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Easy Crispy Baked Eggplant Parmesan Recipe

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3.9 from 5 reviews

This Easy Crispy Baked Eggplant Parmesan recipe offers a delicious, lighter alternative to traditional fried versions. Tender eggplant slices are coated in a savory blend of panko breadcrumbs, parmesan, and herbs, then baked to golden perfection and topped with marinara sauce and melted mozzarella cheese for a comforting, crowd-pleasing Italian classic.

Ingredients

Eggplant Preparation

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

Breading Mixture

  • 1 cup panko bread crumbs
  • 1/2 cup parmesan cheese, freshly grated
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste

Coating and Cooking

  • 2 tablespoons olive oil (for brushing baking sheet)
  • 2 eggs, beaten

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 your oven rack to the second slot from the top and preheat the oven to 400°F (204°C). Brush 2 tablespoons of olive oil onto a large baking sheet and set aside to prevent sticking.
  2. Slice and Sweat Eggplant: Cut the eggplants lengthwise into 1-inch thick planks. Generously sprinkle salt on both sides of each slice and let them sit for 30 minutes or longer. This process helps to draw out moisture and any bitterness from the eggplant.
  3. Dry and Season Eggplant: After 30 minutes, use paper towels to pat the eggplant slices dry, removing excess moisture and salt. Then season both sides lightly with kosher salt and black pepper for enhanced flavor.
  4. Prepare Breading Mixture: In a shallow dish, combine panko bread crumbs, freshly grated parmesan, dried oregano, garlic powder, kosher salt, and black pepper. Mix well to evenly distribute the seasonings.
  5. Beat Eggs: In a separate shallow dish, whisk the eggs until smooth and uniform.
  6. Coat Eggplant Slices: Dip each eggplant slice first into the beaten eggs, allowing any excess to drip off. Next, press the slice into the bread crumb mixture, fully coating it with the seasoned crumbs. Place the breaded slices onto the prepared baking sheet. Repeat with all slices.
  7. Bake Eggplant: Place the baking sheet on the preheated oven rack. Bake the slices for 20 minutes, then carefully flip each slice over and bake for an additional 20 minutes. The eggplant should be tender and the crust golden brown.
  8. Add Sauce and Cheese: Remove the baking sheet from the oven. Spoon about 1/4 cup of marinara sauce over each eggplant slice, then sprinkle each slice evenly with shredded mozzarella cheese.
  9. Bake Again: Return the baking sheet to the oven and bake for 10 more minutes, until the cheese has melted.
  10. Broil for Melty Finish: Turn on the broiler and broil the eggplant slices for 2 to 4 minutes, watching closely until the cheese is bubbly and slightly golden.
  11. Garnish and Serve: Remove from the oven and, if desired, sprinkle with minced parsley for a fresh, vibrant garnish. Serve hot and enjoy your crispy baked eggplant parmesan!

Notes

  • Salting the eggplant helps reduce bitterness and excess moisture, which improves texture.
  • Use fresh parmesan for the best flavor in the breading mixture.
  • For a gluten-free version, substitute panko bread crumbs with gluten-free breadcrumbs.
  • You can prepare the breaded eggplant slices in advance and refrigerate prior to baking.
  • Adjust the amount of marinara sauce and cheese to suit your preference for sauciness and cheesiness.

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