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Crispy Baked Eggplant Parmesan Recipe

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4.1 from 8 reviews

  • Author: Lea
  • Total Time: 1 hour 30 minutes
  • Yield: 6 servings
  • Diet: Vegetarian

Description

This Crispy Baked Eggplant Parmesan recipe transforms tender eggplant slices into a delightful Italian-inspired dish with a crunchy parmesan and panko breadcrumb crust. Baked to golden perfection and topped with mozzarella and marinara sauce, it's a comforting, flavorful meal perfect for family dinners or entertaining.

Ingredients

Eggplant Preparation

  • 2 medium sized eggplants (about 2 pounds total)
  • Salt, to sprinkle
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper

Breading Mixture

  • 2 tablespoons olive oil
  • 2 eggs (beaten)
  • 1 cup panko bread crumbs
  • 1/2 cup parmesan cheese (fresh grated)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste

Assembly and Baking

  • 1 and 1/2 cups marinara sauce
  • 1 ½ cups shredded mozzarella cheese
  • 2 tablespoons minced parsley (optional, for garnish)

Instructions

  1. Prepare Oven and Baking Sheet: Move the oven rack to the second from the top position and preheat the oven to 400°F. Brush 2 tablespoons of olive oil on a large baking sheet and set aside.
  2. Slice and Salt Eggplant: Cut the eggplants lengthwise into approximately 1-inch thick planks. Sprinkle salt on both sides of each slice and let them sit for at least 30 minutes to draw out moisture and reduce bitterness.
  3. Dry and Season: After 30 minutes, pat the eggplant slices dry with paper towels. Season both sides of the slices with additional salt and black pepper.
  4. Mix Breading Ingredients: In a shallow dish, combine panko bread crumbs, grated parmesan cheese, dried oregano, garlic powder, kosher salt, and black pepper.
  5. Prepare Egg Wash: In another shallow dish, whisk the two eggs thoroughly.
  6. Coat Eggplant Slices: Dip each eggplant slice first into the beaten eggs, letting excess drip off, then dredge it in the breadcrumb mixture, pressing gently to ensure breadcrumbs adhere well. Place each coated slice onto the prepared baking sheet. Repeat until all slices are breaded.
  7. Bake Eggplant: Bake the breaded eggplant slices on the second oven rack for 20 minutes. Carefully flip each slice and bake for an additional 20 minutes until the eggplant is tender and the breading is golden brown.
  8. Add Sauce and Cheese: Spoon about 1/4 cup marinara sauce over each baked eggplant slice, then top evenly with shredded mozzarella cheese. Return to the oven and bake for 10 more minutes until the cheese starts to melt.
  9. Broil for Finish: Turn on the broiler and broil the eggplant slices for 2-4 minutes until the cheese is bubbly and slightly browned, watching closely to avoid burning.
  10. Garnish and Serve: Garnish with minced parsley if desired and serve hot.

Notes

  • Salting the eggplant is essential to remove excess moisture and bitterness.
  • For a gluten-free option, substitute panko breadcrumbs with gluten-free breadcrumbs.
  • Use fresh parmesan cheese for the best flavor and texture in the breading.
  • Watch the broiler closely to prevent burning the cheese topping.
  • This recipe can be doubled to serve a larger group; adjust baking times if needed.
  • Prep Time: 45 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian

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