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Ultimate Crispy Baked Eggplant Parmesan with Herbed Panko Crust

Close-up of stacked, crispy baked eggplant parmesan pieces showing melted mozzarella cheese and marinara sauce.
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Make a satisfying, cheesy Eggplant Parmesan using an oven-baked method for a crispy texture without deep frying. This is a great vegetarian comfort food for a weeknight dinner.

Ingredients

Scale
  • 2 large eggplants, sliced 1/4 inch thick
  • 1 cup all-purpose flour
  • 3 large eggs, beaten
  • 1 1/2 cups Panko breadcrumbs
  • 1/2 cup grated Parmesan cheese, plus more for topping
  • 1 tablespoon dried Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups marinara sauce, preferably homemade
  • 1 1/2 cups shredded mozzarella cheese
  • Olive oil cooking spray

Instructions

  1. Preheat your oven to 400°F (200°C). Lightly spray two large baking sheets with olive oil cooking spray.
  2. Set up a standard breading station with three shallow dishes. Place flour in the first dish. Whisk eggs in the second dish. In the third dish, combine Panko breadcrumbs, 1/2 cup Parmesan cheese, Italian seasoning, garlic powder, salt, and pepper.
  3. Take one eggplant slice at a time. Dredge it in flour, shaking off excess. Dip it into the egg mixture, letting excess drip off. Finally, press it firmly into the Panko mixture to coat both sides completely.
  4. Place the breaded eggplant slices in a single layer on the prepared baking sheets. Lightly spray the tops of the slices with olive oil cooking spray to help them crisp.
  5. Bake for 15 minutes. Flip the slices carefully and bake for another 10 to 15 minutes, until golden brown and crisp.
  6. Reduce the oven temperature to 375°F (190°C). Spread a thin layer of marinara sauce in the bottom of a 9×13 inch baking dish.
  7. Arrange half of the baked eggplant slices over the sauce. Top with half of the mozzarella cheese and a sprinkle of the remaining Parmesan cheese. Spoon half of the remaining marinara sauce over the cheese layer.
  8. Repeat the layering process with the remaining eggplant, mozzarella, and Parmesan. Spoon the last of the marinara sauce over the top layer.
  9. Bake for 15 to 20 minutes, or until the cheese is melted, bubbly, and lightly browned. Let it rest for 5 minutes before serving.

Notes

  • For an extra crispy crust, you can lightly toast the Panko mixture in a dry skillet for 3 minutes before breading the eggplant.
  • If you want a gluten-free version, substitute the flour with gluten-free flour blend and the Panko with gluten-free breadcrumbs.
  • You can prepare the baked eggplant slices up to one day ahead and store them in the refrigerator before assembling the casserole.

Nutrition

Find it online: https://afripaket.com/crispy-baked-eggplant-parmesan-recipe/