I recently experimented with a classic Crispy Eggplant Parmesan recipe, layering tender eggplant rounds with a golden crust of Italian-seasoned breadcrumbs and Parmesan. The depth of marinara, melted mozzarella, and a hint of basil excites my palate. I enjoy presenting such a creative twist on a truly timeless vegetarian delight.

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I can’t wait to share my latest take on Crispy Baked Eggplant Parmesan, my new favorite twist on a classic dish. I start with a medium eggplant sliced into 1/4-inch rounds that get a light coating of all-purpose flour and beaten eggs, then tossed in Italian seasoned breadcrumbs mixed with grated Parmesan cheese.

It’s amazing how the blend of salt, pepper, and olive oil transforms the eggplant into a dish that’s crispy on the outside and tender on the inside. Once baked to perfection, I layer it with a generous amount of marinara sauce and shredded mozzarella cheese that melts just right.

Topped with a few fresh basil leaves, this meal captures the essence of Italian healthy recipes without sacrificing flavor. It’s the perfect recipe if you’re looking for a hearty vegetarian option that gives a nod to classic Cook Eggplant and Parmesan Eggplant Recipes.

Enjoy every bite!

Why I Like this Recipe

I really like how the eggplant turns out crispy and tender at the same time, its the perfect balance that makes each bite satisfying even though sometimes i mess up the flipping timing a bit.

i love the mix of flavors with the rich marinara sauce and the melted mozzarella that creates this gooey cheesy top over the crispy coating, its kinda like a flavor explosion in my mouth every time.

another thing i like is that this recipe doesnt require too many complicated steps, its pretty straightforward even if i sometimes forget to preheat the oven on time which makes it real approachable for me.

plus, i really appreciate that its a vegetarian dish thats still hearty enough to fill me up, its a perfect go-to for days i want something comforting but not too heavy.

Ingredients

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Eggplant give a meaty texture and add healthy fiber for better digestion.
Salt and pepper enhance flavors without adding extra calories for a balanced taste.
All-purpose flour give structure and carbs that help form a crisp, tasty coating.
Eggs add protein and help bind crumbs together for a tender, crunchy finish.
Marinara brings tangy sweetness, tomato flavor and vitamins to kick up the taste.
Cheeses offer rich protein and fats, creating an indulgent, creamy flavor combo.
Olive oil provides healthy fats and ties all flavors together real nicely.

Ingredient Quantities

1 medium eggplant, sliced into 1/4-inch rounds

Salt and pepper to taste

1 cup all-purpose flour

2 large eggs, beaten

1 1/2 cups Italian seasoned breadcrumbs

1/2 cup grated Parmesan cheese

1 cup marinara sauce

2 cups shredded mozzarella cheese

2 tablespoons olive oil

Fresh basil leaves for garnish (optional)

How to Make this

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1. Preheat your oven to 400°F and line a baking sheet with parchment paper.

2. Slice the eggplant into 1/4-inch rounds and season both sides lightly with salt and pepper.

3. Set up three shallow bowls: one with 1 cup of flour, one with 2 beaten eggs, and one with 1 1/2 cups Italian seasoned breadcrumbs mixed with 1/2 cup grated Parmesan cheese.

4. Dip each eggplant slice into the flour, then the egg, and finally the breadcrumb mixture making sure each piece is well-coated.

5. Place the breaded slices on the prepared baking sheet and drizzle 2 tablespoons of olive oil evenly over them.

6. Bake the eggplant in the preheated oven for about 25 minutes, flipping them halfway through so they turn out crisp on both sides.

7. Remove the baking sheet from the oven and spoon 1 cup of marinara sauce evenly over the slices.

8. Sprinkle 2 cups shredded mozzarella cheese on top of the sauce-covered slices.

9. Return the baking sheet to the oven and bake for another 5 to 7 minutes until the cheese has melted and is bubbly.

10. Garnish with fresh basil leaves if you have them and serve warm. Enjoy your tasty crispy baked eggplant parmesan!

Equipment Needed

1. Oven to preheat to 400°F
2. Baking sheet and parchment paper
3. Knife for slicing the eggplant into 1/4-inch rounds
4. Three shallow bowls for the flour, eggs, and breadcrumb mixture
5. Measuring cups for the flour, breadcrumbs, Parmesan, olive oil, and marinara sauce
6. Fork or whisk for beating the eggs
7. Tongs or spatula to flip the eggplant slices
8. Spoon to evenly spread the marinara sauce over the baked eggplant

FAQ

Q: How do I make the eggplant extra crispy?

