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Crispy Baked Eggplant Parmesan finished dish

Crispy Baked Eggplant Parmesan

Recipe card for Crispy Baked Eggplant Parmesan.
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Servings: 6 servings
Course: Breakfast
Ingredients Method

Ingredients
  

Ingredients
  • 2 large eggplants, sliced into 1/4-inch rounds
  • 1 tablespoon salt for sweating the eggplant
  • 2 cups Italian-style breadcrumbs
  • 1 cup grated Parmesan cheese
  • 2 large eggs, beaten
  • 2 cups marinara sauce
  • 2 cups shredded mozzarella cheese
  • 1/4 cup fresh basil leaves, chopped
  • Olive oil spray

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.
  2. Place the eggplant slices on a clean kitchen towel or paper towels. Sprinkle both sides with salt and let them sit for 20 minutes to sweat out excess moisture. Rinse the slices and pat them dry.
  3. In one shallow bowl, combine breadcrumbs and Parmesan cheese. In another bowl, beat the eggs.
  4. Dip each eggplant slice into the beaten eggs, then coat them in the breadcrumb mixture. Place them on the prepared baking sheets.
  5. Lightly spray the tops of the eggplant slices with olive oil. Bake for 20-25 minutes, flipping halfway, until golden and crispy.
  6. Spread a thin layer of marinara sauce in a baking dish. Arrange a layer of baked eggplant slices over the sauce. Sprinkle mozzarella cheese on top. Repeat with another layer of eggplant, marinara, and mozzarella until all ingredients are used.
  7. Bake in the oven for 15-20 minutes, or until the cheese is bubbly and golden.
  8. Garnish with fresh basil before serving.

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