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Crispy Baked Eggplant Parmesan

A guilt-free twist on the classic Eggplant Parmesan, featuring layers of crispy eggplant, marinara sauce, and gooey mozzarella, perfect for any occasion.
Print Recipe
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Main Course, Vegetarian
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Eggplant
  • 2 medium eggplants, sliced into 1/2-inch disks
  • Salt (to sprinkle on eggplant) To draw out excess moisture and bitterness
For the Breading
  • 2 cups breadcrumbs (preferably whole wheat) For a health boost
  • 1 cup grated Parmesan cheese
  • 2 teaspoons Italian seasoning
  • 2 large eggs For binding the breadcrumbs
For Assembling
  • 2 cups marinara sauce Store-bought or homemade
  • 2 cups shredded mozzarella cheese
  • Fresh basil For garnish, optional

Method
 

Preparation
  1. Place the sliced eggplant in a colander and sprinkle it with salt. Let it sit for about 30 minutes.
  2. Rinse and pat the eggplant dry.
Breading Station
  1. Preheat your oven to 375°F (190°C).
  2. In one bowl, whisk the eggs. In another, mix the breadcrumbs, Parmesan cheese, and Italian seasoning.
Bread the Eggplant
  1. Dip each slice of eggplant into the egg, allowing excess to drip off, then coat it with the breadcrumb mixture. Ensure they’re well-coated.
Bake the Eggplant
  1. Place the breaded eggplant slices on a lined baking sheet and bake for about 25-30 minutes, flipping halfway.
Assembly
  1. In a baking dish, spread a layer of marinara sauce, add half of the crispy eggplant, more marinara, and half of the mozzarella. Repeat layers until all ingredients are used, ending with mozzarella.
Final Bake
  1. Bake the assembled dish in the oven for another 20-25 minutes, until the cheese is bubbly and golden.
Serve
  1. Let it cool for a few minutes, garnish with fresh basil, slice, and serve hot.

Notes

For an extra kick, add crushed red pepper flakes to the marinara sauce. You can substitute eggplant with zucchini or portobello mushrooms. Store leftovers in an airtight container for up to three days.