Easy Crispy Baked Eggplant Parmesan
Crispy Baked Eggplant Parmesan is a healthier version of the classic Italian favorite. Oven-baked breaded eggplant is layered with marinara and mozzarella, then baked until bubbly. Perfect for an easy vegetarian dinner.
Ingredients
- 2 large eggplants
- 1 tablespoon salt
- 1 cup all-purpose flour
- 3 large eggs
- 2 cups Italian-style breadcrumbs
- ½ cup grated Parmesan cheese
- 2 teaspoons dried Italian herbs oregano, basil, parsley
- Olive oil spray
- 3 cups marinara sauce
- 12 ounces fresh mozzarella cheese sliced
- ¼ cup fresh basil leaves
Instructions
- Slice the eggplants into ½-inch rounds.
- Arrange the slices on a baking sheet and sprinkle with salt. Let them rest for 30 minutes before patting dry with paper towels.
- Prepare three shallow bowls containing flour, beaten eggs, and a mixture of breadcrumbs, Parmesan cheese, and Italian herbs.
- Coat each slice with flour, dip into the eggs, and then cover evenly with the breadcrumb mixture.
- Arrange the coated slices on a parchment-lined baking sheet and lightly spray with olive oil.
- Bake at 425°F (220°C) for 20–25 minutes, flipping halfway through until golden and crispy.
- Spread ½ cup marinara sauce into a 9×13-inch baking dish.
- Layer half of the baked eggplant, half of the remaining marinara sauce, and half of the mozzarella cheese.
- Repeat with the remaining ingredients.
- Bake at 375°F (190°C) for 20–25 minutes until bubbly and the cheese is fully melted.
- Let the Crispy Baked Eggplant Parmesan rest for 10 minutes before garnishing with fresh basil and serving.
Notes
- Substitute whole wheat breadcrumbs for extra fiber.
- Gluten-free breadcrumbs and flour work well for a gluten-free version.
- Add sautéed spinach or mushrooms between the layers for extra vegetables.
- Garnish with additional Parmesan and fresh basil before serving.