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Crispy Baked Eggplant Parmesan

Close-up of a thick, layered slice of baked eggplant parmesan with melted cheese and rich tomato sauce.
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A lighter version of classic Italian Eggplant Parmesan, featuring crispy, oven-baked eggplant layers instead of frying.

Ingredients

Scale
  • 2 large eggplants, sliced 1/4 inch thick
  • 1 tablespoon salt
  • 2 large eggs, lightly beaten
  • 1 cup all-purpose flour
  • 1 1/2 cups panko breadcrumbs
  • 1/2 cup grated Parmesan cheese, plus more for topping
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • Cooking spray or 2 tablespoons olive oil
  • 24 ounces marinara sauce
  • 1 cup shredded mozzarella cheese

Instructions

  1. Preheat your oven to 400°F (200°C). Lightly grease a large baking sheet or line it with parchment paper.
  2. Place eggplant slices on a wire rack set over a baking sheet. Sprinkle both sides evenly with salt. Let them sit for 30 minutes to draw out moisture. Pat the slices completely dry with paper towels.
  3. Set up a breading station: Place flour in one shallow dish. Beat eggs in a second dish. Mix panko breadcrumbs, 1/2 cup Parmesan, oregano, garlic powder, and pepper in a third dish.
  4. Dip each eggplant slice first into the flour, shaking off excess. Then dip into the egg mixture, letting excess drip off. Finally, press firmly into the panko mixture to coat both sides.
  5. Arrange the breaded eggplant slices in a single layer on the prepared baking sheet. Lightly spray the tops with cooking spray or brush with olive oil.
  6. Bake for 15 minutes. Flip the slices carefully and bake for another 10-15 minutes, until golden brown and crisp.
  7. Spread a thin layer of marinara sauce in the bottom of a 9×13 inch baking dish. Arrange half of the baked eggplant slices over the sauce. Top with half of the mozzarella and a sprinkle of extra Parmesan. Repeat the layers with the remaining eggplant, sauce, and cheeses.
  8. Bake uncovered for 15 minutes, or until the cheese is melted and bubbly. Let it rest for 5 minutes before serving.

Notes

  • Drying the eggplant thoroughly after salting is key to achieving a crispy baked texture.
  • Use high-quality marinara sauce for the best flavor.
  • For extra crispiness, you can bake the eggplant in two batches if your oven is crowded.

Nutrition

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