Why Make This Recipe
Crispy Baked Eggplant Parmesan is a delicious and healthier take on a classic Italian dish. It’s perfect for those who love cheesy, comforting meals but want to enjoy them without the extra calories from frying. This recipe keeps the crispy texture and gooey cheese while being lighter and packed with flavor. Plus, it’s a great way to include more vegetables in your diet!
How to Make Crispy Baked Eggplant Parmesan
Making this dish is simple and fun. You will slice the eggplant, coat it with a mix of breadcrumbs and cheese, and bake until golden brown. It’s a great recipe for both beginners and experienced cooks looking for a quick and tasty meal.
Ingredients:
- 1 large Eggplant (opt for firm, fresh eggplants for the best texture)
- 1 large Egg (substitute with flax egg for a vegan option)
- 1 cup Italian Breadcrumbs (consider gluten-free breadcrumbs for a gluten-free version)
- 1/2 cup Parmesan Cheese (nutritional yeast is a great vegan alternative)
- 1 teaspoon Italian Seasoning (use dried oregano or basil if Italian seasoning isn’t on hand)
- 1 teaspoon Salt (helps draw out moisture from the eggplant)
- 1/4 cup Fresh Basil (adds a burst of freshness)
- 1 cup Marinara Sauce (perfect for dipping)
- 1 cup Shredded Mozzarella (for a cheesy finish)
Directions:
- Preheat your oven to 400°F (200°C).
- Slice the eggplant into 1/2-inch thick rounds. Lay the slices on a paper towel and sprinkle with salt. Let them sit for about 30 minutes to draw out moisture.
- In a bowl, beat the egg or prepare the flax egg if using. In another bowl, mix the Italian breadcrumbs, Parmesan cheese, Italian seasoning, and salt.
- Pat the eggplant slices dry with a paper towel. Dip each slice first in the egg, then in the breadcrumb mixture, making sure to coat both sides well.
- Arrange the coated slices on a baking sheet lined with parchment paper. Bake for 25–30 minutes, flipping halfway through, until golden and crispy.
- Once baked, remove from the oven and let cool slightly.
- To assemble, spread some marinara sauce on a plate, place eggplant slices on top, sprinkle with shredded mozzarella, and fresh basil. Serve warm.
How to Serve Crispy Baked Eggplant Parmesan
Serve your Crispy Baked Eggplant Parmesan warm, drizzled with extra marinara sauce and topped with chopped fresh basil. It makes a wonderful main dish or a hearty side. You can enjoy it with a fresh salad or a side of pasta for a complete meal.
How to Store Crispy Baked Eggplant Parmesan
Store any leftovers in an airtight container in the refrigerator. They will last for about 3–4 days. To reheat, place the slices in the oven at 350°F (175°C) until warmed through. You can also reheat them in an air fryer for extra crispiness.
Tips to Make Crispy Baked Eggplant Parmesan
- Be sure to salt the eggplant and let it sit to help remove excess moisture. This helps keep it crisp!
- Use fresh, firm eggplants for the best texture.
- Feel free to add more seasonings or herbs to the breadcrumb mixture for extra flavor.
- If you want a cheesier dish, add more mozzarella and Parmesan to your layers.
Variation
For a vegan version, simply replace the egg with a flax egg and use nutritional yeast instead of Parmesan. You can also swap the mozzarella with a plant-based cheese alternative.
FAQs
Can I use other vegetables in this recipe?
Yes! While eggplant is traditional, you can use zucchini or even mushrooms for a different taste.
Is this recipe gluten-free?
Yes, you can make it gluten-free by using gluten-free breadcrumbs. Just check the labels to be safe.
Can I freeze the leftovers?
Yes, you can freeze leftovers. Just make sure they are stored in an airtight container. Reheat them in the oven for the best texture.
Crispy Baked Eggplant Parmesan
- Total Time: 60 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A delicious and healthier take on a classic Italian dish, perfect for those who love cheesy comfort but want a lighter version packed with flavor.
Ingredients
- 1 large Eggplant
- 1 large Egg (or flax egg for vegan option)
- 1 cup Italian Breadcrumbs (gluten-free optional)
- 1/2 cup Parmesan Cheese (nutritional yeast for vegan alternative)
- 1 teaspoon Italian Seasoning
- 1 teaspoon Salt
- 1/4 cup Fresh Basil
- 1 cup Marinara Sauce
- 1 cup Shredded Mozzarella
Instructions
- Preheat your oven to 400°F (200°C).
- Slice the eggplant into 1/2-inch thick rounds and place them on a paper towel. Sprinkle with salt and let sit for 30 minutes to draw out moisture.
- In a bowl, beat the egg or prepare the flax egg if using.
- In another bowl, mix the Italian breadcrumbs, Parmesan cheese, Italian seasoning, and salt.
- Pat the eggplant slices dry, dip each slice in the egg and then in the breadcrumb mixture, ensuring it’s well-coated on both sides.
- Arrange the coated slices on a lined baking sheet and bake for 25–30 minutes, flipping halfway through, until golden and crispy.
- Remove from the oven and let cool slightly.
- To assemble, spread marinara sauce on a plate, layer eggplant slices on top, and sprinkle with shredded mozzarella and fresh basil. Serve warm.
Notes
For a vegan version, use a flax egg and nutritional yeast. To keep it crispy, be sure to salt the eggplant and let it sit.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian