Description
Discover your new favorite comfort food with this Crispy Baked Eggplant Parmesan! Golden breaded eggplant slices, baked (not fried!) to perfection, then layered with savory marinara and gooey mozzarella for a delicious, healthier twist on a classic Italian-American dish. Perfect for quick dinner ideas, healthy comfort food, or as a satisfying vegetarian main course. Easy to make ahead and freezer-friendly, this recipe is a must-try for busy families and eggplant lovers alike.
Ingredients
2 large eggplants
1 tablespoon salt
1 cup all-purpose flour
3 large eggs
2 cups Italian-style breadcrumbs
½ cup grated Parmesan cheese
2 teaspoons dried Italian herbs (oregano, basil, parsley)
Olive oil spray
3 cups marinara sauce
12 ounces fresh mozzarella cheese, sliced
¼ cup fresh basil leaves
Instructions
1. Slice the eggplants into ½-inch rounds. Arrange on a baking sheet, sprinkle with salt, and let sit for 30 minutes. Pat dry with paper towels.
2. Prepare three bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with Parmesan and dried herbs.
3. Dredge each eggplant slice in flour, dip in egg, then coat with breadcrumb mixture.
4. Place breaded slices on a parchment-lined baking sheet. Spray lightly with olive oil.
5. Bake at 425°F (220°C) for 20–25 minutes, flipping once, until golden and crisp.
6. Spread ½ cup marinara sauce in a 9×13-inch baking dish. Layer half the eggplant slices, half the remaining sauce, and half the mozzarella.
7. Repeat layers with the rest of the eggplant, sauce, and mozzarella.
8. Bake at 375°F (190°C) for 20–25 minutes, uncovered, until cheese is melted and bubbly.
9. Let cool for 10 minutes, then garnish with fresh basil and serve.
Notes
For extra crunch, use panko breadcrumbs in place of standard Italian-style breadcrumbs.
Be sure to salt and dry the eggplant thoroughly to avoid sogginess.
Let the dish rest before slicing for neater servings and best texture.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 360
- Sugar: 7g
- Sodium: 980mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 19g
- Cholesterol: 98mg
Keywords: crispy baked eggplant parmesan, healthy eggplant parmesan, vegetarian dinner, easy dinner, comfort food