With a few tips and tricks, you can make a crispy baked eggplant Parmesan so delicious you will prefer it to chicken! This method is healthier than frying, although the layers of crispy Panko, melty mozzarella, and savory tomato sauce really makes it feel like a cheat meal!
Slice the peeled eggplant and arrange your slices in a single layer on a paper towel-lined baking sheet or working surface. Sprinkle with salt and allow to set for an hour while releasing the excess liquid from the sliced eggplant.
3 medium eggplant, 1 teaspoon salt
Preheat your oven to 400°F (205°C) and line 2 large baking sheets with parchment paper or lightly coat with non-stick cooking spray.
Setup your dredging station: In 3 dishes that are shallow enough for easy dipping, combine these ingredients. 1) all-purpose flour with salt and pepper, 2) beaten eggs, and 3) finely ground Italian seasoned Panko breadcrumbs. *Use a food processor to get a nice, fine consistency on the breadcrumbs.
2 large eggs, 1 cup all-purpose flour, ¼ teaspoon each, salt & pepper, 3 cups Italian seasoned Panko breadcrumbs
Dip your eggplant slices in the flour first, then the beaten egg, and finally in the finely ground Panko breadcrumbs and transfer them onto the prepared baking sheets.
Bake in your preheated oven for 15-20 minutes, until nicely crisped and golden brown. Make sure to flip the eggplant slices half way through the cooking time to get nice, even crisping.
Lightly grease a 9x13 baking dish and spread enough marinara sauce (no more than ¼ cup) to cover the bottom of the dish. Arrange a layer of the baked eggplant then top it with mozzarella and Parmesan cheese, repeat the sauce and layer on the eggplant and cheeses again for 3 layers. Sprinkle dried basil over the assembled dish.
4 cups marinara sauce, 8 oz part-skim mozzarella cheese, ½ cup Parmesan cheese, ½ teaspoon dried basil
Bake at 400°F (205°C) for 20-25 minutes or until the cheese is fully melted, and the sauce is bubbling around the edges.
Notes
Peeling your eggplant is optional, but do take the time to salt and remove excess moisture for the best texture in your eggplant parm!
If your eggplant seems like it's kicking out alot of moisture, wipe it clean and sprinkle with salt again.
Add ¼ cup grated Parmesan to the Panko breadcrumbs and pulse in your food processor to a fine consistency for the very best breadcrumb coating.
Allow your baked eggplant parmesan to set for 30 minutes before serving for best results.