Description

A healthier, crispy version of eggplant parmesan using panko breadcrumbs and roasting instead of frying. This vegetarian main course delivers a crunchy crust and tender eggplant without the grease, ready in about 45-60 minutes.

Ingredients

Scale

2 medium large eggplants (about 2 pounds / 900g), sliced into ½-inch rounds
2 tablespoons kosher salt
½ cup (60g) all-purpose flour
2 large eggs, whisked with a pinch of salt and pepper
1½ cups (120g) panko breadcrumbs
1 tablespoon Italian seasoning
1 teaspoon garlic powder
½ cup (50g) finely grated Parmesan cheese
Olive oil or cooking spray
2 cups (500g) marinara sauce
2 cups (200g) shredded low-moisture mozzarella cheese
¼ cup fresh basil, chopped

Instructions

Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
Slice eggplants into ½-inch rounds. Lay slices on paper towels, sprinkle generously with kosher salt, and let sit for 20 minutes to draw out moisture.
Pat eggplant slices completely dry with paper towels.
Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with panko mixed with Parmesan, Italian seasoning, and garlic powder.
Dredge each eggplant slice in flour, dip in egg wash, then press firmly into the panko mixture to coat evenly.
Place breaded slices on baking sheets. Lightly spray or brush tops with olive oil.
Roast for 15 minutes, then flip slices, spray other side with oil, and bake for another 10-15 minutes until golden brown and tender.
Reduce oven temperature to 375°F (190°C).
In a 9×13 inch baking dish, spread a thin layer of marinara sauce on the bottom.
Layer eggplant slices, marinara sauce, and mozzarella cheese. Repeat layers, finishing with a top layer of cheese.
Bake for 15-20 minutes until cheese is melted, bubbly, and slightly browned.
Let rest for 10 minutes before slicing. Sprinkle with fresh basil and serve.

Notes

Do not skip salting the eggplant; it removes bitterness and excess moisture which is crucial for a crispy crust. Pat the eggplant completely dry after salting. Use low-moisture mozzarella to prevent a soggy dish. Let the casserole rest for 10 minutes after baking to allow layers to set. Avoid microwaving leftovers as it softens the crust; reheat in oven or air fryer instead.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Main Course
Cuisine: Italian

Nutrition

Serving Size: 1 slice
Calories: 380
Sugar: 8
Sodium: 520
Fat: 20
Saturated Fat: 9
Carbohydrates: 32
Fiber: 6
Protein: 18

Keywords: eggplant parmesan, roasted eggplant, panko crust, vegetarian main course, crispy eggplant, healthy comfort food, gluten-free option, vegan option