Crispy Baked Eggplant Parmesan
Ingredients:
2 medium eggplants, sliced into ½-inch rounds
1 tablespoon salt (for sweating eggplant)
2 cups Italian-style breadcrumbs
½ cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon dried oregano
2 large eggs
½ cup all-purpose flour
Directions:
Place eggplant slices on a wire rack or paper towels and sprinkle both sides with salt. Let them sit for 30 minutes to draw out moisture. Pat dry with paper towels.
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly grease.
Set up a breading station: In one bowl, add flour. In a second bowl, whisk eggs. In a third bowl, combine breadcrumbs, Parmesan, garlic powder, and oregano.
Dip each eggplant slice first in flour, then egg, then the breadcrumb mixture, pressing gently to adhere.
Arrange breaded slices on the prepared baking sheet in a single layer. Lightly spray or drizzle with olive oil.
Bake for 20 minutes, flip, and bake another 10-15 minutes until golden and crispy.
Optional: Serve with warm marinara and a sprinkle of extra Parmesan or fresh basil.
Prep Time: 35 minutes | Cooking Time: 35 minutes | Total Time: 1 hour 10 minutes
Kcal: 285 kcal | Servings: 4 servings
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