Crispy Baked Eggplant Parmesan
This Crispy Baked Eggplant Parmesan offers a classic combination of tender eggplant, rich marinara, and a bubbly mozzarella topping, all while being baked for a satisfying crunch.
Ingredients
Eggplant Preparation
- 1 large eggplant, sliced Salted and dried
Breading Station
- 1 cup breadcrumbs For coating
- 1 cup grated parmesan cheese Mixed with breadcrumbs
- 2 large eggs, beaten For dipping
Layers and Topping
- 2 cups marinara sauce For layering
- 2 cups shredded mozzarella cheese For topping
- to taste salt and pepper For seasoning
- as needed olive oil For drizzling
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Slice the eggplant and sprinkle with salt. Let sit for about 30 minutes to draw out moisture, then pat dry.
Breading the Eggplant
- Set up a breading station with beaten eggs in one bowl and a mixture of breadcrumbs and parmesan in another.
- Dip each eggplant slice into the egg mixture, then coat in the breadcrumb mixture until evenly covered.
Baking
- Place the breaded eggplant slices on a parchment-lined baking sheet and drizzle with olive oil.
- Bake for about 25 minutes until crispy and golden brown.
Layering and Final Bake
- In a baking dish, layer marinara sauce, crispy eggplant, and mozzarella cheese, repeating layers.
- Finish with a layer of mozzarella on top and bake for an additional 20 minutes until the cheese is bubbly.
Serving
- Allow to cool slightly before serving.
Notes
Store leftovers in an airtight container in the refrigerator or freeze for longer storage. Reheat gently in the oven to maintain texture.