This crispy baked eggplant Parmesan is a tasty twist on a classic dish. With layers of tender eggplant, rich tomato sauce, and gooey cheese, it’s sure to please!
I love making this dish because it’s way lighter than frying. Plus, there’s nothing better than digging into that cheesy goodness without the guilt! 😊
Key Ingredients & Substitutions
Eggplant: Go for a large, firm eggplant for best results. If you’re looking for a lighter option, zucchini works well. Just slice it thick enough so that it can hold its shape during baking.
Bread Crumbs: Italian seasoned breadcrumbs are great for added flavor, but you can use regular breadcrumbs or even panko for extra crunch. If you want a gluten-free option, try almond flour or crushed gluten-free crackers.
Parmesan Cheese: Freshly grated cheese offers better flavor than pre-grated options. If you’re dairy-free, try nutritional yeast for a cheesy flavor, or use a vegan Parmesan cheese substitute.
Marinara Sauce: You can use your favorite store-bought sauce or make homemade if you have the time. For a bit of a kick, add some red pepper flakes to the sauce!
How Do I Get My Eggplant Extra Crispy?
Crisping up the eggplant is key to making this dish enjoyable. First, sweating the eggplant helps remove moisture, reducing sogginess. Here’s how to ensure great results:
- Salt the slices and let them sit for 20-30 minutes. This draws moisture out.
- After rinsing, make sure to pat them dry thoroughly.
- Coating with the breadcrumb mixture is important! Press down to ensure it sticks well.
- Finally, don’t skip spraying with olive oil. It helps achieve that crunchy texture!
Follow these tips and enjoy a perfectly crispy baked eggplant Parmesan every time! 😊
Crispy Baked Eggplant Parmesan
Ingredients You’ll Need:
For the Main Dish:
- 1 large eggplant, sliced into 1/2-inch rounds
- 1 teaspoon salt (for sweating eggplant)
- 1 cup breadcrumbs (preferably Italian seasoned)
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried Italian seasoning (optional)
- 2 large eggs
- 1 cup marinara sauce or your favorite tomato sauce
- 1 cup shredded mozzarella cheese
- Fresh basil leaves, thinly sliced, for garnish
- Olive oil spray or 2 tablespoons olive oil
How Much Time Will You Need?
This delicious dish requires about 15 minutes of prep time plus 25-30 minutes of cooking time. You’ll spend the first part sweating and breading the eggplant, then it bakes to crispy perfection in the oven. Overall, set aside about an hour to make your filling and flavorful baked eggplant Parmesan!
Step-by-Step Instructions:
1. Prepping the Oven and Eggplant:
Start by preheating your oven to 425°F (220°C). Grab your baking sheet and line it with parchment paper or a silicone baking mat, which will make cleanup much easier!
2. Sweating the Eggplant:
Slice the eggplant into 1/2-inch rounds and lay them on a paper towel-lined plate or baking sheet. Sprinkle both sides with salt. Let the slices sit for about 20 to 30 minutes. This helps draw out excess moisture and bitterness, getting them ready for baking.
3. Coating the Eggplant:
After the eggplant has sweated, pat the slices dry with paper towels to remove any extra moisture. In one shallow bowl, whisk the eggs until combined. In another bowl, mix the breadcrumbs, grated Parmesan cheese, and Italian seasoning (if using).
4. Breading the Eggplant:
Dip each eggplant slice into the egg, letting any excess drip off. Then, coat each slice in the breadcrumb mixture, pressing gently so the crumbs stick well. Lay the coated slices on the prepared baking sheet in a single layer.
5. Baking the Eggplant:
Lightly spray the tops of the eggplant slices with olive oil spray or drizzle a small amount of olive oil over them. Bake in the preheated oven for about 20 minutes, flipping the slices halfway through, until both sides are golden and crispy.
6. Adding Sauce and Cheese:
Once baked, remove the baking sheet from the oven. Spoon a tablespoon of marinara sauce over each eggplant slice and sprinkle shredded mozzarella cheese on top.
7. Final Bake:
Return the baking sheet to the oven and bake for an additional 5-7 minutes until the cheese is melted and bubbly.
8. Garnishing and Serving:
After baking, remove the dish from the oven and garnish with thinly sliced fresh basil. Serve warm as an enjoyable appetizer, side dish, or perfect main course alongside pasta or salad.
Enjoy your crispy baked eggplant Parmesan with its perfect crunch and melty cheese topping! It’s sure to delight everyone at the table! 😊
FAQ for Crispy Baked Eggplant Parmesan
Can I Use a Different Type of Eggplant?
Absolutely! While traditional eggplant works best, you can also use larger zucchinis or even sliced portobello mushrooms for a unique take on this dish. Just make sure to slice them thick enough to hold up during baking!
How Can I Make This Recipe Gluten-Free?
For a gluten-free version, substitute regular breadcrumbs with gluten-free breadcrumbs or use ground almond flour. Both will provide a deliciously crispy texture without the gluten!
Can I Prepare This Dish in Advance?
Yes! You can bread the eggplant slices a day ahead and store them in an airtight container in the fridge. When ready to bake, just add the marinara and cheese and bake as instructed!
What Should I Do with Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for the best texture, or in the microwave if you’re in a hurry. Just note that reheating in the oven will help keep them crispy!
