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Delicious crispy baked eggplant parmesan served with marinara sauce

Crispy Baked Eggplant Parmesan

Crispy Baked Eggplant Parmesan is a game changer — packed with flavor, a delightful crunch, and a family-friendly meal perfect for busy weeknights.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 medium eggplants Slice into 1/4 inch thick rounds.
  • 1 cup breadcrumbs Panko breadcrumbs can be used for extra crunch.
  • 1/2 cup grated Parmesan cheese
  • 2 cups marinara sauce
  • 2 cups shredded mozzarella cheese Can be substituted with provolone or feta.
  • 2 large eggs Beaten for dipping.
  • Salt and pepper To taste.
  • Olive oil For drizzling.
  • Fresh basil For garnish (optional).

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Slice the eggplants into 1/4 inch thick rounds and sprinkle them with salt. Let them sit for about 30 minutes to draw out moisture. Pat dry with paper towels.
  3. In a bowl, beat the eggs. In another bowl, mix breadcrumbs and Parmesan cheese.
  4. Dip each eggplant slice in the egg, then coat with the breadcrumb mixture.
  5. Place the coated slices on a baking sheet lined with parchment paper and drizzle with olive oil.
Baking
  1. Bake for 25 minutes, flipping halfway through, until golden and crispy.
  2. In a baking dish, layer marinara sauce, baked eggplant, and mozzarella cheese. Repeat layers, finishing with cheese on top.
  3. Bake for an additional 20-25 minutes or until the cheese is bubbly and golden.
  4. Let it cool for a few minutes, garnish with fresh basil, and serve.

Notes

For best results, allow eggplant to sweat with salt to avoid sogginess. Store leftovers in the refrigerator for up to 4 days or freeze for 3 months.