Golden Crispy Baked Eggplant Parmesan is a lighter take on the traditional dish, featuring perfectly breaded eggplant slices baked to crispy perfection, layered with rich marinara sauce, and topped with melted mozzarella. This recipe is a delightful way to enjoy a classic Italian favorite with a healthier twist, perfect for family dinners or entertaining guests.
Eggplant Parmesan has always been a favorite in our household, but frying can be such a hassle and not the healthiest option. One day, I decided to try baking it instead. The results were astonishing! My husband and kids couldn’t get enough of the crispy, cheesy goodness. Now, this recipe is a regular on our dinner menu, and it’s always a hit, whether it’s a cozy family meal or a dinner party with friends.
Why This Crispy Baked Eggplant Parmesan
- Crispy and Light: Baking instead of frying reduces the oil content while still delivering a crispy texture.
- Flavorful Bread Crumb Coating: Panko breadcrumbs mixed with Parmesan, oregano, and garlic powder add a delicious crunch.
- Cheesy Goodness: Topped with melted mozzarella and rich marinara sauce for a classic taste.
- Healthy Twist: Baking makes this dish a healthier option without sacrificing flavor.
- Elegant Presentation: Perfect for special occasions or a satisfying family dinner.
Ingredients
Crispy Baked Eggplant Parmesan:
- 2 medium-sized eggplants (about 2 pounds or 900 g total)
- Salt
- 2 tablespoons (30 ml) olive oil
- 2 eggs, beaten
- 1 cup (50 g) panko bread crumbs
- ½ cup (45 g) fresh grated Parmesan cheese
- 1 teaspoon (2 g) dried oregano
- ½ teaspoon (1 g) garlic powder
- 1 teaspoon (5 g) kosher salt
- ½ teaspoon (1 g) black pepper
- 1½ cups (360 ml) marinara sauce
- 1½ cups (150 g) shredded mozzarella cheese
- 2 tablespoons (8 g) minced parsley (optional for garnish)
Directions
- Prepare the Oven and Baking Sheet: Adjust your oven rack to the second from the top position and preheat the oven to 400°F (200°C). Brush 2 tablespoons of olive oil on a large baking sheet and set it aside.
- Prep the Eggplant: Slice the eggplants lengthwise into planks about 1 inch (2.5 cm) thick. Sprinkle salt on both sides of the slices and let them sit for 30 minutes or longer to draw out moisture. After 30 minutes, pat the slices dry with a paper towel, then season with salt and pepper.
- Prepare the Coating: In a shallow dish, mix together the panko bread crumbs, grated Parmesan cheese, dried oregano, garlic powder, kosher salt, and black pepper. In another shallow dish, whisk the eggs.
- Bread the Eggplant: Dip each eggplant slice into the beaten eggs, allowing the excess to drip off. Then coat it in the bread crumb mixture, pressing gently to ensure the crumbs adhere. Place the coated slices on the prepared baking sheet.
- Bake the Eggplant: Place the baking sheet on the second from the top rack in the oven. Bake for 20 minutes, then flip the slices and bake for another 20 minutes, or until the eggplant is tender and the breading is golden and crispy.
- Add Marinara and Cheese: Remove the baking sheet from the oven. Pour about ¼ cup of marinara sauce over each eggplant slice, then top with shredded mozzarella cheese. Return the baking sheet to the oven and bake for an additional 10 minutes, or until the cheese is melted. For an extra bubbly, golden top, turn on the broiler and broil for 2-4 minutes.
- Garnish and Serve: Garnish with chopped parsley if desired, and serve warm.
Notes
- Substitutions: You can use gluten-free panko bread crumbs for a gluten-free version.
- Cooking Tips: Salting the eggplant and letting it sit helps remove excess moisture, resulting in a crispier final dish.
- Nutritional Information: This baked version is lower in calories and fat compared to traditional fried Eggplant Parmesan.
