Description
Enjoy a crispy and flavorful twist on classic eggplant Parmesan with this easy baked Italian eggplant recipe. Slices of eggplant are coated in a savory breadcrumb mixture and baked to golden perfection, then served with marinara sauce, melted mozzarella, and fresh basil for a delicious vegetarian dish.
Ingredients
Main Ingredients:
- 2 medium eggplants, sliced into 1/2-inch rounds
- 2 teaspoons salt
Breading:
- 1 cup all-purpose flour
- 3 large eggs, beaten
- 1 1/2 cups Italian-style breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
Additional:
- olive oil spray
- 2 cups marinara sauce, warmed
- 1 cup shredded mozzarella cheese
- fresh basil leaves for garnish
Instructions
- Prepare the Eggplant: Salt eggplant slices and let sit, then pat dry. Preheat oven and line baking sheets.
- Breading Station: Set up bowls with flour, eggs, and breadcrumb mixture.
- Coat Eggplant: Dredge each slice in flour, eggs, and breadcrumbs.
- Bake: Arrange slices on baking sheets, spray with olive oil, and bake until crispy.
- Serve: Top with marinara, mozzarella, and basil before serving.
Notes
- For extra crispiness, use panko breadcrumbs instead of regular.
- Leftovers reheat well in an air fryer.
- These slices can be used to make a baked eggplant Parmesan casserole.
