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Crispy Baked Eggplant Parmesan

Crispy Baked Eggplant Parmesan prepared dish

Crispy baked eggplant parmesan is a delightful vegetarian dish that features layers of breaded and baked eggplant slices, marinara sauce, and melted cheese. This comforting meal is perfect for any occasion and is sure to please both vegetarians and meat-lovers alike. Serve it with a side salad for a complete dinner experience!

This recipe is italian style, dinner, scaled for 6 servings, with 20 min prep and 40 min cook.

Prep: 20 min · Cook: 40 min · Total: 60 min · Serves: 6

Quick cooking notes

  • Core ingredients include dried oregano, parmesan cheese, salt, breadcrumbs.
  • Follow all 11 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 6 servings.

Ingredients

  • 1 tsp dried oregano
  • 1 cup parmesan cheese (grated)
  • 1 tbsp salt
  • 2 cups breadcrumbs (seasoned)
  • 1 tsp black pepper
  • 1 cup all-purpose flour
  • 2 tbsp olive oil
  • 2 medium eggplant (sliced)
  • 2 eggs (beaten)
  • 2 cups marinara sauce
  • 2 cups mozzarella cheese (shredded)

Instructions

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Sprinkle the sliced eggplant with salt and let it sit for about 30 minutes to draw out moisture.
  3. Rinse the eggplant slices under cold water and pat them dry with paper towels.
  4. Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with seasoned breadcrumbs.
  5. Dredge each eggplant slice in flour, dip it in the beaten eggs, and then coat it with breadcrumbs.
  6. Place the breaded eggplant slices on the prepared baking sheet and drizzle with olive oil.
  7. Bake in the preheated oven for 25-30 minutes, flipping halfway through, until golden brown and crispy.
  8. In a baking dish, spread a layer of marinara sauce, then add a layer of baked eggplant, followed by a layer of mozzarella and parmesan cheese.
  9. Repeat the layers until all ingredients are used, finishing with a layer of cheese on top.
  10. Bake for an additional 10-15 minutes until the cheese is bubbly and golden.
  11. Let it cool for a few minutes before serving. Enjoy your Crispy Baked Eggplant Parmesan!

Nutrition (per serving)

  • Calories: 320
  • Protein: 15 g
  • Fat: 15 g
  • Carbohydrates: 35 g
  • Fiber: 6 g
  • Sugar: 6 g
  • Sodium: 650 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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