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Crispy Baked Eggplant Parmesan: A Lighter Italian Classic

A close-up of a thick, cheesy slice of eggplant parmesan layered with marinara sauce on a white plate.
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You crave that comforting, cheesy Italian flavor but want a lighter option. This recipe delivers crispy, golden eggplant slices baked in the oven, layered with rich marinara and gooey mozzarella. It is an easy, satisfying meatless main course perfect for a weeknight dinner.

Ingredients

Scale
  • 2 large eggplants, sliced into 1/4-inch rounds
  • 1 cup all-purpose flour
  • 3 large eggs, beaten
  • 2 cups Italian seasoned breadcrumbs
  • 1 cup grated Parmesan cheese, divided
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 24 ounces marinara sauce (homemade or quality store-bought)
  • 16 ounces fresh mozzarella cheese, sliced or shredded
  • 1/4 cup fresh basil, chopped (for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C). Lightly grease two large baking sheets or line them with parchment paper.
  2. Prepare the eggplant: Lay the eggplant slices on paper towels and sprinkle both sides lightly with salt. Let them sit for 20 minutes to draw out moisture, then pat them completely dry with fresh paper towels. This step helps achieve crispiness.
  3. Set up a standard breading station with three shallow dishes. Place the flour in the first dish. Whisk the eggs in the second dish. Combine the breadcrumbs, 1/2 cup of the Parmesan cheese, salt, and pepper in the third dish.
  4. Dredge each dry eggplant slice first in the flour, shaking off any excess. Dip the floured slice into the egg mixture, letting excess drip off. Finally, press the slice firmly into the breadcrumb mixture to coat both sides evenly.
  5. Arrange the breaded eggplant slices in a single layer on the prepared baking sheets. Drizzle the tops lightly with the olive oil.
  6. Bake for 15 minutes. Flip the slices carefully and bake for another 10 to 15 minutes, until golden brown and crisp.
  7. While the eggplant bakes, warm your marinara sauce gently in a saucepan.
  8. Reduce the oven temperature to 375°F (190°C). Lightly spread a thin layer of marinara sauce in the bottom of a 9×13 inch baking dish.
  9. Arrange half of the baked eggplant slices over the sauce. Top with half of the marinara sauce, followed by half of the mozzarella cheese.
  10. Repeat the layering process: remaining eggplant, remaining marinara sauce, and the rest of the mozzarella cheese. Sprinkle the remaining 1/2 cup of Parmesan cheese over the top layer.
  11. Bake for 15 to 20 minutes, or until the cheese is melted, bubbly, and lightly browned.
  12. Let the casserole rest for 5 minutes before slicing. Garnish with fresh chopped basil before serving.

Notes

  • For an even crispier texture, you can lightly spray the tops of the breaded eggplant with cooking spray before the first bake.
  • If you are making this ahead of time, assemble the layers but do not bake. Cover and refrigerate for up to 24 hours. Add about 10 minutes to the final bake time if cooking straight from the refrigerator.
  • Use high-quality, thick marinara sauce; a thinner sauce can make the bottom layer soggy.

Nutrition

Find it online: https://epicureempire.com/crispy-baked-eggplant-parmesan-recipe/