Ingredients
Method
- Prepare the Eggplant:
- Lay the eggplant slices in a single layer on paper towels and generously salt each side. Let the eggplant sit for 15 minutes, then flip, salt the other side, and let sit for another 15 minutes. Rinse the slices with water and pat them dry with paper towels. This step helps to remove excess moisture and bitterness, although some choose to skip it.
- Preheat and Prepare Coatings:
- Preheat your oven to 375°F (190°C). In one shallow dish, mix the panko breadcrumbs, Parmesan cheese, dried oregano, basil, and garlic powder. In another dish, lightly beat the eggs with the water.
- Coat the Eggplant:
- Dip each eggplant slice into the egg mixture, then coat both sides in the breadcrumb mixture, pressing down gently to ensure an even coating.
- Bake the Eggplant:
- Line a baking sheet with foil and drizzle it with olive oil. Spread the oil around to cover the entire sheet. Place the breaded eggplant slices in a single layer on the prepared sheet and bake in the preheated oven for 15 minutes. Flip the slices and bake for another 10 minutes until golden and crispy.
- Add Sauce and Cheese:
- Spoon marinara sauce over each slice of baked eggplant, then sprinkle with shredded mozzarella cheese. Return the baking sheet to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Serve:
- Garnish with fresh basil if desired and serve your crispy baked eggplant Parmesan with your favorite side dish or pasta.
Notes
Eggplant Prep: Don't skip the salting step.
I've learned this the hard way.
It really does draw out the bitterness and extra moisture, giving you a much firmer, more flavorful result.
Breadcrumb Variation: If you're out of panko, I've used regular breadcrumbs in a pinch, but the texture won't be as light and crispy.
For a gluten free option, crushed pork rinds work surprisingly well here.
Make Ahead Tip: You can bread the eggplant slices and refrigerate them on the baking sheet for up to a few hours before baking.
This is a lifesaver when I'm prepping for guests.
Crispiness Secret: Make sure your panko coating is pressed on firmly.
I like to really pat it down so it sticks well, otherwise it can fall off during baking.
Storage Advice: Leftovers keep in the fridge for about 3 days.
To reheat, I pop them back in the oven at 350°F for about 10 minutes to recrisp the coating.
Microwaving will make it soggy.
Serving Suggestion: I love serving this over a bed of spaghetti with extra marinara, or alongside a simple green salad with a lemon vinaigrette to cut through the richness.
Common Mistake: Don't overcrowd the baking sheet.
If the slices are too close together, they'll steam instead of getting crispy.
I always use two sheets if needed to keep them in a single layer.
