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baked eggplant parmesan recipe.

 


Baked Eggplant Parmesan Recipe (Healthy & Crispy, No Frying!)

This crispy baked eggplant parmesan is layered with marinara sauce, mozzarella, and parmesan — all without frying! A healthier, vegetarian twist on the classic Italian comfort food.

🍆 Why You’ll Love This Baked Eggplant Parmesan

This baked eggplant parmesan is a lighter, easier, and healthier version of the Italian-American classic. Instead of deep-frying, the eggplant slices are oven-baked to crispy perfection, then layered with rich tomato sauce and gooey cheese.

✅ No frying, less mess
✅ Lower in calories and fat
✅ Vegetarian-friendly
✅ Perfect for meal prep, leftovers, or family dinners

🛒 Ingredients

  • 2 medium eggplants, sliced into ½-inch rounds
  • 1 tsp salt (for sweating eggplant)
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 ½ cups breadcrumbs (Italian-style or panko)
  • ½ cup grated parmesan cheese
  • 2 cups marinara sauce (homemade or store-bought)
  • 2 cups shredded mozzarella cheese
  • 1 tsp dried oregano
  • Fresh basil leaves for garnish
  • Olive oil spray or brush

👩‍🍳 Instructions

🧂 Step 1: Prep the Eggplant

  1. Lay eggplant slices on a baking sheet and sprinkle both sides with salt.
  2. Let sit for 30 minutes to draw out moisture and bitterness.
  3. Pat dry with paper towels.

🍞 Step 2: Bread the Slices

  1. Preheat oven to 400°F (200°C).
  2. Set up a breading station: flour → egg → breadcrumb & parmesan mix.
  3. Coat each slice in flour, dip in egg, then press into breadcrumbs.

🔥 Step 3: Bake the Eggplant

  1. Arrange breaded slices on a greased baking sheet or wire rack.
  2. Lightly spray or brush tops with olive oil.
  3. Bake for 20–25 minutes, flipping halfway, until crispy and golden.

🍅 Step 4: Assemble & Bake

  1. In a baking dish, spread a thin layer of marinara sauce.
  2. Layer eggplant slices, sauce, and mozzarella. Repeat layers.
  3. Top with extra sauce, cheese, and oregano.
  4. Bake uncovered for 20 minutes, or until bubbly and golden.
  5. Let rest 10 minutes before serving.

🍽️ Serving Suggestions

  • Over spaghetti or zucchini noodles
  • With a side of garlic bread or caesar salad
  • As a sandwich or inside wraps
  • Topped with fresh basil and red pepper flakes

🧊 Storage & Reheating

  • Fridge: Store leftovers in an airtight container for up to 4 days
  • Freezer: Freeze individual portions for up to 2 months
  • Reheat: Warm in the oven or air fryer to keep the crust crispy

🥄 Nutrition (Per Serving – 6 servings)

Calories Protein Carbs Fat Fiber
290 12g 25g 15g 5g

❓ FAQ

Can I make it gluten-free?
Yes! Use gluten-free breadcrumbs and flour alternatives like almond or oat flour.

Do I need to peel the eggplant?
Nope! The skin softens during baking and adds nutrients.

Can I use store-bought sauce?
Absolutely. A good quality marinara or homemade tomato basil sauce both work great.

Why bake instead of fry?
Baking cuts down on oil and calories while still keeping a crispy texture.

✅ Final Thoughts

This baked eggplant parmesan is comforting, cheesy, and satisfying — with none of the heavy oil from frying. It’s the perfect dish for weeknight dinners, meal prep, or impressing guests with a vegetarian classic that never goes out of style.

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