Description
A delectable twist on the classic Italian dish, Crispy Baked Eggplant Parmesan features crispy eggplant layered with rich marinara sauce and cheeses, perfect for vegetarians and meat lovers.
Ingredients
Scale
- 2 medium eggplants
- 1 teaspoon salt
- 1 cup all-purpose flour
- 2 large eggs
- 2 cups breadcrumbs (preferably panko for extra crunch)
- 2 cups marinara sauce (store-bought or homemade)
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 teaspoon dried basil (optional)
- 1 teaspoon garlic powder (optional)
Instructions
- Prepare the eggplant by slicing it into ½-inch thick rounds. Sprinkle salt over the slices and let them sit in a colander for about 30 minutes.
- Set up the breading station by preheating your oven to 400°F (200°C) and arranging three shallow bowls with flour, beaten eggs, and breadcrumbs.
- Pat the eggplant slices dry and dredge each slice in flour, dip it into the beaten eggs, and coat it in breadcrumbs.
- Place the breaded eggplant slices on a baking sheet lined with parchment paper and bake for about 25 minutes, flipping halfway through.
- Assemble the dish by spreading a layer of marinara sauce in a baking dish, layering half of the baked eggplant, more marinara, mozzarella, and Parmesan. Repeat with remaining eggplant.
- Bake the casserole for another 20-25 minutes, until the cheese is bubbly and golden.
Notes
Serve hot from the oven with a fresh salad or garlic bread. Drizzle balsamic glaze for added flavor.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 180mg