Crispy baked eggplant parm is a dish that brings warmth and comfort to any table. It reminds me of Sunday dinners at my grandmother’s house, where the aroma of garlic, tomatoes, and melting mozzarella filled the air. I’ve taken her classic recipe and given it a healthier twist by baking the eggplant instead of frying it, resulting in a satisfying and lighter version of this Italian favorite. Everyone needs a go to recipe, and this crispy baked eggplant parm is sure to become one of yours.
Table of Contents
This eggplant parmesan recipe is not just about recreating a childhood memory; it’s about making delicious, wholesome food accessible to everyone. I find comfort and joy in sharing this recipe with you.
Why You Will Love This crispy baked eggplant parm Recipe
This crispy baked eggplant parm recipe is pure comfort food without the guilt! It’s quick enough for a weeknight meal but feels special enough for a weekend gathering. Plus, baking the eggplant instead of frying it saves time and calories.
What I love most is the combination of textures: the crispy breading on the eggplant, the tangy tomato sauce, and the gooey, melted cheese. It’s an explosion of flavor in every bite! Trust me, even eggplant skeptics will be converted.
Follow us on Pinterest for more delightful recipe inspiration!
Ingredients Needed for This crispy baked eggplant parm Recipe
- Eggplant: 2 medium, about 1 pound each, sliced 1/4 inch thick
- Salt: 1 tablespoon, plus more for seasoning
- All-Purpose Flour: 1/2 cup
- Italian Breadcrumbs: 1 1/2 cups
- Grated Parmesan Cheese: 1/2 cup, plus more for topping
- Dried Italian Seasoning: 2 teaspoons
- Garlic Powder: 1 teaspoon
- Eggs: 2 large, beaten
- Olive Oil: 1/4 cup, plus more for drizzling
- Tomato Sauce: 2 cups, high quality store bought or homemade
- Fresh Basil: 1/4 cup, chopped
- Mozzarella Cheese: 8 ounces, shredded
How to Make This crispy baked eggplant parm Recipe
- 1. Preheat oven to 400°F (200°C). Line two large baking sheets with parchment paper.
- 2. Place eggplant slices in a colander and sprinkle with salt. Let sit for 30 minutes to draw out excess moisture. Pat dry with paper towels. This is crucial for achieving a crispy texture!
- 3. In a shallow dish, combine flour. In another shallow dish, combine breadcrumbs, Parmesan cheese, Italian seasoning, and garlic powder. In a third shallow dish, beat eggs.
- 4. Dip each eggplant slice in flour, then in egg, and finally in breadcrumb mixture, pressing gently to adhere.
- 5. Arrange breaded eggplant slices on the prepared baking sheets in a single layer.
- 6. Drizzle eggplant slices with olive oil.
- 7. Bake for 20 to 25 minutes, flipping halfway through, until golden brown and crispy.
- 8. While the eggplant is baking, heat tomato sauce in a saucepan over medium heat. Stir in fresh basil and season with salt and pepper to taste.
- 9. Spread a thin layer of tomato sauce in the bottom of a 9×13 inch baking dish.
- 10. Arrange a layer of baked eggplant slices over the sauce. Top with a layer of tomato sauce and mozzarella cheese. Repeat layers until all eggplant is used, finishing with a layer of sauce and cheese.
- 11. Sprinkle the top layer with extra grated Parmesan cheese.
- 12. Bake for 15 to 20 minutes, or until the cheese is melted and bubbly. Let stand for 5 minutes before serving. Check out this chicken parmesan for another classic Italian favorite!
How to Serve This crispy baked eggplant parm Recipe
Serve this crispy baked eggplant parm hot, straight from the oven. A simple side salad with a light vinaigrette complements the richness of the dish.
Consider pairing it with crusty bread for soaking up the delicious sauce. For a more substantial meal, serve alongside pasta, such as spaghetti or penne.
A sprinkle of fresh basil on top adds a pop of color and freshness. A dry red wine, like Chianti, perfectly complements the flavors of eggplant parmesan recipe.
How to Store This crispy baked eggplant parm Recipe
Allow the crispy baked eggplant parm to cool completely before storing. Cut into serving portions for easier storage and reheating.
Place the portions in an airtight container and refrigerate for up to 3 days. To freeze, wrap individual portions tightly in plastic wrap, then place in a freezer bag.
It can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating. Reheat in the oven at 350°F (175°C) until heated through.
Tips to Make This crispy baked eggplant parm Recipe
For even crispier eggplant, consider using panko breadcrumbs instead of Italian breadcrumbs. Ensure the eggplant slices are evenly coated with breading for uniform browning.
Don’t overload the baking sheets, as this can cause the eggplant to steam instead of bake. Use two baking sheets if needed.
If the tomato sauce is too acidic, add a pinch of sugar to balance the flavors. Freshly grated mozzarella will melt more smoothly than pre shredded.
Helpful Notes for This crispy baked eggplant parm Recipe
The salting process is crucial for removing excess moisture from the eggplant and preventing it from becoming soggy. Use high quality tomato sauce for the best flavor.
Feel free to use your favorite brand of Parmesan cheese. Fresh basil is highly recommended for its vibrant flavor, but dried basil can be used in a pinch (use half the amount).
If you don’t have Italian seasoning, you can mix together equal parts of dried oregano, basil, thyme, and rosemary.
Variation of This crispy baked eggplant parm Recipe
For a vegetarian version, use a plant based mozzarella cheese alternative. For a spicy kick, add a pinch of red pepper flakes to the breadcrumb mixture or tomato sauce.
During the summer months, try using fresh, seasonal tomatoes to make your own homemade tomato sauce. Add some roasted red peppers alongside the eggplant for an extra layer of flavor.
Try a version using zucchini! Substitute some or all the eggplant with zucchini slices for a lighter take on eggplant parmesan recipe classic.
How do you keep baked eggplant from getting soggy?
To avoid soggy eggplant, salt the slices and let them sit for about 30 minutes to draw out excess moisture. Pat them dry before breading and baking. Using a wire rack while baking also helps air circulate and prevent sogginess.
What is the secret to crispy eggplant parmesan?
The secret lies in proper breading and baking technique. Use a three-step breading process (flour, egg wash, breadcrumbs) and generously coat each slice. Baking at a high temperature and ensuring the slices are not overlapping will result in a crispy crust.
Can I prepare eggplant parmesan ahead of time?
Yes, you can assemble the eggplant parmesan ahead of time. Just bake until the cheese is melted and bubbly, then let it cool and refrigerate. When ready to serve, reheat in the oven until heated through.
What kind of bread crumbs are best for eggplant parmesan?
A combination of Italian seasoned bread crumbs are great to use for eggplant parmesan. For an extra crispy coating, try adding panko bread crumbs or combining them with the italian seasoned breadcrumbs.
Conclusion
I hope you enjoy this healthier, baked version of classic eggplant parmesan! It’s a simple and satisfying dish that’s perfect for any occasion. It’s one of my favorite ways to share a little bit of my family history with friends. Please leave a comment below and let me know what you think of this crispy baked eggplant parm!