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Crispy Baked Eggplant Parmesan

This dish features slices of eggplant that are breaded and baked until crispy, then layered with marinara sauce and melted cheese. The final result is a golden-brown, bubbling casserole with a crunchy exterior and gooey, cheesy interior.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large eggplants sliced into 1/4 inch rounds
  • 1 cup breadcrumbs preferably Italian seasoned
  • 1/2 cup parmesan cheese grated
  • 2 cups marinara sauce preferably homemade or low-sugar
  • 2 cups mozzarella cheese shredded
  • 2 eggs eggs beaten
  • 1 cup all-purpose flour
  • to taste salt and pepper
  • as needed cooking spray for the baking sheet

Equipment

  • Baking sheet
  • Shallow bowls
  • Cooking spray
  • Oven
  • Kitchen tongs

Method
 

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper, then spray lightly with cooking spray to prevent sticking.
  2. Arrange the sliced eggplant rounds on a clean kitchen towel and sprinkle with salt; let sit for 10 minutes to draw out moisture, then pat dry with paper towels.
  3. Set up three shallow bowls: one with flour seasoned with salt and pepper, one with beaten eggs, and one with a mixture of breadcrumbs and grated Parmesan cheese.
  4. Dip each eggplant slice into the flour, ensuring even coating, then into the beaten eggs, and finally coat thoroughly with the breadcrumb mixture, pressing gently to adhere.
  5. Place the breaded eggplant slices on the prepared baking sheet, leaving space between each piece, and spray lightly with cooking spray to promote crispiness.
  6. Bake the eggplant slices in the preheated oven for about 20-25 minutes, or until golden brown and crispy, flipping once halfway through baking.
  7. Remove the crispy eggplant from the oven and reduce oven temperature to 375°F (190°C). Spread a thin layer of marinara sauce in a baking dish.
  8. Layer the baked eggplant slices over the sauce, then top with more marinara sauce and sprinkle with shredded mozzarella and a little more Parmesan cheese.
  9. Repeat layering if desired, finishing with a generous layer of cheese on top for a bubbly, golden crust.
  10. Bake the assembled dish in the oven for about 20-25 minutes, until the cheese is melted, bubbly, and golden brown.
  11. Let the dish sit for 5 minutes before serving to allow the layers to set, then enjoy hot with a side of salad or crusty bread.

Notes

For extra crunch, you can double coat the eggplant slices with the breadcrumb mixture. Using fresh mozzarella enhances the creamy, melted texture. Feel free to add fresh basil on top before serving for added flavor.