A: Make sure you pat the slices dry after salting them and let them rest for around 10-15 minutes. That helps remove extra moisture and lets the breadcrumbs stick better.

Q: Can I use a different type of cheese?

A: Sure you can! If you want a twist you can try provolone or even a mix of Italian cheeses along with mozzarella, but the classic combo works best.

Q: Do I have to use all-purpose flour?

A: You dont have to use all-purpose flour, but it really does work well in this recipe for a thin, crispy coating. You can try gluten-free flour if needed.

Q: Can i prepare this recipe ahead of time?

A: Yep, you can bread the eggplant ahead of time and keep them in the fridge. Just be careful to not let them soak in too much moisture.

Q: What if the eggplant turns out too soggy?

A: Double-check that you're drying the slices properly and that your oven is preheated enough before baking. If its still soggy, try giving them a few extra minutes in the oven.

Crispy Baked Eggplant Parmesan Recipe Substitutions and Variations

All-purpose flour: You can swap it with whole wheat flour for a nuttier flavor and extra fiber.
Italian seasoned breadcrumbs: try using plain Panko breadcrumbs with a sprinkle of dried oregano and basil instead
Parmesan cheese: if you dont have Parmesan on hand, Pecorino Romano works pretty good as a tangier alternative
Marinara sauce: you could substitute it with a tomato basil sauce if you’re looking for a slightly sweeter sauce

Pro Tips

1. Try salting the eggplant slices a bit earlier, like letting them sit for 10-15 minutes before breading. This helps draw out extra water and can make them extra crispy after you bake em.
2. Dont overcrowd your baking sheet, because if the slices are too close they end up steamin instead of gettin that nice crisp texture.
3. When mixin the breadcrumbs with the Parmesan, toss ’em well and maybe even add in some extra herbs like dried oregano if you have it. It gives your dish a neat flavor boost.
4. Make sure you flip the eggplant slices halfway through the bake. This might sound simple, but its key in gettin both sides evenly golden and crispy.

Crispy Baked Eggplant Parmesan Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

640

kcal

Equipment: 1. Oven to preheat to 400°F
2. Baking sheet and parchment paper
3. Knife for slicing the eggplant into 1/4-inch rounds
4. Three shallow bowls for the flour, eggs, and breadcrumb mixture
5. Measuring cups for the flour, breadcrumbs, Parmesan, olive oil, and marinara sauce
6. Fork or whisk for beating the eggs
7. Tongs or spatula to flip the eggplant slices
8. Spoon to evenly spread the marinara sauce over the baked eggplant

Ingredients

1 medium eggplant, sliced into 1/4-inch rounds
Salt and pepper to taste
1 cup all-purpose flour
2 large eggs, beaten
1 1/2 cups Italian seasoned breadcrumbs
1/2 cup grated Parmesan cheese
1 cup marinara sauce
2 cups shredded mozzarella cheese
2 tablespoons olive oil
Fresh basil leaves for garnish (optional)

Directions

Preheat your oven to 400°F and line a baking sheet with parchment paper.
Slice the eggplant into 1/4-inch rounds and season both sides lightly with salt and pepper.
Set up three shallow bowls: one with 1 cup of flour, one with 2 beaten eggs, and one with 1 1/2 cups Italian seasoned breadcrumbs mixed with 1/2 cup grated Parmesan cheese.
Dip each eggplant slice into the flour, then the egg, and finally the breadcrumb mixture making sure each piece is well-coated.
Place the breaded slices on the prepared baking sheet and drizzle 2 tablespoons of olive oil evenly over them.
Bake the eggplant in the preheated oven for about 25 minutes, flipping them halfway through so they turn out crisp on both sides.
Remove the baking sheet from the oven and spoon 1 cup of marinara sauce evenly over the slices.
Sprinkle 2 cups shredded mozzarella cheese on top of the sauce-covered slices.
Return the baking sheet to the oven and bake for another 5 to 7 minutes until the cheese has melted and is bubbly.
Garnish with fresh basil leaves if you have them and serve warm. Enjoy your tasty crispy baked eggplant parmesan!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.