the remaining eggplant, marinara sauce, and mozzarella, garnishing with fresh basil.
  9. Bake again for 15-20 minutes until cheese is melted and bubbling.
  10. Allow to cool slightly before serving.

Notes

For a gluten-free version, use gluten-free breadcrumbs and flour. Customize by adding other vegetables or different cheeses.

Nutrition

Find it online: https://yummyfirst.com/crispy-baked-eggplant-parmesan/