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Eggplant Parmesan, or Melanzane alla Parmigiana, has long been celebrated as one of the quintessential dishes of Italian cuisine, emblematic of the rich flavors and comforting textures that characterize this beloved culinary tradition. This classic dish typically features layers of breaded and fried eggplant, marinara sauce, and a generous sprinkling of cheese, all baked to perfection. However, in our modern kitchen, we’re reimagining this classic with a healthier twist—introducing the Crispy Baked Eggplant Parmesan Delight. By opting to bake rather than fry, we achieve that coveted crispy texture while significantly reducing the amount of oil used, making this dish not only delicious but also lighter and more nutritious.

Crispy Baked Eggplant Parmesan

Discover the delicious twist on a classic Italian dish with this Crispy Baked Eggplant Parmesan Delight. This comprehensive guide walks you through selecting the freshest eggplants, preparing them to reduce bitterness, and crafting a lighter version of this beloved recipe. Learn the art of breading, baking, and layering for that perfect golden finish. With its crispy texture and rich flavor, this healthier take on Eggplant Parmesan is sure to be a hit at your next family dinner or gathering!
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Ingredients
  

2 medium eggplants, sliced into ½-inch rounds

1 teaspoon salt

1 cup all-purpose flour

2 large eggs, beaten

2 cups breadcrumbs (preferably panko for extra crunch)

1 teaspoon garlic powder

1 teaspoon Italian seasoning

½ teaspoon black pepper

2 cups marinara sauce (store-bought or homemade)

2 cups shredded mozzarella cheese

½ cup grated Parmesan cheese

Fresh basil leaves for garnish (optional)

Olive oil spray or 3 tablespoons olive oil

Instructions
 

Prepare the Eggplant:

    - Place the sliced eggplant in a colander, sprinkle with salt, and let it sit for about 30 minutes. This will draw out excess moisture and bitterness. Rinse and pat dry with paper towels.

      Preheat the Oven:

        - Preheat your oven to 425°F (220°C). Line two baking sheets with parchment paper.

          Prepare the Breading Station:

            - In three separate shallow bowls, place the flour in the first bowl. In the second bowl, beat the eggs. In the third bowl, mix the breadcrumbs with garlic powder, Italian seasoning, and black pepper.

              Bread the Eggplant:

                - Dredge each eggplant slice in flour, shaking off any excess. Next, dip it into the beaten eggs, and finally coat it with the seasoned breadcrumbs. Press down gently to ensure the breadcrumbs adhere well.

                  Arrange on Baking Sheets:

                    - Place the breaded eggplant slices in a single layer on the prepared baking sheets. If desired, lightly spray the tops with olive oil spray or drizzle with a little olive oil for added crispiness.

                      Bake the Eggplant:

                        - Bake in the preheated oven for about 25-30 minutes, flipping halfway through, or until the eggplant is crispy and golden brown.

                          Assemble the Dish:

                            - In a large baking dish, spread a thin layer of marinara sauce at the bottom. Layer half of the baked eggplant slices, half of the remaining marinara sauce, and half of the mozzarella cheese. Repeat the layering with the remaining eggplant, sauce, and top with the remaining mozzarella and Parmesan cheese.

                              Final Bake:

                                - Return the assembled dish to the oven and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden.

                                  Garnish and Serve:

                                    - Remove from oven and let it sit for 5 minutes. Garnish with fresh basil leaves before serving. Enjoy your crispy baked eggplant Parmesan!

                                      Prep Time, Total Time, Servings: 30 minutes | 1 hour | 4-6 servings