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Crispy Baked Eggplant Parmesan

A close-up of a stack of crispy Eggplant Parmesan, topped with marinara sauce and fresh basil, with melted mozzarella oozing out.
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Enjoy a lighter, oven-baked version of classic eggplant parmesan with a satisfying crunch. This recipe focuses on achieving crispy breading without frying, perfect for a healthy vegetarian comfort meal.

Ingredients

Scale
  • 2 medium eggplants, sliced 1/2 inch thick
  • 1 teaspoon salt
  • 2 cups panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 2 large eggs, beaten
  • 1 cup marinara sauce
  • 1.5 cups shredded mozzarella cheese
  • 1/4 cup fresh basil leaves, chopped

Instructions

  1. Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.
  2. Arrange eggplant slices in a single layer on a clean surface. Sprinkle evenly with salt and let sit for 20 minutes to draw out moisture. Pat dry with paper towels.
  3. In a shallow dish, combine panko breadcrumbs, Parmesan cheese, oregano, garlic powder, and black pepper.
  4. In another shallow dish, beat the eggs.
  5. Dip each eggplant slice first into the beaten eggs, ensuring it’s fully coated, then dredge it in the panko mixture, pressing gently to adhere the breadcrumbs.
  6. Place the breaded eggplant slices in a single layer on the prepared baking sheets.
  7. Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.
  8. Spread a thin layer of marinara sauce on the bottom of a 9×13 inch baking dish.
  9. Arrange half of the baked eggplant slices over the sauce. Top with half of the marinara sauce and half of the mozzarella cheese.
  10. Repeat the layers with the remaining eggplant, marinara sauce, and mozzarella cheese.
  11. Bake for another 10-15 minutes, or until the cheese is melted and bubbly.
  12. Garnish with fresh basil before serving.

Notes

  • For extra crispiness, ensure you pat the eggplant slices very dry after salting.
  • You can make your own marinara sauce or use your favorite store-bought version.
  • This dish reheats well in the oven or microwave.
  • Leftovers can be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven for best results.

Nutrition

Find it online: https://dishicious.com/eggplant-parmesan-crispy-oven-bake/