Description
This Crispy Baked Eggplant Parmesan is a healthy, oven-baked twist on the classic Italian dish. Featuring golden breadcrumb-coated eggplant, gooey mozzarella, tangy marinara, and sharp Parmesan, it’s the perfect meatless comfort food. Easy to make ahead and freezer-friendly, this vegetarian dinner is ideal for busy weeknights or casual gatherings.
Ingredients
2 large eggplants
2 teaspoons salt
3 large eggs
2 cups Italian-style breadcrumbs
1 cup grated Parmesan cheese
2 cups shredded mozzarella cheese
3 cups marinara sauce
Olive oil spray
Instructions
1. Slice the eggplant into ½-inch rounds and sprinkle with salt on both sides. Let sit for 30 minutes to draw out moisture, then pat dry.
2. Preheat oven to 400°F. Set up two bowls: one with whisked eggs and one with a mix of breadcrumbs and Parmesan.
3. Dip each eggplant slice into the eggs, then coat in the breadcrumb mixture.
4. Place slices on a parchment-lined baking sheet. Spray with olive oil. Bake for 20 minutes, flipping halfway, until golden and crispy.
5. In a baking dish, spread a layer of marinara, then a layer of baked eggplant. Add more marinara and mozzarella. Repeat layers and finish with mozzarella and Parmesan on top.
6. Bake at 375°F for 20 minutes until bubbly and golden. Let rest 5–10 minutes before serving.
Notes
Use a wire rack to salt eggplant slices so air circulates underneath.
Don’t skip the olive oil spray—it helps crisp the coating.
This dish is freezer-friendly—freeze after baking and reheat in the oven.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 generous portion
- Calories: 410
- Sugar: 8g
- Sodium: 780mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 95mg