Crispy Baked Eggplant Parmesan
Crispy Baked Eggplant Parmesan is a guilt-free rendition of the classic Italian favorite, delivering layers of tender eggplant, zesty marinara sauce, and ooey-gooey cheese without the frying. This healthier approach ensures you enjoy a satisfying crunch while cutting down on calories and fat. Perfect for weeknight dinners or special occasions, this dish is sure to become a crowd-pleaser that satisfies cravings while impressing family and friends.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 25 minutes
- Yield: Serves approximately 6 people 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 2 medium eggplants (approximately 1 lb)
- 1 tsp salt
- 1 cup flour
- 2 large eggs
- 1.5 cups panko breadcrumbs
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- Olive oil spray
Instructions
- Preheat your oven to 400°F (200°C). Slice the eggplants into 0.5-inch rounds and sprinkle with salt; let sit for 30 minutes to draw out moisture. Rinse and pat dry.
- Set up three bowls: one with flour, one with whisked eggs, and one with panko mixed with Italian seasoning.
- Dip each eggplant slice in flour, then egg wash, and coat with panko.
- Place on parchment-lined baking sheets and lightly spray or drizzle with olive oil. Bake for 25-30 minutes until golden brown.
- In a baking dish, layer marinara sauce, half the baked eggplant, more marinara, mozzarella, and Parmesan; repeat layers.
- Bake at 375°F (190°C) for another 20-25 minutes until cheese is melted and bubbly.
Nutrition
- Serving Size: Approximately 261g
- Calories: 370
- Sugar: 8g
- Sodium: 850mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 7g
- Protein: 16g
- Cholesterol: 180mg