Description
This crispy eggplant parmesan features breaded and baked eggplant slices layered with marinara sauce and cheese for a healthier twist on the classic Italian dish.
Ingredients
Scale
- 2 large eggplants, sliced into 1/2-inch rounds
- Salt, for seasoning
- 1 cup all-purpose flour
- 3 large eggs, beaten
- 2 cups Italian-seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- Fresh basil leaves, for garnish
- Olive oil, for brushing
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Sprinkle salt on the eggplant slices and let them sit for 15 minutes to draw out moisture; pat dry.
- Set up a dredging station: one bowl with flour, one with beaten eggs, and one with breadcrumbs mixed with Parmesan.
- Dip each eggplant slice in flour, then egg, then breadcrumbs, pressing to coat.
- Place the coated slices on the baking sheet and brush with olive oil; bake for 20-25 minutes, flipping halfway, until golden and crispy.
- In a baking dish, spread a layer of marinara sauce, add a layer of baked eggplant, more sauce, and mozzarella cheese; repeat layers.
- Bake for an additional 15-20 minutes until the cheese is melted and bubbly.
- Remove from oven, let cool slightly, and garnish with fresh basil before serving.
Notes
For extra crispiness, use panko breadcrumbs instead of regular ones. Make sure to drain the eggplant well to avoid sogginess.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Method: Main Course
- Cuisine: Italian
Nutrition
- Calories: 450
- Sugar: 8g
- Fat: 25g
- Carbohydrates: 35g
- Protein: 20g