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Eggplant, also known as aubergine, is a star ingredient in this baked delight, and for good reason. This versatile vegetable is celebrated for its numerous health benefits. First and foremost, eggplants are low in calories, making them an ideal choice for those looking to manage their weight. A cup of cooked eggplant contains only about 35 calories, which means you can enjoy generous portions without worrying about your waistline.

Crispy Baked Eggplant Parmesan

Discover a healthier twist on a classic Italian favorite with Crispy Baked Eggplant Parmesan Delight. This delicious dish features layers of baked eggplant, tangy marinara sauce, and gooey cheese, all while being plant-based and nutritious. Ideal for vegetarians and those wanting to boost their vegetable intake, this recipe offers a satisfying crunch and rich flavors without the guilt. Learn how to prepare eggplant perfectly and create a delightful dish that will impress family and friends. Enjoy comfort food without compromising your health goals!
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Ingredients
  

2 medium eggplants, sliced into ¼ inch rounds

1 teaspoon salt

1 cup all-purpose flour

2 large eggs, beaten

1 cup panko breadcrumbs

½ cup grated Parmesan cheese

2 teaspoons dried oregano

2 teaspoons garlic powder

1 teaspoon black pepper

3 cups marinara sauce (homemade or store-bought)

2 cups shredded mozzarella cheese

¼ cup fresh basil leaves, chopped (for garnish)

Olive oil spray or 3 tablespoons olive oil for drizzling

Instructions
 

Prep the Eggplant: Place the eggplant slices in a colander and sprinkle with salt. Let them sit for about 30 minutes to draw out moisture and bitterness. Rinse with cold water and pat very dry with paper towels.

    Set Up the Breading Stations: Preheat your oven to 400°F (200°C). Set up three shallow dishes: one with flour, one with beaten eggs, and the third with panko breadcrumbs, grated Parmesan cheese, dried oregano, garlic powder, and black pepper mixed together.

      Bread the Eggplant: Dip each eggplant slice in the flour, shaking off excess, then dip into the egg, allowing the excess to drip off, and finally coat thoroughly with the panko mixture. Place the breaded slices on a baking sheet lined with parchment paper.

        Bake the Eggplant: Lightly spray or drizzle olive oil over the breaded eggplant slices. Bake in the preheated oven for 25-30 minutes, flipping halfway through, until golden brown and crispy.

          Assemble the Dish: In a large baking dish, spread a layer of marinara sauce on the bottom. Place a layer of baked eggplant slices over the sauce, followed by a layer of mozzarella cheese. Repeat the layering process until all ingredients are used, finishing with a layer of marinara sauce and mozzarella on top.

            Final Baking: Bake the assembled Eggplant Parmesan for an additional 15-20 minutes, or until the cheese is melted, bubbly, and slightly golden.

              Garnish and Serve: Remove from the oven and let it cool for about 10 minutes. Garnish with fresh basil leaves before slicing. Serve warm with a side salad or crusty bread.

                Prep Time: 45 minutes | Total Time: 1 hour 30 minutes | Servings: 4-6