Description
Golden, crispy eggplant layered with garlicky marinara and bubbling cheese? Yes, please. This is my go-to when I want a vegetarian comfort dinner that feels indulgent but doesn’t weigh me down. It hits that perfect balance between healthy-ish and absolutely crave-worthy. If you’re hunting for a cozy easy recipe for a family meal or something crowd-pleasing for a dinner party, this delivers big.
Ingredients
2 medium eggplants
1 tablespoon kosher salt
1 cup all-purpose flour
3 large eggs
2 cups Italian-style breadcrumbs
Olive oil spray
2 cups marinara sauce
8 ounces fresh mozzarella, sliced
½ cup grated parmesan cheese
2 tablespoons chopped fresh basil or parsley
Instructions
1. Slice eggplants into ½-inch rounds. Salt both sides and let rest on paper towels for 30-40 minutes.
2. Set up three bowls: flour, beaten eggs, and seasoned breadcrumbs. Pat slices dry. Dredge in flour, dip in eggs, coat in breadcrumbs.
3. Place slices on a wire rack over baking sheet. Spray lightly with olive oil. Bake at 425°F for 20-25 minutes, flipping halfway.
4. Spread marinara in a baking dish. Layer eggplant, mozzarella, and parmesan. Repeat layers.
5. Bake at 375°F for 20-25 minutes until bubbly and golden. Let rest 10 minutes before serving.
Notes
Choose medium eggplants for best texture.
Toast your breadcrumbs first for a deeper flavor.
Avoid over-saucing—too much liquid ruins the crunch.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 420
- Sugar: 6g
- Sodium: 780mg
- Fat: 19g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 95mg
Keywords: crispy eggplant, vegetarian dinner, baked eggplant parmesan