Crispy Baked Eggplant Parmesan Irresistible Flavor in Every Bite
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Author:sophiebennet
Total Time:1 hour 30 minutes
Yield:6 servings 1x
Description
Experience irresistible flavor with our Crispy Baked Eggplant Parmesan A healthier twist on a classic dish perfect for any meal 151 chars
Ingredients
Scale
2 medium-sized eggplants, sliced into ½-inch rounds
1 cup of all-purpose flour (or gluten-free flour for a gluten-free option)
3 large eggs, beaten (substitute with flax eggs for a vegan option)
2 cups of breadcrumbs (try whole wheat or panko for a crunchier texture)
2 cups of marinara sauce (homemade or store-bought, low-sugar varieties are best)
2 cups of shredded mozzarella cheese (consider vegan cheese for a dairy-free version)
¾ cup of grated Parmesan cheese (nutritional yeast can be a great substitute)
1 tablespoon of Italian seasoning
Salt and pepper to taste
Olive oil spray for a healthier baking option
Instructions
Preheat your oven to 375°F (190°C). Slice the eggplants into ½-inch rounds and lay them out on a clean surface. Sprinkle both sides with salt and let them sit for about 20 minutes.
Set up your breading station with three shallow dishes: flour in the first, beaten eggs in the second, and breadcrumbs mixed with Italian seasoning in the third. Coat each eggplant slice in flour, dip in the eggs, then roll in breadcrumbs.
Arrange the breaded eggplant slices on a baking sheet lined with parchment paper. Lightly mist them with olive oil spray. Bake for about 25-30 minutes, flipping once halfway through.
In a 9×13 inch baking dish, spread a layer of marinara sauce at the bottom. Layer half of the baked eggplant, followed by half of the mozzarella and Parmesan cheese. Repeat the layers, finishing with the remaining cheese on top.
Bake the layered dish for another 20-25 minutes until the cheese is bubbly and golden.
