Crispy Baked Eggplant Parmesan
User Reviews
4.4
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Prep Time
45 mins
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Cook Time
45 mins
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Servings
6 Servings
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Calories
274 kcal
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Course
Main Course, Others
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Cuisine
American, International, Vegetarian
Crispy Baked Eggplant Parmesan
Description
This Crispy Baked Eggplant Parmesan starts by cutting medium-sized eggplants into thick planks, salting them to draw out moisture, then patting dry. After seasoning, each slice is dipped in beaten eggs and thoroughly coated in a herb-seasoned mix of panko bread crumbs and freshly grated parmesan cheese. The coated slices are baked at 400 degrees Fahrenheit on an oiled baking sheet, flipped halfway through to create even browning and crispness.
The baked eggplant slices form a crunchy crust that contrasts with the tender eggplant inside. They are typically assembled with marinara sauce and a generous topping of shredded mozzarella before serving, offering a rich and satisfying layered dish without deep-frying.
The breadcrumb mixture is seasoned with oregano, garlic powder, salt, and black pepper, adding herbal and savory notes to the crispy crust. The method produces a golden, crisp coating while keeping the eggplant moist and flavorful. Garnishing with fresh parsley brightens the presentation and adds subtle herbal aroma.
Ingredients
- 2 eggplant about 2 pounds total, medium sized
- salt
- 2 tablespoons olive oil
- 2 egg beaten
- 1 cup panko bread crumbs
- 1/2 cup Parmesan Cheese fresh grated
- 1 teaspoon oregano dried
- 1/2 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 and 1/2 cups marinara sauce
- 1 ½ cups mozzarella cheese shredded
- 2 tablespoon parsley for garnish, minced, optional
Instructions
- Move oven rack so that is in the second from the top space. Preheat the oven to 400 degrees F. Brush 2 Tablespoons of olive oil on a large baking sheet and set aside.
- Cut the eggplant into lengthwise into planks about 1 inch thick. Sprinkle salt on both sides. Let sit for 30 minutes or longer.
- After 30 minutes, pat the eggplant dry with a paper towel, then season with salt and pepper.
- In one shallow dish, mix together panko bread crumbs, grated parmesan cheese, salt, pepper, garlic powder, oregano, and black pepper.
- In another shallow dish, whisk eggs.
- Dip one eggplant slice into the egg, allow excess to drip off. Then dip it into the bread crumb mixture until fully coated in the crumb mixture, and gently press with your hand to help the crumbs stick to the eggplant. Place on the prepared baking sheet, repeat with remaining slices of eggplant.
- Place baking sheet in oven on the second from the top rack. Bake for 20 minutes, then flip and bake for another 20 minutes, or until eggplant is tender and breading is golden.
- Pour 1/4 cup of marinara sauce over each piece of eggplant, then top with cheese. Place back in the oven and bake 10 more minutes, or until cheese it melted. Turn on broiler and broil for 2-4 minutes, until cheese is melted and bubbly.
- Garnish with chopped parsley if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 274 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 274kcal | 14% |
| Carbohydrates | 21g | 7% |
| Protein | 15g | 30% |
| Fat | 15g | 23% |
| Saturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 82mg | 27% |
| Sodium | 1116mg | 47% |
| Potassium | 638mg | 14% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
| Vitamin A | 753IU | 15% |
| Vitamin C | 9mg | 10% |
| Calcium | 297mg | 30% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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