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Crispy Baked Eggplant Parmesan
4.4 from 66 votes

Crispy Baked Eggplant Parmesan

Crispy Baked Eggplant Parmesan features eggplant slices dipped in beaten egg and coated in a seasoned mixture of panko, parmesan, garlic powder, and oregano. The slices are baked until golden and crispy, layered with marinara sauce and melted mozzarella, offering a lighter take on traditional fried eggplant parmesan with a crunchy exterior and tender interior.

Prep Time
45 mins
Cook Time
45 mins
Servings: 6 Servings
Calories: 274 kcal
Course: Main Course, Others
Cuisine: American, International, Vegetarian

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

    Cup of Yum
  1. 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.
  2. Cut the eggplant into lengthwise into planks about 1 inch thick. Sprinkle salt on both sides. Let sit for 30 minutes or longer.
  3. After 30 minutes, pat the eggplant dry with a paper towel, then season with salt and pepper.
  4. In one shallow dish, mix together panko bread crumbs, grated parmesan cheese, salt, pepper, garlic powder, oregano, and black pepper.
  5. In another shallow dish, whisk eggs.
  6. 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.
  7. 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.
  8. 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.
  9. Garnish with chopped parsley if desired.

Nutrition Information

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%)

Nutrition Facts

Serving: 6 Servings

Amount Per Serving

Calories 274

% 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.