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Crispy Baked Eggplant Parmesan

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This crispy baked eggplant Parmesan is a healthier twist on the classic Italian dish, featuring tender eggplant, crispy panko breading, and melted mozzarella cheese. It's lighter than the fried version but still packed with flavor.

Ingredients

2 medium-sized eggplants (about 2 pounds total)

Salt

2 tablespoons olive oil

2 eggs (beaten)

1 cup panko bread crumbs

1/2 cup parmesan cheese (freshly grated)

1 teaspoon dried oregano

1/2 teaspoon garlic powder

1 teaspoon kosher salt

1/2 teaspoon black pepper

1 and 1/2 cups marinara sauce

1 ½ cups shredded mozzarella

2 tablespoons minced parsley (optional for garnish)

Instructions

  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 1/4 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.

Notes

  • Vegan Option: Replace the eggs with a plant-based egg substitute and use dairy-free cheese such as cashew-based mozzarella or another plant-based alternative.
  • Spicy Eggplant Parmesan: Add red pepper flakes to the breading mixture or sprinkle them over the top for extra heat.
  • Gluten-Free: Swap the panko bread crumbs with gluten-free bread crumbs or ground almonds for a gluten-free version.
  • 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, or reheat individual servings in the microwave for 1-2 minutes, though the breading may not stay as crispy in the microwave.

Nutrition

Find it online: http://recipesbyjanet.com/crispy-baked-eggplant-parmesan/