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Crispy Baked Eggplant Parmesan

A close-up of a delicious slice of crispy Eggplant Parmesan, topped with marinara sauce, melted mozzarella, and fresh basil.
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Enjoy a lighter, crispy version of classic eggplant parmesan, baked in the oven without frying. This recipe focuses on achieving a satisfying crunch and cheesy goodness, perfect for a vegetarian comfort meal or a hearty sheet pan dinner.

Ingredients

Scale
  • 2 medium eggplants, sliced 1/4-inch thick
  • 1 teaspoon salt
  • 2 cups panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 2 large eggs, beaten
  • 1 cup marinara sauce
  • 8 ounces fresh mozzarella, sliced
  • 1/4 cup chopped fresh basil

Instructions

  1. Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.
  2. Place eggplant slices on a wire rack set over a baking sheet. Sprinkle evenly with salt and let sit for 30 minutes to draw out moisture. Pat dry with paper towels.
  3. In a shallow dish, combine panko breadcrumbs, Parmesan cheese, oregano, garlic powder, and pepper.
  4. Dip each eggplant slice into the beaten eggs, ensuring it’s fully coated, then dredge in the breadcrumb mixture, pressing gently to adhere.
  5. Arrange the breaded eggplant slices in a single layer on the prepared baking sheets.
  6. Bake for 20 minutes, or until golden brown and crispy.
  7. Remove from oven. Spoon marinara sauce over each eggplant slice, top with mozzarella, and sprinkle with basil.
  8. Return to the oven and bake for another 5-7 minutes, or until the cheese is melted and bubbly.
  9. Serve immediately.

Notes

  • For extra crispiness, ensure your eggplant slices are well-drained and patted dry before breading.
  • You can make this recipe ahead of time. Store cooled, baked eggplant parmesan in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven until heated through and crispy.
  • To freeze, assemble the eggplant parmesan in a freezer-safe dish, cover tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator and bake as directed, adding a few extra minutes to the baking time if needed.

Nutrition

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