Crispy Eggplant Parmesan
This crispy baked Eggplant Parmesan recipe is a vegetarian comfort food classic made easy! Layered with marinara, mozzarella, and Parmigiano, it’s cheesy, satisfying, and perfect for weeknight dinners.
Ingredients
- 2 Eggplants, Italian Cut into 1/4" Thick Slices
- 1 Cup All Purpose flour
- 1 Cup Oat Milk
- 1 Tbsp Paprika
- 1 Tbsp Garlic Powder
- 1 Tsp Black Pepper
- Salt to taste
- 8 Oz Panko Breadcrumbs
- 1 Tbsp Parsley Dried
- Cup Parmigiano Reggiano grated
- 4 Oz Mozzarella Cheese
- 2 Cups Marinara sauce
- Fresh Basil
- Cooking Oil to spray
Equipment
Instructions
Prep Eggplant
- Slice the Eggplant into 1/4" thick round slices.
- Lay the slices individually on a paper towel lined baking sheet or a wire/cooling rack on a baking sheet. Sprinkle each slice with salt on both sides, and allow it to rest for 1 hour for the salt to wick away moisture from the eggplant slices.
- After an hour, gently dab the eggplant slices with a paper towel to remove the excess moisture.
Prep to Bread and Bake
- Preheat the oven to 400 F (200 C)
- Line a baking sheet with parchment paper.
- In a wide shallow bowl or plate, combine the all purpose flour, garlic powder, paprika, black pepper, and salt to taste. Stir the mixture with a fork to evenly combine.
- Add oatmilk to the all purpose flour mixture to form a slightly runny batter.
- In a separate bowl, add the panko breadcrumbs and dried parley, and stir until evenly combined.
Bread the Eggplant
- Dip each slice of eggplant into the wet batter until completely submerged, and shake off any excess batter.
- Place the battered eggplant slice into the bowl with breadcrumbs and coat both sides. Shake off any excess breadcrumbs.
- Place the panko breadcrumb coated eggplant slice onto the parchment lined baking sheet.
- Lightly spray both sides of the eggplant with cooking oil.
- Sprinkle on or freshly grate parmigiana reggiano cheese over each eggplant slice.
- Do the same for all slices of eggplant.
Bake Eggplant
- Place the eggplant slice into an over 400 F (around 200 C) and bake for about 30 minutes, flipping the slices after 15 minutes until lightly golden and crispy.
- Remove the eggplant from the oven and set aside to cool slightly.
Layer It Up!
- To a large baking tray, add a few spoonful of marinara sauce and spread to coat the surface.
- Placed largest of the eggplant rounds on the bottom first, and top each slice with a spoonful of marinara sauce, then a little bit of mozzarella cheese, and grated parmigiana reggiano.
- Add another layer of eggplant slices, and again top with marinara sauce, mozzarella, and grated parmigiana reggiano.
- Add a third and last layer of eggplant slices, and top with marinara sauce, mozzarella, and grated parmigiana reggiano.
Bake
- Place the baking tray back into the over and bake until the cheese is melted, about 15 minutes, or until the cheese is melted.
- Remove the baking tray from the oven, and allow it to cool for 10 minutes before serving.
- Garnish with fresh basil and red chili flakes!
- Enjoy!
Notes
- Salt the eggplant and let it sit for 30 minutes to remove bitterness and moisture.
- Don’t skip the flour—it helps the oat milk and breadcrumbs stick better.
- Make ahead tip: Assemble the dish and refrigerate for up to 24 hours before baking.
- Cleanup tip: Use parchment paper for easier tray cleanup after baking.
- Layer it right: Thin layer of sauce, then eggplant, then cheese—repeat!
Nutrition
Serving: 1gCalories: 320kcal
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