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Crispy Baked Eggplant Parmesan Flavorful and Easy Meal

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To make crispy baked eggplant parmesan, you will need: - 2 medium eggplants, sliced into 1/4 inch rounds - 1 cup all-purpose flour - 2 large eggs, beaten - 1 cup breadcrumbs (preferably panko for extra crunch) - 1 teaspoon garlic powder - 1 teaspoon Italian seasoning - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 3 cups marinara sauce (store-bought or homemade) - 2 cups mozzarella cheese, shredded - 1/2 cup grated Parmesan cheese - Fresh basil leaves, for garnish You can add extra flavors or textures with these optional ingredients: - Crushed red pepper for spice - Fresh parsley for garnish - Extra cheese varieties like provolone or fontina You may need ingredient swaps for dietary needs or preferences: - Use gluten-free flour and breadcrumbs for a gluten-free dish. - Replace eggs with a flaxseed mixture (1 tablespoon of flaxseed meal + 2.5 tablespoons of water) to make it vegan. - If you do not have marinara sauce, try a homemade tomato sauce or even pesto for a twist. Using the right ingredients is key to a tasty and crispy baked eggplant parmesan. I recommend sticking with the fresh eggplant and quality cheese for the best taste and texture. For the full recipe, check the detailed instructions. Start by preheating your oven to 400°F (200°C). This ensures the eggplant cooks evenly. Next, slice two medium eggplants into 1/4 inch rounds. Take your time and make the slices even. Sprinkle salt over the slices. This step draws out excess moisture, making them crispy. Let them sit for about 30 minutes. After that, rinse each slice and pat them dry with paper towels. This helps remove the salt and excess water. Now, you will set up a breading station. In one bowl, place 1 cup of all-purpose flour. This will be the first step for coating the eggplant. In a second bowl, beat two large eggs. This will help the breading stick. In a third bowl, mix 1 cup of breadcrumbs with 1 teaspoon of garlic powder, 1 teaspoon of Italian seasoning, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Dip each eggplant slice first in the flour, coating it well. Then, dip it in the beaten eggs. Finally, roll it in the breadcrumb mixture, pressing down to ensure good coverage. Arrange the coated eggplant slices on two lined baking sheets in a single layer. This allows for even cooking. Lightly spray them with cooking spray or drizzle with olive oil. Bake for 25 to 30 minutes, flipping halfway through. You want them golden brown and crispy. Once baked, take them out and set them aside. In a large baking dish, spread a thin layer of marinara sauce on the bottom. Layer half of the crispy eggplant on top. Then, sprinkle half of the shredded mozzarella cheese and a third of the grated Parmesan cheese over the eggplant. Repeat with the remaining eggplant, sauce, and cheeses. Top with the last of the Parmesan cheese. Bake again for 20 to 25 minutes, until the cheese is bubbly and golden. After baking, let it cool for a few minutes and garnish with fresh basil leaves. Enjoy your crispy baked eggplant parmesan! For the full recipe, check the earlier section. To get that perfect crunch, follow these steps. First, salt the eggplant slices. The salt draws out moisture and keeps the eggplant from getting soggy. Let them sit for about 30 minutes. Rinse and dry each slice well before breading. Use panko breadcrumbs if you like extra crispiness. They give the best texture. Lightly spray the breaded slices with cooking spray or drizzle olive oil on top before baking. This helps them brown nicely. You can use store-bought marinara sauce or make your own. If you choose store-bought, look for a brand with simple ingredients. I like sauces that use fresh tomatoes and herbs. For homemade sauce, cook diced tomatoes with garlic, onion, and basil. Simmer it until thick. A good marinara sauce can make your eggplant parmesan shine. Feel free to add chili flakes for a touch of heat! Using the right tools makes cooking easier. A sharp knife helps slice the eggplant evenly. A cutting board does the job well. You need three shallow bowls for breading: one for flour, one for eggs, and one for breadcrumbs. Baking sheets lined with parchment paper prevent sticking. An oven thermometer ensures your oven is at the right temperature. Finally, a large baking dish helps layer the eggplant and sauce perfectly. For the full recipe, check out the details above! {{image_2}} You can easily make a gluten-free eggplant parmesan. Replace regular flour with gluten-free flour. Use gluten-free breadcrumbs instead of panko. This keeps the same crispy texture while meeting dietary needs. Feel free to get creative with toppings! Add sautéed mushrooms or spinach for extra flavor. You can also sprinkle red pepper flakes for a hint of heat. For more richness, consider adding ricotta cheese between the layers. To make a vegan version, swap out eggs with a mix of ground flaxseed and water. Use dairy-free cheese or nutritional yeast for a cheesy flavor. Marinara sauce is a great vegan option, so that stays the same. Enjoy this tasty dish without any animal products! For the full recipe, you can refer back to the section above. After you enjoy your crispy baked eggplant parmesan, store any leftovers in your fridge. Place them in an airtight container. This keeps moisture out and helps it stay fresh. It’s best to store it within two hours of cooking. The dish can keep well for up to three days. Just make sure it cools down before sealing it up. If you want to save some for later, freezing is a great option. Wrap individual portions in plastic wrap and then place them in a freezer-safe bag. This helps prevent freezer burn. You can freeze it for up to three months. To reheat, thaw in the fridge overnight. Bake at 350°F (175°C) until heated through. This usually takes about 20-30 minutes. Properly stored, your eggplant parmesan stays tasty for a good while. In the fridge, it lasts up to three days. In the freezer, it lasts up to three months. Keep an eye on the quality. If it looks or smells off, it’s best to toss it. Enjoy the full recipe for the best results! You can serve Crispy Baked Eggplant Parmesan with many sides. A fresh salad pairs well. A simple green salad with lemon vinaigrette adds brightness. Garlic bread is another great choice. The crunchy bread complements the soft eggplant. You might also try a side of pasta. A light marinara sauce on pasta works well. For a heartier meal, serve it with roasted vegetables. Each side enhances the flavors of the dish. Yes, you can make this recipe ahead of time. Prepare the eggplant and layer it in the dish. Cover it with plastic wrap and refrigerate. You can do this up to one day in advance. When you're ready to eat, just bake it. It may need a few extra minutes in the oven. This option is great for busy days. The best way to reheat leftovers is in the oven. Preheat your oven to 350°F (175°C). Place the eggplant parmesan in an oven-safe dish. Cover it with foil to keep moisture in. Heat for about 15-20 minutes, or until hot. This method keeps the crust crispy. You can also use a microwave, but the texture may change. Enjoy your leftovers just as much as the first time! To wrap it up, we've covered all you need to know about Crispy Baked Eggplant Parmesan. We discussed ingredients, step-by-step instructions, and helpful tips for the best results. You also learned about variations and storage options to keep your dish fresh. Remember, this recipe is flexible and easy to customize. With the right ingredients and techniques, you’ll enjoy a delicious meal every time. Now, go ahead and make this dish your own. Happy cooking!

