Crispy Baked Eggplant
Layered Eggplant Parmesan with Gooey Melted Mozzarella, sliced eggplant and fresh basil. Start with Parmesan breaded eggplant and then bake up to perfection in this delightful recipe! Looking for a meatless dinner option? Sliced eggplant with delicious marinara sauce and panko crumbs is the way to go. Crispy and cheese, layered egg plant parmesan is comfort food at its finest. This eggplant parmigiana is not only easy, but also a great duplication of this traditionally Italian recipe.
Servings: 4
Calories: 199kcal
Ingredients
- 1 large eggplant cut into 1/4" eggplant slices (you will need 12 slices for this recipe)
- salt
- 2 large eggs
- 1 tablespoon milk
- 1 cup Italian bread crumbs
- 1/4 cup grated Parmesan cheese
- vegetable oil
- 2 cups marinara sauce
- 1 bunch fresh basil leaves chopped
- 1 package 8 oz, shredded fresh mozzarella cheese
- shallow bowl skillet, and baking dish
Instructions
- Place egg plant slices in a single layer between paper towels. Sprinkle kosher salt on each layer.
- Place between 2 plates and let set for at least 20 minutes, up to an hour, letting paper towels absorb moisture. Pat dry and discard used paper towels.
- Add eggs and 1 tablespoon milk together in a bowl and beat well.
- In a separate, shallow bowl, add 1 cup bread crumbs and grated Parmesan cheese (no flour needed for this recipe). Mix well.
- Dredge eggplant slices in egg mixture and then bread crumbs and Parmesan mixture, coating both sides of the eggplant slices.
- Using a cast iron pan, cook eggplant in hot oil until golden brown and fried on both sides. Drain on paper towels.
- Preheat oven to 350 and place a 1/4 cup of marinara sauce into the bottom of an 8 x 8 baking dish.
- Layer 4 eggplant slices in a single layer and top with mozzarella cheese and basil.
- Repeat, adding marinara sauce, layer of eggplant, Mozzarella cheese and basil.
- Repeat layers in baking dish one more time ending with cheese.
- Bake dish for 12-15 minutes or until hot.
- Broil top cheese layer for 1-2 minutes (always watch when you broil to avoid burning, your oven may need less time).
- Sprinkle with fresh basil and a little cracked black pepper before serving the best Parmesan Eggplant recipe ever!
Nutrition
Serving: 1 | Calories: 199kcal | Carbohydrates: 33g | Protein: 9g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 1140mg | Potassium: 503mg | Fiber: 4g | Sugar: 7g | Vitamin A: 648IU | Vitamin C: 9mg | Calcium: 146mg | Iron: 3mg