Print

Crispy Baked Eggplant Parmesan

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A healthier twist on the classic dish featuring crispy, golden-brown eggplant slices layered with marinara sauce and gooey mozzarella cheese.

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.
  3. Rinse the salted eggplant slices under cold water and pat them dry with a paper towel.
  4. Prepare a dredging station with flour, beaten eggs, and a mixture of panko breadcrumbs with Parmesan, Italian seasoning, garlic powder, onion powder, and black pepper.
  5. Take each eggplant slice and dredge it in flour, dip it in eggs, and coat with the panko mixture.
  6. Place the coated eggplant slices on the baking sheets and lightly spray with olive oil.
  7. Bake for 20-25 minutes, turning halfway through.
  8. Create a layer of marinara sauce at the bottom of a 9×13-inch baking dish, add half the baked eggplant slices, cover with marinara sauce, and half of the mozzarella cheese.
  9. Repeat the layers with the remaining eggplant, more marinara sauce, and top with remaining mozzarella cheese and chopped basil.
  10. Bake again for 15-20 minutes, or until the cheese is melted and bubbling.
  11. Allow the dish to cool slightly before serving.

Notes

For best results, use a good non-stick spray or parchment paper during baking.

Nutrition

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