Crispy Eggplant Parmesan with Rich Marinara and Creamy Mozzarella

Crispy Baked Eggplant Parmesan: A Delicious Twist on an Italian Classic

Experience the absolute delight of homemade Crispy Baked Eggplant Parmesan! This dish combines rich and rustic marinara sauce, creamy mozzarella, and perfectly crispy eggplant for a satisfying meal that’s surprisingly easy to make at home. It’s a comforting meal that’s surprisingly easy to whip up, making it perfect whether you’re in the mood for a cozy dinner or need to impress a crowd with a stellar vegetarian option. Trust me, this recipe is all about big flavors and heartwarming simplicity!

Crispy Eggplan Inspiration!

As someone who loves the timeless taste of Italian cuisine but is always on the lookout for lighter, healthier options, I set out to reinvent the classic Eggplant Parmesan. I wanted to ditch the deep frying but keep all that lovely crunch and flavor. Drawing inspiration from a cherished family recipe and fueled by my love for wholesome cooking, I tweaked and perfected this dish until it was a feast for both the eyes and the palate. The result? A wonderfully crispy Eggplant Parmesan that skips the heavy oil without skimping on taste.

Why You’ll Love It:

• Healthier Alternative: Enjoy the crunch and texture of fried eggplant without the extra calories.
• Simple Ingredients, Big Flavor: Each bite is packed with the rich flavors of homemade marinara and gooey mozzarella.
• Visually Impressive: Golden-brown, crispy eggplant layered with bright marinara and melting cheese makes for a beautiful presentation.
• Perfect for Any Occasion: Ideal for a family dinner, a special date night, or impressing guests at your next gathering.

Quick Grocery List:

• For the Eggplant:

  • Medium eggplants
  • All-purpose flour
  • Large eggs
  • Italian-style breadcrumbs
  • Grated Parmesan cheese
  • Olive oil

• For the Marinara Sauce:

  • Olive oil
  • Garlic
  • Crushed tomatoes

• For the Assembly:

  • Shredded mozzarella cheese
  • Fresh basil (optional)

Things to Consider Before Preparing Your Meal:

• Prep & Cook Time: Total time 1 hour 5 minutes (35 minutes prep, 30 minutes cook)
• Equipment Checklist: Large baking sheet, parchment paper, medium saucepan, three shallow bowls, knife and cutting board, paper towels, casserole or baking dish, spoon or ladle
• Dietary Adjustments: Options for vegan and gluten-free versions available
• Serving Size: Serves 4 comfortably

Crispy Eggplant Parmesan Recipe | Easy Baked Eggplant Parm with Homemade Marinara & Mozzarella

DifficultyMedium

Servings4

Prep time35 minutes

Cook time30 minutes

Total time1 hour5 minutes

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Ingredients:

For the Eggplant:

• 2 Medium eggplants, sliced into ½-inch rounds
• 1 tbsp salt , (for sweating the eggplant)
• 1 cup all-purpose flour
• 3 large eggs, beaten
• 2 cups Italian-style breadcrumbs
• ½ cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp dried oregano
• Olive oil spray, (or a few tablespoons for drizzling)

For the Marinara Sauce:

• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp sugar
• 1 tsp dried basil
• ½ tsp red pepper flakes , (optional)

For the Assembly:

• 2 cups shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• Fresh basil leaves, (optional, for garnish)

Instructions:

• 1

  1. Prepare the Eggplant:

  • Lay the eggplant slices on a paper towel-lined tray. Sprinkle both sides with salt and let sit for 20–30 minutes to draw out moisture and bitterness.

  • Pat dry thoroughly with more paper towels.

• 2

  2. Bread the Eggplant:

  • Preheat oven to 425°F (220°C). Line a baking sheet with parchment and lightly grease it.

  • Set up a dredging station with three bowls:

    Flour
    Beaten eggs
    Breadcrumbs mixed with Parmesan, garlic powder, and oregano

  • Dip each eggplant slice first in flour, then in egg, then coat in breadcrumbs. Press to adhere.

• 3

  3. Bake the Eggplant:

  • Arrange breaded slices on the prepared baking sheet. Spray or drizzle with olive oil.

