Baked Eggplant ParmesanJump To Recipe
- Serves: 6 servings
Not your usual fried eggplant Parmesan, this is one is Baked Eggplant Parmesan with no oil! It's coated in gluten-free panko breadcrumbs and Parmesan cheese, and baked in the oven until crispy on the outside and tender on the inside. Serve it with a side of pasta or salad for a healthy, flavorful weeknight dinner!
- Author: Yumna Jawad
Baked Eggplant Parmesan
When it’s feeling like spring one day and winter the next, I’m in limbo dinner menus because my eating and recipe development really reflects the weather! This baked eggplant Parmesan has that borderline weather feels. It’s Italian comfort food with the familiar marinara and cheese flavors and the side of pasta (totes optional) but it has a lighter feel to it since it’s not fried…it’s baked eggplant Parmesan after all! The great thing about this recipe is that there’s no oil involved, but baking the the eggplant at a high temperature with the panko breadcrumbs still gives you a fantastic crispy factor while keeping the eggplant tender on the inside.
What I like to do is make two eggplants, then add some next to pasta one night, put some on top of salads the next day for lunch, and freeze the rest for a rainy day. The version fresh out of the oven with the marinara, melted cheese and fresh pasta is my absolutely favorite!
It’s low carb on the left, and high carb on the right, but it’s all-around good stuff! Hope you give this baked eggplant Parmesan recipe a try – it’s low-fat twist on a favorite Italian comfort food that I know everyone will love!
- 1 large eggplant, sliced into 1/4" thickness
- 1 egg
- 1 tsp water
- 1/2 cup panko breadcrumbs
- 2 Tbsp grated Parmesan cheese
- 1/2 tsp Italian seasoning
- Salt and pepper to taste
- 1/2 cup marinara sauce
- 1/4 cup shredded mozzarella cheese (or whole)
- Grated Parmesan cheese, for serving
- Fresh basil, for serving
- Angel hair pasta tossed with olive oil and parsley, for serving
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Arrange the eggplant on a wire rack, sprinkle salt on both sides, then allow the moisture from the eggplant to drain for about 10 minutes. Pat the eggplant dry with a paper towel to remove the moisture.
- Prepare a dredge station with two bowls. In one bowl, beat together the egg and water. In the other bowl, mix the breadcrumbs, Parmesan cheese and Italian seasoning.
- Dip the eggplant slices into the egg wash, making sure to coat both sides. Next, dip the eggplant into the breadcrumb mixture, coating both sides.
- Place them on the prepared baking sheet. Season with salt and pepper, and bake in the preheated oven for 20-25 minutes, turning them one.
- Top each slice with marina sauce, mozzarella cheese and return to the oven to cook until the cheese melts, about 5 minutes.
- Serve with a side of angel hair pasta, if desired, with grated Parmesan and fresh basil.
- Recipe: Inspired by: Chef De Home
- Freezing: You can freeze the leftovers in an airtight container without the marinara or the cheese. Reheat in the oven when you’re ready to eat.
- Substitutions: You can use any cheese you’d like and you can substitute Italian breadcrumbs for the panko breadcrumbs.