This Crispy Baked Eggplant Parmesan is a tasty delight! Layers of crispy eggplant, tomato sauce, and gooey cheese come together for a satisfying meal that’s sure to impress.
What I love most is that it’s baked, so you still get that crunchy texture without all the frying hassle. Serve it with some pasta and enjoy—it’s pure comfort food!
Key Ingredients & Substitutions
Eggplants: For this dish, medium-sized eggplants work best. You can choose globe eggplants or long Asian varieties. If eggplant isn’t available, zucchini slices can be a great substitute, but they won’t have the same texture.
Breadcrumbs: Italian-style seasoned breadcrumbs add flavor, but you can use plain breadcrumbs with added Italian seasoning for a homemade touch. Or, if gluten-free is your goal, almond flour works surprisingly well!
Cheeses: Mozzarella gives that melty texture, and Parmesan adds a great salty bite. If you’re looking for a vegan option, try using cashew-based cheese or nutritional yeast for a cheesy flavor.
Marinara Sauce: Store-bought marinara is super convenient, but homemade sauce is always rewarding. If you’re short on time, a simple crushed tomatoes option (seasoned with oregano and basil) will do just fine.
How Do I Get the Eggplant Extra Crispy?
The key to crispy baked eggplant is all about moisture and the coating process. First, sprinkle salt on the eggplant slices to draw out moisture. This step helps reduce bitterness and keeps the final dish from being soggy.
- Let the salted eggplant sit for 20-30 minutes, then pat dry to remove excess salt and moisture.
- Make sure to coat the eggplant thoroughly—first in flour, then egg, and then the breadcrumb mixture. This triple-dip method creates a crunchy crust.
- Don’t skip the final spray of cooking oil—it helps achieve that golden color while baking.
Crispy Baked Eggplant Parmesan Recipe
Ingredients You’ll Need:
For the Eggplant:
- 2 medium eggplants (about 2 pounds), sliced into 1/3-inch thick rounds
- 1 teaspoon salt
For the Breading:
- 1 1/2 cups all-purpose flour
- 3 large eggs
- 1 tablespoon water
- 2 cups Italian-style seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese
For the Layers:
- 2 cups shredded mozzarella cheese
- 3 cups marinara sauce (store-bought or homemade)
- 1/4 cup fresh basil leaves, chopped (optional)
- Cooking spray or olive oil spray
- Salt and pepper, to taste
How Much Time Will You Need?
This recipe will take about 30 minutes of prep time and 45-50 minutes of cooking time. You’ll be slicing, breading, and baking the eggplant, which is super fun! Plus, it sets nicely while you clean up the kitchen.
Step-by-Step Instructions:
1. Preheat and Prepare:
Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper or lightly grease them with cooking spray. This will prevent the eggplant from sticking and make cleanup easier!
2. Salt the Eggplant:
Place the sliced eggplants in a single layer on a large baking sheet. Sprinkle both sides with salt. Let them sit for 20-30 minutes to draw out moisture and reduce bitterness. Afterward, gently blot the slices dry with paper towels. This ensures your eggplant stays crisp!
3. Set Up Breading Station:
Get three shallow dishes ready: one for flour, one for beaten eggs mixed with 1 tablespoon of water, and one for seasoned breadcrumbs mixed with grated Parmesan cheese. This station will make breading the eggplant so much easier!
4. Bread the Eggplant:
Take each eggplant slice and dip it first into the flour, shaking off any excess. Next, dip it into the egg wash, and finally coat it well with the breadcrumb mixture. Place the coated slices on your prepared baking sheets, making sure they don’t overlap.
5. Spray and Bake:
Lightly spray the coated eggplant slices with cooking spray or drizzle a little olive oil on top. This step helps them get extra crispy while baking. Bake in the preheated oven for 20-25 minutes, flipping halfway through, until they are golden brown and crispy.
6. Layer the Dish:
Once the eggplant is baked, reduce the oven temperature to 375°F (190°C). In a baking dish, spread about 1/2 cup of marinara sauce on the bottom. Layer the baked eggplant slices over the sauce, then spoon additional marinara over the eggplant. Sprinkle with mozzarella cheese.
7. Repeat and Finish:
Continue layering the eggplant, sauce, and mozzarella until all the ingredients are used up, finishing with a layer of mozzarella on top. This creates a cheesy, gooey topping!
8. Bake Until Bubbly:
Bake the assembled eggplant Parmesan uncovered for 20-25 minutes until the cheese is melted, bubbly, and slightly golden. The aroma will be irresistible!
9. Cool and Serve:
Let the eggplant Parmesan cool for about 5-10 minutes before serving. This helps everything set a little bit. Garnish with fresh basil leaves if you’d like, then dig in!
Enjoy your delicious, crispy, and cheesy baked eggplant Parmesan! Perfect for a cozy dinner at home or impressing your friends!
Frequently Asked Questions (FAQ)
Can I Use a Different Type of Cheese?
Absolutely! While mozzarella and Parmesan are traditional, you can experiment with other cheeses like provolone or fontina for added flavor. For a dairy-free version, try vegan mozzarella or nutritional yeast for a cheesy taste!
What Should I Do If My Eggplant is Bitter?
If you notice bitterness in your eggplant, it’s helpful to salt it more generously before baking. The salting process removes moisture and bitter compounds. Be sure to rinse and pat dry afterward to avoid excess salt in your dish.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place it in the oven at 350°F (175°C) until warmed through, or microwave individual portions for a quick meal.
Can I Make This Dish Ahead of Time?
Yes, you can prepare the layers in advance! Assemble the eggplant Parmesan up to a day ahead, cover, and refrigerate. When ready to bake, add a few extra minutes to the cooking time if it’s coming from the fridge.
