Description
This Baked Eggplant Parmesan recipe is a lighter take on the classic Italian dish. Crispy baked eggplant slices are layered with marinara sauce, mozzarella, and parmesan, creating a delicious, healthier version of a comforting favorite.
Ingredients
- Eggplant (2 medium, sliced into ½-inch rounds): Eggplant is the star ingredient, providing a tender, meaty texture.
- Choose firm, glossy eggplants with no soft spots for the best results.
- Olive Oil (2 tablespoons): Olive oil helps the eggplant slices become crispy and golden during baking.
- Extra virgin olive oil works best for added flavor.
- Italian Breadcrumbs (1 cup): Breadcrumbs provide a crispy coating for the eggplant slices.
- Panko breadcrumbs can be used for a crunchier texture.
- Grated Parmesan Cheese (½ cup): Parmesan adds a nutty, salty flavor to the dish.
- Freshly grated parmesan is preferred for the best flavor.
- Mozzarella Cheese (2 cups, shredded or sliced): Mozzarella provides a melty, cheesy texture that pairs perfectly with the rich marinara sauce.
- Use part-skim mozzarella for a lighter option.
- Marinara Sauce (2 cups): Marinara sauce brings the dish together with its rich, tangy tomato flavor.
- Use homemade or store-bought sauce, depending on your preference.
- Eggs (2, beaten): Eggs help the breadcrumbs adhere to the eggplant slices.
- Make sure the eggs are well-beaten to coat the eggplant evenly.
- Fresh Basil (for garnish): Basil adds a bright, herbal flavor to the dish.
- Use fresh basil for the best flavor, though dried basil can be substituted if needed.
Instructions
- Prepare the Eggplant: Slice the eggplant and sprinkle with salt. Let it sit for 20-30 minutes to draw out excess moisture. Pat dry with a paper towel.
- Salting the eggplant helps reduce bitterness and prevents sogginess.
- Bread the Eggplant: Set up a breading station with beaten eggs in one bowl and a mixture of breadcrumbs and grated parmesan in another. Dip each eggplant slice in the eggs, then coat with the breadcrumb mixture. Place the breaded slices on a baking sheet lined with parchment paper.
- Lightly spray the breaded eggplant with cooking spray for extra crispiness.
- Bake the Eggplant: Bake the eggplant slices at 400°F (200°C) for 20-25 minutes, flipping halfway through, until golden and crispy.
- Assemble the Dish: In a 9×13-inch baking dish, layer marinara sauce, baked eggplant slices, mozzarella, and parmesan. Repeat the layers, finishing with a top layer of mozzarella and parmesan.
- Bake the Casserole: Lower the oven temperature to 375°F (190°C) and bake for 20-25 minutes until the cheese is melted and bubbly. Broil for the last 2-3 minutes for a golden top.
- Serve: Let the baked eggplant parmesan cool for a few minutes, then garnish with fresh basil and serve hot.
Notes
This Baked Eggplant Parmesan offers a healthier alternative to the traditional fried version without sacrificing flavor. Baking the eggplant slices gives them a crispy exterior without the extra oil, while layering them with marinara, mozzarella, and parmesan provides all the rich, comforting flavors you expect from this classic dish. Serve with a simple side salad, pasta, or garlic bread for a complete meal. Leftovers can be stored in the fridge for up to 3 days, or frozen for up to 3 months. To reheat, simply pop it in the oven until warmed through. For a gluten-free version, substitute the breadcrumbs with gluten-free breadcrumbs.
- Prep Time: 20 min
- Cook Time: 50 min
- Category: main course
- Method: baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 8 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 65 mg
Keywords: Baked Eggplant Parmesan, Easy Eggplant Parmesan Recipe, Healthy Eggplant Parmesan, Vegetarian Italian Dish