WANT TO SAVE THIS RECIPE?

Are you looking for a tasty and easy meal tonight? You’ve found it! This Crispy Baked Eggplant Parmesan is not only full of flavor but also simple to make. I’m excited to share step-by-step instructions, tips for crispiness, and even some fun variations. Whether you’re cooking for yourself or friends, your dinner plate will impress. Let’s dive into this delicious dish and make your meal special!

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Ingredients

List of Ingredients

To make crispy baked eggplant parmesan, you will need:

  • 2 medium eggplants, sliced into 1/4 inch rounds
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup breadcrumbs (preferably panko for extra crunch)
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 cups marinara sauce (store-bought or homemade)
  • 2 cups mozzarella cheese, shredded
  • 1/2 cup grated Parmesan cheese
  • Fresh basil leaves, for garnish

Optional Ingredients

You can add extra flavors or textures with these optional ingredients:

  • Crushed red pepper for spice
  • Fresh parsley for garnish
  • Extra cheese varieties like provolone or fontina

Ingredient Substitutions

You may need ingredient swaps for dietary needs or preferences:

  • Use gluten-free flour and breadcrumbs for a gluten-free dish.
  • Replace eggs with a flaxseed mixture (1 tablespoon of flaxseed meal + 2.5 tablespoons of water) to make it vegan.
  • If you do not have marinara sauce, try a homemade tomato sauce or even pesto for a twist.

