This Easy Crispy Baked Eggplant Parmesan is a tasty twist on a classic! Crispy eggplant slices are layered with rich marinara sauce and gooey cheese—yum!
I love how the oven does all the work to make the eggplant golden and crunchy. Plus, you can enjoy this dish without the frying mess—win-win!
Key Ingredients & Substitutions
Eggplants: Look for firm, glossy eggplants without blemishes. If you can’t find eggplants, zucchini or portobello mushrooms can be tasty substitutes in this dish.
Panko Breadcrumbs: Panko gives a light, crispy texture. If you’re out, regular breadcrumbs will work too, but the crunchiness won’t be as pronounced.
Marinara Sauce: You can use store-bought marinara for convenience. If you’re making your own, a simple blend of crushed tomatoes, garlic, and herbs works great!
Cheese: I suggest using a mix of mozzarella and Parmesan for the best flavor. If you’re dairy-free, consider using plant-based cheese alternatives that melt well.
How Do I Get Perfectly Crispy Eggplant?
Achieving crispy eggplant is key to this recipe. First, salting the eggplant helps draw out moisture and bitterness, making it less soggy when baked. After salting, be sure to pat the slices dry to remove excess water before breading.
- Use a three-step breading process: flour first, then egg, then panko. This layering helps create a more even coating.
- Make sure to drizzle or spray olive oil over the breaded slices for that extra crunch.
- Bake at a high temperature, and flipping them halfway through ensures both sides get crispy.
How to Make Easy Crispy Baked Eggplant Parmesan
Ingredients You’ll Need:
For the Eggplant:
- 2 medium eggplants, sliced into 1/2-inch thick rounds
- 1 cup all-purpose flour
- 3 large eggs
- 2 cups panko breadcrumbs
- 1/2 cup grated Parmesan cheese, divided
- Salt and pepper to taste
- Olive oil spray or 2-3 tablespoons olive oil
For the Toppings:
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1/4 cup fresh basil leaves, chopped
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and 30-35 minutes to cook, giving you a total of about 50 minutes. You’ll have crispy, cheesy eggplant perfect for dinner in no time!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This will ensure it’s hot enough to make the eggplant crispy. Line a baking sheet with parchment paper or foil, then lightly grease it with olive oil or cooking spray to prevent sticking.
2. Prepare the Eggplant:
Take your eggplant slices and lay them out on a clean kitchen towel or paper towels. Sprinkle salt generously on both sides. Let the slices sit for about 20-30 minutes. This process helps draw out moisture and reduces bitterness in the eggplant.
3. Set Up Your Dredging Station:
While the eggplant is resting, set up a dredging station. In one bowl, add the flour. In another bowl, beat the eggs. In a third bowl, mix the panko breadcrumbs with half of the grated Parmesan cheese, and add a little salt and pepper for flavor.
4. Coat the Eggplant:
Take each eggplant slice and dip it first in the flour, shaking off the excess. Next, dip it into the beaten eggs, and finally coat it with the breadcrumb mixture. Make sure each slice is evenly covered for the best crunch!
5. Bake the Eggplant:
Place the coated eggplant slices on the prepared baking sheet. Lightly spray or drizzle a little olive oil over the top of each slice to help them get crispy in the oven. Bake them for 20 minutes, flipping halfway through to ensure both sides turn golden brown.
6. Add Marinara and Cheese:
Once the eggplant is golden and crispy, take the baking sheet out of the oven. Spoon marinara sauce evenly over each slice, then sprinkle the shredded mozzarella and the remaining Parmesan cheese on top.
7. Final Baking:
Put the baking sheet back in the oven and bake for another 10-12 minutes, or until the cheese is melted and bubbly. The golden layer of cheese adds delicious flavor!
8. Garnish and Serve:
When done, take your baked eggplant Parmesan out of the oven, and sprinkle with fresh basil. Serve hot and enjoy this tasty dish that’s sure to impress!
FAQ for Easy Crispy Baked Eggplant Parmesan
Can I Use Different Types of Eggplant?
Absolutely! While the classic globe eggplant works great, you can also use Japanese or Chinese eggplants as they tend to be more tender. Just adjust the cooking time as necessary, depending on their size!
Can I Make This Recipe Gluten-Free?
Yes! To make this dish gluten-free, substitute the all-purpose flour with a gluten-free flour blend and use gluten-free panko breadcrumbs. The flavor and texture will still be delicious!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results to keep the eggplant crispy. Microwaving is an option, but it may not retain the same crunch.
Can I Freeze This Eggplant Parmesan?
Yes, you can freeze the baked eggplant Parmesan! Allow it to cool completely, then wrap it tightly in plastic wrap and foil or place it in a freezer-safe container. It will keep well for up to 2 months. Thaw in the fridge before reheating!
