Crispy Baked Eggplant Parmesan
A delightful dish featuring crispy, golden-brown eggplant layered with rich marinara sauce and gooey mozzarella cheese, perfect for any gathering.
Servings: 6 servings
Calories: 350kcal
Ingredients
Main Ingredients
- 1 medium eggplant, sliced The star of the show! Juicy and packed with flavor.
- 2 large eggs Binding agents that create a lovely, creamy coating.
- 1 tbsp water Used with eggs for the coating.
- 1 cup panko breadcrumbs Gives that irresistible crispiness.
- 1/4 cup grated Parmesan Adds a nutty, salty kick.
- 1 tsp dried oregano Brings the taste of Italy.
- 1 tsp dried basil Pairs beautifully with marinara.
- 1/2 tsp garlic powder For a hint of garlicky goodness.
- 2 tbsp olive oil Helps achieve a golden-brown crust.
- 25 oz marinara sauce Rich and savory.
- 8 oz shredded mozzarella Melts beautifully for a cheesy topping.
- to taste Fresh basil Optional, for garnish.
Instructions
Preparation
- Slice the eggplant into 1/4-inch thick rounds, sprinkle with salt, and sit for 30 minutes to draw out moisture.
- Rinse the eggplant slices under cold water and pat them dry with paper towels.
- Preheat the oven to 375°F (190°C).
- In one bowl, combine panko breadcrumbs, grated Parmesan, dried oregano, dried basil, and garlic powder.
- In a separate bowl, beat the eggs and water together.
- Dip each eggplant slice into the egg mixture, letting excess drip off, then coat with the breadcrumb mixture.
Baking
- Line a baking sheet with parchment paper and drizzle with olive oil.
- Arrange eggplant slices in a single layer and bake for 15 minutes.
- Flip the slices and bake for an additional 10 minutes until crispy and golden.
Assembly
- Spoon marinara sauce over each baked eggplant slice and add shredded mozzarella on top.
- Bake again for 10 minutes until cheese is melted and bubbly.
Notes
For extra crispy topping, broil for the last minutes of baking. Feel free to layer in vegetables like sautéed spinach or mushrooms.