Description
Crispy Baked Eggplant Parmesan is a delicious and flavorful dish featuring layers of crispy eggplant, marinara sauce, and melted cheese, perfect for any occasion.
Ingredients
- 2 large eggplants, about 700–800 g total
- 1½ tsp salt
- 120 g all-purpose flour
- 3 large eggs
- 2 tbsp milk
- 150 g breadcrumbs or panko breadcrumbs
- 60 g grated Parmesan cheese
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- ½ tsp paprika
- ¼ tsp black pepper
- 3 tbsp olive oil
- 500 ml tomato pasta sauce or marinara sauce
- 200 g shredded mozzarella
- 50 g grated Parmesan cheese
- 1 tbsp fresh basil or parsley, chopped
Instructions
- Prepare the eggplant: Slice the eggplant into rounds about 1 cm thick. Arrange them on a tray and sprinkle both sides lightly with salt. Let them sit for 20–30 minutes to draw out excess moisture. Pat thoroughly dry with paper towels.
- Prepare the coating: Set up three shallow bowls. Place the flour in the first. Whisk the eggs with milk in the second. In the third, combine breadcrumbs, Parmesan, Italian seasoning, garlic powder, paprika, and black pepper.
- Coat the eggplant: Dip each slice into flour, then the egg mixture, and finally the seasoned breadcrumbs. Press gently so the coating sticks well.
- Bake until crispy: Preheat oven to 220°C. Arrange the coated eggplant slices on a large baking sheet lined with parchment paper. Drizzle or lightly brush both sides with olive oil.
- Bake for 20–25 minutes, flipping halfway through, until golden brown and crispy.
- Build the Parmesan: Reduce the oven temperature to 190°C. Spread a thin layer of marinara sauce in a baking dish. Add a layer of crispy eggplant, followed by sauce, mozzarella, and Parmesan. Repeat the layers, finishing with cheese on top.
- Bake: Bake uncovered for 20–25 minutes, until the sauce is bubbling and the cheese is melted and golden.
- Rest: Let the dish rest for 5–10 minutes before serving. Garnish with fresh basil or parsley.
Notes
- Don’t skip drying the eggplant after salting.
- Panko breadcrumbs give the crispiest coating.
- Avoid completely covering the eggplant with sauce—the crispy edges are the best part!
- For an even crunchier topping, broil for 1–2 minutes at the end, watching carefully.
- Prep Time: 35 minutes
- Cook Time: 45–50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 350
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 150 mg