Using the right ingredients is key to a tasty and crispy baked eggplant parmesan. I recommend sticking with the fresh eggplant and quality cheese for the best taste and texture. For the full recipe, check the detailed instructions.

Step-by-Step Instructions

Preparing the Eggplant

Start by preheating your oven to 400°F (200°C). This ensures the eggplant cooks evenly. Next, slice two medium eggplants into 1/4 inch rounds. Take your time and make the slices even. Sprinkle salt over the slices. This step draws out excess moisture, making them crispy. Let them sit for about 30 minutes. After that, rinse each slice and pat them dry with paper towels. This helps remove the salt and excess water.

Breading Process

Now, you will set up a breading station. In one bowl, place 1 cup of all-purpose flour. This will be the first step for coating the eggplant. In a second bowl, beat two large eggs. This will help the breading stick. In a third bowl, mix 1 cup of breadcrumbs with 1 teaspoon of garlic powder, 1 teaspoon of Italian seasoning, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Dip each eggplant slice first in the flour, coating it well. Then, dip it in the beaten eggs. Finally, roll it in the breadcrumb mixture, pressing down to ensure good coverage.

Layering and Final Baking

Arrange the coated eggplant slices on two lined baking sheets in a single layer. This allows for even cooking. Lightly spray them with cooking spray or drizzle with olive oil. Bake for 25 to 30 minutes, flipping halfway through. You want them golden brown and crispy. Once baked, take them out and set them aside.

In a large baking dish, spread a thin layer of marinara sauce on the bottom. Layer half of the crispy eggplant on top. Then, sprinkle half of the shredded mozzarella cheese and a third of the grated Parmesan cheese over the eggplant. Repeat with the remaining eggplant, sauce, and cheeses. Top with the last of the Parmesan cheese. Bake again for 20 to 25 minutes, until the cheese is bubbly and golden. After baking, let it cool for a few minutes and garnish with fresh basil leaves. Enjoy your crispy baked eggplant parmesan! For the full recipe, check the earlier section.

Tips & Tricks

Achieving Maximum Crispiness

To get that perfect crunch, follow these steps. First, salt the eggplant slices. The salt draws out moisture and keeps the eggplant from getting soggy. Let them sit for about 30 minutes. Rinse and dry each slice well before breading. Use panko breadcrumbs if you like extra crispiness. They give the best texture. Lightly spray the breaded slices with cooking spray or drizzle olive oil on top before baking. This helps them brown nicely.

Best Marinara Sauce Options

You can use store-bought marinara sauce or make your own. If you choose store-bought, look for a brand with simple ingredients. I like sauces that use fresh tomatoes and herbs. For homemade sauce, cook diced tomatoes with garlic, onion, and basil. Simmer it until thick. A good marinara sauce can make your eggplant parmesan shine. Feel free to add chili flakes for a touch of heat!

Equipment Recommendations

Using the right tools makes cooking easier. A sharp knife helps slice the eggplant evenly. A cutting board does the job well. You need three shallow bowls for breading: one for flour, one for eggs, and one for breadcrumbs. Baking sheets lined with parchment paper prevent sticking. An oven thermometer ensures your oven is at the right temperature. Finally, a large baking dish helps layer the eggplant and sauce perfectly. For the full recipe, check out the details above!

Variations

Gluten-Free Version

You can easily make a gluten-free eggplant parmesan. Replace regular flour with gluten-free flour. Use gluten-free breadcrumbs instead of panko. This keeps the same crispy texture while meeting dietary needs.

Additional Toppings or Add-ins

Feel free to get creative with toppings! Add sautéed mushrooms or spinach for extra flavor. You can also sprinkle red pepper flakes for a hint of heat. For more richness, consider adding ricotta cheese between the layers.

