This Crispy Baked Eggplant Parmesan is a delicious twist on a classic dish! With its crunchy coating and cheesy layers, it’s sure to make you smile with every bite.
The best part? You can enjoy all the flavors without frying. I love serving it with pasta or a fresh salad for a yummy dinner that feels special yet easy to make!
Key Ingredients & Substitutions
Eggplants: Medium eggplants are perfect for this recipe since they’re tender and flavorful. If eggplants aren’t available, zucchini can be a good substitute for a similar texture, though it may cook faster.
Breadcrumbs: Panko breadcrumbs help achieve that extra crispy texture. If you don’t have panko, regular breadcrumbs work too, or you can even crush some crackers as a fun substitute!
Parmesan Cheese: Grated Parmesan adds a nice salty kick. If you’re lactose intolerant, you can opt for a nut-based Parmesan, which works well in flavor and texture.
Marinara Sauce: This sauce is a classic for eggplant Parmesan, but feel free to use any tomato sauce you prefer. Homemade or store-bought, both are fine options!
How Do I Get the Eggplant Crispy Without Frying It?
The key to crispy eggplant without frying lies in proper preparation. First, salting the eggplant helps remove excess moisture and bitterness, which is essential for getting that perfect crunch. Let’s break down this process:
- After slicing the eggplant, sprinkle both sides with salt and let it sit for 20-30 minutes.
- Pat the slices dry with paper towels to absorb the moisture, ensuring they fry up crispy instead of soggy.
- When breading, dip the slices in egg and then coat them well with the breadcrumb mixture, pressing the crumbs in for better adherence.
- A light spray of olive oil before baking helps make them golden and crunchy. Don’t skip this step!
- Lastly, bake at a high temperature (425°F) to achieve that desired crispiness and avoid steaming.
Following these tips will give your eggplant a nice crunch without the extra oil from frying, making it a healthier option too!
How to Make Crispy Baked Eggplant Parmesan
Ingredients You’ll Need:
For the Eggplant:
- 2 medium eggplants, sliced into 1/2-inch thick rounds
For the Coating:
- 1 1/2 cups breadcrumbs (preferably panko for extra crispiness)
- 1/2 cup grated Parmesan cheese
- 1 tsp dried Italian seasoning
- 1/2 tsp garlic powder
- Salt and pepper, to taste
For the Egg Wash:
- 2 large eggs
For Layering:
- 1 1/2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- Fresh basil leaves (optional, for garnish)
- Olive oil spray or 2-3 tbsp olive oil
How Much Time Will You Need?
This recipe takes about 30 minutes of prep time and 40-45 minutes of baking time, so you’ll need roughly 1 hour and 15 minutes total. You’ll spend a little time getting the eggplant ready, breading it, and then layering it all together. The result will be a delicious, crispy dish everyone will love!
Step-by-Step Instructions:
1. Prepare the Eggplant:
First, preheat your oven to 425°F (220°C). Line two baking sheets with parchment paper or give them a light grease. Now, take your eggplant slices, place them on a baking sheet, and sprinkle both sides with salt. Let them sit for about 20-30 minutes. This helps to draw out excess moisture and any bitterness. Afterward, pat them dry with paper towels.
2. Set Up Your Breading Station:
In a shallow bowl, whisk together the eggs until they are well combined. In another shallow bowl, mix together the breadcrumbs, grated Parmesan cheese, Italian seasoning, garlic powder, salt, and pepper. Everything should be nicely mixed and ready for dipping!
3. Bread The Eggplant Slices:
Take each eggplant slice and dip it into the egg wash, allowing any excess to drip off. Next, coat it well with the breadcrumb mixture, pressing the crumbs onto each slice to help them stick. Once breaded, place the slices on the prepared baking sheets. Don’t forget to lightly spray or drizzle some olive oil over the top of each slice—it’ll help them crisp up nicely!
4. Bake the Eggplant:
Put the baking sheets in the preheated oven and bake for about 20-25 minutes. Be sure to flip the eggplant slices halfway through the baking time so they become golden brown and crispy all around.
5. Assemble the Dish:
Once the eggplant is baked and crispy, take a baking dish and spread a thin layer of marinara sauce on the bottom. Now, create a layer of the crispy eggplant slices over the sauce. Add a spoonful of marinara sauce on top of these slices and sprinkle generously with shredded mozzarella cheese. Keep layering with the remaining eggplant, sauce, and cheese until everything is used up!
6. Final Bake:
Put your assembled dish back in the oven and bake for an additional 15-20 minutes. You want the cheese to melt, bubble, and turn slightly golden. It’s going to smell amazing!
7. Serve & Enjoy:
Once done, let the dish rest for about 5 minutes before serving. You can garnish it with fresh basil leaves for a pop of color and flavor. Dig in and enjoy your crispy baked eggplant Parmesan!
Frequently Asked Questions (FAQ)
Can I Use Less Oil for Baking?
Absolutely! If you prefer to use less oil, you can skip the oil spray and instead lightly brush the eggplant slices with a small amount of olive oil. This will still help achieve a crispy texture without being overly greasy.
Can I Make This Recipe Vegan?
Yes! To make this eggplant Parmesan vegan, substitute the eggs with a mixture of ground flaxseed and water (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water to replace each egg). Use a plant-based cheese for the mozzarella and Parmesan as well.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place in a preheated oven at 350°F (175°C) until warmed through, or microwave it until hot. It may lose some crispiness, but will still taste delicious!
What Can I Serve With Eggplant Parmesan?
This dish pairs wonderfully with a simple side salad or pasta. Garlic bread is also a tasty accompaniment. For a lighter option, serve it alongside steamed or roasted vegetables!
