Go Back

Crispy Baked Eggplant Parmesan

A deliciously crispy version of a classic Eggplant Parmesan, this dish is perfect for busy weeknights and is guilt-free without compromising on flavor.
Print Recipe
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Eggplant
  • 2 medium medium eggplants, sliced into ½-inch rounds About 1 pound each
  • 1 teaspoon salt Used to draw out moisture from eggplant
  • 1 cup all-purpose flour For dredging
  • 3 large eggs, beaten For dredging
  • 2 cups breadcrumbs Preferably whole wheat for extra crunch
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • Olive oil spray or a light drizzle of olive oil For baking
For the Assembly
  • 3 cups marinara sauce Store-bought or homemade
  • 2 cups shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • Fresh basil leaves For garnish

Method
 

Preparation
  1. Sprinkle the sliced eggplants with salt and let them sit for about 30 minutes to draw out excess moisture and bitterness.
  2. Preheat your oven to 400°F (200°C). Set up three separate bowls with flour, beaten eggs, and breadcrumbs mixed with garlic powder and Italian seasoning.
  3. Pat the eggplant slices dry with paper towels, ensuring they are as dry as possible.
Breading and Baking
  1. Dip each eggplant slice in flour, then eggs, and finally the breadcrumb mixture, ensuring even coverage.
  2. Arrange the coated eggplant slices on a parchment-lined baking sheet and spritz with olive oil spray. Bake for 25-30 minutes, flipping halfway, until golden brown and crispy.
Assembly and Final Bake
  1. In a large baking dish, spread a thin layer of marinara sauce, add a layer of crispy eggplant slices, sprinkle on some mozzarella and Parmesan, and repeat until all ingredients are used, finishing with a layer of cheese on top.
  2. Pop the assembled dish into the oven for an additional 15-20 minutes, until the cheese is bubbly and golden.
Garnish and Serve
  1. Let it cool for a few minutes, then garnish with fresh basil. Serve and enjoy!

Notes

This dish can be assembled a day ahead and baked just before serving. Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results. You can also swap mozzarella for other cheeses like provolone or fontina.