You’ll Crave This Crispy Baked Eggplant Parmesan!
Imagine biting into layers of golden, crispy eggplant, all smothered in rich marinara and gooey mozzarella cheese. This Crispy Baked Eggplant Parmesan is a dream come true — comfort food at its finest! It’s quick, easy, and delivers that satisfying crunch we all crave, making it a staple in your weekly dinner rotation.
Why Make This Recipe?
Why should you whip up this delightful dish tonight? Here are a few reasons:
- Easy Cleanup: Who wants to tackle a mountain of dishes after dinner? Not me! This recipe keeps it simple.
- Family-Friendly: Kids love cheese, and they won’t even notice they’re eating veggies. Sneaky, isn’t it? 😜
- Affordable Ingredients: A few basic items transform into a meal that feels gourmet, yet is easy on the wallet.
Ingredients
You don’t need fancy stuff — just these basics!
- 2 medium eggplants
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 2 eggs
- Salt and pepper to taste
- Olive oil for drizzling
- Fresh basil for garnish (optional)
Directions
Ready to dive into this deliciousness? Just follow these simple steps:
- Preheat your oven to 400°F (200°C).
- Slice the eggplants into 1/4 inch thick rounds and sprinkle with salt. Let them sit for about 30 minutes to draw out moisture. Pat dry with paper towels.
- In a bowl, beat the eggs. In another bowl, mix breadcrumbs and Parmesan cheese.
- Dip each eggplant slice in the egg, then coat with the breadcrumb mixture.
- Place the coated slices on a baking sheet lined with parchment paper and drizzle with olive oil.
- Bake for 25 minutes, flipping halfway through, until golden and crispy.
- In a baking dish, layer marinara sauce, baked eggplant, and mozzarella cheese. Repeat layers, finishing with cheese on top.
- Bake for an additional 20-25 minutes or until the cheese is bubbly and golden.
- Let it cool for a few minutes, garnish with fresh basil, and serve.
How to Make Crispy Baked Eggplant Parmesan (Overview)
Let’s break it down! Start by prepping your eggplant — a little salt goes a long way in removing extra moisture. Once you’ve crisped them up in the oven, it’s time for the fun part: layering! Just alternate between eggplant, marinara, and mozzarella, like a comforting little** edible lasagna**. Don’t forget: patience pays off. Give it a few minutes to cool after baking and you’ve got the ultimate dish to impress your guests!
How to Serve Crispy Baked Eggplant Parmesan
Serving this masterpiece is a true delight! Plate it up alongside a vibrant green salad for a pop of color. The crunchy texture and the aroma of baked cheese will make your mouth water. Top it off with some fragrant freshly chopped basil for an extra layer of flavor. Enjoy it with garlic bread for a full Italian feast!
How to Store Crispy Baked Eggplant Parmesan
Got leftovers? Lucky you! Store your Crispy Baked Eggplant Parmesan in an airtight container in the fridge for about 3-4 days. Freeze it for longer storage — it’ll keep for about 2-3 months. To reheat, pop it in the oven until heated through; this keeps it crispy!
Tips to Make Crispy Baked Eggplant Parmesan
Here are some insider tricks to elevate your dish:
- Add Italian herbs: A sprinkle of oregano or thyme in the breadcrumb mixture adds a burst of flavor.
- Use panko breadcrumbs: These will give you an even crispier finish.
- Think ahead: Prep the eggplant and breadcrumbs a day earlier for an even quicker bake time during dinner!
Variation
Feeling adventurous? Make it vegan by using nutritional yeast instead of cheese and a flax egg as a binder! Or spice things up with a little red pepper flake in your marinara sauce for a zing.
FAQs
1. Can I use other veggies instead of eggplant?
Absolutely! Zucchini and portobello mushrooms are great substitutes that work well with this method.
2. Can I make this ahead of time?
You can definitely prep and assemble everything a day before. Just pop it in the oven when you’re ready to eat!
3. How do I reheat leftovers?
Reheat in the oven to keep the eggplant crispy. Microwave works too, but you’ll lose that lovely crunch.
📌 Pin this recipe for your next cozy dinner night!
Crispy Baked Eggplant Parmesan
Ingredients
Method
- Preheat your oven to 400°F (200°C).
- Slice the eggplants into 1/4 inch thick rounds and sprinkle with salt. Let them sit for about 30 minutes to draw out moisture. Pat dry with paper towels.
- In a bowl, beat the eggs. In another bowl, mix breadcrumbs and Parmesan cheese.
- Dip each eggplant slice in the egg, then coat with the breadcrumb mixture.
- Place the coated slices on a baking sheet lined with parchment paper and drizzle with olive oil.
- Bake for 25 minutes, flipping halfway through, until golden and crispy.
- In a baking dish, layer marinara sauce, baked eggplant, and mozzarella cheese. Repeat layers, finishing with cheese on top.
- Bake for an additional 20-25 minutes or until the cheese is bubbly and golden.
- Let it cool for a few minutes, garnish with fresh basil, and serve.