Vegan Adaptation

To make a vegan version, swap out eggs with a mix of ground flaxseed and water. Use dairy-free cheese or nutritional yeast for a cheesy flavor. Marinara sauce is a great vegan option, so that stays the same. Enjoy this tasty dish without any animal products!

For the full recipe, you can refer back to the section above.

Storage Info

Refrigeration Guidelines

After you enjoy your crispy baked eggplant parmesan, store any leftovers in your fridge. Place them in an airtight container. This keeps moisture out and helps it stay fresh. It’s best to store it within two hours of cooking. The dish can keep well for up to three days. Just make sure it cools down before sealing it up.

Freezing and Reheating Tips

If you want to save some for later, freezing is a great option. Wrap individual portions in plastic wrap and then place them in a freezer-safe bag. This helps prevent freezer burn. You can freeze it for up to three months. To reheat, thaw in the fridge overnight. Bake at 350°F (175°C) until heated through. This usually takes about 20-30 minutes.

How Long It Lasts

Properly stored, your eggplant parmesan stays tasty for a good while. In the fridge, it lasts up to three days. In the freezer, it lasts up to three months. Keep an eye on the quality. If it looks or smells off, it’s best to toss it. Enjoy the full recipe for the best results!

FAQs

What can I serve with Crispy Baked Eggplant Parmesan?

You can serve Crispy Baked Eggplant Parmesan with many sides. A fresh salad pairs well. A simple green salad with lemon vinaigrette adds brightness. Garlic bread is another great choice. The crunchy bread complements the soft eggplant. You might also try a side of pasta. A light marinara sauce on pasta works well. For a heartier meal, serve it with roasted vegetables. Each side enhances the flavors of the dish.

Can I make this recipe ahead of time?

Yes, you can make this recipe ahead of time. Prepare the eggplant and layer it in the dish. Cover it with plastic wrap and refrigerate. You can do this up to one day in advance. When you’re ready to eat, just bake it. It may need a few extra minutes in the oven. This option is great for busy days.

What is the best way to reheat leftovers?

The best way to reheat leftovers is in the oven. Preheat your oven to 350°F (175°C). Place the eggplant parmesan in an oven-safe dish. Cover it with foil to keep moisture in. Heat for about 15-20 minutes, or until hot. This method keeps the crust crispy. You can also use a microwave, but the texture may change. Enjoy your leftovers just as much as the first time!

To wrap it up, we’ve covered all you need to know about Crispy Baked Eggplant Parmesan. We discussed ingredients, step-by-step instructions, and helpful tips for the best results. You also learned about variations and storage options to keep your dish fresh. Remember, this recipe is flexible and easy to customize. With the right ingredients and techniques, you’ll enjoy a delicious meal every time. Now, go ahead and make this dish your own. Happy cooking!

