Crispy Baked Eggplant Parmesan
A healthy twist on a classic favorite, this Crispy Baked Eggplant Parmesan combines baked eggplant slices, marinara sauce, and melted cheese for a comforting meal.
Ingrédients
Eggplant Preparation
- 2 medium eggplants, sliced Look for firm eggplants without blemishes.
Breading Mixture
- 1 cup breadcrumbs Feel free to use gluten-free breadcrumbs if needed.
- 1 cup grated Parmesan cheese Use fresh grated for best flavor.
- 2 large eggs, beaten Can be replaced with flax eggs for a vegan option.
- Salt to taste Essential for drawing moisture from the eggplant.
- Pepper to taste
Cheese and Sauce Layers
- 2 cups shredded mozzarella cheese Substitute with dairy-free alternatives if needed.
- 2 cups marinara sauce Use high-quality marinara for best flavor.
Cooking Additions
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Slice the eggplants and sprinkle with salt, let sit for 30 minutes to draw out moisture.
- Rinse the eggplant slices under cold water and pat dry with paper towels.
Breading
- In one bowl, beat the eggs. In another bowl, mix breadcrumbs with grated Parmesan cheese.
- Dip each eggplant slice in the beaten eggs, then coat with the breadcrumb mixture.
Baking
- Line a baking sheet with parchment paper and arrange the breaded eggplant in a single layer.
- Drizzle olive oil over the eggplant slices and bake for 25-30 minutes, flipping halfway.
Assembly
- Spread a layer of marinara sauce in a baking dish. Add half of the baked eggplant and half of the mozzarella on top.
- Repeat with another layer of marinara, the remaining eggplant, and the rest of the mozzarella cheese.
Final Baking
- Bake for an additional 15-20 minutes, until the cheese is bubbly and golden brown.
- Let cool before slicing to allow layers to set.
Notes
Great for celebrations or weeknight dinners. Can be made ahead and reheated.