Description
Crispy Baked Eggplant Parmesan is a delicious Italian-inspired dish featuring layers of breaded and baked eggplant slices, marinara sauce, and melted mozzarella and Parmesan cheese. This recipe offers a healthier alternative to traditional fried versions by baking the eggplant for a crispy texture without deep frying, resulting in a flavorful, cheesy, and satisfying meal perfect for 4 to 6 servings.
Ingredients
Scale
Vegetables
- 2 medium globe eggplants
Breading
- 1 cup all-purpose flour
- 3 large eggs, beaten
- 1 cup panko breadcrumbs
- 1 cup Italian-style breadcrumbs
- 1/3 cup grated Parmesan cheese (for breading)
Cheese & Sauce
- 2 cups shredded mozzarella cheese
- 1 1/2 cups marinara sauce
- 1/2 cup grated Parmesan cheese (for layering)
Others
- Olive oil spray
- Salt, for sweating the eggplant
Instructions
- Salt and Sweat Eggplant: Slice the eggplants into 1/3-inch rounds. Arrange the slices on a paper towel-lined baking sheet and sprinkle both sides generously with salt. Allow them to sit for 30 to 45 minutes to draw out excess moisture and bitterness, then pat the slices dry with paper towels.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking and ease cleanup.
- Prepare Breading Stations: Set up three shallow bowls: one with all-purpose flour, one with beaten eggs, and one with a mixture of panko breadcrumbs, Italian-style breadcrumbs, and 1/3 cup grated Parmesan cheese.
- Bread the Eggplant: Take each eggplant slice and coat it first in flour, shaking off excess, then dip into the beaten eggs, and finally dip into the breadcrumb mixture. Press lightly to ensure the coating adheres well.
- Bake the Breaded Eggplant: Place the breaded slices on the prepared baking sheet. Spray the tops lightly with olive oil spray. Bake for 20 minutes, then carefully flip each slice and bake an additional 10 to 15 minutes until they are golden brown and crispy.
- Assemble the Parmesan Layers: Lower the oven temperature to 375°F (190°C). In a baking dish, spread a layer of marinara sauce, arrange a layer of baked eggplant slices on top, sprinkle with shredded mozzarella and grated Parmesan cheese. Repeat these layers until all ingredients are used, finishing with a cheese layer on top.
- Bake the Assembled Dish: Bake the layered eggplant parmesan uncovered for 20 to 25 minutes until the cheese is melted, bubbly, and slightly golden. Remove from oven and let it rest for 5 minutes before serving to allow the flavors to meld and the dish to set.
Notes
- Salting the eggplant is crucial to remove bitterness and excess moisture, which helps achieve a crispier texture.
- You can use store-bought or homemade marinara sauce depending on your preference.
- Spraying the breaded eggplant with olive oil helps crisp them during baking without deep frying.
- Allow the finished dish to rest before serving to enhance the flavor and texture.
- For a gluten-free version, use gluten-free breadcrumbs and flour alternatives.
