Prep Time: 45 mins | Cook Time: 45 mins | Servings: 6
Easy to make, super delicious, and healthy! This crispy baked eggplant Parmesan is an amazing and fun recipe to use eggplant. Crispy eggplant slices topped with tons of melted cheese. Serve this by itself or with vegetables or a simple pasta to round up your meal.
2 tbsp olive oil
2 eggs, beaten
2 medium-sized eggplants, about 2 lbs. total
1 c. panko bread crumbs
1 tsp dried oregano
1/2 tsp garlic powder
1 and 1/2 c. marinara sauce
1/2 c. Parmesan cheese, fresh grated
1 ½ c. shredded mozzarella
2 tbsp minced parsley, optional for garnish
1 tsp kosher salt
1/2 tsp black pepper
How to make Crispy Baked Eggplant Parmesan
Step 1: Position the oven rack in the second from the top space, then preheat the oven to 400 degrees F. On a large baking sheet, brush 2 tbsp of olive oil and sheet aside.
Step 2: Into planks about 1 inch thick, slice the eggplant lengthwise. On both sides of the slices, sprinkle some salt and allow to sit for at least 30 minutes.
Step 3: Using a paper towel, pat the eggplant dry after 30 minutes. Season the eggplant with salt and pepper.
Step 4: Combine the panko bread crumbs, grated Parmesan cheese, salt, pepper, garlic powder, oregano, and black pepper in a shallow dish. Whisk the eggs in another shallow dish.
Step 5: Into the egg, dip an eggplant slice, letting the excess drip. Into the breadcrumb mixture, dip the slice, completely coating all sides. Place the breaded eggplant slice on the prepared baking sheet. Do the same with the rest of the eggplant slices.
Step 6: Place in the preheated oven and bake for about 20 minutes. After 20 minutes, flip the slices and continue baking for additional 20 minutes or until the eggplant slices are tender and the breading is golden.
Step 7: Over each piece of eggplant, pour 1/4 cup of marinara sauce and sprinkle with cheese. Return to the oven and resume baking for 10 minutes or until the cheese has melted. Then, broil for 2 to 4 minutes or until the cheese has melted and is bubbly.
Step 8: If desired, garnish the Crispy Baked Eggplant Parmesan with some chopped parsley before serving. Enjoy!
Serving: 1serving | Calories: 274 kcal | Carbohydrates: 21g | Protein: 15g | Fat: 15g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 1116mg | Potassium: 638mg | Fiber: 6g | Sugar: 9g | Vitamin A: 753IU | Vitamin C: 9mg | Calcium: 297mg | Iron: 2mg
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