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