Crispy Baked Eggplant Parmesan

Crispy Baked Eggplant Parmesan is a delightful twist on a classic Italian dish, featuring layers of crunchy, breaded eggplant, rich marinara sauce, and gooey cheese. This kosher version is baked to perfection, making it a healthier yet indulgent dinner option.

Crispy Baked Eggplant Parmesan
45 minutes
Difficulty: Medium
American
420 kcal

Ingredients

  • Eggplant - 1 medium-sized
  • Salt - 1 teaspoon
  • All-purpose flour - 1/2 cup
  • Egg - 1 large
  • Panko breadcrumbs - 1 cup
  • Garlic powder - 1 teaspoon
  • Dried oregano - 1 teaspoon
  • Dried basil - 1 teaspoon
  • Marinara sauce - 1 cup
  • Mozzarella cheese - 1 cup, shredded
  • Parmesan cheese - 1/4 cup, grated
  • Olive oil - 2 tablespoons

Steps

  1. Preheat the oven to 200°C (400°F).
  2. Slice the eggplant into 1/2 inch thick rounds and sprinkle with salt. Let it sit for 20 minutes to draw out moisture and bitterness.
  3. Rinse the eggplant slices under cold water and pat dry with paper towels.
  4. Set up a breading station: Place flour in one shallow dish, beat the egg in another dish, and mix panko breadcrumbs with garlic powder, oregano, and basil in a third dish.
  5. Dredge each eggplant slice in flour, dip in the beaten egg, then coat with the panko mixture, pressing gently to adhere.
  6. Arrange the breaded eggplant slices on a baking sheet lined with parchment paper and drizzle with olive oil.
  7. Bake in the preheated oven for 25-30 minutes, flipping halfway through, until golden brown and crispy.
  8. In a baking dish, spread a layer of marinara sauce on the bottom, then layer half of the baked eggplant slices, followed by half of the mozzarella and half of the Parmesan cheese.
  9. Repeat the layers with the remaining eggplant, marinara sauce, mozzarella, and Parmesan.
  10. Bake for an additional 15 minutes until the cheese is bubbly and golden.
  11. Allow to cool for a few minutes before serving.

Nutrition

  • Calories: 420
  • Protein: 20 g
  • Carbs: 45 g
  • Fiber: 8 g
  • Sugar: 7 g
  • Sodium: 750 mg
  • Cholesterol: 100 mg
  • Total Fat: 18 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 10 g
  • Water: 0.2 L

Health Benefits

  • Eggplant is low in calories and high in fiber, making it great for digestion.
  • Rich in antioxidants, eggplant can help reduce inflammation and improve heart health.

Tags

AmericanKosherDinner