Crispy Baked Eggplant Parmesan

Golden crispy baked eggplant layered with marinara sauce and bubbling mozzarella cheese. A lighter healthier Italian comfort food recipe without frying.

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Prep Time 20

Cook Time 35

Total Time 55

Servings: 4 People

Course: Dinner

Cuisine: Italian

Calories: 380

Ingredients Equipment Method Notes

Ingredients

2 large eggplants sliced 1cm thick
1 tbsp salt for sweating
2 eggs beaten
150 g panko breadcrumbs
50 g grated Parmesan
1 tbsp garlic powder
1 tbsp dried oregano
400 ml marinara sauce
200 g shredded mozzarella
Fresh basil for garnish
Olive oil spray

Equipment

2 Baking Sheets Lined with parchment paper for crispy baking
1 Large Baking Dish For layering sauce cheese and eggplant
1 Sharp Knife For slicing eggplant evenly
1 Cutting Board For ingredient prep
2 Mixing Bowls For egg wash and breadcrumb coating
1 Tongs Helpful for coating and flipping eggplant slices

Method

Salt eggplant slices generously on both sides. Let sit for 15 minutes to draw out moisture, then pat completely dry with paper towels.
Preheat oven to 200 degrees C. Line two baking sheets with parchment paper.
In a shallow bowl, mix panko breadcrumbs, grated Parmesan, garlic powder, and dried oregano.
Dip each eggplant slice in beaten egg, then press firmly into the panko mixture to coat both sides.
Arrange on prepared baking sheets. Spray generously with olive oil on both sides.
Bake for 20 minutes, flipping halfway, until slices are deeply golden and crispy.
In a baking dish, layer marinara sauce, eggplant slices, and shredded mozzarella. Repeat two more layers.
Bake for 15 more minutes until cheese is melted and bubbly. Garnish with fresh basil and serve immediately.

Notes

Salting the eggplant is essential for removing bitterness and excess moisture. This helps create the crispiest baked texture without frying.

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