Description
Craving something cheesy, crispy, and oven-baked to golden perfection? This Crispy Baked Eggplant Parmesan will make you forget about frying entirely. It’s a lighter take on the Italian classic, with layers of baked, breaded eggplant slices, zesty marinara, melty mozzarella, and sharp Parmesan all bubbling into a deliciously cozy casserole. It’s perfect for a quick dinner, a make-ahead lunch, or even as a meatless main course that pleases everyone. Whether you’re hunting for easy dinner ideas, comfort food, or a vegetarian recipe that delivers, this one’s a keeper.
Ingredients
2 medium eggplants
2 large eggs
1 cup panko breadcrumbs
1 cup Italian-style breadcrumbs
1 cup grated Parmesan cheese
1 ½ cups shredded mozzarella cheese
2 cups marinara sauce
1 tablespoon Italian seasoning
Olive oil spray
Fresh basil for garnish (optional)
Instructions
1. Slice the eggplants into 1/2-inch rounds and lay them out on paper towels. Salt generously and let sit for 30 minutes to draw out moisture. Pat dry.
2. Preheat oven to 400°F (200°C). Set up a breading station with flour, beaten eggs, and the mixed breadcrumbs with Parmesan and Italian seasoning.
3. Dip each eggplant slice in flour, then egg, then breadcrumb mix. Place on a parchment-lined baking sheet and spray lightly with olive oil.
4. Bake for 20 minutes, flipping halfway, until golden and crispy.
5. In a baking dish, layer marinara, eggplant, mozzarella, and Parmesan. Repeat layers and finish with cheese and herbs.
6. Bake the assembled dish at 375°F (190°C) for 20-25 minutes until bubbly and golden.
7. Let rest for 10 minutes before serving.
Notes
Salting the eggplant beforehand is key to removing bitterness and achieving a firmer, crispier bite.
For extra flavor, toast the breadcrumb mixture in a skillet for 2–3 minutes before breading.
- Prep Time: 40 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: 1 portion
- Calories: 360
- Sugar: 7g
- Sodium: 740mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 19g
- Cholesterol: 85mg
Keywords: crispy baked eggplant parmesan, vegetarian dinner ideas, baked eggplant, comfort food