To make crispy baked eggplant parmesan, you will need: - 2 medium eggplants, sliced into 1/4 inch rounds - 1 cup all-purpose flour - 2 large eggs, beaten - 1 cup breadcrumbs (preferably panko for extra crunch) - 1 teaspoon garlic powder - 1 teaspoon Italian seasoning - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 3 cups marinara sauce (store-bought or homemade) - 2 cups mozzarella cheese, shredded - 1/2 cup grated Parmesan cheese - Fresh basil leaves, for garnish You can add extra flavors or textures with these optional ingredients: - Crushed red pepper for spice - Fresh parsley for garnish - Extra cheese varieties like provolone or fontina You may need ingredient swaps for dietary needs or preferences: - Use gluten-free flour and breadcrumbs for a gluten-free dish. - Replace eggs with a flaxseed mixture (1 tablespoon of flaxseed meal + 2.5 tablespoons of water) to make it vegan. - If you do not have marinara sauce, try a homemade tomato sauce or even pesto for a twist. Using the right ingredients is key to a tasty and crispy baked eggplant parmesan. I recommend sticking with the fresh eggplant and quality cheese for the best taste and texture. For the full recipe, check the detailed instructions. Start by preheating your oven to 400°F (200°C). This ensures the eggplant cooks evenly. Next, slice two medium eggplants into 1/4 inch rounds. Take your time and make the slices even. Sprinkle salt over the slices. This step draws out excess moisture, making them crispy. Let them sit for about 30 minutes. After that, rinse each slice and pat them dry with paper towels. This helps remove the salt and excess water. Now, you will set up a breading station. In one bowl, place 1 cup of all-purpose flour. This will be the first step for coating the eggplant. In a second bowl, beat two large eggs. This will help the breading stick. In a third bowl, mix 1 cup of breadcrumbs with 1 teaspoon of garlic powder, 1 teaspoon of Italian seasoning, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Dip each eggplant slice first in the flour, coating it well. Then, dip it in the beaten eggs. Finally, roll it in the breadcrumb mixture, pressing down to ensure good coverage. Arrange the coated eggplant slices on two lined baking sheets in a single layer. This allows for even cooking. Lightly spray them with cooking spray or drizzle with olive oil. Bake for 25 to 30 minutes, flipping halfway through. You want them golden brown and crispy. Once baked, take them out and set them aside. In a large baking dish, spread a thin layer of marinara sauce on the bottom. Layer half of the crispy eggplant on top. Then, sprinkle half of the shredded mozzarella cheese and a third of the grated Parmesan cheese over the eggplant. Repeat with the remaining eggplant, sauce, and cheeses. Top with the last of the Parmesan cheese. Bake again for 20 to 25 minutes, until the cheese is bubbly and golden. After baking, let it cool for a few minutes and garnish with fresh basil leaves. Enjoy your crispy baked eggplant parmesan! For the full recipe, check the earlier section. To get that perfect crunch, follow these steps. First, salt the eggplant slices. The salt draws out moisture and keeps the eggplant from getting soggy. Let them sit for about 30 minutes. Rinse and dry each slice well before breading. Use panko breadcrumbs if you like extra crispiness. They give the best texture. Lightly spray the breaded slices with cooking spray or drizzle olive oil on top before baking. This helps them brown nicely. You can use store-bought marinara sauce or make your own. If you choose store-bought, look for a brand with simple ingredients. I like sauces that use fresh tomatoes and herbs. For homemade sauce, cook diced tomatoes with garlic, onion, and basil. Simmer it until thick. A good marinara sauce can make your eggplant parmesan shine. Feel free to add chili flakes for a touch of heat! Using the right tools makes cooking easier. A sharp knife helps slice the eggplant evenly. A cutting board does the job well. You need three shallow bowls for breading: one for flour, one for eggs, and one for breadcrumbs. Baking sheets lined with parchment paper prevent sticking. An oven thermometer ensures your oven is at the right temperature. Finally, a large baking dish helps layer the eggplant and sauce perfectly. For the full recipe, check out the details above! {{image_2}} You can easily make a gluten-free eggplant parmesan. Replace regular flour with gluten-free flour. Use gluten-free breadcrumbs instead of panko. This keeps the same crispy texture while meeting dietary needs. Feel free to get creative with toppings! Add sautéed mushrooms or spinach for extra flavor. You can also sprinkle red pepper flakes for a hint of heat. For more richness, consider adding ricotta cheese between the layers. To make a vegan version, swap out eggs with a mix of ground flaxseed and water. Use dairy-free cheese or nutritional yeast for a cheesy flavor. Marinara sauce is a great vegan option, so that stays the same. Enjoy this tasty dish without any animal products! For the full recipe, you can refer back to the section above. After you enjoy your crispy baked eggplant parmesan, store any leftovers in your fridge. Place them in an airtight container. This keeps moisture out and helps it stay fresh. It’s best to store it within two hours of cooking. The dish can keep well for up to three days. Just make sure it cools down before sealing it up. If you want to save some for later, freezing is a great option. Wrap individual portions in plastic wrap and then place them in a freezer-safe bag. This helps prevent freezer burn. You can freeze it for up to three months. To reheat, thaw in the fridge overnight. Bake at 350°F (175°C) until heated through. This usually takes about 20-30 minutes. Properly stored, your eggplant parmesan stays tasty for a good while. In the fridge, it lasts up to three days. In the freezer, it lasts up to three months. Keep an eye on the quality. If it looks or smells off, it’s best to toss it. Enjoy the full recipe for the best results! You can serve Crispy Baked Eggplant Parmesan with many sides. A fresh salad pairs well. A simple green salad with lemon vinaigrette adds brightness. Garlic bread is another great choice. The crunchy bread complements the soft eggplant. You might also try a side of pasta. A light marinara sauce on pasta works well. For a heartier meal, serve it with roasted vegetables. Each side enhances the flavors of the dish. Yes, you can make this recipe ahead of time. Prepare the eggplant and layer it in the dish. Cover it with plastic wrap and refrigerate. You can do this up to one day in advance. When you're ready to eat, just bake it. It may need a few extra minutes in the oven. This option is great for busy days. The best way to reheat leftovers is in the oven. Preheat your oven to 350°F (175°C). Place the eggplant parmesan in an oven-safe dish. Cover it with foil to keep moisture in. Heat for about 15-20 minutes, or until hot. This method keeps the crust crispy. You can also use a microwave, but the texture may change. Enjoy your leftovers just as much as the first time! To wrap it up, we've covered all you need to know about Crispy Baked Eggplant Parmesan. We discussed ingredients, step-by-step instructions, and helpful tips for the best results. You also learned about variations and storage options to keep your dish fresh. Remember, this recipe is flexible and easy to customize. With the right ingredients and techniques, you’ll enjoy a delicious meal every time. Now, go ahead and make this dish your own. Happy cooking!

