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Crispy Baked Eggplant Parmesan Recipe

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3.9 from 4 reviews

This Crispy Baked Eggplant Parmesan recipe offers a healthier twist on the classic Italian favorite by baking instead of frying. The eggplant slices are coated in a flavorful mixture of panko breadcrumbs, parmesan cheese, and herbs, then baked until crispy and tender. Topped with marinara sauce and melted mozzarella, this dish is perfect as a comforting main or hearty appetizer.

Ingredients

Eggplant and Seasoning

  • 2 medium sized eggplants (about 2 pounds total)
  • Salt, for salting eggplant
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper

Coating Mixture

  • 2 tablespoons olive oil (for baking sheet brushing)
  • 2 eggs (beaten)
  • 1 cup panko bread crumbs
  • 1/2 cup parmesan cheese (fresh grated)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • Salt and pepper (to taste)

Topping

  • 1 1/2 cups marinara sauce
  • 1 1/2 cups shredded mozzarella cheese
  • 2 tablespoons minced parsley (optional, for garnish)

Instructions

  1. Prepare Oven and Baking Sheet: Move the oven rack to the second from the top position and preheat the oven to 400°F. Brush 2 tablespoons of olive oil on a large baking sheet and set it aside to prevent sticking and help with crisping.
  2. Salt the Eggplant: Cut the eggplants lengthwise into 1-inch thick planks. Sprinkle salt on both sides of each slice. Let them sit for at least 30 minutes; this step helps draw out moisture and reduces bitterness.
  3. Dry and Season: After the resting period, pat the eggplant slices dry thoroughly with paper towels to remove excess moisture. Season them with salt and black pepper to enhance flavor.
  4. Prepare Coating Mixture: In one shallow dish, combine panko bread crumbs, grated parmesan cheese, dried oregano, garlic powder, kosher salt, and black pepper. This mixture creates a flavorful, crispy crust.
  5. Beat Eggs: In a separate shallow dish, whisk the eggs until smooth; this will act as the adhesive for the breadcrumb coating.
  6. Coat Eggplant: Dip each eggplant slice first into the beaten eggs, allowing any excess to drip off, then press into the breadcrumb mixture until well coated. Gently press the crumbs onto each slice to ensure they stick. Place the coated slices on the prepared baking sheet.
  7. Bake First Side: Place the baking sheet in the oven on the second from the top rack. Bake for 20 minutes to start crisping and cooking through.
  8. Flip and Continue Baking: Flip the eggplant slices carefully and bake for another 20 minutes, or until the eggplant is tender and the breading turns a crispy golden brown.
  9. Add Sauce and Cheese: Remove the baking sheet from the oven. Spread about 1/4 cup of marinara sauce over each eggplant slice, then top evenly with shredded mozzarella cheese.
  10. Bake to Melt Cheese: Return the baking sheet to the oven and bake for an additional 10 minutes until the cheese melts completely.
  11. Broil for Finish: Turn on the oven broiler and broil the eggplant for 2-4 minutes until the cheese is bubbly and lightly browned. Watch closely to avoid burning.
  12. Garnish and Serve: Optionally, sprinkle minced parsley over the finished eggplant parmesan for a fresh herbaceous touch. Serve warm.

Notes

  • Salting the eggplant is key to removing bitterness and excess moisture.
  • Using panko breadcrumbs ensures a light, crispy coating.
  • Broiling at the end gives the cheese a nice golden bubbly finish.
  • Allow the eggplants to cool slightly before serving for better slicing and eating experience.
  • For a gluten-free version, substitute panko with gluten-free breadcrumbs.

Find it online: https://cookedbysarah.com/crispy-baked-eggplant-parmesan-recipe/