Crispy Baked Eggplant Parmesan
A delicious, cheesy, and crispy dish made with layers of eggplant, marinara sauce, and mozzarella that’s perfect for busy weeknights or weekends with friends and family.
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
For a crispier texture, air frying is an option. Try different types of breadcrumbs for extra crunch. Prepping the dish ahead of time is possible by storing it in the fridge until ready to bake.