Crispy Baked Eggplant Parmesan is like a warm hug from your grandma on a cold winter day—comforting, satisfying, and oh-so-delicious. Picture this: layers of crispy, golden-brown eggplant, bathed in rich marinara sauce, and topped with gooey melted cheese that stretches like a scene from a cheesy rom-com. The aroma wafting through your kitchen will make even the most dedicated takeout enthusiast reconsider their life choices. For more inspiration, check out this mushroom and seitan stroganoff recipe.

Now, let’s set the stage for this culinary adventure. Growing up in a household where vegetables were often met with dramatic sighs and eye-rolling, discovering the magic of eggplant was nothing short of miraculous. One fateful day, my mom decided to experiment with baked eggplant instead of the usual fried version. As we sat down for dinner, I braced myself for yet another vegetable showdown—but one bite of that Crispy Baked Eggplant Parmesan had me shouting “more!” louder than a toddler at an ice cream truck. For more inspiration, check out this creamy vegetable soup recipe.

I still remember my friends’ faces when I served them this dish at a dinner party; they devoured it faster than I could say “seconds.”

this recipe

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Eggplant: Look for firm, glossy eggplants without blemishes for the best texture and flavor.

• Breadcrumbs: Use seasoned breadcrumbs for added flavor; Panko works great for extra crunch.

• Parmesan Cheese: Freshly grated adds rich depth; store-bought can be used in a pinch but lacks freshness.

• Marinara Sauce: Homemade is best; however, jarred sauces can save time without compromising much on flavor.

• Mozzarella Cheese: Shredded mozzarella achieves that glorious gooeyness we all crave.

• Olive Oil: A drizzle enhances flavor and helps achieve that crispy texture when baking.

• Salt and Pepper: Essential seasoning to enhance the natural flavors of the eggplant.

• Basil or Oregano: Fresh herbs elevate the dish; dried herbs work too in case you’re out of fresh ones.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat your oven to 375°F (190°C). While it’s warming up, grab your trusty baking sheets! You’ll want to line them with parchment paper so nothing sticks like last week’s leftovers.

Slice and Salt the Eggplant: Cut your eggplant into half-inch thick rounds. Sprinkle salt on both sides to draw out bitterness—let it sit for about 30 minutes while you sip on some coffee or tea.

Prepare Your Breading Station: Set up three bowls: one with flour seasoned with salt and pepper, another with beaten eggs, and the last filled with breadcrumbs mixed with Parmesan cheese. This station is like an assembly line but way more fun.

Dunk and Coat the Eggplant Rounds: Take each salted round and coat it in flour first (just like giving it a spa day), then dip it in egg before rolling it in breadcrumbs until fully covered. Place them on your prepared baking sheet.

Bake Until Golden Brown: Pop those beauties into your preheated oven for about 25-30 minutes or until they’re golden brown and crispy. Flip them halfway through to ensure even crispiness—you want that perfect crunch!

Assemble Your Masterpiece!: In a baking dish, spread a thin layer of marinara sauce at the bottom. Layer half of your baked eggplant rounds over it. Add more marinara sauce and sprinkle generous amounts of mozzarella cheese over everything. Repeat this layering process until you run out of ingredients!

Bake Again Until Cheesy Goodness Occurs!: Bake uncovered in the same oven for another 20-25 minutes until bubbly and golden on top—this is where patience will reward you handsomely.

And there you have it! Crispy Baked Eggplant Parmesan that will make you feel like a gourmet chef without breaking a sweat! Enjoy every cheesy bite as you bask in compliments from friends and family alike.

Perfecting the Cooking Process

Start by salting the eggplant to draw out moisture. Then, coat it with breadcrumbs and bake at 400°F for about 25 minutes until golden brown.

Add Your Touch

Feel free to swap traditional breadcrumbs for panko for an extra crunch. Add some Italian herbs or red pepper flakes for a flavor boost.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven to restore crispiness.

I remember the first time I served crispy baked eggplant parmesan at a family gathering. My aunt proclaimed it “the best thing since sliced bread,” which is high praise coming from her!

FAQ

Can I use other vegetables instead of eggplant?

Yes, zucchini or mushrooms can be delicious alternatives for this recipe. serve alongside shawarma chicken.

How do I prevent my eggplant from being bitter?

Salting the eggplant before cooking helps eliminate bitterness and enhances flavor.

What dipping sauces pair well with crispy baked eggplant parmesan?

pair it with chickpea curry. try with potato curry.

Marinara sauce or garlic aioli are excellent choices for dipping and complementing flavors. add garlic sauce for flavor.

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Crispy Baked Eggplant Parmesan

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• Author: Hellen
• Total Time: 1 hour 25 minutes
• Yield: Serves 6

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Description

Crispy Baked Eggplant Parmesan is a delightful twist on a classic dish, perfect for satisfying your comfort food cravings. This recipe features layers of golden-brown eggplant, rich marinara sauce, and gooey melted cheese, all baked to perfection. It’s not only delicious but also a fantastic way to sneak in some veggies without anyone noticing! Ideal for weeknight meals or special gatherings, this dish will impress friends and family alike.

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Ingredients

Scale 1x2x3x

• 1 large eggplant (about 1 pound), sliced into ½-inch rounds
• 1 cup seasoned breadcrumbs (Panko preferred)
• 1 cup freshly grated Parmesan cheese
• 2 cups marinara sauce (homemade or jarred)
• 2 cups shredded mozzarella cheese
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh basil or oregano (optional)

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Instructions

1. Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper.
2. Slice the eggplant into rounds, sprinkle with salt, and let sit for 30 minutes to draw out moisture.
3. Set up a breading station with three bowls: one with seasoned flour, one with beaten eggs, and one with breadcrumbs mixed with Parmesan.
4. Coat each eggplant slice in flour, dip in egg, then roll in breadcrumbs. Place on baking sheets.
5. Bake for 25–30 minutes until golden brown, flipping halfway.
6. In a baking dish, spread marinara sauce, layer half of the eggplant slices, top with more sauce and mozzarella. Repeat layers.
7. Bake uncovered for another 20–25 minutes until bubbly and golden.

• Prep Time: 30 minutes
• Cook Time: 55 minutes
• Category: Main
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 8g
• Sodium: 720mg
• Fat: 18g
• Saturated Fat: 8g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 6g
• Protein: 15g
• Cholesterol: 40mg