Description
This Crispy Baked Eggplant Parmesan is a delicious, vegetarian twist on the classic Italian dish! Made with golden-breaded eggplant slices, rich marinara sauce, and gooey melted mozzarella, this lighter, oven-baked version is just as satisfying as the traditional fried recipe.
Ingredients
Scale
Produce & Seasonings:
- 1 medium eggplant, sliced into 1/2-inch rounds
- 1 tsp dried basil
- 1 fresh basil sprig (for garnish)
- 1/2 tsp garlic powder
- 1 tsp dried oregano
Refrigerated:
- 2 eggs
- 1 tbsp water
Condiments & Dairy:
- 25 oz marinara sauce
- 8 oz mozzarella cheese, shredded
- 1/4 cup Parmesan cheese, grated
Oils & Breading:
- 2 tbsp olive oil
- 1 cup panko breadcrumbs
Instructions
1. Prep the Eggplant:
- Preheat oven to 400°F (200°C).
- Lay eggplant slices on a paper towel, sprinkle with salt, and let sit for 15 minutes to draw out moisture.
- Pat dry with another paper towel.
2. Bread the Eggplant:
- In a shallow bowl, whisk together eggs and water.
- In another bowl, mix panko breadcrumbs, garlic powder, oregano, and dried basil.
- Dip each eggplant slice into the egg mixture, then coat with the breadcrumb mixture, pressing gently to adhere.
3. Bake the Eggplant:
- Arrange breaded eggplant slices on a parchment-lined baking sheet.
- Drizzle with olive oil and bake for 20 minutes, flipping halfway, until golden and crispy.
4. Assemble & Bake:
- Spread ½ cup marinara sauce in a 9×13-inch baking dish.
- Layer half of the baked eggplant, then top with more marinara, mozzarella, and Parmesan.
- Repeat layers and finish with cheese on top.
- Bake for 20-25 minutes, until cheese is melted and bubbly.
5. Serve & Enjoy!
- Garnish with fresh basil and serve warm!
Notes
✔ Extra Crunch? Use Italian-seasoned breadcrumbs for extra flavor.
✔ Make It Vegan: Swap eggs for flaxseed + water and use dairy-free cheese.
✔ Storage: Refrigerate leftovers for up to 3 days or freeze for up to 2 months.
✔ Serving Idea: Pair with pasta or garlic bread for a complete meal!
