Crispy Baked Eggplant Parmesan Recipe
This Baked Eggplant Parmesan Recipe is made with stacks of crispy baked eggplant covered in your favorite tomato sauce and gooey melted mozzarella cheese. A healthier version of everyone's favorite Italian eggplant recipe, enjoy this vegetarian baked eggplant parmesan with pasta and roasted vegetables for a complete meal.
Servings: 8 servings
Cost: $12
Ingredients
- 2 large eggplants
sliced into 1/2-inch thick rounds
- 1.5 cups Panko breadcrumbs
- ¾ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 tablespoon Italian seasoning
- ½ teaspoon freshly ground black pepper
- 2 large eggs whisked
- 2 jars marinara sauce
- 2 cups mozzarella cheese shredded
- fresh chopped parsley to garnish
Instructions
For the crispy baked eggplant rounds
- Sprinkle each eggplant round with a small pinch of salt (not too much!). Transfer the salted eggplant rounds to a large colander to drain or set them in a single later on paper towels. Allow them to drain for approximately 30 minutes - this extra step will help remove bitterness and moisture from your eggplant.
- Meanwhile, preheat oven to 425 degrees F and line two large baking sheets with parchment paper or aluminum foil. Set aside.
- Transfer the Panko breadcrumbs, parmesan, garlic powder, Italian seasoning, and pepper to a shallow mixing bowl. Mix to combine and set aside. In a separate bowl add the eggs and whisk well. Set aside.
- After 30 minutes has passed use a soft, damp cloth to wipe away as much salt as possible from each eggplant round and pat dry with clean paper towels.
- Dip an eggplant round into the whisked eggs, covering both sides of the eggplant. Immediately transfer the egg-covered eggplant round to the bowl filled with the breadcrumb mixture and cover to coat. Transfer your coated eggplant round to your prepared baking sheet and repeat with your remaining eggplant rounds.
- Transfer baking sheets to the oven and bake for 20 minutes before flipping and continuing to bake the other side until crispy and golden.
- Remove from the oven.
Make your eggplant parmesan
- Reduce oven temperature to 375 degrees F and spread approximately 1/2-1 cup tomato sauce evenly over the bottom of an 11 x 8-inch baking dish.
- Transfer your baked eggplant rounds in an even layer along the bottom of your baking dish. Top each eggplant round with an additional 2-3 tablespoons of marinara sauce followed by a nice layer of shredded mozzarella cheese. Repeat with a second layer of crispy eggplant (to create stacks), followed by another later of marinara and mozzarella cheese. Finally, repeat one last time (if you have enough eggplant rounds).
- Transfer to the oven and bake for 15-20 minutes, or until the cheese is melted and sauce is hot and bubbly.
- Remove baking dish from the oven and sprinkle with chopped parsley or basil, if desired.
Notes
Tools and equipment: baking sheets, a 9x13 baking dish, colander, plus a solid chef's knife, cutting board, and a cheese grater.
Eggplant: You will want to purchase 2 large Globe eggplants to create these eggplant parmesan stacks. If you prefer just single layer baked eggplant parmesan, one eggplant should be sufficient.
Leftovers: Leftovers are fantastic! Keep stored in the refrigerator for up to 4 days and microwave to reheat.
To make gluten-free: to make this recipe gluten-free be sure to use a gluten-free Panko or Italian breadcrumb mixture.
For a richer eggplant parm, coat your eggplant rounds in melted instead of egg.
Sauce: Try making your own homemade marinara sauce, or if you like your recipes a little spicier, switch things up and swap the marinara for this homemade arrabbiata sauce. Plan approximately 1 1/2 cups of sauce for each layer of eggplant (plus the bottom later). If you like your eggplant parmesan extra saucy, you may wish to add 1/2 cup more per layer.
Nutrition
Calories: 371kcal | Carbohydrates: 17g | Protein: 14g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 83mg | Sodium: 425mg | Potassium: 349mg | Fiber: 4g | Sugar: 11g | Vitamin A: 384IU | Vitamin C: 3mg | Calcium: 294mg | Iron: 1mg
