Crispy Baked Eggplant Parmesan

Why You’ll Love This Recipe

If you’re a fan of the classic eggplant Parmesan but prefer a lighter, healthier alternative, this baked version is perfect for you. The crispy panko breading creates a satisfying crunch, while the fresh marinara sauce and melty mozzarella cheese add the perfect amount of flavor. It’s simple to prepare, lighter than the fried version, and perfect for those looking to indulge in a comforting yet nutritious meal. This recipe is also versatile, allowing for easy customization depending on your tastes!

Ingredients

• 2 medium-sized eggplants (about 2 pounds total)

• Salt

• 2 tablespoons olive oil

• 2 eggs (beaten)

• 1 cup panko bread crumbs

• ½ cup parmesan cheese (freshly grated)

• 1 teaspoon dried oregano

• ½ teaspoon garlic powder

• 1 teaspoon kosher salt

• ½ teaspoon black pepper

• 1 and ½ cups marinara sauce

• 1 ½ cups shredded mozzarella

• 2 tablespoons minced parsley (optional for garnish)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Move the oven rack to the second position from the top. Preheat the oven to 400°F. Brush 2 tablespoons of olive oil onto a large baking sheet and set it aside.

2. Cut the eggplant into planks about 1 inch thick. Sprinkle salt on both sides of the eggplant slices and let them sit for 30 minutes. This helps to draw out excess moisture and bitterness.

3. After 30 minutes, pat the eggplant dry with a paper towel and season with salt and pepper.

4. In one shallow dish, combine the panko bread crumbs, parmesan cheese, oregano, garlic powder, kosher salt, black pepper, and mix well.

5. In another shallow dish, whisk the eggs.

6. Dip each eggplant slice into the egg mixture, letting any excess drip off, then coat in the breadcrumb mixture. Gently press down to ensure the breadcrumbs stick. Place the coated slices on the prepared baking sheet.

7. Bake the eggplant slices for 20 minutes. Flip them over and bake for another 20 minutes, or until the eggplant is tender and the breading is golden.

8. Spoon ¼ cup of marinara sauce over each piece of eggplant, then top with shredded mozzarella. Return to the oven for an additional 10 minutes or until the cheese is melted and bubbly.

9. Turn on the broiler and broil the eggplant for 2-4 minutes, until the cheese is golden and bubbly.

10. Garnish with minced parsley, if desired, and serve hot.

Servings and Timing

• Servings: 6 servings

• Prep time: 45 minutes

• Cook time: 45 minutes

• Total time: 1 hour 30 minutes

Variations

• Vegan Option: Replace the eggs with a plant-based egg substitute like flax eggs or a vegan batter. Use dairy-free cheese such as cashew-based mozzarella or another plant-based cheese alternative.

• Spicy Eggplant Parmesan: Add red pepper flakes to the breading mixture or sprinkle them over the top for a bit of heat.

• Gluten-Free: Swap the panko bread crumbs with gluten-free bread crumbs or ground almonds for a gluten-free version of this recipe.

Storage/Reheating

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

• Reheating: To reheat, place the eggplant Parmesan on a baking sheet and heat in the oven at 350°F for 10-15 minutes, until heated through and crispy. Alternatively, you can reheat individual servings in the microwave for 1-2 minutes, but the breading will not remain as crispy.

FAQs

1. Can I fry the eggplant instead of baking it?

Yes, if you prefer the traditional method, you can fry the eggplant slices in a pan with oil instead of baking them. Just be aware that this will increase the calorie count.

2. Can I make this dish ahead of time?

Yes! You can prepare the eggplant slices, coat them, and store them in the fridge for up to a day before baking. This is a great way to save time if you’re prepping for a meal ahead of time.

3. Can I use frozen eggplant?

Fresh eggplant is recommended for this recipe for the best texture and flavor. Frozen eggplant may become too soggy when baked.

4. How do I know when the eggplant is fully cooked?

The eggplant is fully cooked when the breading is golden and crispy, and the flesh of the eggplant is tender when pierced with a fork.

5. Can I use store-bought marinara sauce?

Yes, store-bought marinara sauce works just fine in this recipe, but for the best flavor, homemade marinara sauce is a great option if you have the time.

6. Is this recipe suitable for gluten-free diets?

Yes, simply swap the panko bread crumbs with gluten-free bread crumbs or ground almonds for a gluten-free version.

7. Can I freeze this eggplant Parmesan?

Yes, you can freeze the baked and assembled eggplant Parmesan. To freeze, wrap it tightly in plastic wrap and foil, then store in the freezer for up to 2 months. Reheat in the oven from frozen at 375°F until hot and bubbly.

8. How can I make the eggplant less bitter?

Salting the eggplant and allowing it to sit for 30 minutes before cooking helps draw out the moisture and bitterness. Be sure to rinse the eggplant well before cooking.

9. How do I get the breading to stick to the eggplant?

Make sure the eggplant slices are dry before dipping them into the egg and breadcrumb mixtures. Pressing the breadcrumbs firmly onto the eggplant will also help them adhere.

10. Can I add meat to this recipe?

Yes, you can add cooked ground meat like Italian sausage or beef between the layers of eggplant and cheese to make it a heartier dish.

Conclusion

This crispy baked eggplant Parmesan is the perfect combination of crunchy, cheesy, and savory flavors, all while being lighter than traditional fried versions. It’s an easy-to-make dish that is sure to impress your family and friends. Whether you're enjoying it as a main dish or as part of a larger spread, this recipe is sure to be a hit!