  • Bake for 20 minutes, flipping halfway through until golden and crispy.

• 4

  4. Make the Marinara Sauce:

  • In a saucepan, heat olive oil over medium heat. Add garlic and sauté for 30 seconds.

  • Pour in crushed tomatoes, salt, pepper, sugar, basil, and red pepper flakes. Simmer for 15–20 minutes, stirring occasionally. Set aside.

• 5

  5. Assemble & Bake:

  • Lower oven to 375°F (190°C).

  • In a baking dish, spread a thin layer of marinara. Layer eggplant slices, spoon marinara over each slice, sprinkle with mozzarella and a little Parmesan. Repeat layers as needed.

  • Bake for 15 minutes or until cheese is bubbly and golden.

  • Garnish with fresh basil before serving.

Equipment

• Large baking sheet
• Parchment paper
• Medium saucepan
• 3 shallow bowls (for dredging)
• Knife and cutting board
• Paper towels
• Casserole or baking dish
• Spoon or ladle

Nutrition

Calories	420
Carbohydrates	38g
Cholesterol	95mg
Fat	23g
Fiber	6g
Protein	18g
Saturated Fat	9g
Sodium	750mg
Sugar	8g
Trans Fat	0g
Unsaturated Fat	12g

Let’s Get Cooking:

Pro Tips:

• Eggplant Prep: After salting, ensure eggplant slices are patted dry to remove excess moisture for the crispiest result.
• Breading Station: Shake off excess flour and allow excess egg to drip off before breading to ensure even coating.
• Layering: When assembling, don’t skimp on sauce between layers; it keeps the dish moist and flavorful.

Art Of:

Mastering this eggplant parmesan starts with the perfect breading and baking technique. Ensuring your eggplant is well-coated and baked at a high temperature guarantees a crispy exterior without being greasy. Simmering your marinara sauce slowly melds the flavors beautifully, enhancing the overall taste of your dish.

Tips and Variations:

• Extra Crunch: Swap breadcrumbs for panko.
• Cheese Options: Try vegan mozzarella for a dairy-free version or ricotta for a creamier layer.
• Flavor Boost: Add a splash of red wine to your marinara while it simmers for depth.

Nutrition Breakdown (Per Serving):

• Calories: 420 – Ideal for a main course serving.
• Carbohydrates: 38g – Provides energy for your day.
• Cholesterol: 95mg – Moderate amount, consider lower-cholesterol egg substitutes if needed.
• Fat: 23g – Primarily from cheese and olive oil, providing richness.
• Fiber: 6g – Aids digestion and increases satiety.
• Protein: 18g – Good source for building and repairing tissues.
• Saturated Fat: 9g – Keep an eye on this if monitoring heart health.
• Sodium: 750mg – Balance with low-sodium dishes throughout the day.
• Sugar: 8g – Naturally occurring from tomatoes; no added sugars.
• Trans Fat: 0g – Health-conscious choice.
• Unsaturated Fat: 12g – Healthy fats that help absorb vitamins.

Storing and Reheating:

Store in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F until warmed through, about 10–15 minutes, to maintain crispiness. Freeze assembled and unbaked for up to 2 months, perfect for a make-ahead meal.

Frequently Asked Questions (FAQ):

Q: Can I prepare Eggplant Parmesan ahead of time?
A: Absolutely! Assemble the dish up to a day in advance and bake when ready to serve.

Q: What’s the best way to ensure my eggplant doesn’t get soggy?
A: Salt and let the eggplant sit to draw out moisture before baking, and use a hot oven to ensure a crispy texture.

Q: Can I make this recipe gluten-free?
A: Yes, use gluten-free breadcrumbs or almond flour for a great gluten-free option.

Q: How can I make this dish vegan?
A: Replace eggs with aquafaba and use vegan cheese.

Engage and Share:

Tried making this Crispy Baked Eggplant Parmesan? I’d love to hear how it turned out! Share your photos and tips, or leave a comment below. Don’t forget to rate this recipe and share it with friends and family who might enjoy it as well.

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• Silky One-Pot Creamy Mushroom Fettuccine
• Garlicky Parmesan Shrimp Orzo
• Classic Carbonara with Pancetta & Asparagus