Crispy Baked Eggplant Parmesan
Crispy baked eggplant layered with marinara and mozzarella.A healthier alternative to traditional fried eggplant parmesan.Easy Italian comfort food perfect for family dinners.
Ingredients
- 2 large eggplants
- 1 tablespoon salt
- 1 cup all-purpose flour
- 3 large eggs
- 2 cups Italian-style breadcrumbs
- ½ cup grated Parmesan cheese
- 2 teaspoons dried Italian herbs oregano, basil, parsley
- Olive oil spray
- 3 cups marinara sauce
- 12 ounces fresh mozzarella cheese sliced
- ¼ cup fresh basil leaves
Instructions
- Slice the eggplants into ½-inch rounds.
- Arrange the slices on a baking sheet and sprinkle evenly with salt.
- Let them sit for 30 minutes to draw out excess moisture.
- Pat dry thoroughly with paper towels.
- Prepare three shallow bowls:
- Bowl 1: flour
- Bowl 2: beaten eggs
- Bowl 3: breadcrumbs mixed with Parmesan cheese and Italian herbs
- Coat each eggplant slice in flour.
- Dip into the beaten eggs.
- Press into the breadcrumb mixture until fully coated.
- Place breaded slices on a parchment-lined baking sheet.
- Lightly spray both sides with olive oil spray.
- Bake at 425°F (220°C) for 20–25 minutes, flipping halfway through, until golden brown and crispy.
- Spread ½ cup marinara sauce across the bottom of a 9×13-inch baking dish.
- Arrange half of the baked eggplant slices over the sauce.
- Top with half of the remaining marinara sauce and half of the mozzarella slices.
- Repeat the layers with the remaining eggplant, sauce, and mozzarella.
- Bake the Crispy Baked Eggplant Parmesan at 375°F (190°C) for 20–25 minutes, uncovered, until the cheese is melted and bubbly.
- Let rest for 10 minutes before serving.
- Garnish with fresh basil leaves and enjoy.
Notes
- Serve with a green salad and garlic bread.
- Pair with roasted vegetables for a complete meal.
- Substitute mozzarella with part-skim mozzarella for a lighter version.
- Add sautéed spinach between layers for extra nutrition.