Description
This deliciously crispy eggplant dish is a healthier take on the classic eggplant Parmesan, layering marinara and cheese for a satisfying meal.
Ingredients
Scale
- 2 large globe eggplants
- 1 tablespoon salt
- 1 cup all-purpose flour
- 3 large eggs
- 2 cups panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 tablespoon dried Italian herbs
- 1 teaspoon garlic powder
- 2 tablespoons olive oil or olive oil spray
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1/4 cup fresh basil (optional for garnish)
Instructions
- Start by slicing the eggplants into 1/2-inch thick rounds. If you choose, sprinkle them with salt and allow them to sit for about 30 minutes. This step is crucial as it draws out excess moisture and bitterness from the eggplant, ensuring a firmer and tastier end result. After 30 minutes, rinse the slices under cold water and pat them dry with paper towels.
- Next, establish your dredging station by placing three shallow bowls or plates. In the first, add the all-purpose flour. In the second bowl, crack and beat the eggs thoroughly. In the last bowl, create your breadcrumb mixture by combining panko breadcrumbs, grated Parmesan cheese, dried Italian herbs, and garlic powder. Make sure your mixture is evenly blended to distribute the herbs and spices well.
- Coat each eggplant slice in the order you’ve set up: first dip it into the flour, ensuring it’s covered entirely, then transfer it to the beaten egg for a thorough coating. Finally, drag the slice through the breadcrumb mixture, pressing lightly to ensure the breadcrumbs adhere well. Arrange the coated slices on a parchment-lined baking sheet. If desired, spray or drizzle them lightly with olive oil to encourage a crispier texture.
- Place the baking sheet in your preheated oven, baking the eggplant slices for about 20-25 minutes. Remember to flip them halfway through using a spatula; this encourages even cooking and browning. You’ll know they’re done when they’re a golden brown color and crispy to touch.
- Once baked, it’s time to assemble the eggplant Parmesan! In a baking dish, start by spreading a layer of marinara sauce, followed by a layer of baked eggplant slices. Repeat the layers, alternating with marinara and shredded mozzarella cheese until you run out of ingredients. Finish with a generous layer of mozzarella on top.
- Transfer the assembled layers back to the oven to bake for another 20 minutes at 375°F (190°C). At this point, the cheese will melt beautifully and bubble up around the edges. For an added touch, broil the dish for 2-3 minutes at the end to achieve a lovely golden-brown color on top.
- Allow the baked eggplant Parmesan to rest for about 5-10 minutes before serving. This resting time allows the layers to set, making it easier to slice. Garnish with fresh basil if using, and enjoy your delicious creation!
Notes
This dish can be made ahead of time; simply prepare the layers and store in the refrigerator until you are ready to bake.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dinner
Nutrition
- Calories: 420 kcal
- Sodium: 800 mg
- Protein: 18 g