This Crispy Baked Eggplant Parmesan is a tasty twist on a classic. Imagine layers of crunchy, golden eggplant, rich marinara sauce, and gooey cheese all baked to perfection!
Making this dish is a fun and messy adventure. I love how easy it is to bake instead of fry, plus it tastes lighter but just as yummy. Perfect for any eggplant fan! 🍆
Key Ingredients & Substitutions
Eggplants: Look for firm and shiny ones, preferably medium-sized. If eggplants aren’t available, zucchini slices can be a fun substitute, though the flavor will change slightly.
Breadcrumbs: I use Italian-style breadcrumbs for added flavor. If you’re gluten-free, switch to crushed gluten-free crackers or almond flour. Homemade breadcrumbs can also be made by grinding day-old bread!
Cheese: Mozzarella is a must for that delicious stretch. If you want a lighter option, use part-skim mozzarella. For a unique twist, try adding some crumbled feta or goat cheese to the mix.
Marinara Sauce: A homemade sauce is always great but store-bought is super convenient. If you want to lighten it up, opt for a low-sodium version.
How Do You Get the Eggplant Nice and Crispy?
The secret to crispy eggplants lies in the salting step! Salting helps draw out moisture and bitterness. Here’s how to do it:
- Slice the eggplants and sprinkle with salt on both sides.
- Let them rest for about 30 minutes; you’ll see beads of moisture forming.
- Rinse off the salt and pat the slices dry thoroughly to remove excess moisture.
This method reduces the water content and allows the breading to stick better, ensuring a crunchier texture when baked!
Crispy Baked Eggplant Parmesan
Ingredients You’ll Need:
For the Eggplant:
- 2 medium eggplants (about 2 pounds), sliced into 1/2-inch thick rounds
- Salt, for sweating the eggplant
For the Breaded Coating:
- 1 1/2 cups all-purpose flour
- 3 large eggs
- 3 tablespoons water
- 2 cups Italian-style breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 teaspoons dried Italian seasoning (or a mix of dried basil, oregano, and thyme)
- 1/2 teaspoon garlic powder
For Assembly:
- 3 cups marinara sauce, store-bought or homemade
- 3 cups shredded mozzarella cheese
- 1/4 cup chopped fresh basil (optional, for garnish)
- Olive oil spray or a few tablespoons olive oil for brushing
How Much Time Will You Need?
You’ll need about 1 hour and 30 minutes in total. This includes 30 minutes to sweat the eggplant, 25 minutes for baking the breaded slices, and about 20-30 minutes for the final bake once everything is assembled. Just a little patience for deliciousness!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 400°F (200°C). This helps your eggplants get nice and crispy! Prepare two baking sheets by lining them with parchment paper or lightly greasing them with a bit of oil.
2. Prepare the Eggplant:
Place the eggplant slices on a large baking sheet or tray and sprinkle salt generously on both sides. Let them sit for about 30 minutes. This process helps draw out moisture and bitterness. After 30 minutes, rinse them under cold water and thoroughly pat them dry with paper towels. You want them as dry as possible!
3. Set Up Your Breading Station:
Now, set up a breading station with three shallow dishes. In the first dish, add the flour. In the second dish, beat the eggs together with the water. In the third dish, combine the breadcrumbs, Parmesan cheese, Italian seasoning, and garlic powder.
4. Bread the Eggplant:
Take each eggplant slice and first coat it in flour, shaking off any excess. Then dip it into the egg mixture, allowing any extra to drip off. Finally, coat it well in the breadcrumb mixture and place the breaded slices on your prepared baking sheets.
5. Prepare for Baking:
Lightly spray or brush both sides of the breaded eggplant with olive oil. This will help them get golden and crispy while baking!
6. Bake the Eggplant:
Place the baking sheets in the preheated oven and bake for about 20-25 minutes. Flip the slices halfway through so they brown evenly and become crispy. Keep an eye on them—they should be golden brown when done!
7. Lower the Temperature:
Once baked, lower the oven temperature to 375°F (190°C) for the final assembly.
8. Assemble the Dish:
In a large baking dish, spread a thin layer of marinara sauce on the bottom. Then, layer half of the baked eggplant slices on top. Spoon some marinara sauce over this layer and sprinkle with mozzarella cheese. Repeat this process with the remaining eggplant, sauce, and more mozzarella until you’ve used everything up. Finish with the final layer of mozzarella on top for that delicious melty finish!
9. Final Bake:
Bake the assembled dish uncovered for 20-30 minutes, or until the cheese is bubbly and slightly golden.
10. Let It Sit:
Once baked, take it out from the oven and let it sit for about 5-10 minutes to cool slightly and set. This will help you cut nice pieces later!
11. Serve and Enjoy:
Garnish with fresh basil if desired, and serve this delicious crispy baked eggplant parmesan as a satisfying vegetarian main dish. Enjoy!
This recipe beautifully combines crunchy, breaded eggplant with rich marinara and gooey cheese for a comforting and flavorful meal. Perfect for any occasion!
Frequently Asked Questions
Can I Use Different Cheese in This Recipe?
Absolutely! While mozzarella adds that classic gooey texture, you can mix it with provolone for a sharper flavor or use goat cheese for a creamier touch. Just adjust the quantities to your taste!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in the oven at 350°F (175°C) for about 15-20 minutes until heated through. This will help maintain the crispy texture!
Can I Make This Ahead of Time?
Yes! You can prepare the breaded eggplant in advance and bake it a day or two later. Just store the breaded slices in the fridge. Alternatively, assemble the entire dish ahead of time and refrigerate it until you’re ready to bake—just increase baking time by 5-10 minutes if baking straight from the fridge.
What If I Don’t Have Italian Seasoning?
No worries! You can create your own blend using dried basil, oregano, and thyme in equal parts. Just a mix of basil and oregano works well too! Get creative with your favorite herbs to season according to your taste.
