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Crispy Baked Eggplant Parmesan: A Lighter Italian Classic

A close-up of a cheesy, saucy slice of eggplant parmesan with a visible cheese pull.
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You will love this lighter take on Italian comfort food. This recipe delivers crispy, golden eggplant slices layered with rich marinara and gooey cheese, all baked in the oven instead of fried. It is an easy, satisfying meatless main course perfect for a quick weeknight dinner.

Ingredients

Scale
  • 2 large eggplants, sliced into 1/4-inch rounds
  • 1 cup all-purpose flour
  • 3 large eggs, lightly beaten
  • 1 1/2 cups panko breadcrumbs
  • 1/2 cup grated Parmesan cheese, plus more for topping
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste
  • Cooking spray or olive oil for baking
  • 24 ounces marinara sauce (homemade or quality store-bought)
  • 16 ounces fresh mozzarella cheese, sliced or shredded

Instructions

  1. Preheat your oven to 400°F (200°C). Lightly grease two large baking sheets or line them with parchment paper.
  2. Prepare the eggplant: Lay the eggplant slices on paper towels and sprinkle both sides lightly with salt. Let them sit for 15 minutes to draw out excess moisture, then pat them completely dry with fresh paper towels.
  3. Set up a breading station with three shallow dishes. In the first dish, place the flour. In the second, place the beaten eggs. In the third dish, combine the panko breadcrumbs, 1/2 cup of Parmesan cheese, oregano, and garlic powder. Season the breadcrumb mix with salt and pepper.
  4. Coat the eggplant: Dredge each eggplant slice first in the flour, shaking off any excess. Dip it into the egg mixture, letting the excess drip off. Finally, press the slice firmly into the breadcrumb mixture until fully coated.
  5. Bake the eggplant: Arrange the breaded slices in a single layer on the prepared baking sheets. Lightly spray the tops of the eggplant slices with cooking spray or brush with olive oil. Bake for 15 to 20 minutes, flipping halfway through, until golden brown and crispy.
  6. Assemble the casserole: Reduce the oven temperature to 375°F (190°C). Spread a thin layer of marinara sauce in the bottom of a 9×13 inch baking dish.
  7. Layer the dish: Arrange half of the baked eggplant slices over the sauce. Top with half of the mozzarella cheese and another layer of marinara sauce. Repeat with the remaining eggplant, sauce, and mozzarella.
  8. Top and bake: Sprinkle the remaining 1/2 cup of Parmesan cheese over the top layer. Bake for 15 to 20 minutes, or until the cheese is melted, bubbly, and lightly browned.
  9. Rest and serve: Let the baked eggplant parmesan rest for 5 to 10 minutes before slicing and serving. Enjoy this comforting dish immediately.

Notes

  • For extra crispiness, you can toast the breadcrumbs lightly in a dry pan before mixing them with the seasonings.
  • You can prepare the entire casserole ahead of time; cover it tightly and refrigerate for up to 24 hours before baking. Add about 10 minutes to the final baking time if baking from cold.
  • Use high-quality marinara sauce to make a big difference in the final flavor of this Italian classic.

Nutrition

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