Crispy Baked Eggplant Parmesan

Discover the ultimate crispy baked eggplant parmesan recipe that's sure to impress! With golden brown eggplant slices layered with rich marinara and gooey cheese, this dish is a delicious twist on a classic favorite. Perfect for any occasion, your guests will be asking for seconds! Click through to explore this simple and flavorful recipe that brings comfort food to a new level. Enjoy cooking and serving a delightful meal!
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Ingredients
  

2 medium eggplants, sliced into 1/4 inch rounds

1 cup all-purpose flour

2 large eggs, beaten

1 cup breadcrumbs (preferably panko for extra crunch)

1 teaspoon garlic powder

1 teaspoon Italian seasoning

1/2 teaspoon salt

1/4 teaspoon black pepper

3 cups marinara sauce (store-bought or homemade)

2 cups mozzarella cheese, shredded

1/2 cup grated Parmesan cheese

Fresh basil leaves, for garnish

Instructions
 

Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.

    Slice the eggplants and sprinkle salt over the slices to draw out excess moisture. Let them sit for about 30 minutes, then rinse and pat dry with paper towels.

      Set up a breading station: In one bowl, place the flour. In the second bowl, beat the eggs. In a third bowl, mix the breadcrumbs with garlic powder, Italian seasoning, salt, and pepper.

        Dip each eggplant slice first in the flour, coating it thoroughly, then in the beaten eggs, and finally in the breadcrumb mixture. Press the breadcrumbs onto the eggplant to ensure an even coating.

          Arrange the coated eggplant slices on the prepared baking sheets in a single layer. Spray them lightly with cooking spray or drizzle with olive oil.

            Bake for 25-30 minutes, flipping halfway through, until they are golden brown and crispy. Remove from the oven and set aside.

              In a large baking dish, spread a thin layer of marinara sauce on the bottom. Layer half of the crispy eggplant slices over the sauce, then sprinkle half of the mozzarella cheese and a third of the Parmesan cheese over them.

                Repeat the layers with the remaining eggplant, marinara sauce, and cheeses. Top with the remaining Parmesan cheese.

                  Bake in the preheated oven for an additional 20-25 minutes, or until the cheese is bubbly and golden.

                    Let it cool for a few minutes, then garnish with fresh basil leaves before serving.

                      Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4

                        - Presentation Tips: Serve the eggplant parmesan in individual servings, garnishing each plate with a basil leaf and drizzling a bit of marinara sauce around the edge for a touch of elegance. Enjoy warm with a side of garlic bread or a fresh salad!

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