Crispy Baked No Fry Eggplant Parmesan Recipe
This crispy baked no fry eggplant parmesan recipe is the best homemade Italian dinner. Sliced eggplant is breaded and baked till crispy and golden brown with homemade marinara sauce and plenty of cheese.
Ingredients
- 2 medium eggplants approximately 2 pounds total
- kosher salt for sweating the eggplants
- 2 cups panko breadcrumbs
- 1 Tablespoon italian seasoning
- 1 Tablespoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 large eggs
- 2 Tablespoons water
- olive oil spray or drizzle for eggplant
- 2 ½ cup italian gravy or store bought marinara
- 2 cups shredded mozzarella cheese
- ½ cup grated parmesan cheese
Instructions
- Wash the eggplants and slice into approximately ½" - 1" inch rounds. Lay them on a cooling rack or paper towels and generously salt each side of the eggplant with kosher salt. Allow the eggplant to sit for 1 hour to sweat out any extra bitterness and moisture.
- Once eggplants have had time to sweat, rinse them thoroughly with water to remove any excess salt and then pat them completely dry.
- Preheat the oven to 400° and line two sheet pans with parchment paper or foil.
- Crack both eggs into a shallow dish or bowl with the water and scramble them together with a fork or whisk.
- In a separate shallow dish or bowl, mix together the panko breadcrumbs, italian seasoning, garlic powder, salt, and pepper.
- Working with 1-2 slices at a time, dip the eggplant into the egg mixture and then into the breadcrumb mixture. Make sure to allow the excess egg mixture to drip off of the eggplant before transferring to the breadcrumbs. Press breadcrumbs into all sides of the eggplant to make sure they stick properly to form a crust.
- Place breaded eggplant slices on the prepared sheet pans and spray or drizzle them lightly with olive oil. Bake in the preheated oven for 25-30 minutes until golden brown. Rotate sheet pans halfway through baking to ensure even browning.
- In a 9x13 baking dish, spread approximately ½ cup of sauce over the bottom of the pan. Layer half of the eggplant slices over the top of the sauce. Then spread 1 cup of the sauce over the eggplant and top with 1 cup of the mozzarella cheese and ¼ cup of the parmesan cheese. Repeat the second layer with the remaining eggplant slices, sauce, and cheeses.
- Reduce oven temperature to 375° and bake uncovered for 20-30 minutes until cheese is melted and bubbly.
Notes
- Eggplant - Make sure to wash off the eggplant slices after sweating them with kosher salt otherwise they will be too salty. Use an olive oil sprayer to coat the slices in oil to make them super crispy.
- Gluten-free - Use gluten-free breadcrumbs.
- Dairy-free - Replace the mozzarella and parmesan with dairy-free substitutes. Baking times may be longer for dairy-free cheese to melt.
- Make Ahead Slices - Bread and bake eggplant and cool completely. Store in an airtight container in the refrigerator for up to 2 days. Slices can also be frozen on sheet pans and then transferred to a freezer bag for up to 3 months. Bake prepared slices for 10 minutes to crisp up before layering.
- Make Ahead Whole Dish - Assemble the entire dish up until the final baking time. Wrap tightly in plastic wrap and store in the freezer for up to 3 months. Thaw completely in the refrigerator and then bake as directed. Cooking times may be longer.
- Leftovers - Keep in an airtight container for 3-5 days in the refrigerator. Reheat in the microwave or oven.
Nutrition
Serving: 1squareCalories: 239kcalCarbohydrates: 24gProtein: 14gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 74mgSodium: 1069mgPotassium: 588mgFiber: 6gSugar: 8gVitamin A: 680IUVitamin C: 8mgCalcium: 264mgIron: 2mg
Did You Make This Recipe?Mention @scarlatifamilykitchen or tag #scarlatifamilykitchen!