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Crispy Baked Eggplant Parmesan

This Crispy Baked Eggplant Parmesan is a delightful twist on the classic Italian recipe, baked instead of fried, ensuring a healthier meal without compromising on flavor and texture.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Eggplant Preparation
  • 1 large eggplant Sliced into 1/4-inch rounds
  • 1 teaspoon salt For drawing out moisture
Breading Mixture
  • 1 cup breadcrumbs Preferably whole wheat for extra crunch
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1 jar marinara sauce About 24 ounces
  • 2 cups shredded mozzarella cheese
  • Fresh basil leaves for garnish Optional
  • Olive oil spray For crisping

Method
 

Preparation
  1. Slice the eggplant into roughly 1/4-inch rounds and sprinkle lightly with salt. Let sit for about 30 minutes.
  2. Rinse the eggplant slices under cold water, then pat dry with paper towels.
Coating
  1. In a bowl, combine breadcrumbs, grated Parmesan, oregano, and garlic powder.
  2. Preheat the oven to 400°F (200°C). Dip each eggplant slice in the breadcrumb mixture and coat evenly, placing them on a greased baking sheet.
  3. Lightly spray the eggplant with olive oil for extra crunch.
Baking
  1. Bake the coated eggplant slices for 20-25 minutes, flipping halfway until golden and crispy.
  2. In a baking dish, spread a layer of marinara sauce, followed by a layer of crispy eggplant, and sprinkle with mozzarella. Repeat the layers, finishing with marinara and extra cheese.
  3. Bake at 375°F (190°C) for 20-30 minutes, until the cheese is bubbly and golden.
Serving
  1. Garnish with fresh basil leaves and serve warm.

Notes

For the best flavor and texture, do not skip the salting step. For added crunch, consider using panko breadcrumbs. You can also add vegetables like spinach or mushrooms for extra nutrition.