Ingredients
Scale
- 1 large eggplant, peeled and sliced into 1/4-inch thick rounds
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups panko breadcrumbs
- 1 cup grated Parmesan cheese, divided
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 2 cups marinara sauce
Instructions
- Step 1: Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Step 2: Prepare three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with 1/2 cup Parmesan cheese, Italian seasoning, and garlic powder.
- Step 3: Dredge each eggplant slice in flour, then dip in egg, and finally coat thoroughly with the panko breadcrumb mixture.
- Step 4: Arrange the breaded eggplant slices in a single layer on the prepared baking sheet.
- Step 5: Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.
- Step 6: Spread a thin layer of marinara sauce in the bottom of a baking dish. Arrange a layer of baked eggplant slices over the sauce. Top with more marinara sauce and remaining Parmesan cheese. Bake for another 10 minutes, or until the cheese is melted and bubbly. Let cool slightly before serving.
Notes
- Store leftover eggplant parmesan in an airtight container in the refrigerator for up to 3 days.
- To reheat, warm individual portions in a skillet over medium heat to re-crisp the eggplant, or bake at 350°F (175°C) until heated through.
- Serve this crispy eggplant parmesan as a lighter main course with a fresh green salad, or alongside grilled chicken or fish.
- For extra crispy eggplant, lightly spray the breaded slices with olive oil before baking to help them brown evenly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American