Crispy Baked Eggplant Parmesan
A delightful twist on a classic Italian dish featuring crispy eggplant slices layered with marinara sauce and melted mozzarella cheese.
Servings: 4 servings
Calories: 300kcal
Ingredients
Main ingredients
- 1 medium eggplant Juicy and hearty, the star of the dish.
- 2 large eggs Creates a rich coating for the eggplant.
- 1 tbsp water Helps to beat the eggs for consistency.
- 1 cup panko breadcrumbs Adds delightful crunch.
- 1/4 cup grated Parmesan Enriches each bite, adding depth.
- 1 tsp dried oregano Brings classic Italian flavor.
- 1 tsp dried basil Complements the eggplant and marinara.
- 1/2 tsp garlic powder Adds subtle garlicky flavor.
- 2 tbsp olive oil Enhances flavor when baking.
- 25 oz marinara sauce Creates a delicious layer.
- 8 oz shredded mozzarella Provides a gooey, melted topping.
- to taste fresh basil Optional, adds brightness.
Instructions
Preparation
- Salt the eggplant slices and let sit for 30 minutes, then rinse and pat dry.
- Preheat the oven to 375°F (190°C).
- In one bowl, mix the breadcrumbs, Parmesan, and seasonings.
- In another bowl, beat the eggs with water.
- Dip each eggplant slice in the egg mixture and then coat with the breadcrumb mixture.
- Lightly oil a lined baking sheet and add the coated slices.
Baking
- Bake for 15 minutes, flip the slices, and bake for an additional 10 minutes.
- Spoon marinara sauce over each slice and top with mozzarella cheese.
- Bake for an additional 10 minutes until bubbly and golden.
Notes
Use firm, shiny eggplants without blemishes. Don’t skip salting the eggplant to prevent sogginess. Customize breading using flavored breadcrumbs.