Crispy Baked Eggplant Parmesan
A comforting dish combining crispy eggplant, rich melted cheese, and tangy marinara sauce, making it perfect for family dinners or gatherings.
Ingredients
Eggplant Preparation
- 2 medium medium-sized eggplants, sliced into 1/4-inch-thick rounds Full of moisture and ready to soak up flavor.
- 1 tablespoon salt To draw out the eggplant’s water and enhance its natural taste.
Breading Mixture
- 1 cup all-purpose flour For a light coating, providing that essential crunch.
- 3 large eggs, beaten To create a rich, velvety layer for dipping.
- 2 cups panko breadcrumbs Delivering a superior, extra-crispy texture.
- 1 cup grated Parmesan cheese Offering a nutty flavor that enhances every bite.
- 1 teaspoon Italian seasoning A fragrant blend that brings warmth to the dish.
- 1/2 teaspoon garlic powder Adding a hint of sharpness for depth.
- 1/2 teaspoon onion powder For a touch of sweetness.
- 1/4 teaspoon black pepper Providing a mild kick.
Assembly Ingredients
- 2 cups marinara sauce Smooth and tangy, perfect for adding moisture.
- 2 cups shredded mozzarella cheese Gooey and melty, making each bite irresistible.
- 1/4 cup fresh basil leaves, chopped For a burst of freshness.
- Olive oil spray Ensuring a golden finish without excess oil.
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.
- Sprinkle the sliced eggplant with salt and let them sit for about 20-30 minutes. Rinse and pat them dry with a clean kitchen towel.
- Set up your dredging station: in one bowl, place flour; in a second bowl, beat the eggs; in a third bowl, combine panko breadcrumbs, grated Parmesan, Italian seasoning, garlic powder, onion powder, and black pepper.
Breading
- Dredge each eggplant slice in the flour, shaking off any excess, then dip it into the beaten eggs, and finally coat it with the breadcrumb mixture.
- Place the coated slices on baking sheets in a single layer. Lightly spray with olive oil.
Baking
- Bake for 20-25 minutes, flipping halfway through.
- To assemble, spread a thin layer of marinara sauce in a baking dish, layer half of the baked eggplant over this, followed by more marinara and half the mozzarella cheese.
- Add the remaining eggplant, topped with additional marinara, the rest of the mozzarella, and sprinkle with chopped basil.
- Bake again for another 15-20 minutes until the cheese is melted and bubbly.
- Let cool slightly before serving.
Notes
Serve with a simple green salad or garlic bread. This dish can be made ahead and baked just before serving. Perfect for vegetarian options in potlucks.