Crispy Baked Eggplant Parmesan
A delicious twist on a classic Italian dish, this recipe offers savory eggplant and cheese flavors baked to crispy perfection, perfect for family dinners or gatherings.
Ingredients
Eggplant Preparation
- 2 medium eggplants Thickness of slices can affect cooking time.
- Salt Used to draw out moisture.
- Olive oil Drizzled over breaded eggplant.
Breading Mixture
- 1 cup breadcrumbs Fresh breadcrumbs are recommended for better texture.
- 1 cup grated Parmesan cheese
- 2 eggs Beaten for breading station.
- Pepper To taste.
Layering Ingredients
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese Use fresh for best melting.
- Fresh basil for garnish Add before serving.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Slice the eggplants into thin rounds and sprinkle with salt. Let them sit for about 30 minutes to draw out moisture.
- Rinse the eggplant slices and pat them dry.
- Set up a breading station: one bowl with beaten eggs, another with breadcrumbs mixed with Parmesan cheese, salt, and pepper.
Breading and Baking
- Dip each eggplant slice in the eggs, then coat with the breadcrumb mixture.
- Arrange the breaded eggplant slices on a baking sheet lined with parchment paper, drizzled with olive oil.
- Bake for 20-25 minutes or until golden and crispy.
Layering and Final Baking
- In a baking dish, layer marinara sauce, eggplant slices, and mozzarella cheese. Repeat layers, finishing with mozzarella on top.
- Bake in the oven for an additional 20-30 minutes until the cheese is bubbly and golden.
- Garnish with fresh basil before serving.
Notes
Serve hot from the oven. Pairs well with a side salad or crusty bread. For extra flavor, add fresh basil on top.