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Crispy Baked Eggplant Parmesan Recipe with Fresh Mozzarella

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A comforting and crispy baked eggplant parmesan featuring a golden crust, fresh mozzarella, and tangy tomato sauce, perfect for a quick and easy weeknight dinner.

Ingredients

Scale
  • 2 medium-sized firm eggplants, sliced into 1/2-inch rounds
  • Salt, for sweating the eggplant slices
  • 1 cup (125 grams) all-purpose flour (or almond flour for gluten-free option)
  • 3 large eggs, beaten (room temperature)
  • 2 cups (180 grams) Italian-style breadcrumbs (preferably Panko mixed with Italian herbs)
  • 1/2 cup (50 grams) grated Parmesan cheese
  • 8 ounces (225 grams) fresh mozzarella, sliced or torn into chunks
  • 2 cups (480 ml) marinara sauce, homemade or store-bought
  • A handful of fresh basil leaves, roughly chopped or torn
  • Olive oil spray or light brushing for coating the eggplant
  • Optional: garlic powder or dried oregano for breadcrumb mix

Instructions

  1. Slice the eggplants into 1/2-inch thick rounds. Lay slices on a large baking sheet, sprinkle both sides generously with salt, and let them rest for 30 minutes to remove moisture and bitterness.
  2. Rinse the eggplant slices under cold water and pat dry thoroughly with paper towels.
  3. Preheat your oven to 425°F (220°C). If using convection, set to 400°F (205°C) for more even crisping.
  4. Set up coating stations: place flour in one bowl, beaten eggs in a second, and mix breadcrumbs with grated Parmesan in a third bowl.
  5. Dredge each eggplant slice first in flour, shaking off excess; then dip into the egg, letting excess drip off; finally, press into the breadcrumb mixture to coat well. Place coated slices on a wire rack over a baking sheet.
  6. Lightly spray or brush both sides of each coated eggplant slice with olive oil.
  7. Bake the eggplant slices on the wire rack in the oven for 20 minutes, flipping halfway through, until golden and tender. Add a minute or two if needed but watch to avoid burning.
  8. Spread a thin layer of marinara sauce in the bottom of an oven-safe casserole dish. Layer half the baked eggplants evenly, spoon sauce over them, and scatter fresh mozzarella pieces.
  9. Repeat layering with remaining eggplant slices, sauce, and mozzarella. Finish with a sprinkle of fresh basil.
  10. Bake the assembled dish uncovered at 375°F (190°C) for about 20 minutes until the cheese is bubbly and slightly browned. Optionally, broil for 1-2 minutes for extra crust, watching carefully.
  11. Let the dish rest for 5-10 minutes before serving to allow flavors to meld and layers to set.

Notes

Salting and sweating the eggplant is crucial to remove bitterness and moisture for a crisp texture. Use wire racks to allow even air circulation and avoid soggy bottoms. Lightly oil the slices instead of frying to keep them crispy without excess oil. Pat fresh mozzarella dry if it releases too much water to prevent a watery casserole. Baking temperature control is key to avoid burnt breadcrumbs.

Nutrition

Keywords: eggplant parmesan, baked eggplant, crispy eggplant, fresh mozzarella, vegetarian, gluten-free option, comfort food, easy dinner

Find it online: https://platebelle.com/crispy-baked-eggplant-parmesan-recipe-with-fresh-mozzarella-easy-and-perfect/