Description
A crispy, cheesy, and comforting vegetarian eggplant parmesan that is better than takeout. This recipe uses a baking technique with salting and panko breadcrumbs to ensure a crunchy texture without the grease of frying.
Ingredients
Scale
- 2 large eggplants (about 2 pounds / 900g)
- 2 tablespoons kosher salt
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1.5 cups panko breadcrumbs
- ½ cup grated parmesan cheese
- 1 teaspoon Italian seasoning
- 3 tablespoons olive oil
- 2 cups marinara sauce
- 3 cups low-moisture mozzarella cheese, shredded
- ½ cup fresh basil, chopped
Instructions
- Wash eggplants, trim stems, and slice into ¼-inch rounds. Arrange in a single layer on paper towels, sprinkle generously with kosher salt, and let sit for 15-20 minutes to draw out moisture.
- Rinse salt off eggplant slices under cold water and pat completely dry with paper towels.
- Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
- Set up a dredging station with three shallow dishes: one with flour, one with beaten eggs, and one with a mix of panko, parmesan, and Italian seasoning.
- Dip each eggplant slice in flour, then egg, then press into the breadcrumb mixture to coat fully. Place on baking sheets, leaving space between slices.
- Lightly brush tops with olive oil. Bake for 10 minutes, flip, brush other side with oil, and bake for another 10 minutes until golden and crispy.
- Spread a thin layer of marinara sauce in a 9×13 inch baking dish. Layer half the eggplant, sauce, and half the mozzarella. Repeat with remaining ingredients.
- Bake at 400°F (200°C) for 15 minutes until cheese is bubbly and golden. Optionally broil for 1-2 minutes for extra browning.
- Let rest for 5 minutes before serving. Garnish with fresh basil.
Notes
Salting the eggplant is non-negotiable to remove bitterness and moisture. Shred your own mozzarella to ensure it melts smoothly. Do not overcrowd the baking sheet to allow for proper crisping. Let the dish rest for 5 minutes after baking to allow the cheese to set.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 8
- Sodium: 450
- Fat: 16
- Saturated Fat: 8
- Carbohydrates: 28
- Fiber: 6
- Protein: 18
Keywords: eggplant parmesan, vegetarian, baked eggplant, comfort food, meal prep, gluten-free option, dairy-free option, easy dinner