This Crispy Baked Eggplant Parmesan is a delicious twist on the classic dish! With layers of tender eggplant, rich marinara sauce, and gooey cheese, it’s a crowd-pleaser.
Plus, you bake it instead of frying, so it feels a bit lighter! I love serving it with a side of pasta or a fresh salad. Who knew healthy could taste this good? 😊
Key Ingredients & Substitutions
Eggplants: Choose firm, smooth-skinned eggplants for the best texture. If you’re not a fan of eggplant, zucchini or Portobello mushrooms can work as alternatives.
Breadcrumbs: Panko breadcrumbs give a super crispy texture. If you don’t have panko, regular Italian-style breadcrumbs work too. For gluten-free, try crushed gluten-free crackers.
Cheese: I love a mix of mozzarella and Parmesan for that cheesy goodness. If you need a dairy-free option, use a plant-based cheese that melts well, or nutritional yeast for a cheese-like flavor.
Marinara Sauce: Homemade is great, but your favorite store-bought version saves time. Look for one with no added sugar if you prefer healthier eating.
How Do I Make My Eggplant Crispy?
The key to crispy baked eggplant is sweating it first. Here’s how:
- Slice the eggplant and sprinkle salt on both sides.
- Let it sit for 30 minutes to draw out moisture. This step helps reduce bitterness and makes the eggplant crispier.
- Be sure to rinse the salt off and pat the eggplant dry to avoid excess salt in your dish.
Also, using panko breadcrumbs and a bit of oil will add that crunchy finish you want! Don’t skip the flipping halfway during baking; it ensures even crispiness.
Crispy Baked Eggplant Parmesan
Ingredients You’ll Need:
- 2 medium eggplants, sliced into 1/2-inch rounds
- Salt, for sweating eggplant
- 1 cup all-purpose flour
- 3 large eggs
- 1 1/2 cups Italian-style breadcrumbs (preferably panko for crispiness)
- 1/2 cup grated Parmesan cheese
- 2 cups marinara sauce (store-bought or homemade)
- 2 cups shredded mozzarella cheese
- 1/4 cup fresh basil, chopped (for garnish)
- Olive oil spray or 3 tablespoons olive oil
How Much Time Will You Need?
This recipe will take about 1 hour in total: around 30 minutes for preparation (sweating the eggplant and breading) and 30 minutes for baking. It’s a great dish that combines some hands-on time with simple baking!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This ensures your eggplant crisps up nicely. Also, prepare a baking sheet by lining it with parchment paper or lightly greasing it so the eggplant doesn’t stick.
2. Sweat the Eggplant:
Take your sliced eggplants and lay them out on a tray. Generously sprinkle salt on both sides. Let them sit for about 30 minutes. This process draws out excess moisture and helps reduce any bitterness. After 30 minutes, rinse off the salt and pat the eggplant dry with paper towels.
3. Set Up Your Breading Station:
In three shallow bowls, prepare your breading mixture: put flour in one bowl, beaten eggs in a second, and a mixture of breadcrumbs and grated Parmesan cheese in the last. This setup makes it easy to coat the eggplant evenly.
4. Bread the Eggplant Slices:
Take a slice of eggplant, dredge it in flour, shaking off any excess. Next, dip it into the beaten egg, and finally coat it with the breadcrumb-Parmesan mixture. Make sure each slice is fully covered! Repeat until all slices are breaded.
5. Prepare for Baking:
Place the breaded eggplant rounds on your prepared baking sheet. Lightly spray or drizzle olive oil over the tops to help them crisp up further in the oven.
6. Bake the Eggplant:
Bake in your preheated oven for about 20 minutes. Make sure to flip the slices halfway through to ensure they get evenly crispy. You’re looking for a nice golden brown on both sides!
7. Add Marinara and Cheese:
Once baked, remove the eggplant from the oven and spoon about 1 tablespoon of marinara sauce onto each slice. Then sprinkle a generous amount of shredded mozzarella cheese on top.
8. Final Bake:
Return the baking sheet to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly. This step is all about that gooey goodness!
9. Garnish and Serve:
After taking it out of the oven, sprinkle chopped fresh basil over the top for an added burst of flavor. This dish can be served warm as a delightful appetizer or as a main dish alongside pasta or a refreshing salad.
Enjoy your crispy, cheesy, and comforting baked eggplant parmesan! It’s a delicious dish that’s sure to impress family and friends!
Frequently Asked Questions
Can I Use Different Vegetables Instead of Eggplant?
Absolutely! Zucchini or Portobello mushrooms make great substitutes if you’re looking for something different. Just adjust the cooking time as needed, especially for zucchini, which may require less time.
How Can I Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10-15 minutes to maintain crispiness, or use a microwave for a quicker option, although this may make the eggplant softer.
Can I Make This Recipe Ahead of Time?
Yes! You can bread the eggplant slices and store them in the refrigerator for up to a day. Just remember to bake them right before serving for the best texture. You can also prepare the marinara sauce in advance to save time.
What if I Want a Gluten-Free Version?
No problem! You can substitute the all-purpose flour with a gluten-free flour blend and use gluten-free breadcrumbs instead of regular ones. The result will be just as delicious!