Description
Discover how to make Crispy Baked Eggplant Parmesan with this easy recipe. Try it today for a delicious and healthier twist on a classic dish.
Ingredients
Scale
- 2 large eggplants (about 2½ pounds total)
- 2 teaspoons kosher salt, divided
- 3 large eggs
- 3 tablespoons water
- 1½ cups panko breadcrumbs
- 1 cup regular breadcrumbs
- ¾ cup grated Parmesan cheese, divided
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ⅓ cup olive oil
- 3 cups marinara sauce (homemade or good-quality jarred)
- 16 ounces fresh mozzarella cheese, sliced or 2 cups shredded
- ¼ cup fresh basil leaves, chopped
- Cooking spray
Instructions
- Step 1: Prepare the Eggplant Slice the eggplants into ½-inch thick rounds and arrange them on paper towels. Sprinkle with 1 teaspoon of salt and let them sit for 30-45 minutes to draw out excess moisture. Once time is up, pat the slices completely dry with fresh paper towels. Preheat your oven to 425°F (220°C) and set up two baking sheets with wire racks, lightly coated with cooking spray.
- Step 2: Create Your Coating Station In one shallow bowl, whisk together the eggs and water until smooth. In a second bowl, combine the panko breadcrumbs, regular breadcrumbs, ½ cup of Parmesan cheese, Italian seasoning, garlic powder, the remaining salt, and black pepper. Your breading station is now ready for action!
- Step 3: Bread the Eggplant Working with one slice at a time, dip the eggplant first in the egg mixture, allowing excess to drip off, then coat thoroughly in the breadcrumb mixture, pressing gently to adhere. Repeat for a double coating. Arrange the breaded slices on prepared wire racks, making sure they don’t touch. Lightly drizzle or spray with olive oil.
- Step 4: Bake to Perfection Bake the eggplant slices for 20 minutes, then flip and bake for another 10-15 minutes until golden brown and crispy. The wire rack method ensures even browning and crispiness.
- Step 5: Assemble and Finish Spread 1 cup of marinara sauce in a 9×13-inch baking dish. Arrange half of the crispy eggplant slices, top with sauce and mozzarella. Repeat layers and sprinkle with remaining Parmesan. Bake for 20-25 minutes until bubbly and lightly browned. Rest for 10 minutes, then garnish with fresh basil before serving.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg