Crispy Baked Eggplant Parmesan
Experience layers of crispy, breaded eggplant slathered in tangy marinara sauce, topped with gooey mozzarella. A delightful and easy dish for the entire family.
Servings: 4 servings
Calories: 350kcal
Ingredients
Eggplant Preparation
- 1 medium eggplant Should be firm and glossy.
- 2 large eggs Acts as a binding agent.
- 1 tbsp water Helps blend with the eggs.
Breading and Topping
- 1 cup panko breadcrumbs Provides a crunchy texture.
- 1/4 cup grated Parmesan cheese Enhances the dish's flavor.
- 1 tsp dried oregano Fragrant herb that complements eggplant.
- 1 tsp dried basil Adds an aromatic Italian touch.
- 1/2 tsp garlic powder Creates a savory backdrop.
- 2 tbsp olive oil For richness and golden color.
- 25 oz marinara sauce Tangy base for the eggplant.
- 8 oz shredded mozzarella cheese Melts beautifully on top.
- to taste fresh basil Optional garnish for color.
Instructions
Preparation
- Slice the medium eggplant into even rounds. Place the slices in a colander, sprinkle with salt, and let sit for about 30 minutes.
- Rinse the eggplant slices and pat them dry with paper towels.
- Preheat the oven to 375°F (190°C).
Coating
- In one bowl, combine panko breadcrumbs, grated Parmesan, oregano, basil, and garlic powder.
- In another bowl, whisk together the eggs and water until well blended.
- Dip each eggplant slice into the egg mixture, then transfer to the breadcrumb mixture, ensuring even coating.
Baking
- Lightly oil a baking sheet with olive oil. Arrange the breaded eggplant slices in a single layer.
- Bake for 15 minutes, flip, and bake for an additional 10 minutes until golden brown and crispy.
- Spoon marinara sauce over each slice, then top with shredded mozzarella.
- Return to the oven for another 10 minutes, until cheese is melted and bubbly.
Notes
For extra flavor, marinate eggplant slices in olive oil and garlic before breading. Feel free to experiment with herbs and spices in the breadcrumb mixture. You can use store-bought marinara for convenience.