Description
This Crispy Baked Eggplant Parmesan has everything you love about the Italian classic—golden panko-crusted eggplant, rich marinara, fresh basil, Parmesan, and melty mozzarella—without the frying! Lighter, easier, and perfect for a cozy vegetarian dinner, entertaining, meal prep, or freezing for later.
Ingredients
- 2 large eggplants (2 1/4 lbs) cut into -1/3- inch thick slices ( see notes)
- 2 large eggs, beaten
- 1/4 cup milk, or water
- 3/4 teaspoon sea salt
- 3/4 teaspoon pepper
- 1/2 teaspoon chili flakes- optional
- 1 1/4 cups panko breadcrumbs (panko is lighter than traditional breadcrumbs)
- 1 3/4 cups parmesan cheese, divided (save 1/2 cup for assembly)
- Spray olive oil or olive oil for drizzling
- 28 ounces of Marinara Sauce (use store-bought or make your own). 3 cups.
- 1 tablespoon fresh oregano, optional, or basil
- 12-16 ounces fresh mozzarella balls, 2 balls thinly sliced (or use 1 1/2 cups grated mozzarella)
- optional garnish: fresh oregano or basil
Instructions
- Preheat oven to 400F. Line 2 large baking sheets with parchment paper. Brush or spray the parchment with olive oil.
- Prep eggplant. Slice eggplant into ⅓-inch round slices. See notes.
- Make dry and wet mixtures. In a wide, shallow bowl, whisk eggs, milk, salt, pepper and chili flakes. In another wide shallow bowl, mix equal parts panko and parmesan.
- Dredge. Dip the eggplant slices into the egg mixture, then dredge each side into the panko/parm mixture. Place on the sheet pans, repeating until all are done. Sprinkle any excess panko-parmesan mixture over top. Spray or generously with olive oil.
- Bake eggplant. Bake for 20-25 minutes, until golden and crispy (no need to cook all the way through). The goal is to get the eggplant deeply golden and crispy, so be patient. All ovens are different; this may take longer- feel free to use your broiler.
- Assemble. Mix ½ cup water into your marinara sauce to make 3 cups. Grease a 9×13-inch baking dish. Cover the bottom with ¾ cup of marinara sauce. Saving the 8 best-looking pieces for the top, layer the remaining eggplant over the sauce. Drizzle with 1 cup of marinara sauce, add ½ of the sliced mozzarella (save 8 slices for the top), and add half the parmesan. Sprinkle with fresh oregano or basil if you like. Add the top layer of eggplant, cover with remaining marinara, sprinkle with remaining parmesan, and top with fresh mozzarella slices. Season with salt and pepper.
- Bake at 400°F, uncovered, for 20-25 minutes, until golden, melty and the edges are bubbling. Feel free to broil. I like to sprinkle with oregano right at the end of baking time. Or garnish with fresh basil at the end.
Notes
Eggplant: If in a hurry, you can slice the eggplant lengthwise- fewer pieces make faster prep! If you have sliced the eggplant any thicker than ⅓ inch, I recommend covering the casserole with foil for 20 minutes to ensure it cooks through and becomes succulent. Uncover for the last 5-10 minutes.
Salting the eggplant: After testing this multiple times, I have found no difference, so I have skipped this step to save time, but you do you. If you would like to salt the eggplant to remove bitterness, salt each slice on both sides roughly 30-60 minutes, until they release liquid. Pat them dry well and skip the salt in the egg dredge.
Marinara: Feel free to substitute homemade or store-bought marinara sauce. I like Trader Joe’s spicy organic marinara.
Breading-Free: If you prefer a breading-free version, roast the eggplant slices (brush with olive oil and season with salt and pepper) until tender, then layer according to the instructions. I prefer the breading. 🙂
Leftovers keep up to 4-5 days in an airtight container in the refrigerator. Freeze baked or unbaked for up to 3 months. Thaw before baking.
Nutrition
- Serving Size: about 1 cup
- Calories: 320
- Sugar: 11.9 g
- Sodium: 1398.8 mg
- Fat: 10.5 g
- Saturated Fat: 4.2 g
- Carbohydrates: 30.6 g
- Fiber: 7.7 g
- Protein: 27 g
- Cholesterol: 68.8 mg
