Crispy Baked Eggplant Parmesan

Crispy Baked Eggplant Parmesan – A Healthy Twist on a Classic Favorite

Introduction

Crispy Baked Eggplant Parmesan is a delicious and healthier version of the traditional Italian dish. It features layers of golden-brown eggplant, marinara sauce, and gooey mozzarella cheese, all baked to perfection. This dish allows you to enjoy the classic flavors without the hassle of frying, making it a fantastic option for a family meal or dinner party.

Why You’ll Love It

Not only is Crispy Baked Eggplant Parmesan tasty, but it also comes with several benefits. First, it incorporates nutritious eggplant, which is rich in vitamins and antioxidants. By using baking instead of frying, you significantly cut down on added fats and calories. This dish is also vegetarian, making it suitable for a variety of dietary preferences. Plus, it’s easy to prepare and perfect for meal prepping!

Ingredients

To make Crispy Baked Eggplant Parmesan, you will need the following ingredients:

• 2 medium eggplants
• 1 cup breadcrumbs
• ½ cup grated Parmesan cheese
• 2 cups marinara sauce
• 2 cups shredded mozzarella cheese
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon Italian seasoning
• 2 large eggs
• Olive oil spray

Substitutions & Key Variations

If you’re looking to customize the recipe, here are some substitutions and variations:

• Breadcrumbs: Use whole wheat or gluten-free breadcrumbs for a healthier option.
• Cheese: Replace mozzarella with a dairy-free cheese alternative for a vegan version.
• Sauce: Feel free to use homemade marinara or a store-bought option.
• Herbs: Add fresh basil or oregano for extra flavor.

Step-by-Step

Step 1: Prepare the Eggplants

First, preheat your oven to 375°F (190°C). Slice the eggplants into ½-inch rounds and sprinkle each slice with salt. Let them sit for 30 minutes to draw out moisture. Afterward, rinse the eggplant slices under cold water and pat them dry with a paper towel.

Step 2: Prepare the Coatings

In a shallow bowl, beat the eggs. In another bowl, mix together the breadcrumbs, grated Parmesan cheese, salt, pepper, and Italian seasoning until well combined.

Step 3: Coat the Eggplant

Take each eggplant slice, dip it in the beaten eggs first, and then coat it in the breadcrumb mixture. Ensure that both sides are nicely covered. Place the coated slices on a baking sheet lined with parchment paper and spray them lightly with olive oil.

Step 4: Bake the Eggplant

Bake the eggplant slices in the preheated oven for 25 minutes. Be sure to flip them halfway through so both sides get golden brown.

Step 5: Assemble the Dish

In a baking dish, spread half of the marinara sauce on the bottom. Layer half of the baked eggplant slices on top, followed by half of the shredded mozzarella cheese. Repeat the layers with the remaining marinara, eggplant, and mozzarella. Finish off by adding any leftover mozzarella on top.

Step 6: Final Bake

Bake the assembled dish for an additional 20 minutes or until it’s bubbly and golden on top. Let the dish cool slightly before serving.

Success Tips

• Temperature: Make sure your oven is fully preheated for even cooking.
• Texture: For extra crispiness, make sure to pat the eggplant slices dry after salting them.
• Common Mistakes: Avoid overcrowding the baking sheet; give the eggplant slices enough space to cook evenly.

How to Serve

Crispy Baked Eggplant Parmesan is best served warm. It pairs wonderfully with a fresh side salad or garlic bread. You can also garnish it with fresh basil or parsley for an extra touch.

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place it in the oven at 350°F (175°C) for about 15-20 minutes until warmed through. You can also microwave individual portions, but baking will maintain the crispiness of the eggplant.

Frequently Asked Questions

1. Can I make this dish ahead of time?

   • Yes, you can prepare the eggplant and assemble the dish a day ahead. Just bake it right before serving.

2. Is there a way to reduce moisture from the eggplant?

   • Salting the eggplant slices and letting them rest is an effective way to draw out excess moisture. Be sure to rinse and pat dry afterward.

3. Can I freeze this dish?

   • Yes, you can freeze the assembled Eggplant Parmesan before baking. Just ensure it’s well-wrapped and can be stored for up to 2-3 months. Bake it straight from the freezer, adding extra cooking time.

Nutrition Notes / Equivalents

Eggplant is low in calories and high in fiber, making it an excellent choice for a filling meal. One medium eggplant contains around 24 calories, making it a low-calorie vegetable. Parmesan cheese offers protein and flavor, while mozzarella provides creamy texture and richness.

Conclusion

Crispy Baked Eggplant Parmesan is a delightful and healthier take on a beloved dish. It’s easy to prepare, packed with flavor, and suitable for everyone—whether you’re a vegetarian or simply looking for a tasty meal. Give this recipe a try and enjoy the crispy, cheesy goodness!

Links to Related Recipes

• Vegetable Lasagna
• Stuffed Bell Peppers
• Zucchini Parmesan

Crispy Baked Eggplant Parmesan

A healthier version of the classic Eggplant Parmesan featuring layers of golden-brown eggplant, marinara sauce, and gooey mozzarella cheese, all baked to perfection.

Print Recipe

Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Dinner, Main Course

Cuisine Italian

Servings 6 servings

Calories 300 kcal

Ingredients

  

Eggplant Preparation

• 2 medium eggplants Sliced into ½-inch rounds
• 1 teaspoon salt For drawing out moisture

Coating Ingredients

• 1 cup breadcrumbs Can use whole wheat or gluten-free
• ½ cup grated Parmesan cheese For flavor
• 1 teaspoon pepper
• 1 teaspoon Italian seasoning
• 2 large eggs Beaten for coating

Assembly Ingredients

• 2 cups marinara sauce Homemade or store-bought
• 2 cups shredded mozzarella cheese Can substitute with dairy-free cheese for a vegan version

Instructions

 

Preparation

• Preheat your oven to 375°F (190°C).
• Slice the eggplants into ½-inch rounds and sprinkle each slice with salt. Let them sit for 30 minutes to draw out moisture. Rinse the eggplant slices under cold water and pat them dry with a paper towel.

Prepare the Coatings

• In a shallow bowl, beat the eggs.
• In another bowl, mix together the breadcrumbs, grated Parmesan cheese, salt, pepper, and Italian seasoning until well combined.

Coat the Eggplant

• Take each eggplant slice, dip it in the beaten eggs first, and then coat it in the breadcrumb mixture. Ensure that both sides are nicely covered.
• Place the coated slices on a baking sheet lined with parchment paper and spray them lightly with olive oil.

Bake the Eggplant

• Bake the eggplant slices in the preheated oven for 25 minutes, flipping halfway through.

Assemble the Dish

• In a baking dish, spread half of the marinara sauce on the bottom. Layer half of the baked eggplant slices on top, followed by half of the shredded mozzarella cheese. Repeat the layers with the remaining marinara, eggplant, and mozzarella. Finish off by adding any leftover mozzarella on top.

Final Bake

• Bake the assembled dish for an additional 20 minutes or until bubbly and golden on top. Let it cool slightly before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place it in the oven at 350°F (175°C) for about 15-20 minutes.

Keyword Baked Eggplant, comfort food, Eggplant Parmesan, Healthy Recipe, Vegetarian