Description
A healthier, crispy version of classic Eggplant Parmesan that’s baked instead of fried, featuring layers of crispy breaded eggplant, homemade tomato sauce, and melted cheese.
Ingredients
Scale
For the Eggplant Base:
- 2 large eggplants (approximately 2–2.5 pounds total)
- 2 teaspoons kosher salt
- 3 large eggs
- 2 tablespoons water
- 2 cups Italian-seasoned breadcrumbs
- 1 cup panko breadcrumbs
- 1 cup freshly grated Parmesan cheese
- 2 teaspoons dried Italian herbs
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- Olive oil cooking spray
For the Sauce:
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 2 cans (28 ounces each) San Marzano whole tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon sugar
- 1/4 cup fresh basil leaves, chopped
- Salt and pepper to taste
For Assembly:
- 16 ounces fresh mozzarella cheese, sliced
- 1 cup freshly grated Parmesan cheese
- 1/4 cup fresh basil leaves, for garnish
Instructions
- Slice eggplants into 1/4-inch rounds and salt them for 30 minutes to remove excess moisture. Pat dry thoroughly.
- Prepare coating station: Mix breadcrumbs, herbs, and seasonings in one bowl; whisk eggs and water in another.
- Dip eggplant slices in egg mixture, then coat with breadcrumb mixture.
- Bake at 425°F for 20-25 minutes, flipping halfway, until golden and crispy.
- Make sauce: Sauté onions and garlic, add tomatoes and seasonings, simmer for 20 minutes.
- Layer in baking dish: sauce, eggplant, cheese; repeat layers.
- Bake at 375°F for 25-30 minutes until bubbly and golden.
- Let rest 10 minutes before serving, garnish with fresh basil.
Notes
- Don’t skip salting the eggplant – it’s crucial for achieving crispy results
- Use freshly grated cheese for better melting
- Can be made ahead and frozen for up to 2 months
- For gluten-free version, use gluten-free breadcrumbs
- Allow components to cool slightly before layering to prevent sogginess
- Prep Time: 45 minutes
- Cook Time: 55 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: 1 portion
- Calories: 375
- Sugar: 12g
- Sodium: 820mg
- Fat: 18g
- Saturated Fat: 9g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 22g
- Cholesterol: 105mg
Keywords: crispy eggplant parmesan, baked eggplant, healthy eggplant parmesan, Italian cuisine, vegetarian main dish