This crispy baked eggplant Parmesan is a treat for the taste buds! It features layers of tender eggplant, savory marinara sauce, and gooey cheese, all baked to perfection.
You won’t need a frying pan for this easy recipe, just your oven. I love piling it high with extra cheese—who can resist that? Perfect for a cozy dinner! 😋
Key Ingredients & Substitutions
Eggplant: Large eggplants work best for even cooking. If you can’t find fresh eggplant, try using frozen, but the texture might differ slightly. You can substitute zucchini for a lighter version.
Marinara Sauce: Store-bought sauce is convenient, but homemade is more flavorful. You can use tomato sauce or a roasted red pepper sauce if marinara isn’t available.
Cheese: Mozzarella is essential for that stretchy quality. If you’re avoiding dairy, a plant-based mozzarella can work well. For a bolder flavor, try adding provolone or fontina.
Breadcrumbs: Panko gives a fantastic crunch, but regular Italian breadcrumbs are fine too. For a gluten-free option, use crushed rice cereal or gluten-free breadcrumbs.
How Do You Get Your Eggplant Crispy in the Oven?
Getting crispy baked eggplant is all about proper preparation and cooking techniques. Here’s how to do it right:
- Salt the eggplant: This step is key! It draws out moisture and bitterness. Let it sit for 15 minutes, then pat it dry.
- Set up a breading station: Dredging in flour, egg, and then breadcrumbs helps create a thick coating that crisps well.
- Use plenty of oil: Drizzle or brush olive oil on top. It helps the breading become golden and crunchy in the oven.
- Flip halfway: This ensures both sides cook evenly and stay crispy!
Easy Crispy Baked Eggplant Parmesan
Ingredients You’ll Need:
- 1 large eggplant (about 1 to 1.5 pounds), sliced into 1/2-inch thick rounds
- 1 cup marinara sauce (store-bought or homemade)
- 1 1/2 cups shredded mozzarella cheese
- 1/3 cup grated Parmesan cheese
- 1 cup Italian-style breadcrumbs (preferably panko for extra crispiness)
- 2 large eggs
- 1/4 cup all-purpose flour
- 2 tablespoons olive oil
- Fresh basil or parsley, chopped for garnish
- Salt and pepper to taste
How Much Time Will You Need?
This recipe takes about 30 minutes of prep and cooking time. You’ll need 15 minutes to prep the eggplant and set up the breading, and then another 28-30 minutes in the oven. It’s a quick and satisfying dish perfect for any day of the week!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
2. Prepare the Eggplant:
Slice the eggplant into 1/2-inch thick rounds. Sprinkle both sides of the slices generously with salt and let them sit for about 15 minutes. This helps draw out moisture and any bitterness. Afterward, pat them dry with paper towels.
3. Set Up Breading Station:
In three separate shallow bowls, set up your breading station: put flour in one bowl, beaten eggs in another, and a mixture of breadcrumbs and half of the Parmesan cheese in the third bowl.
4. Bread the Eggplant:
Season each eggplant slice lightly with pepper. Dredge each slice first in the flour, shake off the excess, then dip it in the beaten egg, followed by a generous coating with the breadcrumb mixture.
5. Arrange on Baking Sheet:
Place the breaded eggplant slices on the prepared baking sheet. Drizzle or brush the olive oil over the top of each slice. This will help them become nice and crispy.
6. Bake Until Golden:
Put the baking sheet in the preheated oven and bake for about 20 minutes, flipping the slices halfway through. They should be golden and crispy when done.
7. Add Marinara and Cheese:
Remove the baking sheet from the oven and spread a spoonful of marinara sauce over each eggplant slice. Top with generous amounts of mozzarella and the remaining Parmesan cheese.
8. Final Bake:
Return the baking sheet to the oven and bake for an additional 8-10 minutes, until the cheese is melted and bubbly.
9. Serve and Enjoy:
Garnish with freshly chopped basil or parsley before serving. Enjoy your delicious, crispy baked eggplant Parmesan slices! It’s a comforting dish that’s sure to impress.
FAQ for Easy Crispy Baked Eggplant Parmesan
Can I Use Different Cheeses?
Absolutely! While mozzarella is traditional for its meltiness, you can substitute with provolone or fontina for more flavor. For a dairy-free option, try using plant-based cheese alternatives.
Can I Make This Dish Gluten-Free?
Yes! Simply use gluten-free breadcrumbs instead of traditional Italian-style breadcrumbs. You can even use crushed rice cereal for a crunchy texture!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in the oven at 350°F (175°C) until warmed through, or heat in the microwave for convenience.
Can I Prepare This Ahead of Time?
You can prep the eggplant and breading ahead of time! Just keep the breaded slices covered in the refrigerator for up to a day. Bake them just before serving for the best texture.
