Crispy Baked Eggplant Parmesan

Eggplant parmesan can go very wrong: soggy eggplant, greasy crust, dull filling. This baked version solves all of those problems. Salting the eggplant draws out moisture, and a quick high-heat roast crisps the breading without any deep-frying. Layered with marinara and three cheeses, it's deeply satisfying.

Ingredients

Instructions

1. 1

   Arrange eggplant slices on paper towels and sprinkle generously with salt. Let sit 30 minutes to draw out moisture, then pat very dry with more paper towels.

2. 2

   Preheat oven to 425°F (220°C). Line two baking sheets with parchment.

3. 3

   Set up a breading station: flour in one shallow bowl, eggs in another, and breadcrumbs mixed with ½ cup Parmesan, oregano, and garlic powder in a third.

4. 4

   Dredge each eggplant slice in flour, dip in egg, then press into the breadcrumb mixture. Place on the baking sheets.

5. 5

   Spray or brush both sides of each slice generously with olive oil. Bake for 20-25 minutes, flipping halfway, until deeply golden and crisp.

6. 6

   Reduce oven to 400°F (200°C). Spread 1 cup marinara in the bottom of a 9x13 inch baking dish.

7. 7

   Arrange half the eggplant in a single layer over the sauce. Top with 1½ cups marinara, half the shredded mozzarella, and half the sliced fresh mozzarella.

8. 8

   Repeat layers with remaining eggplant, sauce, and mozzarella. Finish with the remaining ½ cup Parmesan.

9. 9

   Bake uncovered for 20-25 minutes until bubbly and golden on top. Rest 10 minutes before serving.

10. 10

    Top with torn fresh basil. Serve with crusty bread or alongside pasta.

Chef's Tips

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, use a microwave at 50% power or warm in a covered pan over medium-low heat until heated through. For best texture, avoid reheating more than once.

Nutrition Information