Crispy Baked Eggplant Parmesan
A delightful twist on a classic Italian comfort food, featuring crispy layers of eggplant, savory marinara, and bubbling cheese.
Ingredients
For the Eggplant
- 2 large large eggplants, sliced Choose firm, fresh eggplants for the best texture.
- Salt and pepper to taste Salt and pepper to taste Essential for flavor enhancement.
For the Breading
- 1 cup breadcrumbs Use plain or seasoned breadcrumbs for added flavor.
- 1 cup grated Parmesan cheese Freshly grated will enhance flavor.
- 2 eggs eggs, beaten Used for binding.
- Olive oil spray or drizzle Olive oil spray or drizzle Helps achieve that crispy finish without excess oil.
For Layering
- 2 cups shredded mozzarella cheese Opt for a good quality cheese for that gooey texture.
- 2 cups marinara sauce Homemade or store-bought; both work well.
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Slice the eggplants into rounds about half an inch thick. Salt them generously and let them sit for about 30 minutes to draw out moisture.
- Rinse off the excess salt and pat the slices dry with paper towels.
Breading
- In one bowl, beat the eggs. In a separate bowl, mix breadcrumbs with grated Parmesan cheese.
- Dip each eggplant slice into the egg, then coat it in the breadcrumb and Parmesan mixture. Arrange on a baking sheet lined with parchment paper.
- Spritz the slices lightly with olive oil or drizzle a small amount over them.
Baking
- Bake eggplant slices for 25-30 minutes until golden brown and crispy, flipping halfway through.
- Pour a layer of marinara sauce into a baking dish. Layer crispy eggplant slices followed by a sprinkle of mozzarella cheese. Repeat until all ingredients are used, finishing with mozzarella on top.
- Bake for an additional 20-25 minutes until cheese is melted and bubbly.
- Allow to cool for a few minutes before serving.
Notes
To keep it fresh, store in an airtight container in the fridge for up to four days. Freeze in portions for convenience.