Crispy Baked Eggplant Parmesan
Crispy Baked Eggplant Parmesan is a delightful twist on a classic Italian dish, featuring tender eggplant layers, bubbly marinara, and gooey mozzarella with a crispy exterior.
Servings: 4 servings
Calories: 350kcal
Ingredients
Eggplant Preparation
- 1 medium eggplant, sliced into rounds Brings a tender, juicy texture.
- 2 eggs mixed with 1 tbsp of water For binding, adding richness.
Breading Mixture
- 1 cup panko breadcrumbs Providing that perfect crispy coating.
- 1/4 cup grated Parmesan cheese Contributes a salty, nutty flavor.
- 1 tsp dried oregano Adding an aromatic herbaceous touch.
- 1 tsp dried basil Enhancing the dish's Italian roots.
- 1/2 tsp garlic powder Infusing the recipe with a delicious savory essence.
- 2 tbsp olive oil For a touch of healthy fat that enriches the flavors.
Saucing and Topping
- 25 oz marinara sauce Enveloping the eggplant slices in a rich, tangy sauce.
- 8 oz shredded mozzarella Melting into gooey perfection on top.
- to taste Fresh basil (optional) For garnish, giving a fresh pop of color and flavor.
Instructions
Preparation
- Begin by salting the eggplant slices to draw out excess moisture and bitterness. Allow them to sit for 30 minutes, then rinse and pat them dry with paper towels.
- While the eggplant is resting, preheat your oven to 375°F (190°C).
Breading
- In one bowl, combine the panko breadcrumbs, grated Parmesan, oregano, basil, and garlic powder. In another bowl, beat the eggs with the water until frothy.
- Dip each sliced eggplant into the egg mixture, allowing excess to drip off, then coat it thoroughly with the breadcrumb mixture.
- Press lightly to ensure the breadcrumbs adhere well.
Baking
- Lightly oil a baking sheet lined with parchment paper. Place the breaded eggplant slices in a single layer on the sheet and bake for 15 minutes.
- After 15 minutes, flip the slices over and bake for an additional 10 minutes until golden brown.
- Spoon marinara sauce generously over each slice and top with shredded mozzarella. Return to the oven and bake for another 10 minutes, or until everything is bubbly and melted.
Notes
Don’t skip salting the eggplant to keep the dish from becoming soggy. Feel free to add sliced olives or bell peppers for an extra flavor kick. Make sure to use panko breadcrumbs for that extra crunch.