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Crispy Baked Eggplant Parmesan

Crispy Baked Eggplant Parmesan
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Crispy Baked Eggplant Parmesan is a healthier twist on the classic fried version, featuring perfectly breaded and baked eggplant slices layered with rich marinara sauce and gooey cheeses. This comforting Italian dish offers a satisfying crunchy texture with less oil and fewer calories, making it a delightful and lighter option for family dinners or gatherings. It’s easy to customize, make ahead, and sure to become a favorite for both longtime Italian food lovers and plant-based enthusiasts.

Ingredients

Scale

Main Ingredients

  • 2 medium firm eggplants
  • 2 cups panko breadcrumbs (or regular breadcrumbs)
  • 1 cup freshly grated Parmesan cheese
  • 2 cups shredded mozzarella cheese
  • 2 large eggs
  • 2 cups marinara sauce (homemade or store-bought)
  • 2 tablespoons olive oil
  • 1 teaspoon Italian seasoning (oregano, basil, thyme blend)
  • Salt and pepper to taste

Instructions

  1. Prepare the Eggplant Slices: Wash and slice your eggplant into ½-inch thick rounds. To reduce bitterness and moisture, sprinkle the slices with salt and let them sit on a wire rack or paper towels for about 30 minutes, then pat dry thoroughly.
  2. Set Up Your Breading Station: In one shallow bowl, beat the eggs. In another, combine the panko breadcrumbs, grated Parmesan, Italian seasoning, salt, and pepper. This setup makes coating the eggplant quick and easy.
  3. Coat the Eggplant: Dip each eggplant slice into the beaten eggs, letting the excess drip off, then press firmly into the breadcrumb mixture ensuring each slice is evenly coated for maximum crunch.
  4. Arrange on a Baking Sheet: Place the breaded eggplant slices on a baking sheet lined with parchment paper or a lightly greased wire rack to allow air circulation beneath, which helps retain crispiness as they bake.
  5. Bake Until Golden: Bake the slices at 425°F (220°C) for about 20 minutes, flipping halfway through; they should turn beautifully golden and crisp on both sides.
  6. Assemble the Layers: In a baking dish, spread a thin layer of marinara sauce, then add a layer of baked eggplant, sprinkle mozzarella and Parmesan cheese, and repeat until ingredients are used, finishing with a generous layer of cheese on top.
  7. Final Bake: Bake the assembled dish at 375°F (190°C) for 20-25 minutes until the cheese is melted, bubbly, and slightly browned.

Notes

  • Salt the eggplant slices to draw out moisture and reduce bitterness before baking.
  • Use panko breadcrumbs for a lighter, crispier texture compared to regular breadcrumbs.
  • Bake breaded eggplant on a wire rack to improve air circulation and keep the coating crispy.
  • Preheat the oven properly to ensure the eggplant crisps up without overcooking.
  • Add fresh herbs like basil or parsley to the breadcrumb mixture or marinara sauce to boost flavor.
  • This dish can be made vegan by substituting eggs with flax eggs and using plant-based cheeses.
  • Gluten-free breadcrumbs make this recipe safe for gluten-sensitive diets without sacrificing crunch.

Nutrition

Keywords: eggplant parmesan, baked eggplant, crispy eggplant, Italian recipe, healthier eggplant parmesan, gluten-free eggplant parmesan, vegetarian, plant-based

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