Crispy Baked Eggplant Parmesan
A delightful baked twist on the classic Italian comfort food, Crispy Baked Eggplant Parmesan features tender eggplant layered with marinara sauce and gooey cheese, offering a crispy texture without the need for frying.
Ingredients
Main ingredients
- 2 medium-sized eggplants Choose firm, glossy eggplants for maximum flavor.
- 2 tablespoons olive oil For brushing the baking sheet.
- 2 eggs beaten Acts as a binder for the breadcrumbs.
- 1 cup panko bread crumbs Provides a light and crispy texture.
- 1/2 cup parmesan cheese Freshly grated cheese elevates the dish significantly.
- 1 teaspoon dried oregano Adds classic Italian flavor.
- 1/2 teaspoon garlic powder Enhances the overall taste.
- 1 teaspoon kosher salt To season every layer.
- 1/2 teaspoon black pepper A touch of warmth.
- 1 1/2 cups marinara sauce Choose a high-quality sauce or homemade for flavor.
- 1 1/2 cups shredded mozzarella The gooey cheese that makes it comforting and delicious.
- 2 tablespoons minced parsley Optional, for garnish.
Instructions
Preparation
- Preheat the oven to 400°F and brush 2 tablespoons of olive oil on a large baking sheet.
- Cut the eggplants lengthwise into planks about 1 inch thick. Sprinkle salt on both sides and let sit for 30 minutes. Pat dry with a paper towel and season with salt and black pepper.
Dredging
- In a shallow dish, mix panko bread crumbs, grated parmesan, kosher salt, black pepper, garlic powder, and oregano.
- In another shallow dish, whisk together the beaten eggs.
Coating and Baking
- Dip each eggplant slice into the egg mixture, then coat with the breadcrumb mixture and place on the prepared baking sheet.
- Bake for 20 minutes, flip the eggplants, and bake an additional 20 minutes until tender and crispy.
- Pour 1/4 cup marinara sauce over each piece, top with shredded mozzarella, and bake for another 10 minutes until the cheese is melted.
- For a golden finish, broil for 2-4 minutes.
Serving
- Garnish with chopped parsley and serve hot.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Experiment with different cheeses and seasoning to customize the flavor.