Ever craved a cheesy, crispy delight that makes your taste buds dance?
Crispy Baked Eggplant Parmesan is here to rescue your dinner plans! Imagine layers of golden eggplant, rich marinara sauce, and gooey melted mozzarella coming together to create a dish that’s not only delicious but a total crowd-pleaser. This recipe is incredibly easy to whip up, making it perfect for busy weeknights or laid-back weekends with friends and family.
Why make this recipe
You’ll love this dish for a few fantastic reasons:
- Easy cleanup: Who needs more dishes? Not you! Just one baking sheet, and you’re golden.
- Affordable ingredients: Eggplants are easy on the wallet, and the rest of the stuff is basics you probably already have.
- Family-friendly: Kids will actually want to eat their veggies when you serve them this cheesy goodness – no sneaky tactics necessary!
Ingredients
You don’t need fancy stuff—just these basics!
- 2 medium eggplants
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 2 eggs
- Salt and pepper to taste
- Olive oil for drizzling
- Fresh basil for garnish (optional)
Directions
Follow these simple steps for perfection:
- Preheat your oven to 400°F (200°C).
- Slice the eggplants into 1/4 inch thick rounds and sprinkle with salt. Let them sit for about 30 minutes to draw out moisture. Pat dry with paper towels.
- In a bowl, beat the eggs. In another bowl, mix breadcrumbs and Parmesan cheese.
- Dip each eggplant slice in the egg, then coat with the breadcrumb mixture.
- Place the coated slices on a baking sheet lined with parchment paper and drizzle with olive oil.
- Bake for 25 minutes, flipping halfway through, until golden and crispy.
- In a baking dish, layer marinara sauce, baked eggplant, and mozzarella cheese. Repeat layers, finishing with cheese on top.
- Bake for an additional 20-25 minutes or until the cheese is bubbly and golden.
- Let it cool for a few minutes, garnish with fresh basil, and serve.
How to make Crispy Baked Eggplant Parmesan (Overview)
Making this luscious dish is as breezy as a summer’s day! Start by prepping the eggplants with salt to draw out that annoying moisture (trust me, you want crispy, not soggy). Then, it’s all about the dipping dance—egg, then breadcrumbs. Once they’re crispy and golden from the oven, layer them with rich marinara and melty cheese. Pro tip: Let it cool before serving. Trust me, those layers need a moment to chill before going crazy!
How to serve Crispy Baked Eggplant Parmesan
Serve up your Crispy Baked Eggplant Parmesan in a beautiful dish, letting those gorgeous layers shine through. Add a sprinkle of fresh basil on top for that gourmet touch! Pair it with a simple side salad for a pop of color and rainbow crunch or enjoy it with some crusty bread to soak up all that delicious sauce. The aroma? Pure Italian comfort! 😍
How to store Crispy Baked Eggplant Parmesan
Your Crispy Baked Eggplant Parmesan will keep in the fridge for about 3-5 days—just don’t let it sit too long; it won’t last! For longer storage, freeze those layers for up to 3 months. When you’re ready to indulge again, simply reheat in the oven for ultimate goodness. No one likes a soggy microwave meal — gross!
Tips to make Crispy Baked Eggplant Parmesan
- Slice evenly: Keeping your eggplant slices uniform ensures even cooking. Who wants a floppy slice? No thanks!
- Air fry it: If you have an air fryer, go for it! Higher crispy factor here!
- Try different breadcrumbs: Panko breadcrumbs give you an extra crunch – and who doesn’t love crunch?
- Skip the salt: If you want to cut back on sodium, use unsalted breadcrumbs and monitor the salt you add.
Variation
Want a twist on the classic? Try vegan cheese or omit it entirely for a lighter version! You can also swap the marinara sauce for pesto for a fresh herb flavor that’s bursting with zest. Or toss in some sautéed veggies like spinach or mushrooms for extra nutrition and flavor!
FAQs
Can I make this dish ahead of time?
Absolutely! You can prep the eggplant and layer everything in the baking dish ahead of time. Just store it covered in the fridge until you’re ready to bake.
What can I substitute for egg?
Use a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) or a commercial egg replacer—works like a charm!
Can I freeze it?
Yes! Freeze the layers before baking. Just remember to thaw it overnight in the fridge before baking whenever you’re ready to feast!
📌 Pin this recipe for your next cozy dinner night!
Crispy Baked Eggplant Parmesan
Ingredients
Main Ingredients
- 2 medium eggplants Sliced into 1/4 inch thick rounds
- 1 cup breadcrumbs Panko optional for extra crunch
- 1/2 cup grated Parmesan cheese
- 2 cups marinara sauce Or substitute with pesto for a different flavor
- 2 cups shredded mozzarella cheese Or use vegan cheese for a lighter version
- 2 eggs Beaten
- to taste salt and pepper
- for drizzling olive oil
- optional fresh basil for garnish
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Slice the eggplants into 1/4 inch thick rounds and sprinkle with salt. Let them sit for about 30 minutes to draw out moisture. Pat dry with paper towels.
- In a bowl, beat the eggs. In another bowl, mix breadcrumbs and Parmesan cheese.
Coating
- Dip each eggplant slice in the egg, then coat with the breadcrumb mixture.
- Place the coated slices on a baking sheet lined with parchment paper and drizzle with olive oil.
Baking
- Bake for 25 minutes, flipping halfway through, until golden and crispy.
- In a baking dish, layer marinara sauce, baked eggplant, and mozzarella cheese. Repeat layers, finishing with cheese on top.
- Bake for an additional 20-25 minutes or until the cheese is bubbly and golden.
- Let it cool for a few minutes, garnish with fresh basil, and serve.
Notes
Printable Recipe Card
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