Crispy Baked Eggplant Parmesan
A crispy, cheesy, and satisfying vegetarian main dish featuring tender eggplant slices baked to perfection.
Ingredients
Eggplant
- 1 medium eggplant sliced into 1/4-inch rounds
- 2 eggs
- 1 tablespoon water
- 1 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon garlic powder
- 2 tablespoons olive oil
- 25 oz marinara sauce
- 8 oz shredded mozzarella cheese
Fresh Basil
- fresh basil julienned (optional)
Instructions
- Prep the eggplant: Salt both sides of eggplant slices and let sit for 15 minutes on each side. Rinse and pat dry.
- Preheat oven to 375°F (190°C). Mix breadcrumbs, Parmesan, oregano, basil, and garlic powder in a dish. Beat eggs with water in another dish.
- Coat eggplant slices in egg mixture, then breadcrumb mixture, pressing gently.
- Bake eggplant on an oiled baking sheet for 15 minutes, flip, and bake another 10 minutes until crispy.
- Top each slice with marinara sauce and mozzarella cheese. Bake for 10 minutes until cheese is bubbly.
- Garnish with fresh basil if desired and serve.
Notes
For an extra crispy coating, you can chill the breaded eggplant slices in the refrigerator for 30 minutes before baking. Alternatively, use gluten-free breadcrumbs for a gluten-free version.