Crispy Baked Eggplant Parmesan
Breaded eggplant slices baked until golden, layered with tomato sauce, basil and melty mozzarella. All the comfort of the classic without any frying.
- Prep
- 30 min
- Cook
- 50 min
- Total
- 1 hr 20
- Serves
- 6
Salting the eggplant draws out moisture and bitterness, so the slices bake up crisp instead of soggy. Use a marinara made without alliums, such as the garlic-free roasted tomato marinara on this site. Leftovers reheat well in a hot oven.
Method
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Arrange the eggplant slices on paper towels, sprinkle with 1 tsp of the salt and let sit for . Pat dry.
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Heat the oven to 425°F and line two baking sheets with parchment, brushing each lightly with olive oil.
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Whisk the eggs in a shallow dish. In another, combine the panko, 1/2 cup of the Parmesan, oregano, pepper and the remaining 1/2 tsp salt.
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Dip each eggplant slice in the egg, then press into the crumbs to coat. Lay on the baking sheets and drizzle with the remaining oil.
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Bake for , flipping once halfway through, until golden and tender.
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Reduce the oven to 375°F. Spread 1/2 cup of the sauce in a 9x13-inch baking dish. Layer half the eggplant, half the remaining sauce, half the mozzarella and half the basil, then repeat.
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Sprinkle with the remaining Parmesan and bake for , until bubbling and the cheese is browned in spots.
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Rest for , then serve with extra basil.
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