This Easy Crispy Baked Eggplant Parmesan is a tasty twist on a classic dish. The eggplant is baked until golden and crispy, then layered with rich marinara sauce and gooey cheese.
I love how simple it is to make—no frying mess! Plus, this dish is perfect for a cozy dinner. Just grab some garlic bread to go with it, and you’re all set for a warm, delicious meal!
Key Ingredients & Substitutions
Eggplants: Medium-sized eggplants are essential for this dish. They should be firm and glossy. If you can’t find eggplants, zucchini or even portobello mushrooms can be good substitutes, though their flavors will vary.
Marinara Sauce: You can use store-bought for convenience, but homemade is always a treat. If you’re looking for something lighter, marinara can be swapped for a tomato basil sauce or even pesto for a fresh twist.
Cheese: Mozzarella gives that classic stretch and melt. If you’re looking for a dairy-free option, try vegan mozzarella. For a sharper flavor, asiago or provolone can be great alternatives to Parmesan as well.
Panko Breadcrumbs: These give a wonderful crispy texture. If you don’t have panko, regular breadcrumbs work too, but the texture won’t be as light and airy. For a gluten-free version, use gluten-free breadcrumbs.
What’s the Best Way to Sweat Eggplant?
Preparing eggplant involves “sweating,” which can seem tricky. This step is key to removing bitterness and excess moisture. Here’s how to do it right:
- Slice the eggplant and sprinkle both sides generously with salt.
- Let the slices rest in a colander or on a baking sheet for 20-30 minutes. You will see moisture droplets forming.
- After sweating, rinse the salt off and pat each slice dry with paper towels. This prevents sogginess during baking.
Taking this time to sweat makes your baked eggplant crispy and flavorful, so don’t skip it!
Easy Crispy Baked Eggplant Parmesan
Ingredients You’ll Need:
For the Eggplant:
- 2 medium eggplants, sliced into 1/2-inch thick rounds
- Salt, for sweating the eggplant
For the Sauce and Cheese:
- 2 cups marinara sauce (store-bought or homemade)
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
For the Breading:
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs
- 2 tbsp olive oil (for brushing)
- Cooking spray or oil spray for baking sheet
For Serving:
- Fresh basil leaves, chopped, for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, and then you’ll need approximately 30 minutes for baking. In total, you’re looking at around 45 minutes to have a delicious meal ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil, making sure to lightly grease it with cooking spray.
2. Sweat the Eggplant:
Place the eggplant slices in a single layer on a baking sheet or in a colander. Sprinkle both sides generously with salt. Let them sit for about 20-30 minutes. This step helps to draw out moisture and bitterness. After that, rinse the salt off and pat the eggplant dry with paper towels.
3. Set Up the Breading Station:
Prepare three shallow dishes: one with flour, one with beaten eggs, and the last with panko breadcrumbs mixed with half of the Parmesan cheese. This makes it easy to coat the eggplant slices!
4. Bread the Eggplant Slices:
Take each eggplant slice and dip it first in the flour, making sure to shake off any excess. Next, coat it in the egg, and then press it into the breadcrumb mixture, ensuring both sides are fully coated.
5. Arrange on Baking Sheet:
Place the breaded eggplant slices onto the prepared baking sheet. Lightly brush or spray the tops with olive oil to help them get crispy while baking.
6. Bake the Eggplant:
Pop the baking sheet in the oven and bake the eggplant for about 20 minutes, flipping them halfway through, until they are golden and crispy.
7. Add Marinara and Cheese:
Take the eggplant out of the oven and spoon marinara sauce over each slice. Then sprinkle the shredded mozzarella and the rest of the Parmesan cheese on top.
8. Final Bake:
Return the baking sheet to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
9. Garnish and Serve:
Once it’s done baking, take it out and garnish with fresh chopped basil. Serve warm and enjoy this crispy, cheesy goodness!
This Eggplant Parmesan is an easier, lighter version compared to traditional frying, and it pairs wonderfully with garlic bread or a fresh green salad. Enjoy your meal!
Frequently Asked Questions
Can I Use Other Types of Cheese?
Absolutely! While mozzarella and Parmesan are traditional, you can experiment with different cheeses like fontina for a creamy melt or provolone for a sharper flavor. Just keep in mind that the taste profile will change a bit!
How Can I Make This Recipe Gluten-Free?
To make this dish gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend and use gluten-free panko breadcrumbs. The process will be the same, so you can still enjoy crispy eggplant parmesan without the gluten!
How Do I Store Leftovers?
Leftover Eggplant Parmesan can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place it in the oven at 350°F (175°C) until warmed through, or heat individual portions in the microwave.
Can I Freeze Eggplant Parmesan?
Yes, you can freeze unbaked breaded eggplant slices or the fully assembled Eggplant Parmesan! If freezing the assembled dish, wrap it tightly in plastic wrap and foil. It can be stored for up to 2 months. Thaw in the fridge before baking!
